ROSEHIP CHUTNEY - A VALUABLE SOURCE OF ANTIOXIDANTS-Reference-Cited by-同舟云学术

ROSEHIP CHUTNEY - A VALUABLE SOURCE OF ANTIOXIDANTS

Published:2023-12-15 Issue: Volume:23 Page:361-368
ISSN:1314-2704
Container-title:SGEM International Multidisciplinary Scientific GeoConference� EXPO Proceedings
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Author:

Moldovan Camelia¹,Popa Viorica-Mirela¹,Borozan Aurica Breica²,Raba Diana-Nicoleta³,Dumbrava Delia-Gabriela¹

Affiliation:

1. Faculty of Food Engineering, University of Life Sciences �King Mihai I� from Timisoara

2. Faculty of Engineering and Applied Technologies, University of Life Sciences �King Mihai I� from Timisoara

3. Faculty of Management and Rural Tourism, University of Life Sciences �King Mihai I� from Timisoara

Abstract

The new tendency of consumers and processors in the food industry is to use organic products. Because intensive crops involve the use of pesticides and fertilizers, a bio alternative to tomatoes can be the rosehip from spontaneous flora. In this study, four variants (control, sweet, spicy and hot) of rosehip chutney were prepared as an alternative for tomato ketchup. The sensory characteristics were evaluated (by hedonic scale). The vitamin C content (by titrimetric iodometric method), polyphenols content (by Folin Ciocalteu assay) and free radical inhibition activity (by DPPH assay) were determined. Our results did not show significant differences in vitamin C content between the analyzed variants (81.20?0.67 -81.80?0.34 mg/100 g). The highest polyphenols content was detected in the "hot" chutney version (56.90?3.11 mg GAE/100g DW) in direct correlation with DPPH free radical inhibition activity (91.61?0.22%). The degree of the rosehip chutney acceptability and its chemical composition confirm that rosehip chutney can be successfully used to replace the tomato ketchup.

Publisher

STEF92 Technology

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