Extraction of Quercetin and Rutin from Fortified Spreadable Processed Cheese

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Extraction of Quercetin and Rutin from Fortified Spreadable Processed Cheese

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Extraction of Quercetin and Rutin from Fortified Spreadable Processed Cheese

Popis výsledku anglicky

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.

Druh

J_ost - Ostatní články v recenzovaných periodicích

CEP obor

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OECD FORD obor

10406 - Analytical chemistry

Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2018

Kód důvěrnosti údajů

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

Název periodika

Scientific Papers of the University of Pardubice, Series A, Faculty of Chemical Technology

ISSN

1211-5541

e-ISSN

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Svazek periodika

24

Číslo periodika v rámci svazku

November

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

10

Strana od-do

59-68

Kód UT WoS článku

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EID výsledku v databázi Scopus

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