Naslov
Adsorption of chokeberry juice polyphenols onto citrus fibers in the presence of disaccharides

Autori
Buljeta, Ivana ; Pichler, Anita ; Šimunović, Josip ; Kopjar, Mirela

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Skup
IFT first 2022

Mjesto i datum
Chicago (IL), Sjedinjene Američke Države, 10.07.2022. - 13.07.2022

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
chokeberry juice polyphenols ; citrus fibers ; disaccharides

Sažetak
Introduction Chokeberry juice, rich in bioactives such as polyphenols, has beneficial effects on human health. Dietary fibers possess health- promoting effects and also have the ability to adsorb polyphenols. In this study, polyphenols of chokeberry juice were adsorbed onto citrus fibers in the presence of sucrose or trehalose. Methods For the sample preparation, chokeberry juice, 2% of citrus fibers and 2% of disaccharides were applied in different order. The first set of samples was prepared by mixing citrus fibers and sucrose or trehalose for 15 minutes, followed by the addition of juice addition and additional 15 minutes of mixing. In the second set of samples, fiber and juice were initially mixed, followed by the addition of disaccharides. In the third set, disaccharides and juice were mixed, followed by the addition of fiber. Samples were centrifuged, supernatant was discarded and the precipitate was lyophilized. The obtained powders were evaluated for content of total polyphenols, proanthocyanidins and anthocyanins, as well as individual polyphenols using HPLC analysis. Antioxidant activities of samples were determined using four different assays ; ABTS, DPPH, FRAP and CUPRAC. Results Results indicate that the order of ingredients addition affected the adsorption of polyphenols and antioxidant activity. The highest content of total polyphenols, proanthocyanidins and anthocyanins was observed for samples where the disaccharides were added after complexing the juice with fiber ; especially in the sample with trehalose (4.06 mg/g, 152.03 µg/g and 742.49 µg/g, respectively). Addition of disaccharides at the beginning of complexation caused a decrease in polyphenols adsorption. A more pronounced decrease was observed for the sample where fiber and sucrose were mixed initially and juice was added afterwards (3.67 mg/g for total polyphenols content). Individual polyphenols identified and quantified in samples were cyanidin 3- glalactoside, cyanidin 3-arabinoside, quercetin, chlorogenic and neochlorogenic acids. Concentrations of these polyphenols and antioxidant activity of the samples followed the same trend as for polyphenols determined spectrophotometrically.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA