Thermal degradation kinetics of rutin and total phenolic compounds in rosehip (Rosa canina L) nectar

Kadakal, Çetin; Duman, Tolga

doi:10.5505/pajes.2017.03779

Cited by 6 publications

(4 citation statements)

References 19 publications

(20 reference statements)

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“…The decrease of total phenolic content due to the thermal treatment was also stated by Kadakal and Duman [62] who showed a thermal degradation of rutin and total phenolic compounds during nectar manufacturing using rose hip. A temperature higher than 70 • C caused a higher degradation rate of the compounds.…”

Section: Phenolic Acid Content Of Mixtures and Extrudatessupporting

confidence: 67%

Valorization of Rose Hip (Rosa canina) Puree Co-Product in Enriched Corn Extrudates

Igual

Chiș

Păucean

et al. 2021

Foods

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Serious issues and challenges of the world’s population are represented by dwindling natural food resources and the scale-up of sustainable food manufacturing. Therefore, the valorization of co-products from the food industry represents new methods for food development. The principal goal of the study was to capitalize rose hip (Rosa canina) co-product powder in extrudates, highlighting its influence on extrusion parameters, physicochemical, and nutritional characteristics. The water absorption index, swelling index, and hygroscopicity increased with the rose hip co-product addition. Furthermore, water solubility index, expansion index, porosity, image parameters (area and perimeter) of the extrudates decreased. Lycopene, β-Carotene, Zea-esters, and lutein were the main carotenoids identified in the extrudates; whereas Catechin, Di-gallic acid, Procyanidin dimmer 1, Procyanidin dimmer 2, and Isorhamnetin-glucuronide were the main flavonoids. Strong Pearson correlations were identified between carotenoids, total flavonoids, vitamin C, total folate, and antioxidant activity. Valorization of the Rosa canina powder co-product led to value-added products—corn extrudates—rich in bioactive compounds.

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Section: Phenolic Acid Content Of Mixtures and Extrudatessupporting

confidence: 67%

Valorization of Rose Hip (Rosa canina) Puree Co-Product in Enriched Corn Extrudates

Igual

Chiș

Păucean

et al. 2021

Foods

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show abstract

“…It was obvious that this increment caused a decrement in the values of t 1/2 and D. Rate constant of TPC thermal degradation ranged from 0.0332 to 0.0775 h −1 . Akdaş and Başlar (2015), Sarpong et al (2018), and Kadakal and Duman (2018) have reported an increment in TPC thermal degradation in different foods with an increase in temperature. TPC thermal degradation was slightly affected by 10°C temperature increment.…”

Section: Kinetic Parameters Of Tpc and Acmentioning

confidence: 96%

Drying characteristics and some quality parameters of whole jujube (Zizyphus jujuba Mill.) during hot air drying

Tepe

Ekıncı

2021

Ital. J. Food Sci.

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Drying kinetics, water-soluble vitamins, total phenolic content (TPC), antioxidant capacity (AC) of the jujube fruits dried at 50, 60, and 70°C, and degradation kinetics of the quality parameters were investigated. The models fitted to drying were determined as Page at 50 and 70°C, Parabolic at 60°C. Increment in the drying temperature increased the drying rate and decreased the drying time. Water-soluble vitamins, TPC, and AC were significantly reduced by the drying process. Degradation of water-soluble vitamins increased with the drying temperature, although TPC and AC were not significantly affected by temperature. Thermal degradations of quality parameters were fitted to first-order kinetic.

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“…Quotient indicator ( Q 10 ) is another technique used to express the dependence of the reaction rate on temperature in such a way that the reaction rate is changed when the temperature is increased by 10°C (Kadakal & Duman, 2018; Van Boekel, 2008):

Q_{10} = {()(, \frac{k_{2}}{k_{1}})}^{\frac{10}{T_{2} ‐ T_{1}}},

where T is the temperature in Celsius,

k_{1}

and

k_{2}

are the rate constants of HMF formation which is chosen according to best kinetic model at temperatures of

T_{1}

and

T_{2}

respectively.…”

Section: Methodsmentioning

confidence: 99%

Sweet pomegranate pekmez production: Effect of different production methods and activated carbon treatment on some quality parameters and 5‐hydroxymethyl furfural formation

Altıok

Şen

Altıok

2021

Food Processing Preservation

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In the present study, “sweet pomegranate pekmez” (PP), was produced by three different methods as open pan evaporation (OPE), application of activated carbon prior to open pan evaporation (AC), and vacuum evaporation (VE). The effects of activated carbon treatment and production methods on pH, density, soluble solids, water activity, total phenolic content, HMF formation, mineral content, and texture characteristics were investigated. Textural properties of PP increased with increasing soluble solids content. HMF was not detected in AC and VE products. HMF content of OPE product was measured as 2.77 ± 0.28 mg.100 g. Activated carbon treatment resulted in significant reductions in mineral, HMF, and TPC contents of pekmez samples. HMF formation kinetics of PP was investigated at various accelerated storage temperatures. HMF formation was well described by the zero‐order reaction model among five kinetic models applied. The rate of reaction was determined as highly temperature‐dependent by an Arrhenius equation. Practical applications In recent years, consumer interest and demand for potentially health‐promoting products has motivated the production of such food products. In this context, in this study, sweet pomegranate pekmez is introduced as a potentially healthy product produced by different methods, and the production stages and conditions that may enlighten the industrial production of this traditional product are provided. In addition, the application of activated carbon used in the production of pekmez has been presented as an alternative method to reduce the potential formation of HMF during heat treatment.

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Thermal degradation kinetics of rutin and total phenolic compounds in rosehip (Rosa canina L) nectar

Cited by 6 publications

References 19 publications

Valorization of Rose Hip (Rosa canina) Puree Co-Product in Enriched Corn Extrudates

Valorization of Rose Hip (Rosa canina) Puree Co-Product in Enriched Corn Extrudates

Drying characteristics and some quality parameters of whole jujube (Zizyphus jujuba Mill.) during hot air drying

Sweet pomegranate pekmez production: Effect of different production methods and activated carbon treatment on some quality parameters and 5‐hydroxymethyl furfural formation

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