Food Science and Technology

ISSN-print: 2073-8684
ISSN-online: 2409-7004
ISO: 26324:2012

Побічний продукт переробки патоки ріжкового дерева як джерело харчових волокон та поліфенолів


Vasfiye-Hazal Ozyurt
Semih Otles


Dietary fibre and polyphenols have been widely used to increase the functionality of some foods because of their potential  effects on human health. In this study, extraction of dietary fibre and polyphenols from pomace obtained as a by-product of processing carob molasses has been studied. The dietary fibre and polyphenol extracts were prepared separately. The amount of dietary fibre in the carob molasses pomace was evaluated with two assays: the Association of Official  Analytical Chemists’ enzymatic-gravimetric method and the enzymatic-chemical method. The methods were compared, each having been preceded by conventional extraction and ultrasound-assisted extraction of carob  molasses pomace. It has been found that when the enzymatic-gravimetric method and the ultrasound-assisted extraction method were used, the total dietary fibre contents were significantly higher than after using the enzymatic-chemical method and the conventional extraction method. Conventional extraction of polyphenols from carob molasses pomace has shown a relatively higher polyphenol content and antioxidant activity than ultrasound-assisted extraction. Ultrasound-assisted extraction  took  less time than conventional extraction did. The polyphenol profile was characterised by means of a high-performance liquid-chromatography diode array detector using 10 phenolic standards. Six compounds, i.e. caffeic, syringic, -epicatechin, trans-cinnamic  acid,  myricetin,  and naringin were determined with the high-performance liquid chromatography-diode array detector using both conventional extraction and the ultrasound-assisted extraction. Our results suggest that carob molasses pomace can be used to prepare low-calorie, high-fibre, and antioxidant-rich foods, nutraceuticals, and pharmaceuticals.

Ключові слова:
Для цієї мови відсутні ключові слова


Як цитувати
Ozyurt, V.-H., & Otles, S. (2020). Побічний продукт переробки патоки ріжкового дерева як джерело харчових волокон та поліфенолів. Food Science and Technology, 14(4).
Нутриціологія, дієтологія, проблеми харчування

Найчастіше прочитані статті того самого автора (ів)