TY  - 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 . .