Publikationen
2020
Selim, K. A.; Badawy, W.; Smetanska, I.
Utilization of olive pomace as a source of bioactive compounds in quality improving of toast bread Artikel Open Access
In: Egyptian Journal of Food Science , Bd. 48, S. 27-40, 2020.
Abstract | BibTeX | Schlagwörter: bioactive compounds, Olive pomace, toast bread | Links:
@article{K.A.2020,
title = {Utilization of olive pomace as a source of bioactive compounds in quality improving of toast bread},
author = {K. A. Selim and W. Badawy and I. Smetanska
},
editor = {The National Information and Documentation Centre (NIDOC)},
url = {https://ejfs.journals.ekb.eg/article_75163.html},
doi = {DOI: 10.21608/ejfs.2020.22871.1038},
year = {2020},
date = {2020-02-27},
urldate = {2020-02-27},
journal = { Egyptian Journal of Food Science },
volume = {48},
pages = {27-40},
abstract = {Olive oil pomace is produced as by-product with a large quantity during olive oil processing. It is a promising source for polyphenolic compounds and fibers which could be used in food industry. In this work proximate chemical analysis of olive pomace (two-phase olive oil extraction) was studied. Also, seven extracting solvents were tested in extracting the phenolic compounds from the olive pomace (OP). Total phenolic, flavonoids, and flavonols contents of the different extracts were determined. In addition to, the antioxidant activity of the phenolic extracts was investigated using 2, 2-diphenyl-1-picrihydrazyl (DPPH) to assess the efficiency of the extracting solvents. The obtained data rivaled that protein, fat, ash and fiber contents of OP were 2.48, 2.33, 1.33 and 20.37% (FW), respectively. It is clear that the OP contains a large quantity of fibers and it had cellulose content about 40.7% of the fiber content. Furthermore, the total phenolic content was varied in the different extracts and ranged from 8.29 to 36.24 mg GAE g -1. While, the total flavonoids were ranged from 2.23 to 12.52 mg QE g-1. Methanol and water (80:20) recorded the highest antioxidant activity with EC50 of 1.373g/g DPPH while, the acetone extract recorded the lowest antioxidant activity with EC50 of 8.052g /g DPPH. Toast bread was fortified with the cellulose isolated from OP at three replacement levels of 2, 4, and 6% and the results showed that there were no significant differences between control sample and the sample fortified with 2% cellulose in most of sensory characteristics tested. Addition of pomace cellulose at replacement level of 2% enhanced the texture of the bead and was more acceptable than the control. The results concluded that olive pomace is a good source for dietary fibers and polyphenolic compound which could be used in the food industry.},
keywords = {bioactive compounds, Olive pomace, toast bread},
pubstate = {published},
tppubtype = {article}
}
Olive oil pomace is produced as by-product with a large quantity during olive oil processing. It is a promising source for polyphenolic compounds and fibers which could be used in food industry. In this work proximate chemical analysis of olive pomace (two-phase olive oil extraction) was studied. Also, seven extracting solvents were tested in extracting the phenolic compounds from the olive pomace (OP). Total phenolic, flavonoids, and flavonols contents of the different extracts were determined. In addition to, the antioxidant activity of the phenolic extracts was investigated using 2, 2-diphenyl-1-picrihydrazyl (DPPH) to assess the efficiency of the extracting solvents. The obtained data rivaled that protein, fat, ash and fiber contents of OP were 2.48, 2.33, 1.33 and 20.37% (FW), respectively. It is clear that the OP contains a large quantity of fibers and it had cellulose content about 40.7% of the fiber content. Furthermore, the total phenolic content was varied in the different extracts and ranged from 8.29 to 36.24 mg GAE g -1. While, the total flavonoids were ranged from 2.23 to 12.52 mg QE g-1. Methanol and water (80:20) recorded the highest antioxidant activity with EC50 of 1.373g/g DPPH while, the acetone extract recorded the lowest antioxidant activity with EC50 of 8.052g /g DPPH. Toast bread was fortified with the cellulose isolated from OP at three replacement levels of 2, 4, and 6% and the results showed that there were no significant differences between control sample and the sample fortified with 2% cellulose in most of sensory characteristics tested. Addition of pomace cellulose at replacement level of 2% enhanced the texture of the bead and was more acceptable than the control. The results concluded that olive pomace is a good source for dietary fibers and polyphenolic compound which could be used in the food industry.
Antony, U.; Ravichandran, K.; Smetanska, I.
Nutritional Composition and Antioxidant Properties of Fruits and Vegetables: Red Beet Buch
1, Elsevier, 2020, ISBN: 9780128127803.
Abstract | BibTeX | Schlagwörter: bioactive compounds, Plant Ecology | Links:
@book{RavichandranK.SmetanskaI.AntonyU..2020,
title = {Nutritional Composition and Antioxidant Properties of Fruits and Vegetables: Red Beet},
author = {U. Antony and K. Ravichandran and I. Smetanska },
editor = {Elsevier},
url = {https://www.sciencedirect.com/book/9780128127803/nutritional-composition-and-antioxidant-properties-of-fruits-and-vegetables},
doi = {https://doi.org/10.1016/C2016-0-04117-7},
isbn = {9780128127803},
year = {2020},
date = {2020-01-01},
urldate = {2020-01-01},
publisher = {Elsevier},
edition = {1},
abstract = {Nutritional Composition and Antioxidant Properties of Fruits and Vegetables provides an overview of the nutritional and anti-nutritional composition, antioxidant potential, and health benefits of a wide range of commonly consumed fruits and vegetables. The book presents a comprehensive overview on a variety of topics, including inflorescence, flowers and flower buds (broccoli, cauliflower, cabbage), bulb, stem and stalk (onion, celery, asparagus, celery), leaves (watercress, lettuce, spinach), fruit and seed (peppers, squash, tomato, eggplant, green beans), roots and tubers (red beet, carrots, radish), and fruits, such as citrus (orange, lemon, grapefruit), berries (blackberry, strawberry, lingonberry, bayberry, blueberry), melons (pumpkin, watermelon), and more.
Each chapter, contributed by an international expert in the field, also discusses the factors influencing antioxidant content, such as genotype, environmental variation and agronomic conditions.},
keywords = {bioactive compounds, Plant Ecology},
pubstate = {published},
tppubtype = {book}
}
Nutritional Composition and Antioxidant Properties of Fruits and Vegetables provides an overview of the nutritional and anti-nutritional composition, antioxidant potential, and health benefits of a wide range of commonly consumed fruits and vegetables. The book presents a comprehensive overview on a variety of topics, including inflorescence, flowers and flower buds (broccoli, cauliflower, cabbage), bulb, stem and stalk (onion, celery, asparagus, celery), leaves (watercress, lettuce, spinach), fruit and seed (peppers, squash, tomato, eggplant, green beans), roots and tubers (red beet, carrots, radish), and fruits, such as citrus (orange, lemon, grapefruit), berries (blackberry, strawberry, lingonberry, bayberry, blueberry), melons (pumpkin, watermelon), and more.
Each chapter, contributed by an international expert in the field, also discusses the factors influencing antioxidant content, such as genotype, environmental variation and agronomic conditions.
Each chapter, contributed by an international expert in the field, also discusses the factors influencing antioxidant content, such as genotype, environmental variation and agronomic conditions.