The effects of solution type temperature and time on antioxidant capacity of osmotically dried celery leaves
2021
Аутори
Nićetin, MilicaPezo, Lato
Filipović, Vladimir
Lončar, Biljana
Filipović, Jelena S.
Šuput, Danijela
Knežević, Violeta
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Osmotic drying of celery leaves was studied in two osmotic solutions (ternary aqueous solution and sugar beet molasses), at three temperatures (20, 35, and 50 degrees C), and diverse immersion periods (1, 3, and 5 hours). The aim was to examine the influence of the used hypertonic agent, temperature and immersion time on antioxidant capacity (AOC) and color characteristics of the samples. The AOC of celery leaves was assessed by the spectrophotometric assays (ABTS, FRAP, and DPPH), as well as two direct current polarographic assays, hydroxo perhydroxo mercury (II) complex assay based on the decrease of anodic current of hydroxo perhydroxo mercury (II) complex and mercury reduction antioxidant power assay based on the decrease of a cathodic current of Hg (II) reduction. Total phenolic content was determined by Folin-Ciocalteu assay. The relative antioxidant capacity index, calculated by assigning equal weight to all applied assays was used to achieve a more comprehensive comparison betw...een analyzed samples, as well as applied assays. The obtained results indicated decreases in the AOC of celery leaves during the osmotic treatment in ternary solution, while the AOC was increased in sugar beet molasses solution. According to relative antioxidant capacity index evaluation the most convenient process parameters were temperature of 35 degrees C and immersion time of 5 hours.
Кључне речи:
osmotic treatment / optimization sugar beet molasses / celery leaves / antioxidant capacityИзвор:
Thermal Science, 2021, 25, 3, 1759-1770Издавач:
- Univerzitet u Beogradu - Institut za nuklearne nauke Vinča, Beograd
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200134 (Универзитет у Новом Саду, Технолошки факултет) (RS-MESTD-inst-2020-200134)
DOI: 10.2298/TSCI191101184N
ISSN: 0354-9836
WoS: 000652180700010
Scopus: 2-s2.0-85107649270
Институција/група
Institut za opštu i fizičku hemijuTY - JOUR AU - Nićetin, Milica AU - Pezo, Lato AU - Filipović, Vladimir AU - Lončar, Biljana AU - Filipović, Jelena S. AU - Šuput, Danijela AU - Knežević, Violeta PY - 2021 UR - https://riofh.iofh.bg.ac.rs/handle/123456789/825 AB - Osmotic drying of celery leaves was studied in two osmotic solutions (ternary aqueous solution and sugar beet molasses), at three temperatures (20, 35, and 50 degrees C), and diverse immersion periods (1, 3, and 5 hours). The aim was to examine the influence of the used hypertonic agent, temperature and immersion time on antioxidant capacity (AOC) and color characteristics of the samples. The AOC of celery leaves was assessed by the spectrophotometric assays (ABTS, FRAP, and DPPH), as well as two direct current polarographic assays, hydroxo perhydroxo mercury (II) complex assay based on the decrease of anodic current of hydroxo perhydroxo mercury (II) complex and mercury reduction antioxidant power assay based on the decrease of a cathodic current of Hg (II) reduction. Total phenolic content was determined by Folin-Ciocalteu assay. The relative antioxidant capacity index, calculated by assigning equal weight to all applied assays was used to achieve a more comprehensive comparison between analyzed samples, as well as applied assays. The obtained results indicated decreases in the AOC of celery leaves during the osmotic treatment in ternary solution, while the AOC was increased in sugar beet molasses solution. According to relative antioxidant capacity index evaluation the most convenient process parameters were temperature of 35 degrees C and immersion time of 5 hours. PB - Univerzitet u Beogradu - Institut za nuklearne nauke Vinča, Beograd T2 - Thermal Science T1 - The effects of solution type temperature and time on antioxidant capacity of osmotically dried celery leaves EP - 1770 IS - 3 SP - 1759 VL - 25 DO - 10.2298/TSCI191101184N UR - conv_929 ER -
@article{ author = "Nićetin, Milica and Pezo, Lato and Filipović, Vladimir and Lončar, Biljana and Filipović, Jelena S. and Šuput, Danijela and Knežević, Violeta", year = "2021", abstract = "Osmotic drying of celery leaves was studied in two osmotic solutions (ternary aqueous solution and sugar beet molasses), at three temperatures (20, 35, and 50 degrees C), and diverse immersion periods (1, 3, and 5 hours). The aim was to examine the influence of the used hypertonic agent, temperature and immersion time on antioxidant capacity (AOC) and color characteristics of the samples. The AOC of celery leaves was assessed by the spectrophotometric assays (ABTS, FRAP, and DPPH), as well as two direct current polarographic assays, hydroxo perhydroxo mercury (II) complex assay based on the decrease of anodic current of hydroxo perhydroxo mercury (II) complex and mercury reduction antioxidant power assay based on the decrease of a cathodic current of Hg (II) reduction. Total phenolic content was determined by Folin-Ciocalteu assay. The relative antioxidant capacity index, calculated by assigning equal weight to all applied assays was used to achieve a more comprehensive comparison between analyzed samples, as well as applied assays. The obtained results indicated decreases in the AOC of celery leaves during the osmotic treatment in ternary solution, while the AOC was increased in sugar beet molasses solution. According to relative antioxidant capacity index evaluation the most convenient process parameters were temperature of 35 degrees C and immersion time of 5 hours.", publisher = "Univerzitet u Beogradu - Institut za nuklearne nauke Vinča, Beograd", journal = "Thermal Science", title = "The effects of solution type temperature and time on antioxidant capacity of osmotically dried celery leaves", pages = "1770-1759", number = "3", volume = "25", doi = "10.2298/TSCI191101184N", url = "conv_929" }
Nićetin, M., Pezo, L., Filipović, V., Lončar, B., Filipović, J. S., Šuput, D.,& Knežević, V.. (2021). The effects of solution type temperature and time on antioxidant capacity of osmotically dried celery leaves. in Thermal Science Univerzitet u Beogradu - Institut za nuklearne nauke Vinča, Beograd., 25(3), 1759-1770. https://doi.org/10.2298/TSCI191101184N conv_929
Nićetin M, Pezo L, Filipović V, Lončar B, Filipović JS, Šuput D, Knežević V. The effects of solution type temperature and time on antioxidant capacity of osmotically dried celery leaves. in Thermal Science. 2021;25(3):1759-1770. doi:10.2298/TSCI191101184N conv_929 .
Nićetin, Milica, Pezo, Lato, Filipović, Vladimir, Lončar, Biljana, Filipović, Jelena S., Šuput, Danijela, Knežević, Violeta, "The effects of solution type temperature and time on antioxidant capacity of osmotically dried celery leaves" in Thermal Science, 25, no. 3 (2021):1759-1770, https://doi.org/10.2298/TSCI191101184N ., conv_929 .