Study Regarding the Production and Characterization of Rose Petal Jam Enriched with Saint John`s Wort (Hypericum Perforatum) Essential Oil
<p>The purpose of this study was to extract the volatile oil from St. John's wort and use it to obtain a new product with improved qualities and real health benefits. In order to characterize the innovative product, several physicochemical analyses were conducted (dry matter, ash content...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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AcademicPres
2014-05-01
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| Series: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| Subjects: | |
| Online Access: | http://journals.usamvcluj.ro/index.php/fst/article/view/10018 |
| _version_ | 1819026332920578048 |
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| author | Maria Doinita Bors Georgiana Smaranda Petrut Maria Tofana Sonia Socaci Anca Farcas |
| author_facet | Maria Doinita Bors Georgiana Smaranda Petrut Maria Tofana Sonia Socaci Anca Farcas |
| author_sort | Maria Doinita Bors |
| collection | DOAJ |
| description | <p>The purpose of this study was to extract the volatile oil from St. John's wort and use it to obtain a new product with improved qualities and real health benefits. In order to characterize the innovative product, several physicochemical analyses were conducted (dry matter, ash content, total sugar, total acidity, vitamin C, flavonoid content and antioxidant capacity). Also the consumer perception was followed by conducting a sensory analysis. The study revealed that the adition of <em>H. perforatum </em>essential oil in the rose petal jam imporved the vitamin C and flavoinoid content and also the antioxidant capacity of the product, meanwhile the dry matter, ash content and total sugar determinations were normal for the free pectin jam category.</p> |
| first_indexed | 2024-12-21T05:24:54Z |
| format | Article |
| id | doaj.art-4a99c03dc19145dfb111bc9c32f4bc36 |
| institution | Directory Open Access Journal |
| issn | 2344-2344 2344-5300 |
| language | English |
| last_indexed | 2024-12-21T05:24:54Z |
| publishDate | 2014-05-01 |
| publisher | AcademicPres |
| record_format | Article |
| series | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| spelling | doaj.art-4a99c03dc19145dfb111bc9c32f4bc362022-12-21T19:14:42ZengAcademicPresBulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology2344-23442344-53002014-05-01711111710.15835/buasvmcn-fst:100188589Study Regarding the Production and Characterization of Rose Petal Jam Enriched with Saint John`s Wort (Hypericum Perforatum) Essential OilMaria Doinita Bors0Georgiana Smaranda Petrut1Maria Tofana2Sonia Socaci3Anca Farcas4Faculty of Food Science and Technology University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-NapocaFaculty of Food Science and Technology University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-NapocaFaculty of Food Science and Technology University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-NapocaFaculty of Food Science and Technology University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-NapocaFaculty of Food Science and Technology University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-Napoca<p>The purpose of this study was to extract the volatile oil from St. John's wort and use it to obtain a new product with improved qualities and real health benefits. In order to characterize the innovative product, several physicochemical analyses were conducted (dry matter, ash content, total sugar, total acidity, vitamin C, flavonoid content and antioxidant capacity). Also the consumer perception was followed by conducting a sensory analysis. The study revealed that the adition of <em>H. perforatum </em>essential oil in the rose petal jam imporved the vitamin C and flavoinoid content and also the antioxidant capacity of the product, meanwhile the dry matter, ash content and total sugar determinations were normal for the free pectin jam category.</p>http://journals.usamvcluj.ro/index.php/fst/article/view/10018St. John's wort, essential oil, rose petal jam, hydrodistillation, flavonoids |
| spellingShingle | Maria Doinita Bors Georgiana Smaranda Petrut Maria Tofana Sonia Socaci Anca Farcas Study Regarding the Production and Characterization of Rose Petal Jam Enriched with Saint John`s Wort (Hypericum Perforatum) Essential Oil Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology St. John's wort, essential oil, rose petal jam, hydrodistillation, flavonoids |
| title | Study Regarding the Production and Characterization of Rose Petal Jam Enriched with Saint John`s Wort (Hypericum Perforatum) Essential Oil |
| title_full | Study Regarding the Production and Characterization of Rose Petal Jam Enriched with Saint John`s Wort (Hypericum Perforatum) Essential Oil |
| title_fullStr | Study Regarding the Production and Characterization of Rose Petal Jam Enriched with Saint John`s Wort (Hypericum Perforatum) Essential Oil |
| title_full_unstemmed | Study Regarding the Production and Characterization of Rose Petal Jam Enriched with Saint John`s Wort (Hypericum Perforatum) Essential Oil |
| title_short | Study Regarding the Production and Characterization of Rose Petal Jam Enriched with Saint John`s Wort (Hypericum Perforatum) Essential Oil |
| title_sort | study regarding the production and characterization of rose petal jam enriched with saint john s wort hypericum perforatum essential oil |
| topic | St. John's wort, essential oil, rose petal jam, hydrodistillation, flavonoids |
| url | http://journals.usamvcluj.ro/index.php/fst/article/view/10018 |
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