Celery Root Phenols Content, Antioxidant Capacities and Their Correlations after Osmotic Dehydration in Molasses
Abstract
:1. Introduction
2. Materials and Methods
2.1. Material
2.2. Osmotic Dehydration
2.3. Preparation of Celery Root Extracts
2.4. Chemicals
2.5. Determination of Total Phenolic Content (TPC)
2.6. Antiradical Activity Determination by DPPH Assay
2.7. Determination of Total Reducing Power by (FRAP)
2.8. Antiradical Activity Determination by ABTS Assay
2.9. DC Polarographic Measurements of AOC
2.10. Identification and Quantification of Phenolic Compounds Using HPLC-DAD
Sample Preparation for HPLC-DAD Analysis
2.11. Statistical Analysis
3. Results and Discusion
3.1. Correlation Analysis
3.2. PCA Analysis
3.3. ANN Model
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Phenols (mg/kg) | Sugar Beet Molasses | Fresh Celery Root | Osmotically Dehydrated Celery Root in Sugar Beet Molasses | ||||||||
---|---|---|---|---|---|---|---|---|---|---|---|
1 h 20 °C | 1 h 35 °C | 1 h 50 °C | 3 h 20 °C | 3 h 35 °C | 3 h 50 °C | 5 h 20 °C | 5 h 35 °C | 5 h 50 °C | |||
Apigenin | 1296.1 ± 64.85 d | 700.32 ± 35.04 a | 734.39 ± 36.49 a | 704.98 ± 34.88 a | 779.49 ± 38.59 b | 810.66 ± 40.93 b | 985.01 ± 49.78 c | 968.33 ± 49.31 c | 983.17 ± 48.51 c | 1004.28 ± 50.04 c | 1021.95 ± 50.24 c |
Luteolin | 402.55 ± 20.05 g | 69.54 ± 3.47 a | 74.11 ± 3.67 a | 82.92 ± 4.21 b | 90.51 ± 4.61 b | 107.03 ± 5.25 c | 113.75 ± 5.78 c | 135.14 ± 6.84 d | 115.69 ± 5.85 c | 149.29 ± 7.48 e | 161.75 ± 8.04 f |
Quercetin | ND | 12.34 ± 0.63 | ND | ND | ND | ND | ND | ND | ND | ND | ND |
Chlorogenic acid | 368.24 ± 18.05 e | 4.50 ± 0.23 a | 5.55 ± 0.27 a | 14.76 ± 0.75 b,c | 15.64 ± 0.79 b,c | 12.86 ± 0.65 b | 17.59 ± 0.88 b,c | 19.85 ± 1.01 c | 14.61 ± 0.73 b,c | 19.13 ± 0.96 c | 27.98 ± 1.43 d |
Rutin | ND | 23.61 ± 1.18 | ND | ND | ND | ND | ND | ND | ND | ND | ND |
Kaempferol | 980.34 ± 48.44 e | 600.26 ± 30.59 a | 702.28 ± 34.91 b | 706.09 ± 34.80 b | 784.75 ± 39.90 c | 718.46 ± 35.89 b | 730.60 ± 37.04 b | 791.14 ± 39.94 c | 885.77 ± 44.87 d | 840.13 ± 42.44 cd | 963.39 ± 48.44 e |
Gallic acid | 450.55 ± 22.26 b | 6.18 ± 0.31 a | 7.68 ± 0.39 a | 7.86 ± 0.39 a | 9.79 ± 0.48 a | 7.90 ± 0.39 a | 7.87 ± 0.40 a | 10.02 ± 0.50 a | 9.00 ± 0.44 a | 9.98 ± 0.49 a | 10.94 ± 0.55 a |
Chrysin | 1907.12 ± 96.41 i | 198.81 ± 10.14 a | 221.78 ± 11.14 b | 416.73 ± 20.55 d | 591.40 ± 29.74 e | 381.24 ± 18.86 c | 421.32 ± 21.36 d | 618.32 ± 30.36 f | 626.95 ± 31.22 f | 636.19 ± 31.80 g | 745.86 ± 37.14 h |
p-Coumaric acid | 1170.2 ± 59.26 i | 81.54 ± 4.11 a | 96.05 ± 4.76 b | 137.63 ± 7.01 d | 140.31 ± 7.00 d | 133.01 ± 6.76 d | 108.16 ± 5.38 c | 194.78 ± 9.87 g | 169.05 ± 8.51 e | 188.78 ± 9.42 f | 229.49 ± 11.45 h |
Caffeic acid | ND | 55.46 ± 2.72 | ND | ND | ND | ND | ND | ND | ND | ND | ND |
Vanillic acid | 1260.76 ± 64.25 f | ND | 6.78 ± 0.34 a | 9.40 ± 0.48 b | 10.32 ± 0.51 b | 7.42 ± 0.36 a | 11.72 ± 0.59 b,c | 11.93 ± 0.60 c | 7.63 ± 0.39 a | 15.25 ± 0.78 e | 14.62 ± 0.74 d |
Ferulic acid | 1560.66 ± 77.19 i | 11.09 ± 0.55 a | 13.21 ± 0.66 b | 22.01 ± 1.12 e | 20.82 ± 1.05 d | 19.01 ± 0.96 c | 26.52 ± 1.35 f | 21.11 ± 1.04 de | 20.77 ± 1.06 d | 33.46 ± 1.69 g | 39.14 ± 1.95 h |
Syringic acid | 472.69 ± 23.95 g | ND | 21.43 ± 1.06 b | 17.96 ± 0.90 a | 31.88 ± 1.60 d | 26.13 ± 1.30 c | 26.89 ± 1.33 c | 32.57 ± 1.63 d | 35.22 ± 1.75 e | 36.61 ± 1.84 ef | 38.78 ± 1.96 f |
Catechin | 860.74 ± 43.14 h | ND | 16.18 ± 0.82 a | 19.54 ± 0.98 d | 22.58 ± 1.11 e | 17.69 ± 0.90 b | 22.17 ± 1.13 e | 27.74 ± 1.38 g | 18.85 ± 0.93 c | 25.65 ± 1.26 f | 28.65 ± 1.45 g |
Sample | FRAP (mM Fe(II)/L) | ABTS (mM TE/L) | DPPH (mM TE/L) | HPMC (%/mL) | MRAP (%/mL) | TPC (g GAE/L) | RACI |
---|---|---|---|---|---|---|---|
1 h 20 °C | 1.542 ± 0.009 b | 1.104 ± 0.004 a | 0.469 ± 0.001 b | 0.043 ± 0.000 b | 0.020 ± 0.000 a | 3.360 ± 0.001 b | −1.194 |
1 h 35 °C | 1.560 ± 0.010 c | 1.116 ± 0.014 b | 0.465 ± 0.002 b | 0.042 ± 0.000 a | 0.021 ± 0.000 b | 3.374 ± 0.001 c | −0.681 |
1 h 50 °C | 1.562 ± 0.010 c | 1.122 ± 0.009 b | 0.462 ± 0.004 a | 0.043 ± 0.000 b | 0.022 ± 0.000 c | 3.498 ± 0.002 h | 0.1525 |
3 h 20 °C | 1.550 ± 0.007 b | 1.110 ± 0.008 b | 0.461 ± 0.002 a | 0.042 ± 0.000 a | 0.021 ± 0.000 b | 3.385 ± 0.001 d | −0.980 |
3 h 35 °C | 1.558 ± 0.011 c | 1.120 ± 0.005 b | 0.479 ± 0.003 b,c | 0.042 ± 0.000 a | 0.022 ± 0.000 c | 3.396 ± 0.000 f | 0.0236 |
3 h 50 °C | 1.571 ± 0.003 d | 1.129 ± 0.010 c | 0.473 ± 0.006 b,c | 0.043 ± 0.000 b | 0.022 ± 0.000 c | 3.502 ± 0.002 j | 0.8235 |
5 h 20 °C | 1.560 ± 0.013 c | 1.118 ± 0.009 b | 0.476 ± 0.004 c | 0.042 ± 0.000 a | 0.021 ± 0.000 b | 3.390 ± 0.002 e | −0.104 |
5 h 35 °C | 1.560 ± 0.020 c | 1.130 ± 0.010 c | 0.477 ± 0.007 c | 0.043 ± 0.000 b | 0.022 ± 0.000 c | 3.468 ± 0.000 g | 0.6475 |
5 h 50 °C | 1.580 ± 0.011 e | 1.132 ± 0.014 c | 0.473 ± 0.002 c | 0.044 ± 0.000 c | 0.022 ± 0.000 c | 3.502 ± 0.002 i | 1.314 |
Fresh | 1.527 ± 0.016 a | 1.098 ± 0.011 a | 0.459 ± 0.000 a | 0.042 ± 0.000 a | 0.020 ± 0.000 a | 3.009 ± 0.001 a |
ABTS | DPPH | HPMC | MRAP | TPC | RACI | |
---|---|---|---|---|---|---|
FRAP | 0.898 ** | 0.256 | 0.891 ** | 0.787 * | 0.797 * | 0.913 ** |
ABTS | 0.423 | 0.823 ** | 0.922 ** | 0.862 ** | 0.974 ** | |
DPPH | 0.155 | 0.460 | 0.634 | 0.466 | ||
HPMC | 0.782 * | 0.902 ** | 0.899 ** | |||
MRAP | 0.818 ** | 0.941 ** | ||||
TPC | 0.876 ** | |||||
RACI |
FRAP | ABTS | DPPH | HPMC | MRAP | TPC | RACI | |
---|---|---|---|---|---|---|---|
Apigenin | 0.602 | 0.737 * | 0.799 * | 0.553 | 0.792 * | 0.482 | 0.782 * |
Luteolin | 0.738 * | 0.840 ** | 0.556 | 0.734 * | 0.866 ** | 0.656 | 0.862 ** |
Chlorogenicacid | 0.942 ** | 0.914 ** | 0.347 | 0.871 ** | 0.838 ** | 0.745 * | 0.918 ** |
Kaempferol | 0.737 * | 0.716 * | 0.393 | 0.673 * | 0.876 ** | 0.604 | 0.788 * |
Gallic acid | 0.835 ** | 0.878 ** | 0.198 | 0.876 ** | 0.924 ** | 0.928 ** | 0.915 ** |
Chrysin | 0.877 ** | 0.906 ** | 0.307 | 0.758 * | 0.927 ** | 0.807 ** | 0.905 ** |
p-Coumaric acid | 0.856 ** | 0.840 ** | 0.283 | 0.773 * | 0.842 ** | 0.743 * | 0.855 ** |
Vanillic acid | 0.725 * | 0.900 ** | 0.465 | 0.756 * | 0.843 ** | 0.741 * | 0.873 ** |
Ferulic acid | 0.726 * | 0.804 ** | 0.434 | 0.694 * | 0.830 ** | 0.566 | 0.799 * |
Syringic acid | 0.663 | 0.783 * | 0.418 | 0.687 * | 0.929 ** | 0.743 * | 0.833 ** |
Catechin | 0.894 ** | 0.943 ** | 0.377 | 0.921 ** | 0.853 ** | 0.894 ** | 0.965 ** |
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Nićetin, M.; Pezo, L.; Pergal, M.; Lončar, B.; Filipović, V.; Knežević, V.; Demir, H.; Filipović, J.; Manojlović, D. Celery Root Phenols Content, Antioxidant Capacities and Their Correlations after Osmotic Dehydration in Molasses. Foods 2022, 11, 1945. https://doi.org/10.3390/foods11131945
Nićetin M, Pezo L, Pergal M, Lončar B, Filipović V, Knežević V, Demir H, Filipović J, Manojlović D. Celery Root Phenols Content, Antioxidant Capacities and Their Correlations after Osmotic Dehydration in Molasses. Foods. 2022; 11(13):1945. https://doi.org/10.3390/foods11131945
Chicago/Turabian StyleNićetin, Milica, Lato Pezo, Marija Pergal, Biljana Lončar, Vladimir Filipović, Violeta Knežević, Hande Demir, Jelena Filipović, and Dragan Manojlović. 2022. "Celery Root Phenols Content, Antioxidant Capacities and Their Correlations after Osmotic Dehydration in Molasses" Foods 11, no. 13: 1945. https://doi.org/10.3390/foods11131945