Tag Archives: antioxidant activity

1276–1286 N. Dubrovskaya, O. Savkina, L. Kuznetsova and O. Parakhina
Development of gluten-free bread with unconventional raw ingredients of high nutritional value and antimicrobial activity
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Development of gluten-free bread with unconventional raw ingredients of high nutritional value and antimicrobial activity

N. Dubrovskaya¹*, O. Savkina², L. Kuznetsova² and O. Parakhina³

¹Peter the Great St.Petersburg Polytechnic University, Polytechnicheskaya, 29,
195251, St.Petersburg, Russia, Russian Federation,
²Institute of Refrigeration and Biotechnologies, ITMO University, Lomonosova street,
9, 191002, St.Petersburg, Russia, Russian Federation
³St.Petersburg branch State Research Institute of Baking Industry, Podbelskogo
highway 7, 196608, St.Petersburg, Pushkin, Russia, Russian Federation
*Correspondence: dubrovskaja_nata@mail.ru

Abstract:

Two types of rowan powder (botanical species Sorbus aucuparia) as unconventional
raw ingredients of high nutritional and biological value as well as three types of dietary fiber
and pectin were used in development of gluten-free bread. These raw ingredients have high
water-holding capacity and a rich biochemical composition that makes it possible to use them
not only as thickeners and structure forming agents, but also as enriching additives. It was
experimentally found that the citrus fiber and pectin improved the bread specific volume and
the crumb compressibility if compared to the control sample. The content of vitamins A, E, PP,
C, B complex, minerals – iron, magnesium, calcium, potassium, selenium, organic acids,
including preservatives rendering action (citric, lactic, sorbic, benzoic) were found in rowan
powder. It was found that rowan powder and citrus fiber had a significant effect on the increase
in the content of dietary fiber in 2.5–5.4 fold and iron in 2–3.5 fold. The content of dietary fiber
in bread with 4% of rowan fruit powder is 3.6 g 100g-1 while in bread with 8% rowan pomace it
is 4.3 g 100g-1, which corresponds to the dietary fiber daily needs satisfaction respectively by
10.0% and 21.5%. It was found that bread with rowanberry powder had 66.7% more watersoluble
antioxidants. The contamination of the main gluten-free raw material (soy protein, rice
flour and corn starch extrusion and corn, rowan powder) and its influence on ropy disease of
gluten free bread were established. Four spore forming bacteria strains were isolated from
gluten-free raw materials and its ability to cause ropy disease of gluten free bread was proved. It
was also found that using of rowan powder slow down ropy disease and mold spoilage due to
the organic acids in its composition and the bread acidity increase.

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1316–1329 L. Klavins, J. Kviesis, M. Klavins
Comparison of methods of extraction of phenolic compounds from American cranberry (Vaccinium macrocarpon L.) press residues
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Comparison of methods of extraction of phenolic compounds from American cranberry (Vaccinium macrocarpon L.) press residues

L. Klavins, J. Kviesis, M. Klavins*

University of Latvia, 19 Raina Blvd., LV–1586, Riga, Latvia
*Correspondence: maris.klavins@lu.lv

Abstract:

American cranberries (Vaccinium macrocarpon L.) contain significant quantities of
various phenolic compounds. Most of these compounds are recovered when berry juice is
produced. However, a considerable part of polyphenols remain in berry press residues and are
discarded as food industry waste. The aim of the study was to compare the methods of extraction
of polyphenols (ultrasound, microwave-assisted, Soxhlet) from press residues of American
cranberry. The impact of main extraction parameters (e.g., extraction time, solid/solvent ratio,
solvent type) on the yield of extracted polyphenols. Ultrasound-assisted extraction showed the
highest potential from all studied methods, given its fast, convenient use and low cost. Aqueous
ethanol and methanol in the presence of acid (anthocyanin extractions should be assisted with
trifluoroacetic acid, polyphenol extractions – with HCl) were assessed as the best solvents for
extraction. The obtained extracts were characterised using the Folin-Ciocaulteu method for
determination of total phenolics and the pH-differential method for determination of total
anthocyanins, and UPLC–PDA was used to determine the content of individual anthocyanins.
Cyanidin-3-O-arabinoside, peonidin-3-O-galactoside, peonidin-3-O-glucoside and peonidin-3-
O-arabinoside were identified as the main anthocyanins in cranberry press residue extracts.

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1284–1298 T. Evstigneeva, N. Skvortsova and R. Yakovleva
The application of green tea Extract as a source of antioxidants in the processing of dairy products
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The application of green tea Extract as a source of antioxidants in the processing of dairy products

T. Evstigneeva*, N. Skvortsova and R. Yakovleva

International Research Centre Biotechnologies of the Third Millennium ITMO University, St. Lomonosov 9, 191002, Saint-Petersburg, Russian Federation
*Correspondence: romihka@mail.ru

Abstract:

 Regular consumption of foods containing antioxidants reduces the bodily content of free oxygen radicals, which can cause pathological changes and premature organism aging. The aim of this work was the development of the formulations and determination of the parameters for the production of cottage cheese products with polyphenol fraction of green tea extract as a source of plant antioxidants. Parameters to obtain extracts with the high content of extracted substances and high antioxidant activity were determined. Optimal performance was achieved by brewing dry green tea leaves with (70 ± 2) °C water, followed by steeping at the same temperature for 10 minutes with continuous mechanical stirring. Optimal dry tea leaves to water ratio used for tea extracts’ preparation was identified. The level of tea extract in cottage cheese products’ recipes was determined. The flavour fillers which combine the best with green tea extract and taste were identified. The positive effect of tea extract component on shelf life of cottage cheese product was shown.

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761-767 A. Urbonavičiūtė, G. Samuolienė, S. Sakalauskienė, A. Brazaitytė,J. Jankauskienė, P. Duchovskis, V. Ruzgas,A. Stonkus, P. Vitta, A. Žukauskas and G. Tamulaitis
Effect of flashing amber light on the nutritional quality of green sprouts
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Effect of flashing amber light on the nutritional quality of green sprouts

A. Urbonavičiūtė¹, G. Samuolienė¹, S. Sakalauskienė¹, A. Brazaitytė¹,J. Jankauskienė¹, P. Duchovskis¹, V. Ruzgas³,A. Stonkus², P. Vitta², A. Žukauskas² and G. Tamulaitis²

¹Lithuanian Institute of Horticulture, 30 Kaunas str., LT–54333, Babtai, Kaunas distr.,Lithuania. Tel. +370–37–555476, fax: +370–37–555176; e-mail: a.urbonaviciute@lsdi.lt
²Institute of Materials Science and Applied Research, Vilnius University,Saulėtekio al. 9–III, LT–10222 Vilnius, Lithuania
³Lithuanian University of Agriculture, Studentų g. 11, LT–53361 Akademija,Kaunas distr., Lithuania

Abstract:

We report on the application of flashing amber (596 nm) light-emitting diodes (LEDs), supplemental to high pressure sodium lamps, for the cultivation of green sprouts, such as wheatgrass, barley grass, and leafy radish. The flashing light was found to significantly affect metabolism, thus conditioning the nutritional quality of the sprouts. In particular, it causes stressful conditions for the plants and within a short growth period can promote the synthesis of antioxidative compounds, such as vitamin C, phenolic compounds and carotenoids. However, the flashing amber light effect is dependent on the plant species.

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