Fruits Bioactive Compounds Characterization from a New Food Product
The aim of this study was (I) to create a new product, smart bar type which can be consumed as protective food by adults and children (II) to characterize the bioactive compounds from the designed food. The bioactive compounds were identified from nuts, raw seeds of almonds, dry cranberries, dry plu...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Society of Land Measurements and Cadastre from Transylvania (SMTCT)
2014-12-01
|
| Series: | Notulae Scientia Biologicae |
| Online Access: | http://www.notulaebiologicae.ro/index.php/nsb/article/view/9461 |
| _version_ | 1818010263070179328 |
|---|---|
| author | Valentina Mariana RUS Francisc Vasile DULF Carmen SOCACIU Oana Lelia POP Floricuta RANGA Florinela FETEA Dan Cristian VODNAR |
| author_facet | Valentina Mariana RUS Francisc Vasile DULF Carmen SOCACIU Oana Lelia POP Floricuta RANGA Florinela FETEA Dan Cristian VODNAR |
| author_sort | Valentina Mariana RUS |
| collection | DOAJ |
| description | The aim of this study was (I) to create a new product, smart bar type which can be consumed as protective food by adults and children (II) to characterize the bioactive compounds from the designed food. The bioactive compounds were identified from nuts, raw seeds of almonds, dry cranberries, dry plums and flax seeds. Secoisolariciresinol (683 ppm) has been identified as a major compound in flax seeds. The vitamin C was quantified by HPLC in a concentration of 35.02 mg% in cranberries extract. The total phenolic content varied from 7.1 mg/g for walnut to 71.8 mg/g for cranberries. In addition, the antioxidative capability of phenolic compounds was monitored and evaluated using a colored free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH). Almond showed better results than walnut in the antioxidant capacity test. The results obtained in this study collect information that enables the use of nuts, raw seeds of almonds, dry cranberries, dry plums and flax seeds as raw material for the production of smart bar which may serve as a new product for food market. |
| first_indexed | 2024-04-14T05:53:04Z |
| format | Article |
| id | doaj.art-2729e35adb204e89845ec8e4a7d99faf |
| institution | Directory Open Access Journal |
| issn | 2067-3205 2067-3264 |
| language | English |
| last_indexed | 2024-04-14T05:53:04Z |
| publishDate | 2014-12-01 |
| publisher | Society of Land Measurements and Cadastre from Transylvania (SMTCT) |
| record_format | Article |
| series | Notulae Scientia Biologicae |
| spelling | doaj.art-2729e35adb204e89845ec8e4a7d99faf2022-12-22T02:09:01ZengSociety of Land Measurements and Cadastre from Transylvania (SMTCT)Notulae Scientia Biologicae2067-32052067-32642014-12-016447047310.15835/nsb6494618101Fruits Bioactive Compounds Characterization from a New Food ProductValentina Mariana RUS0Francisc Vasile DULF1Carmen SOCACIU2Oana Lelia POP3Floricuta RANGA4Florinela FETEA5Dan Cristian VODNAR6Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, Cluj-NapocaDepartment of Food Science, University of Agricultural Sciences and Veterinary Medicine, Cluj-NapocaDepartment of Food Science, University of Agricultural Sciences and Veterinary Medicine, Cluj-NapocaDepartment of Food Science, University of Agricultural Sciences and Veterinary Medicine, Cluj-NapocaDepartment of Food Science, University of Agricultural Sciences and Veterinary Medicine, Cluj-NapocaDepartment of Food Science, University of Agricultural Sciences and Veterinary Medicine, Cluj-NapocaDepartment of Food Science, University of Agricultural Sciences and Veterinary Medicine, Cluj-NapocaThe aim of this study was (I) to create a new product, smart bar type which can be consumed as protective food by adults and children (II) to characterize the bioactive compounds from the designed food. The bioactive compounds were identified from nuts, raw seeds of almonds, dry cranberries, dry plums and flax seeds. Secoisolariciresinol (683 ppm) has been identified as a major compound in flax seeds. The vitamin C was quantified by HPLC in a concentration of 35.02 mg% in cranberries extract. The total phenolic content varied from 7.1 mg/g for walnut to 71.8 mg/g for cranberries. In addition, the antioxidative capability of phenolic compounds was monitored and evaluated using a colored free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH). Almond showed better results than walnut in the antioxidant capacity test. The results obtained in this study collect information that enables the use of nuts, raw seeds of almonds, dry cranberries, dry plums and flax seeds as raw material for the production of smart bar which may serve as a new product for food market.http://www.notulaebiologicae.ro/index.php/nsb/article/view/9461 |
| spellingShingle | Valentina Mariana RUS Francisc Vasile DULF Carmen SOCACIU Oana Lelia POP Floricuta RANGA Florinela FETEA Dan Cristian VODNAR Fruits Bioactive Compounds Characterization from a New Food Product Notulae Scientia Biologicae |
| title | Fruits Bioactive Compounds Characterization from a New Food Product |
| title_full | Fruits Bioactive Compounds Characterization from a New Food Product |
| title_fullStr | Fruits Bioactive Compounds Characterization from a New Food Product |
| title_full_unstemmed | Fruits Bioactive Compounds Characterization from a New Food Product |
| title_short | Fruits Bioactive Compounds Characterization from a New Food Product |
| title_sort | fruits bioactive compounds characterization from a new food product |
| url | http://www.notulaebiologicae.ro/index.php/nsb/article/view/9461 |
| work_keys_str_mv | AT valentinamarianarus fruitsbioactivecompoundscharacterizationfromanewfoodproduct AT franciscvasiledulf fruitsbioactivecompoundscharacterizationfromanewfoodproduct AT carmensocaciu fruitsbioactivecompoundscharacterizationfromanewfoodproduct AT oanaleliapop fruitsbioactivecompoundscharacterizationfromanewfoodproduct AT floricutaranga fruitsbioactivecompoundscharacterizationfromanewfoodproduct AT florinelafetea fruitsbioactivecompoundscharacterizationfromanewfoodproduct AT dancristianvodnar fruitsbioactivecompoundscharacterizationfromanewfoodproduct |