Antioxidant properties of processed cheese spread after freeze-dried and oven-dried grape skin powder addition

Authors

  • Michaela Frühbauerová University of Pardubice, Faculty of Chemical Technology, Department of Analytical Chemistry, Studentská 573, 532 10 Pardubice, Czech Republic, Tel.: +420466037718 https://orcid.org/0000-0003-1286-7341
  • Libor Červenka University of Pardubice, Faculty of Chemical Technology, Department of Analytical Chemistry, Studentská 573, 532 10 Pardubice, Czech Republic, Tel.: +420466037718 https://orcid.org/0000-0003-2316-8765
  • Tomáš Hájek University of Pardubice, Faculty of Chemical Technology, Department of Analytical Chemistry, Studentská 573, 532 10 Pardubice, Czech Republic, Tel.: +420466037038 https://orcid.org/0000-0002-8791-6163
  • Richardos Nikolaos Salek Tomáš Baťa University in Zlí­n, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T. G. Masaryka 5555, 760 01 Zlí­n, Czech Republic, Tel.: +420576038087 https://orcid.org/0000-0001-5129-5329
  • Helena Velichová Tomáš Baťa University in Zlí­n, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T. G. Masaryka 5555, 760 01 Zlí­n, Czech Republic and College of Business and Hotel Management, Bosonožská 9, 625 00 Brno, Czech Republic, Tel.: +420576031542
  • František Buňka Tomáš Baťa University in Zlí­n, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T. G. Masaryka 5555, 760 01 Zlí­n, Czech Republic, Tel.: +420576033011 https://orcid.org/0000-0002-1960-8505

DOI:

https://doi.org/10.5219/1310

Keywords:

grape, valorisation, processed cheese, antioxidant, chromatography

Abstract

Processed cheese spread (PCS) is a popular product with high nutritional value and containing protein, fat and minerals. Grape skin is waste from winery processing plants that still has phenolic substances with significant antioxidant activity that could be used for valorisation of processed cheese and increasing the content of nutrients, phenolics and overall antioxidant properties. Both oven-dried (OD) and freeze-dried (FD) grape skin (GS) powder was characterised by the principal ingredients, the content of phenolic compounds and antioxidant capacity. Similarly, the influence of the addition of OD-GS and FD-GS powders on processed cheese spread (PCS) at 1% and 2% (w/w) levels were examined. The OD-GS and FD-GS powders were characterised by protein content, fat content, moisture and dietary fibre, thus showing that drying technique did not affect those parameters. The OD-GS powder exhibited higher content of rutin, (+)-catechin, (-)-epicatechin and total flavonoid content (TFC), while higher total phenolic content (TPC) and ABTS radical cation were observed for freeze-dried GS powder. Fortification of PCS with 1% and 2% (w/w) of GS powder increased protein content. An ANOVA procedure revealed that addition of FD-GS powder to processed cheese spread was superior to TPC values together with rutin, (+)-catechin, and (-)-epicatechin contents. The higher phenolic contents reflected the higher antioxidant capacity of PCS samples fortified with FD-GS powder. Freeze-dried gape skin powder was the better choice for valorisation of processed cheese spread.

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Published

2020-04-28

How to Cite

Frühbauerová, M., Červenka, L., Hájek, T., Salek, R. N. ., Velichová, H., & Buňka, F. (2020). Antioxidant properties of processed cheese spread after freeze-dried and oven-dried grape skin powder addition. Potravinarstvo Slovak Journal of Food Sciences, 14, 230–238. https://doi.org/10.5219/1310

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