Tag Archives: polyphenols

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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969-978 L. Klavina
A study on bryophyte chemical composition–search for new applications
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A study on bryophyte chemical composition–search for new applications

L. Klavina

University of Latvia, Department of Environmental Science, Raina Blvd. 19, Riga, LV-1586, Latvia; e-mail: laura.klavina@lu.lv

Abstract:

Bryophytes are the taxonomic group in the plant kingdom represented with about 25’000 species. They contain a high number of biologically active compounds; however their use as a food source is negligible. The aim of this paper is to evaluate bryophyte chemical composition and new possible applications. In order to evaluate bryophyte potential usage as a raw food material, bryophyte basic chemical content and the secondary metabolite profile was determined. To obtain best results bryophyte secondary metabolite extraction options has been studied. Couple of extraction methods were used (conventional, ultrasound, microwave, supercritical CO2 extraction etc.) and different solvents (ethanol, water etc.). A total concentration of polyphenols and substances determining free radical scavenging activity has been determined. The extracts obtained from bryophytes have remarkable antioxidant activity, the extent of which depends on the extraction conditions and bryophyte species. Comparison of five extraction methods and several solvents indicates that microwave assisted extraction and supercritical CO2 extraction is the most promising approach to obtain highest yields of extractives.

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