Zoran Zorić | University of Zagreb (original) (raw)
Papers by Zoran Zorić
Cilj ovog istraživanja bio je ispitati utjecaj različitih metoda sušenja (liofilizacija, sušenje ... more Cilj ovog istraživanja bio je ispitati utjecaj različitih metoda sušenja (liofilizacija, sušenje raspršivanjem) i vrste ambalaže za pakiranje (PET/PPmet/PE i PET/Al/PE) tijekom 52 tjedna skladištenja pri 4, 37 °C i sobnoj temperaturi na stabilnost polifenola (antocijani, flavonol glikozidi, fenolne kiseline), antioksidacijski kapacitet, boju i senzorska svojstva liofiliziranih plodova i instant praha soka višnje Maraske. Postupci liofilizacije i sušenja raspršivanjem su utjecali na degradaciju svih polifenola od 0,68 do 8,3 %, odnosno od 13 do 33 % u odnosu na početne količine u svježoj višnji i soku. Izračunavanjem kinetičkih parametara, konstante brzine kemijske reakcije (k), vremena poluraspada (t1/2), konstanta maksimalne brzine kemijske reakcije (k0) te energije aktivacije (Ea) ustanovljeno je da stabilnost spojeva u obje vrste ambalaže i pri sve tri temperature skladištenja se smanjuje kako slijedi: fenolne kiseline, flavonol glikozidi te antocijani. Stabilnost sve tri grupe p...
The aim of this study was to investigate the effect of cultivar and pre-treatment on sensory char... more The aim of this study was to investigate the effect of cultivar and pre-treatment on sensory characteristics of fried minimally processed potato (MPP). Washed, peeled and sliced potatoes of cv. Birgit and Lady Claire were dipped in sodium ascorbate solution (NaAsc) or ozonated water; vacuum packed and sensory evaluated using Quantitative Descriptive Analysis (QDA) after 1 st , 5 th and 8 th day of storage at 10 °C. Color and characteristic taste of fried MPP were significantly affected by cultivar. Treatment type significantly influenced on the characteristic taste, sour taste, off-taste and off-odor, where samples treated with NaAsc were better evaluated. Both investigated cultivars could be suitable for MPP processing, where fried MPP of cv. Birgit possesses slightly better desirable sensory properties. Sensory properties of fried MPP remained satisfactory during 8 days, where treatment with NaAsc has more favorable impact on fried MPP’s sensory characteristics.
Carpathian Journal of Food Science and Technology, 2021
The effect of different UV-C irradiation doses on tubers and sliced potato (with or without sampl... more The effect of different UV-C irradiation doses on tubers and sliced potato (with or without sample's turning during irradiation) on aerobic mesophilic bacteria count (AMB), phenolic composition and visual appearance of potatoes after 24 h storage at 10 °C was examined. Doses of UV-C irradiation were 1.08, 2.70, 5.40 and 10.08 kJ m-2 for tubers and 1.08, 1.62 and 2.70 kJ m-2 for potato slices. UV-C irradiation, particularly with slice turning, caused the significant reduction of the AMB in comparison with untreated potatoes in accordance to the irradiation dose. Further, it caused a significant increase of phenolic substances in all samples, especially in tubers, although inversely to the irradiation dose. Independently of the applied treatment, chlorogenic acid, caffeic acid and rutin were identified in all samples where chlorogenic acid was predominant. Generally, the turning of potatoes during irradiation had a significant effect on the increase of chlorogenic acid in potato slices. Samples with higher phenolic content were more prone to browning. Based on all obtained results UV-C treatment of potato slices with dose 1.62-2.70 kJ m-2 and with turning could be recommended as the most promising treatment.
Antioxidants
Functional beverages based on herbal extracts are highly demanded products due to the presence of... more Functional beverages based on herbal extracts are highly demanded products due to the presence of bioactives with promising health benefits and interesting and characteristic sensory properties. Mediterranean medicinal and aromatic herbs contain a wide range of bioactives (non-volatile polyphenols, volatile terpenes) that are important constituents of herbal extracts and essential oils. The antioxidant capacity and potential health benefits of these bioactives could be associated with their synergistic effects. Therefore, this study aimed to characterize the non-volatile and volatile bioactives of sage (Salvia officinalis L.), wild thyme (Thymus serpyllum L.) and laurel (Laurus nobilis L.) aqueous extracts and their two- and three-component mixtures as well as their antioxidant capacity. The content of total phenols, flavonoids, hydroxycinnamic acids and flavonols was determined spectrophotometrically. Individual polyphenols were analyzed by LC-MS/MS, the volatiles were analyzed by ...
Book of Abstracts, Natural resources green technology & sustainable development/Green 3, 2018
Processes, 2022
Brown algae Fucus virsoides and Cystoseira barbata are an abundant source of sulfated polysacchar... more Brown algae Fucus virsoides and Cystoseira barbata are an abundant source of sulfated polysaccharide fucoidan, which has shown a wide range of biological activities. These activities are significantly dependent on the fucoidan chemical composition, which is closely linked with the applied extraction technique and process parameters. In order to overcome the drawbacks of lengthy conventional extraction (CE), advanced extraction techniques, such as ultrasound-assisted extraction (UAE) and non-thermal plasma (NTP), were applied. Furthermore, this study also investigated the efficiency of different solvents as well as UAE and NTP as 5 min pre-treatments prior to CE as a more effective course of cell wall breakage and, consequently, a higher polysaccharide yield (%PS). Apart from %PS, the effect of this procedure on the chemical composition and antioxidant capacity of the extracted polysaccharides was also monitored. When comparing the extraction solvent, the application of 0.1 M H2SO4, ...
Molecules, 2022
Marine microalgae and cyanobacteria are sources of diverse bioactive compounds with potential bio... more Marine microalgae and cyanobacteria are sources of diverse bioactive compounds with potential biotechnological applications in food, feed, nutraceutical, pharmaceutical, cosmetic and biofuel industries. In this study, five microalgae, Nitzschia sp. S5, Nanofrustulum shiloi D1, Picochlorum sp. D3, Tetraselmis sp. Z3 and Tetraselmis sp. C6, and the cyanobacterium Euhalothece sp. C1 were isolated from the Adriatic Sea and characterized regarding their growth kinetics, biomass composition and specific products content (fatty acids, pigments, antioxidants, neutral and polar lipids). The strain Picochlorum sp. D3, showing the highest specific growth rate (0.009 h−1), had biomass productivity of 33.98 ± 0.02 mg L−1 day−1. Proteins were the most abundant macromolecule in the biomass (32.83–57.94%, g g−1). Nanofrustulum shiloi D1 contained significant amounts of neutral lipids (68.36%), while the biomass of Picochlorum sp. D3, Tetraselmis sp. Z3, Tetraselmis sp. C6 and Euhalothece sp. C1 was...
Sustainability, 2021
Plant-based fertilizers, such as liquid plant extracts, contribute to the cultivation of vegetabl... more Plant-based fertilizers, such as liquid plant extracts, contribute to the cultivation of vegetables, particularly in organic production. The objective of this study was to determine if aqueous nettle extract could be successfully used as a fertilizer, applied on the soil and foliarly, in green bean production under field conditions. The hypothesis was that it could successfully replace mineral fertilizers and be integrated into sustainable and organic agriculture. The experiment was conducted at two climatically and pedologically different locations (Zadar and Poreč) throughout two growing seasons (spring and autumn). Two types of aqueous nettle extracts were used: a short-term extract (SE) was prepared by the extraction of wild stinging nettle (183 g 10 L−1 of water) in water for 24 h, while a long-term extract (LE) was prepared at the same ratio with water extraction for 14 days. Both extracts were diluted with water at a ratio of 1:3 (extract:water) before use. The SE was applied...
Croatica Chemica Acta, 2012
Processes, 2022
The aim of this study was to evaluate the effectiveness of microwave-assisted extraction (MAE) as... more The aim of this study was to evaluate the effectiveness of microwave-assisted extraction (MAE) as an environmentally friendly approach compared to conventional heat-reflux extraction (CE) for the isolation of fennel (Foeniculum vulgare Mill.) seed polyphenols and to assess the bioactivity of the obtained extracts. Water, ethanol (30%, v/v) and acetone (30%, v/v) were used as extraction solvents, and the extraction was carried out varying the temperature (40, 60 and 80 ℃), irradiation time (5 and 10 min) and microwave power (300 and 600 W). According to the total phenolic content (TPC), 30% acetone at 80 ℃ after 5 min of irradiation at 300 W proved to be the optimal MAE conditions for obtaining the highest yield of polyphenols. The phenolic profile of both extracts comprised 21 compounds, with cinnamic acids and flavonols being the most abundant. When compared to CE, the MAE extract showed a lower amount of TPC as well as the sum of all identified individual phenols, although both ex...
Food Technology and Biotechnology
Research background. Potato tissue is injured during fresh-cut production which makes fresh-cut p... more Research background. Potato tissue is injured during fresh-cut production which makes fresh-cut potato (FCP) susceptible to the quality loss and microbiological spoilage. At the same time such products are desirable due to their convenience, however they are extremely sensitive and have short shelf-life. The main challenge of the FCP industry is to find possibilities to overcome these drawbacks where UV-C treatment, known for its antibacterial activity, is a promising technique and it shows a certain potential. Experimental approach. The influence of the UV-C light treatment on the safety, and quality as well as sensory traits of FCP (Solanum tuberosum L. cv. Birgit) during storage was examined. For this purpose, 0, 3, 5- and 10-min UV-C irradiation was applied on vacuum packaged potato slices pre-treated with sodium ascorbate solution. During 23 days' storage at (6±1) °C, microbiological, physicochemical and sensory properties of raw samples were monitored, and sensory properti...
Cilj ovog rada bio je ispitati biodostupnost antocijana iz pokožice crnog grožđa u serumu misa. A... more Cilj ovog rada bio je ispitati biodostupnost antocijana iz pokožice crnog grožđa u serumu misa. Antocijani su podskupina flavonoida i prirodni bil
Food Technology and Biotechnology, 2014
The effect of heating temperature (80–120 °C) and processing time (5–50 min) on the stability of ... more The effect of heating temperature (80–120 °C) and processing time (5–50 min) on the stability of anthocyanins (cyanidin-3-glucosylrutinoside, cyanidin-3-rutinoside and cyanidin- 3-glucoside), quercetin-3-glucoside and phenolic acids (chlorogenic, neochlorogenic, p-coumaric and ferulic acids) in freeze-dried Marasca sour cherry pastes was studied. The degradation rates of individual anthocyanins, quercetin-3-glucoside and phenolic acids followed the first order reaction kinetics. Cyanidin-3-glucoside was found to be the most unstable among the anthocyanins, together with p-coumaric and neochlorogenic acids among other phenols. Activation energies for anthocyanin degradation ranged from 42 (cyanidin-3-glucosylrutinoside) to 55 kJ/mol (cyanidin-3-glucoside), and for other phenols from 8.12 (chlorogenic acid) to 27 kJ/mol (neochlorogenic acid). By increasing the temperature from 80 to 120 °C, the reaction rate constant of cyanidin-3-glucosylrutinoside increased from 2.2·10–2 to 8.5·10–2...
Foods
UV-C irradiation successfully reduces the growth of microorganisms, but it can also affect the co... more UV-C irradiation successfully reduces the growth of microorganisms, but it can also affect the content of phenolics and sugars of fresh-cut potatoes (FCP). This could consequently alter antioxidant capacity of FCP or its potential for acrylamide formation. Therefore, this paper investigates the influence of UV-C irradiation on the content of phenolics [chlorogenic acid (CA)] and individual sugars during storage of FCP as well as after cooking. Acrylamide was also monitored in FCP after frying. Potato slices pre-treated with sodium ascorbate solution and vacuum-packaged were UV-C irradiated for 0, 3, 5, and 10 min in order to obtain irradiation doses of 0, 1.62, 2.70, and 5.40 kJ m−2, respectively, stored for 23 days (+6 °C), and subsequently boiled and fried. As the applied dose and storage duration increased, the CA content in raw FCP decreased (it retained for 75.53–88.34%), while the content of sugars as well as acrylamide in fried FCP increased. Although the increase was the mos...
Processes
Phenolic content and antioxidant capacity (AC) was evaluated in extracts of bay, sage and thyme l... more Phenolic content and antioxidant capacity (AC) was evaluated in extracts of bay, sage and thyme leaves, myrtle leaves and berries, and sea buckthorn berries obtained by conventional (CE) and advanced extraction techniques [ultrasound-assisted (UAE) and accelerated solvent extraction (ASE)] using 80% acetone (v/v) as extraction solvent. Extracts were analyzed for phenolic content using UPLC/ESI MS2 and AC by ORAC method. Results indicated the variations in the phenolic composition and concentrations among analyzed plant species and applied extraction methods. Flavonoids showed to be the predominant phenolic group represented by flavonols kaemferol-3-O-hexoside (182.58–321.45 mg 100−1 g dm) and quercetin-3-glucoside (253.05–315.67 mg/100 g dm) in bay leaves, by flavonol isorhamnetine-3-O-hexoside (27.76–45.16 mg/100 g dm) in sea buckthorn berries and by flavone luteolin-7-O-glucoside (470.27–781.78 mg/100 g dm) in sage leaves. Among the phenolic acids, hydroxybenzoic acids and their d...
Cilj ovog istraživanja bio je ispitati utjecaj različitih metoda sušenja (liofilizacija, sušenje ... more Cilj ovog istraživanja bio je ispitati utjecaj različitih metoda sušenja (liofilizacija, sušenje raspršivanjem) i vrste ambalaže za pakiranje (PET/PPmet/PE i PET/Al/PE) tijekom 52 tjedna skladištenja pri 4, 37 °C i sobnoj temperaturi na stabilnost polifenola (antocijani, flavonol glikozidi, fenolne kiseline), antioksidacijski kapacitet, boju i senzorska svojstva liofiliziranih plodova i instant praha soka višnje Maraske. Postupci liofilizacije i sušenja raspršivanjem su utjecali na degradaciju svih polifenola od 0,68 do 8,3 %, odnosno od 13 do 33 % u odnosu na početne količine u svježoj višnji i soku. Izračunavanjem kinetičkih parametara, konstante brzine kemijske reakcije (k), vremena poluraspada (t1/2), konstanta maksimalne brzine kemijske reakcije (k0) te energije aktivacije (Ea) ustanovljeno je da stabilnost spojeva u obje vrste ambalaže i pri sve tri temperature skladištenja se smanjuje kako slijedi: fenolne kiseline, flavonol glikozidi te antocijani. Stabilnost sve tri grupe p...
The aim of this study was to investigate the effect of cultivar and pre-treatment on sensory char... more The aim of this study was to investigate the effect of cultivar and pre-treatment on sensory characteristics of fried minimally processed potato (MPP). Washed, peeled and sliced potatoes of cv. Birgit and Lady Claire were dipped in sodium ascorbate solution (NaAsc) or ozonated water; vacuum packed and sensory evaluated using Quantitative Descriptive Analysis (QDA) after 1 st , 5 th and 8 th day of storage at 10 °C. Color and characteristic taste of fried MPP were significantly affected by cultivar. Treatment type significantly influenced on the characteristic taste, sour taste, off-taste and off-odor, where samples treated with NaAsc were better evaluated. Both investigated cultivars could be suitable for MPP processing, where fried MPP of cv. Birgit possesses slightly better desirable sensory properties. Sensory properties of fried MPP remained satisfactory during 8 days, where treatment with NaAsc has more favorable impact on fried MPP’s sensory characteristics.
Carpathian Journal of Food Science and Technology, 2021
The effect of different UV-C irradiation doses on tubers and sliced potato (with or without sampl... more The effect of different UV-C irradiation doses on tubers and sliced potato (with or without sample's turning during irradiation) on aerobic mesophilic bacteria count (AMB), phenolic composition and visual appearance of potatoes after 24 h storage at 10 °C was examined. Doses of UV-C irradiation were 1.08, 2.70, 5.40 and 10.08 kJ m-2 for tubers and 1.08, 1.62 and 2.70 kJ m-2 for potato slices. UV-C irradiation, particularly with slice turning, caused the significant reduction of the AMB in comparison with untreated potatoes in accordance to the irradiation dose. Further, it caused a significant increase of phenolic substances in all samples, especially in tubers, although inversely to the irradiation dose. Independently of the applied treatment, chlorogenic acid, caffeic acid and rutin were identified in all samples where chlorogenic acid was predominant. Generally, the turning of potatoes during irradiation had a significant effect on the increase of chlorogenic acid in potato slices. Samples with higher phenolic content were more prone to browning. Based on all obtained results UV-C treatment of potato slices with dose 1.62-2.70 kJ m-2 and with turning could be recommended as the most promising treatment.
Antioxidants
Functional beverages based on herbal extracts are highly demanded products due to the presence of... more Functional beverages based on herbal extracts are highly demanded products due to the presence of bioactives with promising health benefits and interesting and characteristic sensory properties. Mediterranean medicinal and aromatic herbs contain a wide range of bioactives (non-volatile polyphenols, volatile terpenes) that are important constituents of herbal extracts and essential oils. The antioxidant capacity and potential health benefits of these bioactives could be associated with their synergistic effects. Therefore, this study aimed to characterize the non-volatile and volatile bioactives of sage (Salvia officinalis L.), wild thyme (Thymus serpyllum L.) and laurel (Laurus nobilis L.) aqueous extracts and their two- and three-component mixtures as well as their antioxidant capacity. The content of total phenols, flavonoids, hydroxycinnamic acids and flavonols was determined spectrophotometrically. Individual polyphenols were analyzed by LC-MS/MS, the volatiles were analyzed by ...
Book of Abstracts, Natural resources green technology & sustainable development/Green 3, 2018
Processes, 2022
Brown algae Fucus virsoides and Cystoseira barbata are an abundant source of sulfated polysacchar... more Brown algae Fucus virsoides and Cystoseira barbata are an abundant source of sulfated polysaccharide fucoidan, which has shown a wide range of biological activities. These activities are significantly dependent on the fucoidan chemical composition, which is closely linked with the applied extraction technique and process parameters. In order to overcome the drawbacks of lengthy conventional extraction (CE), advanced extraction techniques, such as ultrasound-assisted extraction (UAE) and non-thermal plasma (NTP), were applied. Furthermore, this study also investigated the efficiency of different solvents as well as UAE and NTP as 5 min pre-treatments prior to CE as a more effective course of cell wall breakage and, consequently, a higher polysaccharide yield (%PS). Apart from %PS, the effect of this procedure on the chemical composition and antioxidant capacity of the extracted polysaccharides was also monitored. When comparing the extraction solvent, the application of 0.1 M H2SO4, ...
Molecules, 2022
Marine microalgae and cyanobacteria are sources of diverse bioactive compounds with potential bio... more Marine microalgae and cyanobacteria are sources of diverse bioactive compounds with potential biotechnological applications in food, feed, nutraceutical, pharmaceutical, cosmetic and biofuel industries. In this study, five microalgae, Nitzschia sp. S5, Nanofrustulum shiloi D1, Picochlorum sp. D3, Tetraselmis sp. Z3 and Tetraselmis sp. C6, and the cyanobacterium Euhalothece sp. C1 were isolated from the Adriatic Sea and characterized regarding their growth kinetics, biomass composition and specific products content (fatty acids, pigments, antioxidants, neutral and polar lipids). The strain Picochlorum sp. D3, showing the highest specific growth rate (0.009 h−1), had biomass productivity of 33.98 ± 0.02 mg L−1 day−1. Proteins were the most abundant macromolecule in the biomass (32.83–57.94%, g g−1). Nanofrustulum shiloi D1 contained significant amounts of neutral lipids (68.36%), while the biomass of Picochlorum sp. D3, Tetraselmis sp. Z3, Tetraselmis sp. C6 and Euhalothece sp. C1 was...
Sustainability, 2021
Plant-based fertilizers, such as liquid plant extracts, contribute to the cultivation of vegetabl... more Plant-based fertilizers, such as liquid plant extracts, contribute to the cultivation of vegetables, particularly in organic production. The objective of this study was to determine if aqueous nettle extract could be successfully used as a fertilizer, applied on the soil and foliarly, in green bean production under field conditions. The hypothesis was that it could successfully replace mineral fertilizers and be integrated into sustainable and organic agriculture. The experiment was conducted at two climatically and pedologically different locations (Zadar and Poreč) throughout two growing seasons (spring and autumn). Two types of aqueous nettle extracts were used: a short-term extract (SE) was prepared by the extraction of wild stinging nettle (183 g 10 L−1 of water) in water for 24 h, while a long-term extract (LE) was prepared at the same ratio with water extraction for 14 days. Both extracts were diluted with water at a ratio of 1:3 (extract:water) before use. The SE was applied...
Croatica Chemica Acta, 2012
Processes, 2022
The aim of this study was to evaluate the effectiveness of microwave-assisted extraction (MAE) as... more The aim of this study was to evaluate the effectiveness of microwave-assisted extraction (MAE) as an environmentally friendly approach compared to conventional heat-reflux extraction (CE) for the isolation of fennel (Foeniculum vulgare Mill.) seed polyphenols and to assess the bioactivity of the obtained extracts. Water, ethanol (30%, v/v) and acetone (30%, v/v) were used as extraction solvents, and the extraction was carried out varying the temperature (40, 60 and 80 ℃), irradiation time (5 and 10 min) and microwave power (300 and 600 W). According to the total phenolic content (TPC), 30% acetone at 80 ℃ after 5 min of irradiation at 300 W proved to be the optimal MAE conditions for obtaining the highest yield of polyphenols. The phenolic profile of both extracts comprised 21 compounds, with cinnamic acids and flavonols being the most abundant. When compared to CE, the MAE extract showed a lower amount of TPC as well as the sum of all identified individual phenols, although both ex...
Food Technology and Biotechnology
Research background. Potato tissue is injured during fresh-cut production which makes fresh-cut p... more Research background. Potato tissue is injured during fresh-cut production which makes fresh-cut potato (FCP) susceptible to the quality loss and microbiological spoilage. At the same time such products are desirable due to their convenience, however they are extremely sensitive and have short shelf-life. The main challenge of the FCP industry is to find possibilities to overcome these drawbacks where UV-C treatment, known for its antibacterial activity, is a promising technique and it shows a certain potential. Experimental approach. The influence of the UV-C light treatment on the safety, and quality as well as sensory traits of FCP (Solanum tuberosum L. cv. Birgit) during storage was examined. For this purpose, 0, 3, 5- and 10-min UV-C irradiation was applied on vacuum packaged potato slices pre-treated with sodium ascorbate solution. During 23 days' storage at (6±1) °C, microbiological, physicochemical and sensory properties of raw samples were monitored, and sensory properti...
Cilj ovog rada bio je ispitati biodostupnost antocijana iz pokožice crnog grožđa u serumu misa. A... more Cilj ovog rada bio je ispitati biodostupnost antocijana iz pokožice crnog grožđa u serumu misa. Antocijani su podskupina flavonoida i prirodni bil
Food Technology and Biotechnology, 2014
The effect of heating temperature (80–120 °C) and processing time (5–50 min) on the stability of ... more The effect of heating temperature (80–120 °C) and processing time (5–50 min) on the stability of anthocyanins (cyanidin-3-glucosylrutinoside, cyanidin-3-rutinoside and cyanidin- 3-glucoside), quercetin-3-glucoside and phenolic acids (chlorogenic, neochlorogenic, p-coumaric and ferulic acids) in freeze-dried Marasca sour cherry pastes was studied. The degradation rates of individual anthocyanins, quercetin-3-glucoside and phenolic acids followed the first order reaction kinetics. Cyanidin-3-glucoside was found to be the most unstable among the anthocyanins, together with p-coumaric and neochlorogenic acids among other phenols. Activation energies for anthocyanin degradation ranged from 42 (cyanidin-3-glucosylrutinoside) to 55 kJ/mol (cyanidin-3-glucoside), and for other phenols from 8.12 (chlorogenic acid) to 27 kJ/mol (neochlorogenic acid). By increasing the temperature from 80 to 120 °C, the reaction rate constant of cyanidin-3-glucosylrutinoside increased from 2.2·10–2 to 8.5·10–2...
Foods
UV-C irradiation successfully reduces the growth of microorganisms, but it can also affect the co... more UV-C irradiation successfully reduces the growth of microorganisms, but it can also affect the content of phenolics and sugars of fresh-cut potatoes (FCP). This could consequently alter antioxidant capacity of FCP or its potential for acrylamide formation. Therefore, this paper investigates the influence of UV-C irradiation on the content of phenolics [chlorogenic acid (CA)] and individual sugars during storage of FCP as well as after cooking. Acrylamide was also monitored in FCP after frying. Potato slices pre-treated with sodium ascorbate solution and vacuum-packaged were UV-C irradiated for 0, 3, 5, and 10 min in order to obtain irradiation doses of 0, 1.62, 2.70, and 5.40 kJ m−2, respectively, stored for 23 days (+6 °C), and subsequently boiled and fried. As the applied dose and storage duration increased, the CA content in raw FCP decreased (it retained for 75.53–88.34%), while the content of sugars as well as acrylamide in fried FCP increased. Although the increase was the mos...
Processes
Phenolic content and antioxidant capacity (AC) was evaluated in extracts of bay, sage and thyme l... more Phenolic content and antioxidant capacity (AC) was evaluated in extracts of bay, sage and thyme leaves, myrtle leaves and berries, and sea buckthorn berries obtained by conventional (CE) and advanced extraction techniques [ultrasound-assisted (UAE) and accelerated solvent extraction (ASE)] using 80% acetone (v/v) as extraction solvent. Extracts were analyzed for phenolic content using UPLC/ESI MS2 and AC by ORAC method. Results indicated the variations in the phenolic composition and concentrations among analyzed plant species and applied extraction methods. Flavonoids showed to be the predominant phenolic group represented by flavonols kaemferol-3-O-hexoside (182.58–321.45 mg 100−1 g dm) and quercetin-3-glucoside (253.05–315.67 mg/100 g dm) in bay leaves, by flavonol isorhamnetine-3-O-hexoside (27.76–45.16 mg/100 g dm) in sea buckthorn berries and by flavone luteolin-7-O-glucoside (470.27–781.78 mg/100 g dm) in sage leaves. Among the phenolic acids, hydroxybenzoic acids and their d...