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Addition of rutin/quercetin mixture to spreadable processed cheese: Antioxidant and textural characteristics

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dc.title Addition of rutin/quercetin mixture to spreadable processed cheese: Antioxidant and textural characteristics en
dc.contributor.author Červenka, Libor
dc.contributor.author Hájek, Tomáš
dc.contributor.author Salek, Richardos-Nicolaos
dc.contributor.author Černíková, Michaela
dc.contributor.author Velichová, Helena
dc.contributor.author Buňka, František
dc.relation.ispartof Potravinarstvo Slovak Journal of Food Sciences
dc.identifier.issn 1338-0230 OCLC, Ulrich, Sherpa/RoMEO, JCR
dc.date.issued 2018
utb.relation.volume 12
utb.relation.issue 1
dc.citation.spage 129
dc.citation.epage 134
dc.type article
dc.language.iso en
dc.publisher HACCP Consulting
dc.identifier.doi 10.5219/872
dc.relation.uri http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/viewArticle/872
dc.subject Antioxidant en
dc.subject Flavonoid en
dc.subject Processed cheese en
dc.subject Rheometry en
dc.subject Technology en
dc.description.abstract Spreadable processed cheese is a traditional product made from a mixture of cheese, fat, water and emulsifying salts.The aim of this research was prepared spreadable processed cheese with new functional properties. Spreadable processed cheese enriched with the mixture (1:1) of rutin and quercetin (1.0 g.100g-1) was prepared at two melting temperature (80°C and 90°C) for three holding times (1, 5 and 10 min). The effect of melting temperature and holding time on the quercetin and rutin content was assessed using liquid chromatography with UV detection after ultrasonic-assissted extraction to methanol. The corresponding antioxidant characteristics were determined using spectrophotometric assays for total phenolics (TPC) and radical scavenging activities DPPH and ABTS. The extraction yield for quercetin varied from 45.8 to 66.4% and from 12.8 to 40.8% for rutin. The level of quercetin significantly descrased with the increase of holding time, while rutin content has increased with the increase of melting temperature. TPC values ranged from 10.8. to 14.8 mg GAE·g-1 in SPC sample enriched with rutin/quercetin mixture, and the increase of melting temperature resulted in the decrease of TPC values. DPPH and ABTS assays did not reveal any statistically significant pattern using Kruskal-Wallis ANOVA. The addition of the mixture of flavonoids into the processed cheese significantly reduced the complex modulus in comparison with the control sample (without flavonoids). This indicate that the structure of enriched SPC sample was more flexible than those in control processed cheese samples. Both melting temperature and holding time increased the complex modulus. Spreadable processed cheese are scarcely used as a carrier of flavonoids in scientific researches probably due to very complex matrices. Our research proved that spreadable processed cheese containing rutin/quercetin mixture can be used as a functional food. © 2018 Potravinarstvo Slovak Journal of Food Sciences. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1007801
utb.identifier.obdid 43878912
utb.identifier.scopus 2-s2.0-85043462892
utb.source j-scopus
dc.date.accessioned 2018-04-23T15:01:45Z
dc.date.available 2018-04-23T15:01:45Z
dc.rights Attribution 3.0 International
dc.rights.uri https://creativecommons.org/licenses/by/3.0/
dc.rights.access openAccess
utb.contributor.internalauthor Salek, Richardos-Nicolaos
utb.contributor.internalauthor Černíková, Michaela
utb.contributor.internalauthor Velichová, Helena
utb.contributor.internalauthor Buňka, František
utb.fulltext.affiliation Libor Červenka, Tomáš Hájek, Richardos Nikolaos Salek, Michaela Černíková, Helena Velichová, František Buňka Contact address: Libor Červenka, University of Pardubice, Faculty of Chemical Technology, Department of Analytical Chemistry, Studentská 95, 532 10 Pardubice, Czechia, E-mail: libor.cervenka@upce.cz Tomáš Hájek, University of Pardubice, Faculty of Chemical Technology, Department of Analytical Chemistry, Studentská 95, 532 10 Pardubice, Czechia, E-mail: tomas.hajek@upce.cz Richardos Nikolaos Salek, Tomas Bata University in Zlín, Faculty of Technology, Department of Food Technology, nám. T. G. Masaryka 5555, 760 01 Zlín, Czechia, E-mail: r.salek@utb.cz Michaela Černíková, Tomas Bata University in Zlín, Faculty of Technology, Department of Food Technology, nám. T. G. Masaryka 5555, 760 01 Zlín, Czechia, E-mail: cernikova@utb.cz Helena Velichová, Tomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T. G. Masaryka 5555, 760 01 Zlín, Czechia, E-mail: velichova@ft.utb.cz František Buňka, Tomas Bata University in Zlín, Faculty of Technology, Department of Food Technology, nám. T. G. Masaryka 5555, 760 01 Zlín, Czechia, E-mail: bunka@utb.cz
utb.fulltext.dates Received: 29 January 2018. Accepted: 28 February 2018. Available online: 21 March 2018 at www.potravinarstvo.com
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utb.fulltext.sponsorship This work was supported by grant SGS_2017_001 provided by the Faculty of Chemical Technology, University of Pardubice.
utb.scopus.affiliation University of Pardubice, Faculty of Chemical Technology, Department of Analytical Chemistry, Studentská 95, Pardubice, Czech Republic; Tomas Bata University in Zlín, Faculty of Technology, Department of Food Technology, Nám. T. G. Masaryka 5555, Zlín, Czech Republic; Tomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, Nám. T. G. Masaryka 5555, Zlín, Czech Republic
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