Analysis of the antioxidant properties of sea buckthorn jams during storage
In the frame of this research, sea buckthorn jams were prepared by blending sea buckthorn pulp with apple pomace powder in varying proportions to achieve especially good organoleptic characteristics and texture without the addition of pectin. Apple pomace is a byproduct of apple juice production, an...
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| Dokumentumtípus: | Könyv része |
| Megjelent: |
2017
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| Sorozat: | Proceedings of the International Symposium on Analytical and Environmental Problems
23 |
| Kulcsszavak: | Élelmiszeripari technológia, Analitikai kémia |
| Online Access: | http://acta.bibl.u-szeged.hu/56255 |
| Tartalmi kivonat: | In the frame of this research, sea buckthorn jams were prepared by blending sea buckthorn pulp with apple pomace powder in varying proportions to achieve especially good organoleptic characteristics and texture without the addition of pectin. Apple pomace is a byproduct of apple juice production, and it might be suitable for replacing pectin in jam products. Sea buckthorn is an excellent ingredient of functional foods, having outstandingly useful biologically active compounds. It has positive impact on human health primarily as a result of its high C-vitamin, flavonoid, and carotenoid content. In this study, we compared the following quality parameters of sea buckthorn jam samples: water soluble dry matter content, titratable acid, polyphenol contents, antioxidant activity, and carotenoid components. Sea buckthorn jams were prepared from ‘Leikora’ berries by adding different proportions of apple pomace (0, 0.5, 1, 1.5, 2%). One jam was prepared for being used as control by adding pectin. Determination of dry mater content was fulfilled based on Codex Alimentarius 3-1-558/93 formula. Total titratable acid content was determined based on MSZ EN Nr 12147:1998 Hungarian Standard. Antioxidant status was determined by Ferric Reducing Antioxidant power (FRAP) assay and total polyphenol content using spectrophotometer; with high performance liquid chromatography (HPLC) β carotenoid was also identified and quantified. Consumer panel testing of the jams was carried out by sensory testing. Significant differences were shown in the quality parameters of sea buckthorn jams. Increasing the amount of apple pomace added to the sea buckthorn -apple jams resulted in higher polyphenol content of the samples. The loss of polyphenols was decreasing during storage, the more apple pomace was added to the samples. Adding apple pomace, was also favorable as it lowered the loss of β carotenoid during storage. Increasing the pomace proportion resulted in higher antioxidant capacity; however, the more apple pomace was added, the antioxidant capacity was decreasing in a higher degree during storage. The pomace did not have any negative effect on the sensory attributes, but it favorably affected the changes of valuable components during the storage; thus it might be a suitable replacement of pectin. |
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| Terjedelem/Fizikai jellemzők: | 484-489 |
| ISBN: | 978-963-306-563-1 |