engleski

Retention of eugenol in pectin model systems

Eugenol is volatile of specific flavour note, which contributes to overall flavour of many fruits and herbs. The aim of this study was investigation of behaviour of eugenol in model systems based on two different types of pectin, low-methoxy pectin (LMP) and high-methoxy pectin (HMP). For each pectin two model systems were prepared, one with 1% of pectin and other one with 2% of pectin. Model systems were stored for 30 days at room temperature to evaluate stability of eugenol in prepared systems. Amount of eugenol in model systems was evaluated by GC-MS. Also, antioxidant activity of prepared model systems was determined by application of DPPH, FRAP and CUPRAC methods. After preparation, HMP-1% had higher amount of eugenol (48.03 µg/mL) then HMP- 2% (40.23 µg/mL). Compering systems prepared with LMP there were no difference between systems with 1% and 2% of pectin (45 µg/mL). After storage, loss of eugenol was observed. Different trend for model systems with HMP was observed. HMP-1% had lower amount of eugenol (22.48 µg/mL) then HMP-2% (26.79 µg/mL). Model systems with LMP had higher amount of eugenol, than HMP systems, 31.47 µg/mL and 29.41 µg/mL for 1% and 2% of pectin, respectively. Consequently, LMP systems had higher retention of eugenol after storage, 69% and 66% for 1% and 2% of pectin, respectively. Retention of eugenol in HMP systems was 46% and 66% for 1% and 2% of pectin, respectively. Antioxidant activity of model systems was higher when 2% of pectin was used for preparation regardless of pectin type and evaluation method, while after storage there were no difference between systems with 1% and 2%. These results showed importance of pectin type and amount on retention of eugenol after preparation as well as after storage.

eugenol ; pectin ; storage

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