Naslov
Influence of high-intensity ultrasound on bioactive compounds of buckwheat hulls

Autori
Voučko, Bojana ; Radoš, Kristina ; Novotni, Dubravka ; Buratović, Andrea ; Drakula, Saša ; Habuš, Matea ; Čukelj Mustač, Nikolina ; Ćurić, Duška

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), ostalo

Izvornik
Proceedings of the 10th International Congress "Flour-Bread ’19", 12th Croatian Congress of Cereal Technologists "Brašno-Kruh ’19" / Strelec, I. ; Jozinović, A. ; Budžaki, S. - Osijek : Grafika Osijek, 2020, 89-100

Skup
10th International Congress Flour – Bread ’19 ; 12th Croatian Congress of Cereal Technologists Brašno – Kruh ’19

Mjesto i datum
Osijek, Hrvatska, 11.06.2019. - 14.06.2019

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
bioactive compounds, buckwheat hulls, high-intensity ultrasound, polyphenol oxidase

Sažetak
Buckwheat hulls are a by-product of the milling industry with a potential to be used as a functional food or in pharmaceutical preparations. The main advantage of hulls is their high dietary fibre and bioactive compounds content which have numerous positive health effects. This study aimed to investigate the effect of high-intensity ultrasound (400 W, 24 kHz) on the extractability of free bioactive compounds, antioxidant activity, water swelling and activity of enzyme polyphenol oxidase of buckwheat hulls milled to particle size ≤ 56 μm. A 10% aqueous suspension of buckwheat hulls with different initial temperatures (9.7 ; 20.0 ; 45.0 ; 70.0 or 80.4 °C) was treated (2.9 ; 5.0 ; 10.0 ; 15.0 or 17.0 min) by direct immersion of the ultrasonic probe (d = 22 mm) at 100% amplitude following a central composite design. In comparison to the control sample, high- intensity ultrasound treatment increased the content of total phenolic compounds, antioxidant activity, water swelling, and polyphenol oxidase activity. Optimum treatment conditions should be defined depending on the intended application of the treated hulls in cereal foods production.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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