Login for students

Login for employees

Publication detail

Extraction of Quercetin and Rutin from Fortified Spreadable Processed Cheese
Authors: Červenka Libor | Švecová Blanka | Salek Richardos Nikolaos | Buňka František
Year: 2018
Type of publication: článek v odborném periodiku
Name of source: Scientific Papers of the University of Pardubice, Series A, Faculty of Chemical Technology
Page from-to: 59-68
Titles:
Language Name Abstract Keywords
cze Extrakce kvercetinu a rutinu z obohaceného taveného sýra V rámci studie byl vyroben tavený sýr obsahující kvercetin nebo rutin tavením při 85°C po dobu 2 min. Byla sledována retence obou flavonoidů a antioxidační kapacita vzorků. Extrakce kvercetinu a rutinu do 100% a 50% metanolu s využitím ultrazvuku (30 min) byla určena jako optimální postup. Pro kvercetin byla zjištěna vysoká výtěžnost extrakce (92%), pro rutin pouze 64%. To naznačuje relativní termolabilitu rutinu při výrobě taveného sýra. Tavený sýr s obsahem kvercetinu nebo rutinu vykazoval významnou antioxidační kapacitu. tavený sýr; flavonoly; výtěžnost; antioxidační kapacita
eng Extraction of Quercetin and Rutin from Fortified Spreadable Processed Cheese 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. processed cheese; flavonols; recovery; antioxidant activity

Departments

Other Parts

Map

en.mapy.cz

Services

Popular Links

© 2023 University of Pardubice, Studentská 95, 532 10 Pardubice 2
Phone: +420 466 036 111, 466 036 112, 466 036 113
Webmaster, RSS
Data box ID: f5vj9hu
Accessibility Statement
CC BY-NC-ND 4.0Creative CommonsAttributionNonCommercialNoDerivatives