<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>The objective of this study was to examine the suitability of heat treatment methods on concentrations of bioactive compounds in pumpkin–guelder rose sauce. Berry hybrids 2--30--K, 2--45--K and variety ‘Krasnaya Grozdj’ were selected for further research. The juice of these fruits was used to create pumpkin–guelder rose sauce samples (experimental samples) where the pumpkin puree and guelder rose fruit juice ratio was 74.5 : 13.1. To all samples heat treatment under atmospheric conditions (traditional cooking) and vacuum cooking at 0.6 bar pressure at 85 °C and 0.2 bar pressure at 75 °C temperature was performed. These samples were compared with uncooked experimental samples. Sauce chemical evaluation showed better retention of vitamin C concentrations (per dry weight) for guelder rose variety ‘Krasnaya Grozdj’ sauces cooked at 0.2 bar pressure, compared to fresh samples. Samples that were prepared with vacuum cooking methods on average showed higher total phenol concentration, antiradical activity and total anthocyanins concentration than in control samples cooked under atmospheric conditions. These observations were consistent with reports in the literature on better preservation of bioactive compounds in plant-based products that are cooked under vacuum heat treatment at lower temperatures.</p>
</abstract>

The objective of this study was to examine the suitability of heat treatment methods on concentrations of bioactive compounds in pumpkin–guelder rose sauce. Berry hybrids 2--30--K, 2--45--K and variety ‘Krasnaya Grozdj’ were selected for further research. The juice of these fruits was used to create pumpkin–guelder rose sauce samples (experimental samples) where the pumpkin puree and guelder rose fruit juice ratio was 74.5 : 13.1. To all samples heat treatment under atmospheric conditions (traditional cooking) and vacuum cooking at 0.6 bar pressure at 85 °C and 0.2 bar pressure at 75 °C temperature was performed. These samples were compared with uncooked experimental samples. Sauce chemical evaluation showed better retention of vitamin C concentrations (per dry weight) for guelder rose variety ‘Krasnaya Grozdj’ sauces cooked at 0.2 bar pressure, compared to fresh samples. Samples that were prepared with vacuum cooking methods on average showed higher total phenol concentration, antiradical activity and total anthocyanins concentration than in control samples cooked under atmospheric conditions. These observations were consistent with reports in the literature on better preservation of bioactive compounds in plant-based products that are cooked under vacuum heat treatment at lower temperatures.

Influence of Heat Treatment Methods on Bioactive Compound Concentrations in Pumpkin – Guelder Rose (<italic>Viburnum opulus</italic>) Sauces

Latvia University of Life Sciences and Technologies

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Influence of Heat Treatment Methods on Bioactive Compound Concentrations in Pumpkin – Guelder Rose () Sauces

The objective of this study was to examine the suitability of heat treatment methods on concentrations of bioactive compounds in pumpkin–guelder rose sauce....

Influence of Heat Treatment Methods on Bioactive Compound Concentrations in Pumpkin – Guelder Rose (Viburnum opulus) Sauces

Publié en ligne: 08 mai 2018

Pages: 97 - 102

Reçu: 13 nov. 2016

Accepté: 23 nov. 2017

DOI: https://doi.org/10.2478/prolas-2018-0016

Mots clés
vacuum cooking, vitamin C, total phenols, anthocyanins, total carotenes, antiradical activity (2,2-diphenil-1-picrylhydrazyl, DPPH)

© 2018 Liene Ozola et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Influence of Heat Treatment Methods on Bioactive Compound Concentrations in Pumpkin – Guelder Rose (Viburnum opulus) Sauces

Publié en ligne: 08 mai 2018

Pages: 97 - 102

Reçu: 13 nov. 2016

Accepté: 23 nov. 2017

DOI: https://doi.org/10.2478/prolas-2018-0016

Mots clésvacuum cooking, vitamin C, total phenols, anthocyanins, total carotenes, antiradical activity (2,2-diphenil-1-picrylhydrazyl, DPPH)

© 2018 Liene Ozola et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Mots clés
vacuum cooking, vitamin C, total phenols, anthocyanins, total carotenes, antiradical activity (2,2-diphenil-1-picrylhydrazyl, DPPH)