Celery Root Phenols Content, Antioxidant Capacities and Their Correlations after Osmotic Dehydration in Molasses
Аутори
Nićetin, MilicaPezo, Lato
Pergal, Marija V.
Lončar, Biljana
Filipović, Vladimir
Knežević, Violeta
Demir, Hande
Filipović, Jelena
Manojlović, Dragan D.
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The osmotic dehydration (OD) of celery root in sugar beet molasses was studied at three temperatures (20, 35, and 50 °C) and three immersion periods (1, 3, and 5 h) in order to examine the changes in antioxidant potential and phenolic profile of celery root throughout the process. The antioxidant capacity (AOC) of dehydrated samples was evaluated by spectrophotometric and polarographic assays, the total phenolic content by the Folin-Ciocalteu method, and the individual phenolic compounds by HPLC-DAD. As a result of OD in molasses, the AOC and phenols content in samples increased proportionally to the augmentation of temperature and the immersion time. Vanillic acid, syringic acid, and catechin were detected in dehydrated samples as a result of transfer from molasses. Compared to fresh celery root, the content of identified phenols in osmodehydrated samples was improved from 1.5 to 6.2 times. Strong correlations between applied assays were obtained, except for the DPPH. Based on the cor...relation analysis chlorogenic acid, gallic acid, chrysin, catechin, and kaempferol showed the greatest contribution to the overall AOC of osmodehydrated celery root. Molasses, an agro-industrial waste from sugar production, could be valorized as a valuable osmotic solution.
Кључне речи:
antioxidant capacity / celery root / osmotic dehydration / phenolic compounds / sugar beet molassesИзвор:
Foods, 2022, 11, 13, 1945-Издавач:
- MDPI
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200134 (Универзитет у Новом Саду, Технолошки факултет) (RS-200134)
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200051 (Институт за општу и физичку хемију, Београд) (RS-200051)
DOI: 10.3390/foods11131945
ISSN: 2304-8158
WoS: 00082575390000
Scopus: 2-s2.0-85133574373
Колекције
Институција/група
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Nićetin, Milica AU - Pezo, Lato AU - Pergal, Marija V. AU - Lončar, Biljana AU - Filipović, Vladimir AU - Knežević, Violeta AU - Demir, Hande AU - Filipović, Jelena AU - Manojlović, Dragan D. PY - 2022 UR - https://www.mdpi.com/2304-8158/11/13/1945 UR - http://cherry.chem.bg.ac.rs/handle/123456789/5502 AB - The osmotic dehydration (OD) of celery root in sugar beet molasses was studied at three temperatures (20, 35, and 50 °C) and three immersion periods (1, 3, and 5 h) in order to examine the changes in antioxidant potential and phenolic profile of celery root throughout the process. The antioxidant capacity (AOC) of dehydrated samples was evaluated by spectrophotometric and polarographic assays, the total phenolic content by the Folin-Ciocalteu method, and the individual phenolic compounds by HPLC-DAD. As a result of OD in molasses, the AOC and phenols content in samples increased proportionally to the augmentation of temperature and the immersion time. Vanillic acid, syringic acid, and catechin were detected in dehydrated samples as a result of transfer from molasses. Compared to fresh celery root, the content of identified phenols in osmodehydrated samples was improved from 1.5 to 6.2 times. Strong correlations between applied assays were obtained, except for the DPPH. Based on the correlation analysis chlorogenic acid, gallic acid, chrysin, catechin, and kaempferol showed the greatest contribution to the overall AOC of osmodehydrated celery root. Molasses, an agro-industrial waste from sugar production, could be valorized as a valuable osmotic solution. T2 - Foods T1 - Celery Root Phenols Content, Antioxidant Capacities and Their Correlations after Osmotic Dehydration in Molasses VL - 11 IS - 13 SP - 1945 DO - 10.3390/foods11131945 ER -
@article{ author = "Nićetin, Milica and Pezo, Lato and Pergal, Marija V. and Lončar, Biljana and Filipović, Vladimir and Knežević, Violeta and Demir, Hande and Filipović, Jelena and Manojlović, Dragan D.", year = "2022", abstract = "The osmotic dehydration (OD) of celery root in sugar beet molasses was studied at three temperatures (20, 35, and 50 °C) and three immersion periods (1, 3, and 5 h) in order to examine the changes in antioxidant potential and phenolic profile of celery root throughout the process. The antioxidant capacity (AOC) of dehydrated samples was evaluated by spectrophotometric and polarographic assays, the total phenolic content by the Folin-Ciocalteu method, and the individual phenolic compounds by HPLC-DAD. As a result of OD in molasses, the AOC and phenols content in samples increased proportionally to the augmentation of temperature and the immersion time. Vanillic acid, syringic acid, and catechin were detected in dehydrated samples as a result of transfer from molasses. Compared to fresh celery root, the content of identified phenols in osmodehydrated samples was improved from 1.5 to 6.2 times. Strong correlations between applied assays were obtained, except for the DPPH. Based on the correlation analysis chlorogenic acid, gallic acid, chrysin, catechin, and kaempferol showed the greatest contribution to the overall AOC of osmodehydrated celery root. Molasses, an agro-industrial waste from sugar production, could be valorized as a valuable osmotic solution.", journal = "Foods", title = "Celery Root Phenols Content, Antioxidant Capacities and Their Correlations after Osmotic Dehydration in Molasses", volume = "11", number = "13", pages = "1945", doi = "10.3390/foods11131945" }
Nićetin, M., Pezo, L., Pergal, M. V., Lončar, B., Filipović, V., Knežević, V., Demir, H., Filipović, J.,& Manojlović, D. D.. (2022). Celery Root Phenols Content, Antioxidant Capacities and Their Correlations after Osmotic Dehydration in Molasses. in Foods, 11(13), 1945. https://doi.org/10.3390/foods11131945
Nićetin M, Pezo L, Pergal MV, Lončar B, Filipović V, Knežević V, Demir H, Filipović J, Manojlović DD. Celery Root Phenols Content, Antioxidant Capacities and Their Correlations after Osmotic Dehydration in Molasses. in Foods. 2022;11(13):1945. doi:10.3390/foods11131945 .
Nićetin, Milica, Pezo, Lato, Pergal, Marija V., Lončar, Biljana, Filipović, Vladimir, Knežević, Violeta, Demir, Hande, Filipović, Jelena, Manojlović, Dragan D., "Celery Root Phenols Content, Antioxidant Capacities and Their Correlations after Osmotic Dehydration in Molasses" in Foods, 11, no. 13 (2022):1945, https://doi.org/10.3390/foods11131945 . .