Addition of Rutin/Quercetin Mixture to Spreadable Processed Cheese: Antioxidant and Textural Characteristics

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F18%3A39912392" target="_blank" >RIV/00216275:25310/18:39912392 - isvavai.cz</a>

Alternative codes found

RIV/70883521:28110/18:63520392

Result on the web

<a href="http://dx.doi.org/10.5219/872" target="_blank" >http://dx.doi.org/10.5219/872</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/872" target="_blank" >10.5219/872</a>

Result language

angličtina

Original language name

Addition of Rutin/Quercetin Mixture to Spreadable Processed Cheese: Antioxidant and Textural Characteristics

Original language description

Spreadable processed cheese is a traditional product made from a mixture of cheese, fat, water and emulsifying salts.The aim of this research was prepared spreadable processed cheese with new functional properties. Spreadable processed cheese enriched with the mixture (1:1) of rutin and quercetin (1.0 g.100g-1) was prepared at two melting temperature 80°C and 90°C) for three holding times (1, 5 and 10 min). The effect of melting temperature and holding time on the quercetin and rutin content was assessed using liquid chromatography with UV detection after ultrasonic-assissted extraction to methanol. The corresponding antioxidant characteristics were determined using spectrophotometric assays for total phenolics (TPC) and radical scavenging activities DPPH and ABTS. The extraction yield for quercetin varied from 45.8 to 66.4% and from 12.8 to 40.8% for rutin. The level of quercetin significantly descrased with the increase of holding time, while rutin content has increased with the increase of melting temperature. TPC values ranged from 10.8. to 14.8 mg GAE·g-1 in SPC sample enriched with rutin/quercetin mixture, and the increase of melting temperature resulted in the decrease of TPC values. DPPH and ABTS assays did not reveal any statistically significant pattern using Kruskal-Wallis ANOVA. The addition of the mixture of flavonoids into the processed cheese significantly reduced the complex modulus in comparison with the control sample (without flavonoids). This indicate that the structure of enriched SPC sample was more flexible than those in control processed cheese samples. Both melting temperature and holding time increased the complex modulus. Spreadable processed cheese are scarcely used as a carrier of flavonoids in scientific researches probably due to very complex matrices. Our research proved that spreadable processed cheese containing rutin/quercetin mixture can be used as a functional food.

Czech name

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Czech description

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Type

J_SC - Article in a specialist periodical, which is included in the SCOPUS database

CEP classification

—

OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2018

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Potravinarstvo

ISSN

1338-0230

e-ISSN

—

Volume of the periodical

12

Issue of the periodical within the volume

1

Country of publishing house

SK - SLOVAKIA

Number of pages

6

Pages from-to

129-134

UT code for WoS article

—

EID of the result in the Scopus database

2-s2.0-85043462892