Tag Archives: total phenols

1361–1371 Z. Kruma, L. Tomsone, R. Galoburda, E. Straumite, A. Kronberga and M. Åssveen
Total phenols and antioxidant capacity of hull-less barley and hull-less oats
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Total phenols and antioxidant capacity of hull-less barley and hull-less oats

Z. Kruma¹*, L. Tomsone¹, R. Galoburda¹, E. Straumite¹, A. Kronberga² and M. Åssveen³

¹Latvia University of Agriculture, Department of Food Technology, Rigas iela 22, LV-3004 Jelgava, Latvia
²Institute of Agricultural Resources and Economics, Zinatnes iela 2, LV-4126 Priekuli, Latvia
³Norwegian Institute of Bioeconomy Research, Fredrik A. St. Dahls 20, 1432 Ås, Norway
*Correspondence: zanda.kruma@llu.lv

Abstract:

 Grain products are the main source of carbohydrates but they also contain other bioactive substances such as phenolic compounds. Content of phenolic compounds differ among cereal types, varieties, and farming methods. The aim of the current study was to assess total phenolic content and radical scavenging activity in different oats and barley varieties compared to hulled ones. In the experiment hull-less varieties / lines were analysed: three barley (line ‘GN 03386’, from Norway and ‘Kornelija’, ‘Irbe’ from Latvia) and three oats varieties (‘Bikini’, ‘Nudist’, from Norway and ‘Stendes Emilija,’ from Latvia). One hulled variety of barley and oats from each country was included in the experiment for comparison. For the isolation of phenolic compounds ultrasound assisted extraction was used. For all extracts the total phenol content and DPPH, ABTS+ radical scavenging activity were determined spectrophotometrically. Overall, the highest content of total phenols was detected in hull-less barley samples. The barley variety with the highest content was line ‘GN 03386,’ followed by varieties ‘Kornelija’, ‘Irbe,’ and hulled Norwegian barley variety ‘Tyra’. High DPPH and ABTS+ radical scavenging activity was recorded in barley line ‘GN 03386’. Generally, there was strong correlation between total phenol content and ABTS˙+radical scavenging activity and moderate correlation between total phenol content and DPPH radical scavenging activity. In conclusion, the barley varieties had generally higher content of bioactive substances than oats and the barley line ‘GN 03386’ seems to be one of the best.

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929-938 R. Galoburda,, M. Kuka, I. Cakste and D. Klava
The effect of blanching temperature on the quality of microwave-vacuum dried mushroom Cantharellus cibarius
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The effect of blanching temperature on the quality of microwave-vacuum dried mushroom Cantharellus cibarius

R. Galoburda¹,*, M. Kuka², I. Cakste² and D. Klava¹

¹Latvia University of Agriculture, Faculty of Food Technology, Department of Food Technology, Liela iela 2, LV-3001, Jelgava, Latvia 2Latvia University of Agriculture, Faculty of Food Technology, Department of Chemistry, Liela iela 2, LV-3001, Jelgava, Latvia *Correspondence: ruta.galoburda@llu.lv

Abstract:

The objective of this study was to evaluate the effect of blanching temperature on structure, colour, chemical composition, and rehydration capacity of microwave-vacuum dried chanterelle (Cantharellus cibarius). Fruiting bodies of chanterelle were collected from the forests in Jelgava region of Latvia. Prior to drying, fresh mushrooms were blanched in water at various temperatures of 70, 80, 90 and 100ºC for 3 min, then cooled in water (20ºC). After blanching mushrooms were dried in a microwave-vacuum drier according to the specially designed program. The content of dry matter of chanterelle was 9.5 ± 0.5%. The results revealed that weight loss at 70–90ºC was significantly smaller compared to blanching at 100ºC temperature. The results indicated the tendency of smaller changes in microstructure, weight loss and colour for samples blanched at 70–80°C temperature comparing to the samples unblanched or blanched at higher temperatures. Electrical conductivity in water extract of microwave-vacuum dried chanterelle decreased with increased blanching temperature. Titratable acidity of chanterelle significantly reduced after blanching due to leakage of soluble acids into blanching water.

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