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- Title
The possibility of increasing the antioxidant activity of celery root during osmotic treatment.
- Authors
NIĆETIN, MILICA R.; PEZO, LATO L.; LONČAR, BILJANA L. J.; FILIPOVIĆ, VLADIMIR S.; ŠUPUT, DANIJELA Z.; KNEŽEVIĆ, VIOLETA M.; FILIPOVIĆ, JELENA S.
- Abstract
Osmotic treatment of celery root was studied in two osmotic solutions (sugar beet molasses and a ternary solution of water, sucrose and salt), at three temperatures (20, 35 and 50 °C), and three different immersion periods (1, 3 and 5 h), at atmospheric pressure. The aim was to examine the influence of the type of the used hypertonic agent, the temperature and the immersion time on the water loss, solid gain, water activity, dry matter content, antioxidant activity (expressed by DPPH) and colour attributes (described by CIELAB coordinates L*, a* and b*). During the experiments, the antioxidant activity of celery root was increased in sugar beet molasses, while the DPPH value tended to decrease in the ternary solution. The experimental data of osmotic dehydration was used for PCA modelling. The standard scores analysis revealed that the optimum process parameters were gained with an immersion time of 5 h and a temperature of 35 °C.
- Subjects
ANTIOXIDANTS; CELERIAC; CELERY; OSMOTIC potential of plants; SUGAR beets; PRINCIPAL components analysis; THERAPEUTICS
- Publication
Journal of the Serbian Chemical Society, 2017, Vol 82, Issue 2, p253
- ISSN
0352-5139
- Publication type
Article
- DOI
10.2298/JSC161020015N