Beatrix Sik
57210152128
Publications - 28
Comparison of ultrasound-assisted extraction and modified QuEChERS technique for extraction of hesperidin from lemon peel (Citrus limon L.) as determined by HPLC
Publication Name: Journal of Food Composition and Analysis
Publication Date: 2025-06-01
Volume: 142
Issue: Unknown
Page Range: Unknown
Description:
Hesperidin (HSP) is a bioflavonoid known for its notable health benefits. Recent extraction strategies have aimed to minimize hazardous solvent use and simplify procedures to improve cost-effectiveness. This study compares ultrasound-assisted extraction (UAE) with a modified “quick, easy, cheap, effective, rugged, and safe” (QuEChERS) method for the recovery of HSP. High-performance liquid chromatography with diode array detection (HPLC-DAD) was used for quantification. The modified QuEChERS method resulted in the highest extraction efficiency while significantly reducing processing time. The validated method demonstrated excellent sensitivity (LOQ: 10.0 µg/mL), high accuracy (recovery >93 %), and good precision (RSD <3.4 %), making it a reliable and cost-effective approach for routine HSP analysis in citrus peel. These findings indicate that the modified QuEChERS technique offers a promising alternative to UAE for the rapid and efficient extraction of HSP.
Open Access: Yes
The effect of mint addition on the physicochemical and organoleptic properties of strawberry sorbets
Publication Name: Food Chemistry X
Publication Date: 2025-02-01
Volume: 26
Issue: Unknown
Page Range: Unknown
Description:
The study aimed to produce, analyse, and evaluate the consumer acceptance of a functional peppermint-, and spearmint-enriched (0.5,1,2 %) sorbet, which contains only natural substances in its composition, to meet today's popular health-conscious consumer trends. Regarding acid composition, the sorbets contained malic acid, succinic acid, and citric acid. Sorbets regarded of water-soluble sugars, contained sucrose in the lowest concentration, followed by glucose, and the amount of fructose, which is typical for fruits, was the highest. The sorbets' TPC and TAC contents were determined to be between 510.72 and 743.77 mg GAE/kg, and 906.64 and 1137.67 mg AAE/kg respectively. The average melting rate of the desserts was 0.16–0.22 g/min, and based on consumer acceptance, the control and the samples added with 0.5 % spearmint and peppermint mint were the most favorable. The sorbets containing 1 % and 2 % mint had too intense menthol flavor, thus the enjoyment value of the products was reduced based on consumer feedback.
Open Access: Yes
Using natural deep eutectic solvents for the extraction of antioxidant compounds from cornelian cherry (Cornus mas L.) fruits
Publication Name: Green Analytical Chemistry
Publication Date: 2024-12-01
Volume: 11
Issue: Unknown
Page Range: Unknown
Description:
Traditionally used extraction methods are usually based on toxic and/or flammable solvents. Therefore, currently, increased attention has been focused on environmentally friendly green extraction techniques. We aimed to develop a green extraction procedure by using natural deep eutectic solvents (NADES) to recover antioxidant compounds from cornelian cherry fruits (Cornus mas L.). Natural deep eutectic systems combined with maceration with shaking extraction were tested to recover of antioxidant compounds from cornelian cherry fruits. In this study, four different independent variables, namely solvent type (Glu-CA; Glu-Gly; LA-Glu), water concentration (30, 50, and 70 %; v/v), extraction time (30, 60, 90, and 120 min), and extraction temperature (25, 40, and 50 °C) were investigated. Glucose-glycerin (Glu-Gly; 1:1 M ratio) based solvent provided the best results. In addition, one-factor-at-a-time (OFAT) optimization showed that a temperature of 25 °C, 120 min of extraction time, and water concentration of 50 % (v/v) to be the best extraction parameters for Glu-Gly based NADES extraction. The developed method has been successfully applied for the extraction of antioxidant compounds from 13 different cornelian cherry cultivars. NADES can be used safely to extract phenolic compounds from cornelian cherry fruits compared to conventional extraction solvents (water and 80 % (v/v) ethanol).
Open Access: Yes
Valorization of Pea Pod (Pisum sativum L.) Waste: Application as a Functional Ingredient in Flatbreads
Publication Name: Legume Science
Publication Date: 2024-12-01
Volume: 6
Issue: 4
Page Range: Unknown
Description:
Legumes provide valuable functional properties, serving as rich sources of protein, minerals, dietary fiber, and antioxidant compounds. This study evaluated the nutritional and antioxidant properties of pea pod powder (PPP) as a fortifying ingredient in flatbreads. The results indicate that PPP contains carbohydrates (55%), protein (16.7%), and dietary fiber (13.1%), with significant antioxidant properties (total polyphenol content: 463 mg GAE/100 g, total flavonoid content: 159 mg QE/100 g, DPPH radical scavenging activity: 166 mg AAE/100 g; IC50 : 2.31 mg/mL, chlorophyll a: 17.4 mg/100 g, chlorophyll b: 17.4 mg/100 g, and total chlorophyll: 32.6 mg/100 g). Rutin, chlorogenic acid, and p-coumaric acid were identified and quantified by HPLC-DAD, with concentrations of 15.2, 2.94, and 6.60 mg/100 g, respectively. Flatbreads fortified with PPP at 5%w/w and 10%w/w showed increased thickness, reduced diameter and spread ratio, and enhanced antioxidant properties. However, consumer acceptance significantly declined at the 10%w/w level, likely due to off-flavors that affected sensory appeal.
Open Access: Yes
DOI: 10.1002/leg3.70017
Physicochemical and textural properties of gummy candies prepared with fruit vinegar
Publication Name: Applied Food Research
Publication Date: 2024-12-01
Volume: 4
Issue: 2
Page Range: Unknown
Description:
Foods with additional functional value derived from natural sources are becoming more and more in demand these days, including confectionary products. Therefore, the study aimed to develop a gummy candy recipe, enriched with different fruit vinegars and determine the components' effect on the products' mineral, acid, sugar, antioxidant, and polyphenol content, and texture of the confectionery products with analytical methods. In terms of macroelement content, potassium was present in the largest amount in the tested candies (167.87 and 178.83 mg kg-1) and liquid ingredients (57,71–306.93 mg kg-1). In the case of microelements, iron (4.81, 4.79 mg kg-1) and boron (4.62, 4.49 mg kg-1) were significant in the products, iron is also found in gelatin in significant quantities (3.51 mg kg-1), however, boron came exclusively from fruit-derived components (1.02–9.40 mg kg-1). Among the tested organic acids, malic acid (21.67–46.12 mg g-1), and acetic acid (47.74–50.06 mg g-1) were significant in both the raw materials and products, while the fructose content (2.44–439.35 mg g-1) was prominent among the sugars, but the glucose (75.99–163.44 mg g-1) and sucrose (73.61–157.00 mg g-1) content were also significant. Unfortunately, the polyphenol (1.37–1.46 mg GAE/g) and antioxidant (0.29–0.75 mg AAE/g) content of the products was not significant, maybe because of their heat sensitivity. In terms of the texture of the candies, the two candies prepared with different fruit vinegars had similar textural properties, however, in terms of hardness (3523.10 N/m2), gumminess (3266.25 N/m2), and chewiness (3425.33 N/m2) the gummy candy with apple cider vinegar proved to be better. Unlike many other confectionery products, the sugar content of the developed product is provided only by the used the apple concentrate, it does not contain added sugar or sweeteners. The addition of fruit vinegars has been proven to have a positive effect on the nutritional values of candies. By replacing gelatin with another gelling agent, the product can also be prepared in a vegan form.
Open Access: Yes
Citrus flavonoids (naringin and hesperidin) as functional ingredients in dairy products
Publication Name: Bio Web of Conferences
Publication Date: 2024-08-23
Volume: 125
Issue: Unknown
Page Range: Unknown
Description:
Recently, the development of functional foods enriched with plant phenolic compounds attracted the attention of researchers due to their favorable health properties. Naringin (NAR) and hesperidin (HES) are two main bioflavonoids available in high concentrations in citrus (CTS) fruits, including juice processing by-products like peel, membranes, and seeds. In general, NAR and HES offer potential health benefits in various diseases including diabetes mellitus, certain types of cancer, and obesity. However, to take advantage of the benefits of flavonoids in CTS, researchers must consider various factors since the development of enriched food is valueless if the bioactive compounds are not stable in the food matrix or are not absorbed appropriately throughout the digestive system. This study presents the sensory, physicochemical, and organoleptic properties of CTS-enriched dairy products produced by different technologies. This paper also includes the extraction methods, encapsulation technologies, and beneficial effects of NAR and HES. Overall, results supported that incorporating HES and NAR improves the antioxidant properties and, in some cases, the consumer acceptance of dairy products. In the future, the application of encapsulation technologies will probably come to the fore in the functional food industry, since encapsulation is used to mask unpleasant feelings during eating, such as the bitter taste of CTS flavonoids.
Open Access: Yes
Evaluation of the physical, antioxidant, and organoleptic properties of biscuits fortified with edible flower powders
Publication Name: Food Science and Nutrition
Publication Date: 2024-05-01
Volume: 12
Issue: 5
Page Range: 3265-3272
Description:
Foods enriched with plants have gradually become an area of increasing research interest because plant ingredients may offer several positive effects on human health and the body. The aim of our study was to develop biscuits fortified with three different types of edible flowers (marigold, lavender, and rose) and examine their physical and antioxidant characteristics, as well as consumer acceptability. The antioxidant properties and characterization of biscuits highlighted that edible flowers may cause increased total polyphenol and total flavonoid yields, as well as DPPH radical scavenging activities. Concerning biscuits fortified with rose petals, the total monomer anthocyanin content was also raised. In addition, the results showed that the antioxidant properties of biscuits increased with increasing concentration (from 2.5% to 5.0%) of edible flowers. Despite this, the consumer acceptability results clearly showed that the addition of marigold and lavender at a concentration of 5.0% caused significantly decreased overall acceptance. We found that the fortification step may increase the spread ratio, which is an important quality attribute of biscuits. We found slight variations in the diameter, thickness, and baking loss parameters of fortified biscuits compared to the control. All in all, the best results were obtained when the biscuits were fortified with rose petals at a concentration of 5%.
Open Access: Yes
DOI: 10.1002/fsn3.3993
Wild Blackberry Fruit (Rubus fruticosus L.) as Potential Functional Ingredient in Food: Ultrasound-Assisted Extraction Optimization, Ripening Period Evaluation, Application in Muffin, and Consumer Acceptance
Publication Name: Foods
Publication Date: 2024-03-01
Volume: 13
Issue: 5
Page Range: Unknown
Description:
The aim of the present study is to evaluate the antioxidant properties of wild blackberry fruits as well as their possible use in powdered form as a functional ingredient. For this, ultrasound-assisted extraction optimization, ripening stage evaluation, and wild blackberry powder incorporation into a real food matrix were applied. The optimum conditions for extraction were as follows: 60% MeOH, 20 min of extraction time, acidification with 0.5% HCl, and a 1:40 g/mL solid-to-solvent ratio, which allowed the following yields: total polyphenol content (TPC): 53.8 mg GAE/g; total flavonoid content (TFC): 5.78 mg QE/g; total monomer anthocyanin content (TMA): 11.2 mg CGE/g; 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH): 71.5 mg AAE/g; IC50 : 52.3 µg/mL. The study also highlighted that, during the ripening process, the TPC (41.4%), TFC (17.0%), and DPPH levels (66.4%) of the fruits decreased while the TMA yield increased. The incorporation of blackberry powder at different levels (5–20%) increased the TPC, TFC, TMA, and antioxidant properties of muffins. Although the muffins enriched with 20% wild blackberry powder had the best chemical properties (TPC: 3.15 mg GAE/g; TFC: 0.52 mg QE/g; TMA: 0.23 mg CGE/g; DPPH: 1.70 mg AAE/g; IC50 : 1.65 mg/mL), the sensory analysis showed that the addition of blackberry fruit at a concentration of 10% to the muffins resulted in the best consumer acceptability.
Open Access: Yes
Determination of the health-protective effect of ancient cereals and one possibility of increasing their functionality
Publication Name: Cereal Research Communications
Publication Date: 2024-03-01
Volume: 52
Issue: 1
Page Range: 247-253
Description:
This study aimed to examine the differences between the antioxidant capacity, and the total polyphenol content of the ancient grains namely Einkorn (Triticum monococcum L.) and Khorasan (Triticum turanicum) compared with wheat (Triticum aestivum L.), furthermore attempt to create a functional loaf enriched with rosemary (Salvia Rosmarinus Spenn.). To achieve this goal, 1, 3, and 5% of rosemary were added to the loafs made of Einkorn, Khorasan, and common wheat flour, and then the changes in their antioxidant and polyphenol content were examined. Based on the spectrophotometric results, it can be said that the type of wheat clearly affects the amount of the tested components. In all cases, the loafs made from common wheat contained the least amount of antioxidants (0.74 mg AAE/g) and polyphenols (0.41 mg GAE/g). On the other hand, Khorasan loaves showed outstanding values in terms of their antioxidant (0.89 mg AAE/g) and polyphenol (0.68 mg GAE/g) content. Einkorn loaves contained smaller amounts of the tested antioxidants (0.71 mg AAE/g) and polyphenols (0.51 mg GAE/g), but they were still better than common wheat loaves. The addition of rosemary can significantly increase the amount of compounds with an antioxidant effect in bakery products, but care must be taken to preserve the favorable organoleptic properties. It has been proven that ancient grains have a more positive physiological effect than common wheat, and the health-protective properties of bakery products can be increased by adding herbs. Graphical abstract: (Figure presented.)
Open Access: Yes
Measurement of Naringin from Citrus Fruits by High-Performance Liquid Chromatography–a Review
Publication Name: Critical Reviews in Analytical Chemistry
Publication Date: 2024-01-01
Volume: 54
Issue: 3
Page Range: 473-486
Description:
Naringin is a flavonoid found primarily in citrus species with especially high concentrations being present in grapefruit (Citrus paradisi), bitter orange (Citrus aurantium), and pomelo (Citrus grandis). Because of its many positive effects on human health, naringin has been the focus of increasing attention in recent years. Recently, conventional extraction methods have been commonly replaced with unconventional methods, such as ultrasound-assisted extraction (UAE) and other, more eco-friendly extraction methods requiring little-to-no environmentally harmful solvents or significantly less energy. Naringin analysis is most commonly done via high-performance liquid chromatography (HPLC), and ultrahigh-performance liquid chromatography (UHPLC) coupled with a mass spectrometer (MS) or a photodiode array (DAD) detector. The aim of this review is to provide an overview of recent trends developments in the extraction, sample preparation, and liquid chromatographic analysis of the compound originating from citrus fruits or their products.
Open Access: Yes
Determination of the health-protective effect of different Sempervivum and Jovibarba species
Publication Name: Journal of King Saud University Science
Publication Date: 2024-01-01
Volume: 36
Issue: 1
Page Range: Unknown
Description:
This study aimed to examine the micro- and macroelements, as well as the total antioxidant, and polyphenol content of 22 different types of dried houseleek, and fresh plant decoctions. The measurement of antioxidant and polyphenol content was carried out with two drying methods- a drying cabinet and lyophilization. The plants, without exception, were provided by Berger Trio Kft. from Jánossomorja (Hungary), thus, the influencing effect of the environment is negligible in the case of the tested species. Based on the results, the type of houseleek has a clear influencing effect on the amount of the tested constituents. The investigated microelements were B, Cu, Fe, Mn, and Zn, while Ca, K, Mg, Na, P, and S were examined among the macroelements. In terms of microelement content, Mn was present in outstanding amounts (20.67–148.00 mg/kg DW), while among macroelements Ca (44.43–95.27 g/kg DW) and Na (24.07–128.50 g/kg DW) was present in larger quantities in the samples. It can be said that in the case of samples with a high amount of antioxidants and polyphenols, the element content is low and the reverse is also true. During the examination of the dried houseleeks, outstanding values were obtained for the tested compounds. The antioxidant values of the dried leaves were between 2.22 and 317.74 mg AAE/g DW, while their polyphenol contents ranged from 5.52 to 144.16 mg GAE/g DW, however, the drying methods had some influencing effect. Regarding fresh plant decoctions, the polyphenol contents (0,02–1,11 mg GAE/g FW) were negligible, while the amount of antioxidants (2,38–4,61 mg AAe/g FW) were low. With other solvents (e.g. alcoholic extraction - tinctures), better results are likely to be achieved. Houseleek species (especially in dried form) are an excellent source of trace elements, antioxidants, and phenolic components so they can even be used as additives to functional foods or consumed on their own in the form of encapsulated dietary supplements.
Open Access: Yes
Optimization and validation of HPLC–DAD method for simultaneous analysis of sweeteners, preservatives, and caffeine in sugar-free beverages
Publication Name: European Food Research and Technology
Publication Date: 2023-11-01
Volume: 249
Issue: 11
Page Range: 2797-2805
Description:
In this study, the optimization and performance evaluation of a high-performance liquid chromatography with diode array detection (HPLC–DAD) method for the simultaneous determination of four sweeteners (acesulfame-potassium, saccharin, aspartame, and rebaudioside A), two preservatives (sodium benzoate and potassium sorbate), and caffeine in sugar-free drinks are presented. The separation was carried out using a gradient elution of acetonitrile and phosphate buffer (12.5 mM, pH = 3.3) on a reversed-phase column. Under the optimized conditions, the method allowed for the specific and selective simultaneous separation of all target analytes in less than 9 min. The developed HPLC–DAD method was validated and demonstrated excellent linearity (all analytical curves showed R2 ≥ 0.9995), satisfactory accuracy (recovery values ranging between 94.1 and 99.2% in real samples), and repeatability (intra- and inter-day relative standard deviations were ≤ 2.49%). Overall, 69 products available in the Hungarian market were successfully tested with the applied method.
Open Access: Yes
Antioxidant and polyphenol content of different milk and dairy products
Publication Name: Journal of King Saud University Science
Publication Date: 2023-10-01
Volume: 35
Issue: 7
Page Range: Unknown
Description:
The aim of the present study was to determine the antioxidant capacity and total polyphenol content of raw milk, dairy products (ricotta and cottage cheese), and by-products (sweet and acid whey) from different animal breeds (cow, goat). Overall, the total polyphenol content of raw milk ranged from 420.34 to 490.72 mg GAE/100 mL, while the total antioxidant content changed between 8.95 and 28.72 mg AAE/100 mL. These values in the case of cottage cheeses were 32.29–124.29 mg GAE/100 mL for polyphenols and 14.12–16.38 mg AAE/100 g for antioxidants. Significant differences were observed between the total polyphenol content and antioxidant properties of sweet- (10.85–197.55 mg AAE/100 g antioxidant; 32.29–124.29 mg GAE/100 g polyphenol) and acid whey (13.28–158.69 mg AAE/100 g antioxidant; 43.50–98.03 mg GAE/100 g polyphenol). In addition, slight differences in total polyphenol content (10.55–19.01 mg GAE/100 g) and antioxidant capacity (10.84–15.93 mg AAE/100 g) were observed for ricotta cheeses made from milk of different animal breeds. The results show that milk and dairy products are excellent sources of antioxidants and polyphenols.
Open Access: Yes
Examining the Naringin Content and Sensory Characteristics of Functional Chocolate Fortified with Grapefruit Peel Extract
Publication Name: Plant Foods for Human Nutrition
Publication Date: 2023-09-01
Volume: 78
Issue: 3
Page Range: 533-538
Description:
Grapefruit peel contains a high concentration of naringin- a potent antioxidant with strong bioactive properties. In this study, a new type of functional chocolate fortified with grapefruit peel extract and different concentrations of aqueous methanol and ethanol were evaluated as extraction solvents. A new high-performance liquid chromatography (HPLC) method to analyze the naringin content of the fortified chocolates was developed with a recovery of 107% ± 3.1% and repeatability below 3.5%. A sensory evaluation was conducted to assess the preference for the chocolates among individuals who self-described a preference for bitter flavors. No significant preference was observed in the cases of astringency and aftertaste while the increased bitterness proved to be favorable. However, taste, flavor and overall acceptability were regarded somewhat less favorably. While chocolate proved to be a satisfactory carrier for naringin and had several enjoyable characteristics, further research may focus on improving the organoleptic properties of chocolates fortified by naringin.
Open Access: Yes
Increasing the functionality of sponge cakes by mint, and cocoa powder addition
Publication Name: Heliyon
Publication Date: 2023-09-01
Volume: 9
Issue: 9
Page Range: Unknown
Description:
While sponge cake is one of the most well-liked cookies in the world, mint and cocoa have both been shown to be excellent sources of antioxidant compounds. Therefore, the aim of the study was to create functional sponge cakes with the addition of Dutch cocoa powder and different types of mint, with proven increased total antioxidant and polyphenol content. Additionally, made an effort to produce functional sponge cakes enhanced with cocoa powder and dried, ground mint leaves. To accomplish this, the cakes with cocoa addition were also added 1, 3, and 5% of the ground mint variety, and then the changes in their antioxidant and polyphenol content were assessed. To prove the functionality of cakes, total polyphenol content was detected by Folin-Ciocalteu, while all antioxidant content was measured by the FRAP method. The spectrophotometric analysis supported the functionality of sponge cakes and the baking losses of identified components. The total polyphenol content of baked goods ranged from 1.37 to 1.66 mg GAE/g for peppermint cakes, from 1.66 to 1.87 mg GAE/g for spearmint cakes, and from 1.20 to 1.68 mg GAE/g for strawberry mint sponge cakes. The total antioxidant content of the functional cakes changed between 1.84 and 2.82 mg AAE/g for peppermint cakes, from 1.84 to 4.00 mg AAE/g for spearmint cakes, and from 1.56 to 2.94 mg GAE/g for strawberry mint sponge cakes. The natural control samples, and control sponge cakes made without mint addition with only cocoa powder always had lower levels of polyphenols and antioxidants. All samples had baking loss (control samples had the highest in all cases), but strawberry mint samples had the least of it when it came to antioxidant content and spearmint samples had the least in the case of polyphenol content. Overall, mints and Dutch cocoa powder are appropriate for the production of functional bakery goods because they give the final product a tasty flavor and provide a significant amount of antioxidants and polyphenols despite baking.
Open Access: Yes
Analysis of Caffeine and Antioxidant Content of Ethiopian Coffee Varieties from Different Growing Areas
Publication Name: Journal of Food Processing and Preservation
Publication Date: 2023-01-01
Volume: 2023
Issue: Unknown
Page Range: Unknown
Description:
Quality coffee consumption is increasing nowadays; however, quality can only be achieved through appropriate cultivation and processing techniques. The study is aimed at using high-performance liquid chromatography (HPLC) and spectrophotometric techniques for evaluating different coffee varieties grown in Ethiopia based on caffeine, antioxidant, and polyphenol content. Despite coming from various coffee-growing regions, all of the tested coffee varieties (heirloom, forest coffee, heirloom 2, bourbon, mixed heirloom, and catuai) underwent wet processing. The data revealed that the caffeine content ranged from 0.14 to 0.37 mg/g, total antioxidant content from 63.75 to 78.05 mg AAE/g, and total polyphenol content from 27.08 to 31.04 mg GAE/g in the selected varieties. The findings show that the amount of the identified compounds is significantly (p ≤ 0 05) influenced by the variety type, growing area, and processing (intensity of roasting). The different coffee varieties were also tested for sensory quality, and the findings suggest that the typical coffee drinker prefers fruity flavors in their coffee, along with medium acidity and roasting intensity levels. The cultivation and processing technologies used in coffee production have a significant impact on the quality and sensory enjoyment of coffee.
Open Access: Yes
DOI: 10.1155/2023/8831024
The effects of extraction conditions on the antioxidant activities, total polyphenol and monomer anthocyanin contents of six edible fruits growing wild in Hungary
Publication Name: Heliyon
Publication Date: 2022-12-01
Volume: 8
Issue: 12
Page Range: Unknown
Description:
Although wild fruits are significantly underutilized in most countries, they could be good sources of valuable bioactive compounds with antioxidant properties. Therefore the present study focused on the study of a conventional extraction technique (maceration with shaking; MACS ) to extract natural antioxidants and anthocyanin colorants from six edible wild-growing fruits (European crab apple, bilberry, yellow-, red-, and purple-skinned greengage, and quince). One-factor-at-a-time (OFAT) methodology was chosen to investigate the influences of three different parameters (solvent type, extraction time and solvent acidity) on the total polyphenol contents (TPCs), total monomeric anthocyanin (TMA) contents, and antioxidant capacities, specifically ferric reducing power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl radical-scavenging activity (DPPH). After optimization, the recorded TPCs and antioxidant activities proved to be significantly higher for all analyzed fruits when compared to differing extraction conditions. For European crab apple and purple-skinned greengage, the best extraction conditions were a ratio of 80:20 (v/v) EtOH–H2 O, 1% (v/v) of HCOOH, and an extraction time of 90 min. In the case of red-skinned greengage, the extraction parameters were the same as the above except for the acid concentration (0.5%; v/v) used. For quince, the optimized conditions required a 50:50 (v/v) EtOH–H2 O mixture, an extraction time of 90 min, and 0.5% (v/v) HCOOH concentration. The best conditions for the extraction of bilberry and yellow-skinned greengage were an EtOH–H2 O combination of 50:50 (v/v), extraction time of 60 min, and HCOOH concentration of 0.5% (v/v). The highest TPC and antioxidant activity were observed in quince (281–510 mg GAE/100g and 109–395 mg AAE/100g) whereas the lowest were measured in European crab apple (55.9–70.0 mg GAE/100g and 20.1–43.2 mg AAE/100g). Bilberry exhibited the highest TMA content (346 mg CGE/100g). Overall, our results showed that these wild fruits could be a good source of natural antioxidants for the local residents.
Open Access: Yes
The beneficial effect of peppermint (Mentha X Piperita L.) and lemongrass (Melissa officinalis L.) dosage on total antioxidant and polyphenol content during alcoholic fermentation
Publication Name: Food Chemistry X
Publication Date: 2022-03-30
Volume: 13
Issue: Unknown
Page Range: Unknown
Description:
Our research aimed to create an herbal fermented alcoholic beverage with high antioxidant and polyphenol content. In this study, continuous sampling was performed throughout the fermentation period, and the changes in total antioxidant (TA) and total polyphenol (TP) contents were determined. After processing the raw material, the prepared herbs were added in 0.5 and 1.0 v/v% concentrations to the samples. The TP content of the control sample was between 1.17 and 1.57 mg/g, and the TA content was 2.12 and 2.54 mg/g during the fermentation process. The lemongrass dosage increased 77.86 % the antioxidant and 70.98 % the polyphenol content by the end of the fermentation process. In the best case, the peppermint dosage increased 72.80 % of the antioxidant content and 72.05 % of the polyphenol content. Overall, fermentation combined with herbs dosage could increase the bioavailability of products made from its polyphenol and antioxidant contents and can be used to develop novel functional foods.
Open Access: Yes
Analytical procedures for determination of phenolics active herbal ingredients in fortified functional foods: an overview
Publication Name: European Food Research and Technology
Publication Date: 2022-02-01
Volume: 248
Issue: 2
Page Range: 329-344
Description:
Fortification of foods with phenolic compounds is becoming increasingly popular due to their beneficial physiological effects. The biological activities reported include antioxidant, anticancer, antidiabetic, anti-inflammatory, or neuroprotective effects. However, the analysis of polyphenols in functional food matrices is a difficult task because of the complexity of the matrix. The main challenge is that polyphenols can interact with other food components, such as carbohydrates, proteins, or lipids. The chemical reactions that occur during the baking technologies in the bakery and biscuit industry may also affect the results of measurements. The analysis of polyphenols found in fortified foods can be done by several techniques, such as liquid chromatography (HPLC and UPLC), gas chromatography (GC), or spectrophotometry (TPC, DPPH, FRAP assay etc.). This paper aims to review the available information on analytical methods to fortified foodstuffs while as presenting the advantages and limitations of each technique.
Open Access: Yes
Development of New HS–SPME–GC–MS Technique to the Measurement of Volatile Terpenoid Profile of Milk
Publication Name: Food Analytical Methods
Publication Date: 2021-12-01
Volume: 14
Issue: 12
Page Range: 2585-2596
Description:
This study presented the development of such a HS–SPME–GC–MS technique, with the use of which, directly from the raw milk sample matrix, both qualitatively and quantitatively; the volatile terpenoids (α-pinene, sabinene, β-pinene, p-cymene, limonene, linalool, α-thujene, camphor, menthol, methyl chavicol, caryophyllene E, α-humulene) can be determined, derived from herbs eaten by the dairy animals by different feeding methods. Repeatability was less than 10% in the case of milk fat samples. The estimated limits of quantitation were between 2 and 16 ng/g. The lowest values were 2 ng/g for p-cymene and methyl chavicol; the highest value was 16 ng/g for caryophyllene. In the case of goat milk, the repeatability was better than 8% except for α-thujene. The estimated limits of quantitation were between 1 and 8 ng/g. The lowest values were 1 ng/g for β-pinene, p-cymene and limonene, and the highest value was 8 ng/g for linalool. In milk fat, the highest concentration was identified in caryophyllene E (470 ng/g) and α-humulene (430 ng/g), while the lowest concentration was in p-cymene (2 ng/g) and camphor (2 ng/g). In goat milk, limonene was present in all samples, but its amount varied depending on the type of consumed herb. Methyl chavicol and caryophyllene E were detected in goat’s milk only in one case. The former was detected in sage milk at 2.09 ng/g and the latter in tarragon milk at 2.28 ng/g. We have also successfully demonstrated that the feed consumed by dairy animals also affects the quality of dairy products.
Open Access: Yes
Antioxidant and polyphenol content of different Vitis vinifera seed cultivars and two facilities of production of a functional bakery product
Publication Name: Chemical Papers
Publication Date: 2021-11-01
Volume: 75
Issue: 11
Page Range: 5711-5717
Description:
This study aimed to examine the differences between the antioxidant capacity, and the total polyphenol content of the seed of eight different grape varieties. We also attempt to create a functional loaf enriched with grape seed meal. To achieve this goal, 3, 6, and 9% of the grape seed meal were added to the loaves made of bread flour and gluten-free flour mixture, and then the changes in their antioxidant and polyphenol content were examined. Based on the results, there were significant differences between the polyphenol and antioxidant content of grape seed varieties. The antioxidant content of the grape seeds varied between 228.50 mg AAE/g (94.80 mg TE/g) and 438.33 mg AAE/g (181.86 mg TE/g) in case of fatty samples, and between 176.29 mg AAE/g (41.24 mg TE/g) and 424.91 mg AAE/g (99.40 mg TE/g) in case of defatted samples. The total polyphenol content of the fatty samples changed between 91.16 and 221.81 mg GAE/g; in case of defatted samples, it ranged from 46.01 to 207.68 mg GAE/g. Rhine Riesling contained the greatest amount of these compounds. The functionality of loafs was confirmed by spectrophotometric analysis. Total polyphenol content ranged from 0.91 to 3.16 mg GAE/g in case of wheat loafs, and from 1.39 to 5.92 mg GAE/g in case of gluten-free loafs, while the total antioxidant content changed between 0.70 and 6.44 mg AAE/g in case of wheat loafs, and ranged from 2.55 to 9.75 in case of gluten-free loafs. Graphic abstract: [Figure not available: see fulltext.]
Open Access: Yes
Investigation of the long-term stability of various tinctures belonging to the lamiaceae family by HPLC and spectrophotometry method
Publication Name: Chemical Papers
Publication Date: 2021-11-01
Volume: 75
Issue: 11
Page Range: 5781-5791
Description:
The aim of the current study was to analyze the stability of rosmarinic acid in ethanolic tinctures of lemon balm (Melissa officinalis L.), oregano (Origanum vulgare L.), peppermint (Mentha x piperita), rosemary (Rosmarinus officinalis L.), sage (Salvia officinalis L.), and thyme (Thymus vulgaris L.). High-performance liquid chromatography with diode-array detection (HPLC–DAD) was employed to monitor the concentration of the marker compound over a six month period. Furthermore, the tinctures were also evaluated for caffeic acid, total phenolic content, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity. We observed that the concentration of rosmarinic acid in tincture stored in closed amber glasses at ambient temperature decreased significantly during 6-month storage. Furthermore, our study squarely confirms the fact that a part of rosmarinic acid is converted to caffeic acid. The tested tinctures can be listed in the following order according to the greatest stability of the marker compound: rosemary > peppermint > oregano > lemon balm > thyme > sage. The results of the study indicated a linear relationship between DPPH values and total phenolic (R2 = 0.92) or rosmarinic acid (R2 = 0.85) contents.
Open Access: Yes
Exploring the rosmarinic acid profile of dark chocolate fortified with freeze-dried lemon balm extract using conventional and non-conventional extraction techniques
Publication Name: Lwt
Publication Date: 2021-07-01
Volume: 147
Issue: Unknown
Page Range: Unknown
Description:
The present study evaluated the feasibility of the fortification of dark chocolate with a freeze-dried lemon balm extract rich in rosmarinic acid (RA). Given the food matrix used, it was necessary to develop an analytical and extraction method for RA determination in fortified chocolate. A simple and efficient reversed-phase high-performance liquid chromatography method (RP-HPLC) has been developed for the estimation of RA in dark chocolate. The validity of the method was demonstrated by evaluating the system suitability, linearity, precision, accuracy, the limit of detection, and limit of quantification. The extraction of RA from chocolate was optimized using maceration with shaking (MACS ) and microwave-assisted extraction (MAE). The experimental conditions, namely solvent type and extraction time, were optimized using the one-factor-at-a-time methodology. Under the optimized conditions, the proposed method showed good recovery within 95% and acceptable reproducibility with intra- and inter-day relative standard deviations of <2.3%. The method was linear from 5 to 800 μg/mL with a determination coefficient of 1.000. Moreover, the functional chocolate showed a homogeneous active ingredient distribution and retained its RA amount since no significant difference was observed during storage. Overall, the present method was successfully applied to determine RA content in fortified chocolate.
Open Access: Yes
Characterization of fatty acid, antioxidant, and polyphenol content of grape seed oil from different Vitis vinifera L. varieties
Publication Name: OCL Oilseeds and Fats Crops and Lipids
Publication Date: 2021-01-01
Volume: 28
Issue: Unknown
Page Range: Unknown
Description:
In this study, we examined the yield and oil quality of eight different grape varieties. For the experiments, the grape seeds were obtained from the Benedictine Pannonhalma Archabbey in the northwestern region of Hungary. The aim of the studies was to determine the oil yield obtained by extraction and to examine the differences between the fatty acid composition, antioxidant capacity, and total polyphenol content of the oils of different grape varieties. Based on the results, the oil content of the grape seeds varied between 99.91 g/kg and 126.74 g/kg. The grape seed oils analysed contained significant amounts of stearic acid (3.42-9.93%), palmitic acid (7.81-10.66%), oleic acid (14.29-19.92%), and linoleic acid (66.85-72.47%). Besides, the grape seed oils tested contained several other fatty acids in small amounts. There were significant differences in the total antioxidant and total polyphenol content of the oils. Total polyphenol content ranged from 0.24 to 1.13 mg GAE/g, while the total antioxidant content changed between 0.12 and 0.78 μg TEAC/g. The results show that the studied varieties are suitable for the production of table grape seed oil based on their oil yield, and the oils have favourable, health-protecting properties in terms of their quality.
Open Access: Yes
DOI: 10.1051/ocl/2021017
Conventional and nonconventional extraction techniques for optimal extraction processes of rosmarinic acid from six Lamiaceae plants as determined by HPLC-DAD measurement
Publication Name: Journal of Pharmaceutical and Biomedical Analysis
Publication Date: 2020-05-30
Volume: 184
Issue: Unknown
Page Range: Unknown
Description:
The goal of this study was to improve the extraction efficiency of rosmarinic acid (RA) from Lamiaceae herbs (lemon balm, peppermint, oregano, rosemary, sage, and thyme) using various extraction techniques (maceration with stirring, MACS ; heat reflux, HRE; and microwave-assisted extraction, MAE) and extraction conditions (solvent acidity, solvent type, extraction time and temperature). The RA content was measured by high-performance liquid chromatography with diode-array detection (HPLC-DAD) under test conditions. Our results showed that extraction with acidified aqueous ethanol (EtOH-H2 O-HCl, 70:29:1, v/v/v) was the best choice for the recovery of RA compared to other solvent systems. Further study suggested the following optimal extraction times for the different techniques: 120 min at 25 °C with MACS , 15 min at boiling point with HRE, and 5 min at 50 °C and 80 °C with MAE. Based on our results, we demonstrated that by careful adjustment of the extraction conditions, it is possible to set up a single extraction protocol to extract RA from different plants.
Open Access: Yes
Recent advances in the analysis of rosmarinic acid from herbs in the lamiaceae family
Publication Name: Natural Product Communications
Publication Date: 2019-01-01
Volume: 14
Issue: 7
Page Range: Unknown
Description:
Rosmarinic acid (RA) is a phenolic acid found in a variety of plants, especially those in the Lamiaceae family. A number of biological effects are attributed to the compound; so, in recent years, RA has been the focus of many studies. The aim of this review is to provide information on the latest developments on flow chromatography analysis of RA. A reverse-phase high-performance liquid chromatography (HPLC) method with gradient elution and either diode array or mass spectrometric detection is usually used to measure the compound. Factors affecting the performance of HPLC analysis of RA such as sample preparation, column, mobile phase, and detection methods are discussed in detail in this review.
Open Access: Yes
Application of whey protein-based edible coatings containing lemon peel powder and extract to maintain the antioxidant properties of table grapes during ambient storage
Publication Name: Food and Humanity
Publication Date: 2025-12-01
Volume: 5
Issue: Unknown
Page Range: Unknown
Description:
Table grapes are among the most widely consumed fruits worldwide; however, their shelf life is limited by water loss, microbial spoilage, and degradation of antioxidants. This study examined the effects of whey protein-based edible coatings enriched with 1 % lemon peel powder (LP1), 2 % lemon peel powder (LP2), 1 % lemon peel extract (LE1), or 2 % lemon peel extract (LE2) on the quality of Red Globe table grapes during 14-day ambient storage. The highest weight loss (33.2 %) occurred in uncoated samples, while LP1 had the lowest (20.4 %), indicating improved moisture retention. The initial pH of uncoated table grapes (3.63) increased to 4.23 by the end of storage. All coatings slowed this increase, resulting in final pH values ranging from 4.03 to 4.10. Regarding antioxidant-related parameters, LP1 showed higher total polyphenol content (TPC), ascorbic acid content, antioxidant activity (DPPH assay), and total monomeric anthocyanin (TMA) by 43.7 %, 25.0 %, 24.1 %, and 10.1 %, respectively, compared to uncoated samples. Among extract-enriched coatings, only LE1 maintained significantly higher antioxidant activity (75.8 %), while TPC and ascorbic acid levels were comparable to those of the uncoated samples. TMA content in LE-treated table grapes (23.6–22.5 mg CGE/100 g) was lower than in uncoated samples (26.7 mg CGE/100 g). Multivariate analyses (PCA, HCA) revealed distinct clustering between coated and uncoated samples, with LP1 showing the most pronounced separation. These results indicate that LP1 treatment may help reduce weight loss and support antioxidant stability, offering a potentially sustainable postharvest strategy for table grapes.
Open Access: Yes
Assessing the texture profile and optimizing the temperature and soaking time for the rehydration of hot air-dried Auricularia auricula-judae mushrooms
Publication Name: Discover Food
Publication Date: 2025-12-01
Volume: 5
Issue: 1
Page Range: Unknown
Description:
Rehydrating dried jelly ear mushrooms allows them to take on the original shape, and texture, but no thorough study has been done to date to determine the ideal rehydration parameters. The study aimed to optimize the rehydration conditions of the hot-air-dried jelly ear mushroom, to achieve the most similar stock to the fresh mushroom. To achieve this, the mushrooms dried to a constant weight at 40 °C were soaked in water that had been heated to 20–100 °C for 10–70 min. The mushrooms were weighed and examined the texture profile to determine the rehydration %, hardness, gumminess, chewiness, springiness, and cohesiveness at each tested temperature and soaking time. The fresh mushroom used as a control had a moisture content of 95.39 m/m%, hardness of 847.40, springiness of 0.70, gumminess of 562.04, chewiness of 423.98 N/m2, and cohesiveness of 0.66 J/m3. These results were compared to the rehydrated mushroom samples texture profile test results, and it was found that the dried mushrooms recovered nearly the same texture as the fresh mushrooms with a 20-minute soak at 40 °C. As consumers prefer rehydrated products to be similar to fresh products in terms of texture and enjoyment value, it is crucial to determine the ideal rehydration parameters. However, each drying method and temperature has a different effect on the texture and water absorption capacity of the mushrooms, so the mentioned results are only achieved with the described parameters.
Open Access: Yes
