Changes of Hydrogen Peroxide and Radical‐Scavenging Activity of Raspberry during Osmotic, Convective, and Freeze‐Drying

Novaković, Miroslav; Stevanović, Sanja; Gorjanović, Stanislava; Jovanović, Predrag; Tešević, Vele; Janković, Marina; Sužnjević, Desanka Ž.

doi:10.1111/j.1750-3841.2011.02144.x

Cited by 28 publications

(27 citation statements)

References 34 publications

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“…However, the increase resulted in an increase in the darkness of the dried mandarin, but the vitamin C content was not affected. Novakovic et al (2011) confirmed the superiority of freeze-drying in terms of the retention of phenolic compounds in the case of raspberry fruit. Convective drying resulted in slight changes, whereas osmotic dehydration showed a significant decrease of phenolic compounds and antioxidant activity.…”

Section: Recent Developments In Osmotic Dehydrationsupporting

confidence: 79%

Recent Developments in Osmotic Dehydration

Rastogi

Raghavarao

Niranjan

2014

Emerging Technologies for Food Processing

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Section: Recent Developments In Osmotic Dehydrationsupporting

confidence: 79%

Recent Developments in Osmotic Dehydration

Rastogi

Raghavarao

Niranjan

2014

Emerging Technologies for Food Processing

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“…Therefore, the decrease in total phenolic content was mainly due the OD and was 75% to 77%. This decrease was also observed by Novaković et al [27] in a study OD of raspberries. According to them, the phenolic can migrate into the osmotic solution during the OD, inducing a loss of these compounds.…”

Section: Quality Of the Final Productsupporting

confidence: 68%

Microwave Drying of Apple Cubes — Effect of the Osmotic Pre-treatment and Comparison with Hot Air Drying

Assis¹,

Morais²,

Morais³

2017

AFSE

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Abstract. The aim of the present work was to study the effects of the osmotic dehydration (OD) on the mass transfer kinetics of the microwave drying (MWD) and some quality parameters of apple cubes. The fit of several mathematical models was tested to describe the drying. A comparison between MWD and hot air drying (HAD) was performed. Apple cubes were osmotically treated with 60ºBrix sucrose or sorbitol solutions at 60ºC and dried at a microwave power between 160 and 850 W. Overall, the increase of the microwave power from 160 to 500 W resulted in an increase of the water loss rate, shown by the A parameter of modified Page's model, of 123 and 155% for samples osmotically dehydrated with sucrose and sorbitol solutions, respectively. The OD tends to increase the drying rate, but the osmotic agent used did not have any effect. The modified Page's model described well the drying kinetics and MWD was faster than HAD. The water activity of the osmotically dehydrated product was reduced to below 0.4 after MWD at 500 W. The MWD of control samples resulted in a loss of 39% and 28% of the total phenolic content and the antioxidant activity, respectively. For osmotically dehydrated samples, a loss of around 75% was observed for both these quality parameters after the osmotic treatment.

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“…[26][27][28][29][30] This peroxide has the advantage of being sufficiently stable in cells, compared with other ROS that need to be produced "in vivo". The polarographic oxidation of hydrogen peroxide, from alkaline solutions, was used as the source of the peroxy-radical.…”

mentioning

confidence: 99%

Analysis of the Interaction of Radical Scavengers with ROS Electrogenerated from Hydrogen Peroxide

Palma

Montoya

Arteaga

et al. 2013

J. Electrochem. Soc.

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The polarographic (direct current, dc, and differential pulse, DP) and voltammetric oxidation of hydrogen peroxide on mercury electrodes has been examined. The electrooxidation of H 2 O 2 involves hydroperoxide radical and superoxide anion radical able to interact with radical scavengers (antioxidants), namely 3-hydroxycoumarin, carvacrol, vanillin and gallic acid. For such interaction, theoretical equations are derived using the convective diffusion approximation and the steady-state conditions, as well as solving the differential equations of the Nernst diffusion-layer approximation by the method of dimensionless variables. The experimental results agree with the theoretical predictions and a kinetic parameter is proposed to evaluate the scavenging activity of antioxidants.An antioxidant is defined as a substance that may delay or prevent the oxidation of a substrate, at relatively low concentrations. 1 Primary antioxidants (prooxidants) prevent the formation of free radicals, particularly reactive oxygen species (ROS). These primary antioxidants include vitamin E, 2 polyphenols, 3 antioxidant enzymes and membranes. 4,5 Secondary antioxidants (antioxidants with radical scavenging activity) operate either interrupting the propagation of free radicals or inhibiting the generation of ROS, as well as preventing the metabolic activation of carcinogens. 6,7 Tertiary antioxidants repair the damage from free radicals or eliminate damaged molecules. 8,9 Although different assays have been used to evaluate the antioxidant activity of natural products, there is not a universal method to cover this task. Direct methods have been proposed, based on the determination of the concentration of antioxidant compounds, 10,11 and indirect methods, as the measure of glutathione levels 12 and the reduction of Fe(III) or Cu(II) ions. 13,14 In addition, enzymatic methods measure the activity of antioxidant enzymes. 15 A good review detailing these methods can be found in reference. 16 The electrochemical measurements have advantages for the determination of antioxidant activity such as their use as a rapid proof of the antioxidant capacity of many organic molecules 17,18 and the capacity to study the interaction between the antioxidant and ROS, as was observed for dihydropyridines and electrogenerated superoxide radical. [19][20][21] The oxidation potentials measured by cyclic voltammetry have been used to compare the antioxidant strength of compounds as phenolic acids, flavonoids, cinnamic acids etc., 22-24 being the glassy carbon electrode, GCE, the most frequently used electrode. Low oxidation potentials are associated with a greater facility of a given molecule for the electrodonation and, thus, to act as an antioxidant, with good correlation with other techniques such as the scavenging of the DPPH • radical. 25 The results show that the DPPH • assay can assess radical scavenging for substances that are thermodynamically capable of reacting with agents with a redox potential below a given value, related to the reduction potential o...

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Changes of Hydrogen Peroxide and Radical‐Scavenging Activity of Raspberry during Osmotic, Convective, and Freeze‐Drying

Cited by 28 publications

References 34 publications

Recent Developments in Osmotic Dehydration

Recent Developments in Osmotic Dehydration

Microwave Drying of Apple Cubes — Effect of the Osmotic Pre-treatment and Comparison with Hot Air Drying

Analysis of the Interaction of Radical Scavengers with ROS Electrogenerated from Hydrogen Peroxide

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