Food Technology and Biotechnology最新文献

{"title":"Chemical Characterization and Antioxidant Potential of the Rowan Fruits (Sorbus aucuparia L.) from Alpine-Dinaric region of Croatia","authors":"Antonija Sulimanec, Karla Kragić, Ankica Sekovanić, Jasna Jurasović, Ines Panjkota Krbavčić, Nada Vahčić, Antonio Vidaković, Igor Poljak, Ivana Rumora Samarin","doi":"10.17113/ftb.61.04.23.8225","DOIUrl":"https://doi.org/10.17113/ftb.61.04.23.8225","url":null,"abstract":"Research background. The rowan (Sorbus aucuparia L.) is a small tree in the Rosaceae family with characteristic orange-red fruits. Raw fruits can be used for making jams, juices, and puree, as well as dried ones for teas. In folk medicine, they were used to prevent scurvy and bleeding or as a diuretic and laxative. The aim of this study was to characterize the proximate chemical composition, antioxidant potential, and macro and trace elements of the rowan fruits for their potential use as a functional food. Experimental approach. Fruits were collected in the Alpine-Dinaric region of Croatia in 12 populations. After collection, samples were transported to the laboratory, chopped into small pieces, placed in plastic containers, and stored at -20 ºC until analysis. Proximate chemical composition, including ash, water, cellulose, crude fat, crude protein, was determined according to the official AOAC methods and total carbohydrates as non-structural carbohydrates. Total phenolic content (TPC) and antioxidative capacity (TAC) were also measured. For multielement analysis, fruits were cleaned from the dust, lyophilized, homogenized, and acid digested in a microwave system. Concentrations of elements were quantified using the ICP-MS method. Results and conclusions. The basic constituents in analyzed fruits were 76.53 % of water, 17.45 % of total carbohydrates, 2.98 % of crude proteins, 1.49 % of crude fats, 1.07 % of cellulose, and 1.29 % of ash. On average, the TPC was 932 mg/100 g and the TAC was (60.14±14.48) % and (4.1±1.2) mmol Fe2+/100 g, determined by DPPH and FRAP assay, respectively. Levels of elements decreased as follows (in mg/kg): K: 2485 > Ca: 459 > P: 206, Mg: 193 > Na: 6.29 > Fe: 3.68, Mn: 3.58 > Zn: 1.11 > Cu: 0.731 > Mo: 0.098 > Co: 0.003 > Se: 0.001. In comparison with the literature, the phenolic and element content of the rowan fruits are similar to that of blueberry and raspberry. Obtained results suggest that the rowan fruits have valuable nutritional properties and could be useful for the fortification in the food industry. Novelty and scientific contribution. The importance of the obtained results is reflected in the completion of the literature gaps on the elemental composition, especially on the content of essential macro- and trace elements, as well as the antioxidant potential of rowan fruits.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"22 5","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135509727","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Milk-Clotting Properties and Primary Proteolysis of a Lyophilised Extract from Artichoke Flowers (Cynara scolymus L.)","authors":"Valentina Crosetti, Agustín Sola, Gabriela Grigioni, María José Torres","doi":"10.17113/ftb.61.03.23.8142","DOIUrl":"https://doi.org/10.17113/ftb.61.03.23.8142","url":null,"abstract":"Research background. A few studies have investigated Cynara scolymus enzymes as a substitute for calf rennet in cheese making. They used aqueous extracts prepared by maceration of plant material and stored by freezing. However, it was indicated that lyophilisation is a better alternative to preserve the coagulant properties of plant extracts over a longer period of time, as it is a more controllable, stable and hygienic alternative with a better shelf life that is easier to transport, store and standardise. Experimental approach. We obtained a lyophilised extract of mature artichoke flowers, named CS, which was characterised for its milk-clotting properties at different pH and temperatures. In addition, the potential yield, whey composition and the primary hydrolysis profile of caseins by urea-polyacrylamide gel electrophoresis (PAGE) of mini curds prepared with different doses of coagulant were determined. Results and conclusions. The lyophilised extract was able to hydrolyse casein and showed stable proteolytic activity at pH=6.4 and 37 °C for 50 min, which decreased when the process temperature was increased to 41 and 45 °C and was lost at 70 °C. On the other hand, milk-clotting activity increased significantly (p<0.001) when the temperature increased from 37 to 45 °C and the pH of the milk decreased from 6.8 to 5.8. Potential yield between 10 and 17 % was obtained for the mini curds prepared with the lyophilised artichoke extract, and the casein degradation pattern obtained by urea-PAGE was similar to that of the commercial coagulant. Novelty and scientific contribution. On a laboratory scale, our work has shown that the lyophilised artichoke extract has sufficient proteolytic and coagulant activity to be used as a milk coagulant, i.e. plant rennet, in cheese making as an alternative to animal rennet. As this extract is lyophilised, it has the advantage of being a better alternative in terms of preservation and shelf-life. It offers an innovative way to diversify cheese products and appeal to consumers with different dietary preferences and needs.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"47 5","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135456178","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Corrigendum to: Fruit Extract Derived from a Mixture of Noni, Pineapple and Mango Capable of Coagulating Milk and Producing Curd with Antidiabetic Activities (Published: Food Technol. Biotechnol. 60 (3) 375-385 (2022) https://doi.org/10.17113/ftb.60.03.22.7456)","authors":"Jaya Vejayan, Rupbansraaj Bathmanathan, Sharifah Aminah Tuan Said, Srikumar Chakravarthi, Halijah Ibrahim","doi":"10.17113/ftb.60.03.22.7456_corrig.61(3)","DOIUrl":"https://doi.org/10.17113/ftb.60.03.22.7456_corrig.61(3)","url":null,"abstract":"The authors request that the Funding section be amended to conform to the correct format required by the funding institution, i.e. the Ministry of Higher Education of Malaysia. Previously written statement in the funding section: Funding for this work was provided by Ministry of Education, Malaysia, with Fundamental Research Grant Scheme (FRGS) with external reference number FRGS/1/2022/STG01/ UMP/02/1 and title: Investigations of Protein from the Lesser Known Tongkat Ali Plants of Stema tuberosa and Polyalthia bullata for Their Potentials in Improving Men’s Health. The present study was the outcome of using chemicals and consumables purchased from this grant without compromising its main objectives and milestones. is changed to: The authors would like to thank Ministry of Higher Education for providing financial support under Fundamental Research Grant Scheme (FRGS) No: FRGS/1/2022/STG01/UMP/02/1 (University reference RDU220110) and Universiti Malaysia Pahang for laboratory facilities. The title of the FRGS grant: Investigations of Protein from the Lesser Known Tongkat Ali Plants of Stema tuberosa and Polyalthia bullata for Their Potentials in Improving Men’s Health. The present study was the outcome of using chemicals and consumables purchased from this grant without compromising its main objectives and milestones.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"36 12","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135510183","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"How to Increase the Nutritional Quality of Stinging Nettle Through Controlled Plant Nutrition","authors":"Mia Dujmović, Nevena Opačić, Sanja Radman, Sanja Fabek Uher, Lepomir Čoga, Marko Petek, Sandra Voća Sandra Voća, Jana Šic Žlabur","doi":"10.17113/ftb.61.04.23.8119","DOIUrl":"https://doi.org/10.17113/ftb.61.04.23.8119","url":null,"abstract":"Research background. As food production faces major challenges, modern agricultural practices are increasingly focused on conserving resources, reducing negative environmental impacts, and sustainably producing foods high in health-promoting phytochemicals. During the production process, many factors can influence the quality and chemical composition of a final food product. Proper selection of cultivating conditions, especially a balanced nutrition, can significantly increase nutritional value resulting in foods with strong biological and functional properties. Stinging nettle is a rich source of minerals, vitamins, pigments, phenols and other bioactive compounds (BC) and can be consumed as a green leafy vegetable with beneficial effects on human health. Therefore, the aim of this study was to determine the nutritional quality and antioxidant capacity of stinging nettle leaves under the influence of different nutrient solution (NS) treatments during three mowings. Experimental approach. The experiment was performed in a floating hydroponic system, with different treatments of NS application during three mowings. After each mowing, the following treatments were differed: treatment 1 – depletion with water, treatment 2 - supplementation with standard NS, and treatment 3 - correction with nutrients. Of the BC minerals, ascorbic acid, phenols, and photosynthetic pigments content, as well as antioxidant capacity were analyzed spectrophotometrically, while individual phenols were determined by liquid chromatography. Results and conclusions. Different nutrition solution treatments and the number of mowings had a significant influence on the content of the analyzed BC. The highest contents of total phenols (377.04 mg GAE/100 g fm), total flavonoids (279.54 mg CTH/100 g fm), ascorbic acid (112.37 mg/100 g fm), and pigments (total chlorophylls 1.84, and total carotenoids 0.36 mg/g), as well as the highest antioxidant capacity (35.47 µmol TE/g) were recorded in the third mowing, with nutrient solution supplementation. Novelty and scientific contribution. This is the first time that stinging nettle leaves are produced in a floating hydroponic system by controlled plant nutrition. We establish this type of nutrition manipulation during multiple mowings as an innovative technique for the production of novel food with high and improved nutritional value suitable for consumption as green leafy vegetables.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"21 2","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135509735","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Corrigendum to: Impact of Successive Exploitation of a Saccharomyces pastorianus Starter Culture on Saccharide Uptake Dynamics from Wort (Published: Food Technol. Biotechnol. 59 (1) 16-23 (2021) https://doi.org/10.17113/ftb.59.01.21.6899)","authors":"Miha Ocvirk, Nataša Mlinarič, Iztok Jože Košir","doi":"10.17113/ftb.59.01.21.6899_corrig.61(3)","DOIUrl":"https://doi.org/10.17113/ftb.59.01.21.6899_corrig.61(3)","url":null,"abstract":"The authors would like to state that they inadvertently omitted one of the authors when preparing the manuscript. The authors of this work are as follows: Miha Ocvirk1, Nataša Kočar Mlinarič2, Peter Raspor3 and Iztok Jože Košir1* 1Slovenian Institute of Hop Research and Brewing, C. Žalskega tabora 2, 3310 Žalec, Slovenia 2Pivovarna Laško Union d.o.o., Pivovarniška ulica 2, 1000 Ljubljana, Slovenia 3Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"36 10-11","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135510184","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Extraction of Heat Stabilised Defatted Rice Bran Protein by Solid-State Fermentation Using Heterofermentative Microbes from Asian Traditional Starters","authors":"Ugyen Ugyen, Raintong Singanusong, Mahattanee Phinyo, Phanupong Changtor, Sirilux Chaijamrus, Tipawan Thongsook","doi":"10.17113/ftb.61.04.23.8255","DOIUrl":"https://doi.org/10.17113/ftb.61.04.23.8255","url":null,"abstract":"Research background. Heat stabilised defatted rice bran (HSDRB) is a primary by-product of rice bran oil extraction industries and a nutritious protein source. However, despite the unique nutritional profile of RB protein, the protein-rich by-product, HSDRB is underutilized as low-value animal feed. Research on protein extraction from HSDRB via enzymatic hydrolysis has gained the attention of numerous scholars. However, a cost-effective extraction method is required to mitigate the high expenses associated with enzymes. Therefore, we presented an alternative economical and natural approach for HSDRB protein extraction using solid-state fermentation (SSF) with heterofermentative microbes. Experimental approach. SSF of HSDRB with two kinds of Asian traditional fermentative starters, namely Loog-pang and Koji, were investigated for enzyme production and their efficacy in extracting protein from HSDRB. For this purpose, HSDRB fermentation for 0, 12, 24, 48, 72 and 96 h followed by 24 h hydrolysis was carried out to evaluate the extracted RB protein. Moreover, the microbiome diversity in the fermentative starters was also determined by metagenomic sequencing of 16S rRNA and internal transcribed spacer for bacterial and fungal identification, respectively. Results and conclusions. The microbial community in the fermentative starters revealed the dominance of lactic acid bacteria (LAB) such as Bacillus subtilis in Loog-pang and Streptococcus lutetiensis, Bacillus pumilus, Lactococcus cremoris, Lactococcus garvieae, and Pediococcus pentosaceus in Koji whereas yeast species, Saccharomycopsis fibuligera, and Saccharomyces cerevisiae were dominating the fungal diversity in Loog-pang and Koji starters, respectively. Results suggest that Loog-pang and Koji could produce cellulase, neutral, and acid proteases during fermentation. Despite their microbial diversity discrepancy and the enzyme activity during SSF, both starters were effective in enhancing protein extraction from HSDRB. A positive relationship between the SSF duration and extracted protein was noted. SSF by Loog-pang and Koji after 72 h followed by 24 h hydrolysis was found to extract 65.66 and 66.67 % protein from HSDRB, respectively. The amino acids profile of the protein hydrolysate prepared by non-fermented and fermented method showed no difference and displayed an abundance of glutamic acid, aspartic acids, leucine, arginine, alanine, and glycine amino acids, accounted for approximately 58 % of the total amino acids. Novelty and scientific contribution. Loog-pang and Koji (Thai and Japanese traditional fermentative starters, respectively), were found effective in extracting protein from HSDRB by SSF despite being inexpensive microbial enzyme sources, and future research aimed at scaling up HSDRB protein extraction for usage in industrial applications can rely on our findings.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"20 3","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135509740","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Impact of Nutrition on the Onset, Course of the Disease and Quality of Life of Patients with Laryngopharyngeal Reflux","authors":"Tin Prpić, Melita Peček Prpić, Tihana Mendeš, Anamarija Šestak, Andrijana Včeva","doi":"10.17113/ftb.61.04.23.8222","DOIUrl":"https://doi.org/10.17113/ftb.61.04.23.8222","url":null,"abstract":"Research background. The role of dietary habits in patients with laryngopharyngeal reflux disease (LPR) is comparatively underexplored. The aim of the study is to examine dietary habits, onset and course of the disease as well as the quality of life of patients with LPR. Experimental approach. The results of the modified food frequency questionnaire (FFQ-m) and Laryngopharyngeal Reflux Health-Related Quality of Life (LPR-HRQL) questionnaires were compared between subjects with and without LPR. There were a total of 100 subjects with LPR and 65 subjects in the control group. The group of subjects with LPR was further randomly divided into two subgroups; the first subgroup was treated with esomeprazole in a twice daily dose of 20 mg combined with dietary and general lifestyle changes instructions, and the other with pantoprazole in a twice-daily dose of 20 mg combined with dietary and general lifestyle changes instructions. Participants were instructed to fill out FFQ-m and LPR-HRQL questionnaires immediately after the initial examination and then after control examinations that were 30 and 60 days after the initial examination. Results and conclusions. Patients with LPR consume more food with high reflux potential, drink more carbonated drinks and juices, and have a worse quality of life compared to the control group (p<0.001). Proton pump inhibitors in a twice-daily dose of 20 mg with a change in dietary habits, such as avoiding acidic, spicy, fermented, sweet, and fried foods same as other foods with a high reflux potential as well as carbonated drinks and juices with the introduction of foods with a low reflux potential and water significantly reduces symptoms of LPR and increases the quality of life (p<0.001). Novelty and scientific contribution. This is the first study showing the connection between dietary habits and quality of life in patients with LPR. The contribution of this research is an objective review of the follow-up of patients with LPR that could be used in their regular assessment.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135460933","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimizing the Production Process of Bacterial Nanocellulose: Impact on Growth and Bioactive Compounds","authors":"Nicole Folmann Lima, Giselle Maria Maciel, Isabela de Andrade Arruda Fernandes, Charles Windson Isidoro Haminiuk","doi":"10.17113/ftb.61.04.23.8182","DOIUrl":"https://doi.org/10.17113/ftb.61.04.23.8182","url":null,"abstract":"Research background. The field of research on bacterial cellulose production has been growing rapidly in recent years, with the potential for its use in various applications, such as in the medical and food industries. Previous studies have focused on optimizing the production process through various methods, such as using different carbon sources and manipulating environmental conditions. However, further research is still needed to optimise the production process and understand the underlying mechanisms of bacterial cellulose synthesis. Experimental approach. We have used Plackett-Burman and Box-Behnken experimental designs to analyse various factors impact on bacterial cellulose production. The optimized medium was analysed for fermentation kinetics, and the cellulose produced was characterised. This approach was used because it allows for the identification of significant factors impacting bacterial cellulose growth, the optimisation of the culture medium, and the characterisation of the produced cellulose. Results and conclusions. The results indicated that higher sucrose concentrations, higher kombucha levels, and lower symbiotic culture of bacteria and yeast size were the most significant factors for improving bacterial cellulose production, while the others had no relevant impact. The optimized medium showed an increase in the concentration of total phenolic compounds and total flavonoids, as well as relevant levels of antioxidant activity. The pure bacterial cellulose produced showed high water absorption capacity, in addition to high crystallinity and thermal stability. Novelty and scientific contribution. The study makes a significant scientific contribution by optimizing the culture medium to produce bacterial cellulose in a more productive and efficient way. The optimized medium can be used for producing a kombucha-type drink containing a high content of bioactive compounds and the production of bacterial cellulose with high crystallinity and thermal stability. Additionally, the study highlights the potential of bacterial cellulose as a highly water-absorbing material with applications in areas such as packaging and biomedical engineering.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"36 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135460935","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimisation of Almond-Based Dairy-Free Milk Alternative Formulation Fortified with Myrtle, Bay Leaf and Fennel Extracts","authors":"Sandra Balbino, Daniela Cvitković, Hanna Skendrović, Verica Dragović-Uzelac","doi":"10.17113/ftb.61.03.23.8002","DOIUrl":"https://doi.org/10.17113/ftb.61.03.23.8002","url":null,"abstract":"Research background. Herbs and spices used in traditional medicine are nowadays increasingly used in combinations to create functional food formulations aimed at treating specific symptoms and disorders. Among herbs originating from the Mediterranean region, extracts of myrtle (Myrtus communis L.), bay leaf (Laurel nobilis L.) and fennel (Foeniculum vulgare Mill.) are traditionally used for gastrointestinal disorders. When considering how to incorporate these extracts into products, dairy-free milk alternatives provide an excellent base with almond-based drinks being among the most popular within this group. Experimental approach. The aim of this study is therefore to optimise the formulation of an almond drink fortified with a 25 % (on dry mass basis) aqueous herbal extract containing myrtle, bay leaf (25 % each) and fennel seed (50 %) extracts. A central composite design with 20 formulations varied the content of φ(aqueous herbal extract)=2–6 %, lecithin as emulsifier 0.15–0.45 and xylitol as sweetener 2–5 % (m/V), while antioxidant activity, total phenolic content and sensory properties were determined as dependent variables. Results and conclusions. The antioxidant activity and total phenolic content of the prepared almond drink formulations increased with the amount of added concentrated aqueous herbal extracts, as did the colour, herbal odour and flavour, bitterness and aftertaste. The addition of lecithin resulted in a darker colour and the sweetness was increased by the xylitol content. All formulations had good overall attractiveness, which increased with higher xylitol content. Novelty and scientific contribution. The current work offers new insights into the optimisation of fortified dairy-free alternatives. The addition of myrtle, bay leaf and fennel seed extracts to almond drink-based formulations resulted in a 12-fold increase in antioxidant activity. Xylitol masks the potential bitterness of the phenolic compounds so that higher amounts of extracts can be added.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"47 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136054696","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Polyphenolic Composition, Antioxidant and Antiproliferative Activity of Edible and Inedible Parts of Cultivated and Wild Growing Pomegranate (Punica granatum L.)","authors":"Mirjana Milošević, Jelena Vulić, Zoran Kukrić, Biljana Lazić, Dragana Četojević-Simin, Jasna Čanadanović-Brunet","doi":"10.17113/ftb.61.04.23.8159","DOIUrl":"https://doi.org/10.17113/ftb.61.04.23.8159","url":null,"abstract":"Research background. The aim of this study was to determine and compare the antioxidant and antiproliferative activities of juices and extracts of the peel, aril and membrane of the cultivated and wild growing pomegranate fruits. Experimental approach. The contents of total phenols, total flavonoids, total flavonols, total flavan-3-ols, and total anthocyanins were determined spectrophotometrically. Individual phenolics were quantified by HPLC. Antioxidant activity was detected by DPPH and ABTS test, and neutralization of hydroxyl radical, while in vitro antiproliferative activity by sulforhodamine B (SRB) assay. Results and conclusions. Total phenols were statistically the highest in wild pomegranate peel extract (WPPE) and amounted 340.92 mg GAE/g (p<0.05), while the content of total flavonoids was the highest in cultivated pomegranate peel extract (CPPE) and amounted 31.84 mg QE/g (p<0.05). The WPPE sample showed the highest antioxidant activity with respect to free DPPH and ABTS radicals. The CPPE and CPME (cultivated pomegranate peel and membrane extracts, respectively) samples showed almost identical and the strongest effect on hydroxyl-radical inhibition (41.24 μg/mL and 41.23 μg/mL, respectively). The WPPE sample showed the strongest effect on the growth inhibition of all tested tumor cell lines compared to all other samples. Novelty and scientific contribution. In this study, bioactivity of different parts of cultivated and wild pomegranates were determined and compared. In the available literature, the individual antioxidant and antiproliferative activity of only some parts of pomegranate fruit were studied. In this work, all parts of the pomegranate fruit were investigated, including the membrane of the pomegranate, which was barely analyzed in other works. Also, wild pomegranate is less investigated in previous studies. Future research should be focused on in vivo studies of obtained pomegranate samples.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"52 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136093206","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}