Celery Root Phenols Content, Antioxidant Capacities and Their Correlations after Osmotic Dehydration in Molasses

Nićetin, Milica; Pezo, Lato; Pergal, Marija; Lončar, Biljana; Filipović, Vladimir; Knežević, Violeta; Demir, Hanđ; Filipović, Jelena; Manojlović, Dragan

Celery Root Phenols Content, Antioxidant Capacities and Their Correlations after Osmotic Dehydration in Molasses

Nićetin, Milica; Pezo, Lato; Pergal, Marija; Lončar, Biljana; Filipović, Vladimir; Knežević, Violeta; Demir, Hanđ; Filipović, Jelena; Manojlović, Dragan

URI: http://oa.fins.uns.ac.rs/handle/123456789/215

Date: 2022-06-30

Abstract:

The osmotic dehydration (OD) of celery root in sugar beet molasses was studied at three temperatures (20, 35, and 50 ◦C) and three immersion periods (1, 3, and 5 h) in order to examine the changes in antioxidant potential and phenolic profile of celery root throughout the process. The antioxidant capacity (AOC) of dehydrated samples was evaluated by spectrophotometric and polarographic assays, the total phenolic content by the Folin-Ciocalteu method, and the individual phenolic compounds by HPLC-DAD. As a result of OD in molasses, the AOC and phenols content in samples increased proportionally to the augmentation of temperature and the immersion time. Vanillic acid, syringic acid, and catechin were detected in dehydrated samples as a result of transfer from molasses. Compared to fresh celery root, the content of identified phenols in osmodehydrated samples was improved from 1.5 to 6.2 times. Strong correlations between applied assays were obtained, except for the DPPH. Based on the correlation analysis chlorogenic acid, gallic acid, chrysin, catechin, and kaempferol showed the greatest contribution to the overall AOC of osmodehydrated celery root. Molasses, an agro-industrial waste from sugar production, could be valorized as a valuable osmotic solution.

Description:

This study indicated that osmotic dehydration in sugar beet molasses leads to im proved phenol content and total antioxidant potential of celery root. By comparing the phenolic profiles of fresh and dehydrated celery root, it was observed that quercetin, rutin, and caffeic acid were lost due to the OD process. However, three phenolic compounds, which were not initially present, namely, vanillic acid, syringic acid, and catechin, were detected in dehydrated celery root samples through transfer from molasses during the process. As a result of OD in molasses, the content of apigenin, luteolin, chlorogenic acid, kaempferol, gallic acid, chrysin, p-coumaric acid, and ferulic acid, as well as AOC values (determined by FRAP, ABTS, DPPH, HPMC, and MRAP methods and TPC) in celery root gradually increased with increasing process parameters, as shown on the PCA biplot. These findings open a new perspective in which molasses, an agro-industrial waste from sugar production, could be transformed into a promising osmotic solution with the potential to enhance the antioxidant properties of food. Correlation analysis confirmed the similarity between all applied antioxidant assays, but the DPPH method showed different behavior. Contrary to expectations, apigenin, the most abundant phenol in celery, contributed the least to the AOC. The major contributors of total AOC of samples were chlorogenic acid, gallic acid, chrysin, kaempferol, and catechin, which were confirmed by correlation analysis and Yoon’s interpretation method of a developed ANN model. It can be concluded that celery root osmotically dehydrated in sugar beet molasses could be regarded as a valuable ingredient for various food formulations

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