Fruits Bioactive Compounds Characterization from a New Food Product

  • Valentina Mariana RUS Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca
  • Francisc Vasile DULF Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca
  • Carmen SOCACIU Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca
  • Oana Lelia POP Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca
  • Floricuta RANGA Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca
  • Florinela FETEA Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca
  • Dan Cristian VODNAR Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca

Abstract

The aim of this study was (I) to create a new product, smart bar type which can be consumed as protective food by adults and children (II) to characterize the bioactive compounds from the designed food. The bioactive compounds were identified from nuts, raw seeds of almonds, dry cranberries, dry plums and flax seeds. Secoisolariciresinol (683 ppm) has been identified as a major compound in flax seeds.  The vitamin C was quantified by HPLC in a concentration of 35.02 mg% in cranberries extract. The total phenolic content varied from 7.1 mg/g for walnut to 71.8 mg/g for cranberries. In addition, the antioxidative capability of phenolic compounds was monitored and evaluated using a colored free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH). Almond showed better results than walnut in the antioxidant capacity test. The results obtained in this study collect information that enables the use of nuts, raw seeds of almonds, dry cranberries, dry plums and flax seeds as raw material for the production of smart bar which may serve as a new product for food market.

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Author Biography

Valentina Mariana RUS, Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca
Chemistry and Biochemistry
Published
2014-12-08
How to Cite
RUS, V. M., DULF, F. V., SOCACIU, C., POP, O. L., RANGA, F., FETEA, F., & VODNAR, D. C. (2014). Fruits Bioactive Compounds Characterization from a New Food Product. Notulae Scientia Biologicae, 6(4), 470-473. https://doi.org/10.15835/nsb649461
Section
Research article