Zobrazit minimální záznam
dc.contributor.author |
Červenka, Libor
|
|
dc.contributor.author |
Švecová, Blanka
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|
dc.contributor.author |
Salek, Richardos Nicolaos
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|
dc.contributor.author |
Buňka, František
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|
dc.date.accessioned |
2018-10-11T08:09:45Z |
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dc.date.available |
2018-10-11T08:09:45Z |
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dc.date.issued |
2018 |
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dc.identifier.isbn |
978-80-7560-167-4 |
|
dc.identifier.issn |
1211-5541 |
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dc.identifier.uri |
https://hdl.handle.net/10195/71967 |
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dc.description.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. |
en |
dc.format |
p. 59 - 68 |
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dc.language.iso |
en |
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dc.publisher |
University of Pardubice |
en |
dc.relation.ispartof |
Scientific papers of the University of Pardubice. Series A, Faculty of Chemical Technology. 24/2018 |
en |
dc.rights |
open access |
en |
dc.subject |
processed cheese |
en |
dc.subject |
flavonols |
en |
dc.subject |
recovery |
en |
dc.subject |
antioxidant activity |
en |
dc.title |
Extraction of quercetin and rutin from fortified spreadable processed cheese |
en |
dc.type |
Article |
en |
dc.peerreviewed |
yes |
en |
dc.publicationstatus |
published |
en |
dc.identifier.obd |
39880947 |
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