xmlui.ArtifactBrowser.SimpleSearch.filter.source:Scientific papers of the University of Pardubice. Series A, Faculty of Chemical Technology. 24/2018
ISSN:1211-5541
Abstract:
A functional spreadable processed cheese (SPC) containing quercetin or rutin was
produced by melting the ingredients at 85 °C for 2 min, and the retention rate of both
flavonoids and antioxidant activity of the SPC samples assessed. Ultrasound-assisted
extraction of quercetin and rutin from SPC to methanol (99.9% and 50%, v/v) for
30 min, respectively, was found to be optimal extraction procedure. Whereas a high
recovery rate (92 %) for quercetin was achieved, only 64 % of rutin was recovered from
the SPC sample. The results have indicated that rutin was thermally unstable during the
melting process. SPC with quercetin or rutin exhibited effective radical-scavenging
activity and possessed strong ferric reducing antioxidant potential. These results
suggest that spreadable processed cheese may serve as the functional product.