The possibility to increase antioxidant activity of celery root during osmotic treatment

Milica R. Nićetin, Lato L. Pezo, Biljana Lj. Lončar, Vladimir Filipović, Danijela Z Šuput, Violeta M. Knezević, Jelena S. Filipović

Abstract


Osmotic treatment of celery root was studied in two osmotic solutions (sugar beet molasses  and ternary solution of water, sucrose and salt), at three temperatures (20, 35 and 50°C), and three different immersion periods (1, 3 and 5 h), at atmospheric pressure. The aim was to examine the influence of type of used hypertonic agent, temperature and immersion time on the water loss, solid gain, water activity, dry matter content, antioxidant activity (expressed by DPPH) and color attributes (described by CIEL Lab coordinates L*, a* and b*). During the experiments antioxidant activity of celery root was increased in sugar beet molasses, while DPPH value tended to decrease in ternary solution. For PCA modelling, experimental data of osmotic dehydration have been used. The standard scores analysis revealed that optimum process parameters were gained for the immersion time of  5 h and temperature of 35°C.


Keywords


antioxidant capacity; celery root; osmotic treatment; sugar beet molasses; optimization.

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DOI: http://dx.doi.org/10.2298/JSC161020015N

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