Broccoli microgreens-apple juice as novel beverages: total phenolic, flavonoids and antioxidant activity
Само за регистроване кориснике
2023
Аутори
Belošević, SpasojeMilinčić, Danijel
Salević-Jelić, Ana
Marković, Jovana
Lević, Steva
Pešić, Mirjana
Marjanović, Stefan
Đorđević, Verica
Nedović, Viktor
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Recently, microgreens have been recognized as a potential food of the future, and
their application in the formulation of new products has been scarcely investigated. Only a
few studies promote the use of microgreens and sprouts in the formulation of novel products,
primarily beverages. The most often cultivated, analyzed and used microgreens are from the
Brassicaceae family, because they present a good source of bioactive compounds, primarily
glucosinolates, isothiocyanates and phenolic compounds. However, products from these
microgreens species have a typical flavor, with herbaceous, grassy and sulphurous notes,
often repulsive to consumers. Therefore, this study aims to examine total phenolic (TPC) and
flavonoids (TFC) content, as well as antioxidant properties (ABTS•+ and FRAP) of novel
sensorially acceptable broccoli microgreens-apple juice (BC-AJ). Previously produced coldpressed
broccoli microgreens and apple juices were mixed in the ratios 51% and 49%
respectively, a...nd further analyzed by well-known spectrophotometric methods such as Folin-
Ciocalteu's (TPC) and aluminum chloride (TFC) methods, as well as methods based on
radical scavenging (ABTS•+) and ion reducing (FRAP) activities for evaluation of antioxidant
properties. Results for the TPC and TFC of BC-AJ were 109.78 ± 1.08 mg GAE/100 mL and
64.68 ± 2.25 mg QE/100 mL, respectively. Furthermore, novel BC-AJ had a good ability to
scavenge ABTS•+ radicals (162.90 ± 4.42 mg TE/100 mL) and a tendency to reduce [Fe3+-
(TPTZ)2]3+ complexes (258.50 ± 3.26 mg TE/100 mL), probably due to the most diverse of
phenolic compounds originated from broccoli and apple. Finally, broccoli microgreens-apple
juice has a high content of phenolic compounds and good antioxidant properties, so it can be
considered as a potentially functional beverage, but future research that includes additional in
vitro and in vivo studies is necessary.
Кључне речи:
broccoli microgreens-apple juice / cold-pressing / total phenolic content / total flavonoid content / antioxidant activityИзвор:
Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists, 2023, 68-Издавач:
- University of Belgrade, Faculty of Technology and Metallurgy
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200116 (Универзитет у Београду, Пољопривредни факултет) (RS-MESTD-inst-2020-200116)
Институција/група
Poljoprivredni fakultetTY - CONF AU - Belošević, Spasoje AU - Milinčić, Danijel AU - Salević-Jelić, Ana AU - Marković, Jovana AU - Lević, Steva AU - Pešić, Mirjana AU - Marjanović, Stefan AU - Đorđević, Verica AU - Nedović, Viktor PY - 2023 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/6856 AB - Recently, microgreens have been recognized as a potential food of the future, and their application in the formulation of new products has been scarcely investigated. Only a few studies promote the use of microgreens and sprouts in the formulation of novel products, primarily beverages. The most often cultivated, analyzed and used microgreens are from the Brassicaceae family, because they present a good source of bioactive compounds, primarily glucosinolates, isothiocyanates and phenolic compounds. However, products from these microgreens species have a typical flavor, with herbaceous, grassy and sulphurous notes, often repulsive to consumers. Therefore, this study aims to examine total phenolic (TPC) and flavonoids (TFC) content, as well as antioxidant properties (ABTS•+ and FRAP) of novel sensorially acceptable broccoli microgreens-apple juice (BC-AJ). Previously produced coldpressed broccoli microgreens and apple juices were mixed in the ratios 51% and 49% respectively, and further analyzed by well-known spectrophotometric methods such as Folin- Ciocalteu's (TPC) and aluminum chloride (TFC) methods, as well as methods based on radical scavenging (ABTS•+) and ion reducing (FRAP) activities for evaluation of antioxidant properties. Results for the TPC and TFC of BC-AJ were 109.78 ± 1.08 mg GAE/100 mL and 64.68 ± 2.25 mg QE/100 mL, respectively. Furthermore, novel BC-AJ had a good ability to scavenge ABTS•+ radicals (162.90 ± 4.42 mg TE/100 mL) and a tendency to reduce [Fe3+- (TPTZ)2]3+ complexes (258.50 ± 3.26 mg TE/100 mL), probably due to the most diverse of phenolic compounds originated from broccoli and apple. Finally, broccoli microgreens-apple juice has a high content of phenolic compounds and good antioxidant properties, so it can be considered as a potentially functional beverage, but future research that includes additional in vitro and in vivo studies is necessary. PB - University of Belgrade, Faculty of Technology and Metallurgy C3 - Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists T1 - Broccoli microgreens-apple juice as novel beverages: total phenolic, flavonoids and antioxidant activity SP - 68 UR - https://hdl.handle.net/21.15107/rcub_agrospace_6856 ER -
@conference{ author = "Belošević, Spasoje and Milinčić, Danijel and Salević-Jelić, Ana and Marković, Jovana and Lević, Steva and Pešić, Mirjana and Marjanović, Stefan and Đorđević, Verica and Nedović, Viktor", year = "2023", abstract = "Recently, microgreens have been recognized as a potential food of the future, and their application in the formulation of new products has been scarcely investigated. Only a few studies promote the use of microgreens and sprouts in the formulation of novel products, primarily beverages. The most often cultivated, analyzed and used microgreens are from the Brassicaceae family, because they present a good source of bioactive compounds, primarily glucosinolates, isothiocyanates and phenolic compounds. However, products from these microgreens species have a typical flavor, with herbaceous, grassy and sulphurous notes, often repulsive to consumers. Therefore, this study aims to examine total phenolic (TPC) and flavonoids (TFC) content, as well as antioxidant properties (ABTS•+ and FRAP) of novel sensorially acceptable broccoli microgreens-apple juice (BC-AJ). Previously produced coldpressed broccoli microgreens and apple juices were mixed in the ratios 51% and 49% respectively, and further analyzed by well-known spectrophotometric methods such as Folin- Ciocalteu's (TPC) and aluminum chloride (TFC) methods, as well as methods based on radical scavenging (ABTS•+) and ion reducing (FRAP) activities for evaluation of antioxidant properties. Results for the TPC and TFC of BC-AJ were 109.78 ± 1.08 mg GAE/100 mL and 64.68 ± 2.25 mg QE/100 mL, respectively. Furthermore, novel BC-AJ had a good ability to scavenge ABTS•+ radicals (162.90 ± 4.42 mg TE/100 mL) and a tendency to reduce [Fe3+- (TPTZ)2]3+ complexes (258.50 ± 3.26 mg TE/100 mL), probably due to the most diverse of phenolic compounds originated from broccoli and apple. Finally, broccoli microgreens-apple juice has a high content of phenolic compounds and good antioxidant properties, so it can be considered as a potentially functional beverage, but future research that includes additional in vitro and in vivo studies is necessary.", publisher = "University of Belgrade, Faculty of Technology and Metallurgy", journal = "Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists", title = "Broccoli microgreens-apple juice as novel beverages: total phenolic, flavonoids and antioxidant activity", pages = "68", url = "https://hdl.handle.net/21.15107/rcub_agrospace_6856" }
Belošević, S., Milinčić, D., Salević-Jelić, A., Marković, J., Lević, S., Pešić, M., Marjanović, S., Đorđević, V.,& Nedović, V.. (2023). Broccoli microgreens-apple juice as novel beverages: total phenolic, flavonoids and antioxidant activity. in Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists University of Belgrade, Faculty of Technology and Metallurgy., 68. https://hdl.handle.net/21.15107/rcub_agrospace_6856
Belošević S, Milinčić D, Salević-Jelić A, Marković J, Lević S, Pešić M, Marjanović S, Đorđević V, Nedović V. Broccoli microgreens-apple juice as novel beverages: total phenolic, flavonoids and antioxidant activity. in Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists. 2023;:68. https://hdl.handle.net/21.15107/rcub_agrospace_6856 .
Belošević, Spasoje, Milinčić, Danijel, Salević-Jelić, Ana, Marković, Jovana, Lević, Steva, Pešić, Mirjana, Marjanović, Stefan, Đorđević, Verica, Nedović, Viktor, "Broccoli microgreens-apple juice as novel beverages: total phenolic, flavonoids and antioxidant activity" in Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists (2023):68, https://hdl.handle.net/21.15107/rcub_agrospace_6856 .