Influence of Heat Treatment Methods on Bioactive Compound Concentrations in Pumpkin – Guelder Rose (Viburnum opulus) Sauces

Abstract

The objective of this study was to examine the suitability of heat treatment methods on concentrations of bioactive compounds in pumpkin–guelder rose sauce. Berry hybrids 2--30--K, 2--45--K and variety ‘Krasnaya Grozdj’ were selected for further research. The juice of these fruits was used to create pumpkin–guelder rose sauce samples (experimental samples) where the pumpkin puree and guelder rose fruit juice ratio was 74.5 : 13.1. To all samples heat treatment under atmospheric conditions (traditional cooking) and vacuum cooking at 0.6 bar pressure at 85 °C and 0.2 bar pressure at 75 °C temperature was performed. These samples were compared with uncooked experimental samples. Sauce chemical evaluation showed better retention of vitamin C concentrations (per dry weight) for guelder rose variety ‘Krasnaya Grozdj’ sauces cooked at 0.2 bar pressure, compared to fresh samples. Samples that were prepared with vacuum cooking methods on average showed higher total phenol concentration, antiradical activity and total anthocyanins concentration than in control samples cooked under atmospheric conditions. These observations were consistent with reports in the literature on better preservation of bioactive compounds in plant-based products that are cooked under vacuum heat treatment at lower temperatures.

Mineral and bioactive compound content in plant-based protein - enriched purees

“…Pumpkins (Cucurbitaceae) have been traditionally eaten both by people and animals and it has several different varieties all with different chemical composition. But overall it is known to be a source of carotenoids, also vitamins like K, several complex B vitamins as well as for minerals -K, P, Mg, Fe and Se (Ozola, Kampuse, 2018). Jerusalem artichoke (Helianthus tuberosus) is an economically important plant with wide use of application both in food production and biofuel production in the world (Yang et al, 2015), however not as widely used in Latvia although grown here as long as potatoes.…”

Nutritional Composition of Plant-Based Texture: Modified Foods for Dysphagia Patients

“…The total concentration of carotenes was determined by spectrophotometry using a spectrophotometer JENWAY 6705 UV (Bibby Scientific Ltd., UK) at wavelength 440 nm according to published methods (Ermakov, 1987, pp. 112-113;Poludek-Fabini and Beirix, 1981) modified by Ozola and Kampuse (2018). The standard curve was made using K 2 Cr 2 O 7 standard solution.…”

“…Total phenol concentration was determined using Folin Ciocalteus reagent according to Singleton et al (1999) with some modifications (Ozola and Kampuse, 2018). The analy-ses were done in two independent replications with three repetitions each.…”