Extraction of Quercetin and Rutin from Fortified Spreadable Processed Cheese

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F18%3A39912445" target="_blank" >RIV/00216275:25310/18:39912445 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Extraction of Quercetin and Rutin from Fortified Spreadable Processed Cheese
Original language description
A functional spreadable processed cheese (SPC) containing quercetin or rutin was produced by melting the ingredients at 85 °C for 2 min, and the retention rate of both flavonoids and antioxidant activity of the SPC samples assessed. Ultrasound-assisted extraction of quercetin and rutin from SPC to methanol (99.9% and 50%, v/v) for 30 min, respectively, was found to be optimal extraction procedure. Whereas a high recovery rate (92 %) for quercetin was achieved, only 64 % of rutin was recovered from the SPC sample. The results have indicated that rutin was thermally unstable during the melting process. SPC with quercetin or rutin exhibited effective radical-scavenging activity and possessed strong ferric reducing antioxidant potential. These results suggest that spreadable processed cheese may serve as the functional product.
Czech name
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Czech description
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Project
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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
Scientific Papers of the University of Pardubice, Series A, Faculty of Chemical Technology
ISSN
1211-5541
e-ISSN
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Volume of the periodical
24
Issue of the periodical within the volume
November
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
10
Pages from-to
59-68
UT code for WoS article
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EID of the result in the Scopus database
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