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Results for Stage 2 |
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The research activities performed in this stage of the project conducted to: ¨ The total amount of polyphenols was between 1.52 g gallic acid / 100 g dry vegetal material for marc and 3.02 g gallic acid / 100 g dry hawthorn material. ¨ Only the aronia and marc contained anthocyanins, the highest content being in aronia (0.84 g / 100 g dry vegetable material). ¨ The sea buckthorn extracts showed the highest antioxidant capacity (234.61 M Trolox / 100 g dry vegetable material). ¨ It was observed that the total number of germs increases with the passage of time for all the investigated samples, but the lowest total number of germs was recorded for the sample with the addition of 1.1% hydroalcoholic extract of hawthorn fruits relative to the product weight. This is due to the content of flavonoids in the extract, which have antimicrobial effect. Analyzing the results obtained, it was established that all samples had a total germ count corresponding to the regulated allowance of 200000 CFU / g. ¨ It has been noticed that with the passage of time, the pH value slightly decreases for all the investigated samples, but the addition of extracts of hawthorn fruits has contributed to the decrease of the rate of decrease of the pH during the storage time of the cheese cream. ¨ The peroxide index of the liposoluble extract of hawthorn fruits was 0.6 mmol of active oxygen / kg less than that of sunflower oil (1.7 ± 0.01 mmol of active oxygen / kg of extract), which demonstrated the positive aspect of the antioxidant compounds from extract, namely the reduction of lipid oxidation and content of oxidation products. |
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Contact: INCDTIM Cluj-Napoca Dr. Maria-Loredana SORAN itim@itim-cj.ro Loredana.Soran@itim-cj.ro |
