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Addition of Rutin/Quercetin Mixture to Spreadable Processed Cheese: Antioxidant and Textural Characteristics

Authors: Červenka Libor | Hájek Tomáš | Salek Richardos Nikolaos | Michaela Černíková | Helena Velichová | František Buňka

Year: 2018

Type of publication: článek v odborném periodiku

Name of source: Potravinarstvo

Page from-to: 129-134

Titles:

Language	Name	Abstract	Keywords
cze	Přídavek směsi rutinu/kvercetinu do taveného sýra: antioxidační a texturní vlastnosti	V práci byl sledován vliv přídavku směsi rutinu/kvercetinu (1:1, w/w) do taveného sýra na jeho funkční vlastnosti v závislosti na teplotě tavení (80°C a 90°C) a času výdrže (1, 5 a 10 min). Bylo zjištěno, že obsah kvercetinu se snižoval s rostoucí teplotou tavení, zatímco obsah rutinu byl vyšší při vyšší teplotě tavení. Přídavek směsi flavonoidů významně snižoval tuhost výrobku.	tavený sýr; flavonoidy; antioxidant; technologie; reologie
eng	Addition of Rutin/Quercetin Mixture to Spreadable Processed Cheese: Antioxidant and Textural Characteristics	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.	processed cheese; flavonoid; antioxidant; technology; rheometry