Sorption characteristics of full-fatted grape seeds flour of Bulgarian origin
| Autor: | Adelina Bogoeva, Albena G. Durakova |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
ABTS
Sorption isotherms Water activity Monolayer moisture content DPPH Flour Storage lcsh:TX341-641 Sorption lcsh:S1-972 Agricultural and Biological Sciences (miscellaneous) chemistry.chemical_compound Antioxidant capacity Adsorption Antioxidant activity chemistry Desorption Grape seeds Food science lcsh:Agriculture (General) lcsh:Nutrition. Foods and food supply Agronomy and Crop Science Water content Food Science |
| Zdroj: | Journal of Agriculture and Food Research, Vol 2, Iss, Pp 100026-(2020) |
| ISSN: | 2666-1543 |
| DOI: | 10.1016/j.jafr.2020.100026 |
| Popis: | We were experimentally obtained the sorption characteristics of full-fatted grape seeds flour (FGSF) of different grape varieties locally grown in Bulgaria. The scientific research was investigated at temperature - 10 °C, 25 °C and 40 °C and water activity within the range from 11% to 90%. We were selected the modified Oswin and Chung-Pfost models suitable for describing the adsorption and desorption isotherms. Monolayer moisture content of FGSF is calculated – from 2.48% to 4.59%. Antioxidant capacity was proven through DPPH (578.42 ± 23.06 mM TE/g extract), ABTS (1352.12 ± 144.31 mM TE/g extract), FRAP (966.45 ± 127.31 mM TE/g extract) and CUPRAC (1789.44 ± 180.11 mM TE/g extract). The values are also shown in mM TE/g flour (578.42 ± 23.06 mM TE/g flour); (1352.12 ± 144.31 mM TE/g flour); (966.45 ± 127.31 mM TE/g flour) and (1789.44 ± 180.11 mM TE/g flour), respectively. Furthermore, we evaluated the changes in moisture content, microbiological load and particle size distribution during short-term storage study for a period of three months. FGSF were packed in plastic bags under the conditions - temperature 18 °C÷25 °C and relative air humidity 45% ÷ 55%. |
| Databáze: | OpenAIRE |
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