Andmekogud
Selle kollektsiooni püsiv URIhttp://hdl.handle.net/10492/6921
Sirvi
Sirvi Andmekogud Autor "Bhat, Rajeev" järgi
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Kirje Extraction of carotenoids from pumpkin peel and pulp: Comparison between innovative green extraction technologies (ultrasonic and microwave-assisted extractions using corn oil) : [data](EMU DSpace, 2021) Sharma, Minaxi; Bhat, Rajeev; ERA-Chair for Food (By-) Products Valorisation Technologies (VALORTECH). Estonian University of Life SciencesNatural pigments improve aesthetic value as well as antioxidant potential of a food product. This study was designed to determine the effects of green extraction techniques on carotenoids, polyphenols and antioxidant activities of pulp and peel of two varieties of pumpkin (Cucurbita maxima). Innovative green extractions (IGE; Ultrasound and Microwave-Assisted Extractions) synergised with corn oil (used as green solvent) were compared with conventional extraction (CE; hexane/isopropyl alcohol; 60:40, v/v). Results showed total carotenoids to be almost double on employing IGE (PM2-UAE-peel = 38.03 ± 4.21; PM4-UAE-peel = 33.78 ± 1.76 µg/g) when compared to conventional extraction (PM2-CE-peel = 19.21 ± 4.39; PM4-CE-peel = 16.21 ± 2.52 µg/g). Polyphenolic contents ranged between 510.69 ± 5.50 and 588.68 ± 7.26 mg GAE/100 g of extract in IGE, compared with conventional extracts (269.50 ± 2.17 to 318.46 ± 6.60 mg GAE/100 g) and percent inhibition of 2,2-Diphenyl-1-picrylhydrazyl (DPPH) ranging between 88.32 ± 1.51 and 93.53 ± 0.30% in IGE when compared with conventional extraction (50.61 ± 1.44 to 57.79 ± 2.09%). Further, oxidative stability of carotenoids extracts from IGE (protection factor = 1.59 ± 0.01 to 1.81 ± 0.05) were found to be significantly higher (p < 0.05) than conventional extracts. Based on results, this study supports the use of innovative green extraction techniques to obtain bioactive pigments like carotenoids. It is anticipated that results generated will find potential applications in food, pharmaceutical and cosmetic industries.Kirje Impact of pre-treatments and ultrasound technology on polyphenolic compounds extracted from potato peels : [data](EMU DSpace, 2021) Aav, Alice; Ben-Othman, Sana; Rätsep, Reelika; Jõudu, Ivi; Bhat, Rajeev; ERA Chair for Food (By-) Products Valorization Technologies of the Estonian University of Life Sciences (VALORTECH); Chair of Food Science and Technology. Estonian University of Life Sciences; Polli Horticultural Research Centre. Institute of Agricultural and Environmental Sciences. Estonian University of Life SciencesPotato (Solanum tuberosum L: Solanaceae family) is an important food crop throughout the world and is widely used as a raw material to produce starch, potato chips, fries, flour, etc. Being the fourth largest crop after rice, wheat, and maize, potato represents an essential part in human diet (Leo et al., 2008; Wu, 2016). Majority of the potato is processed into a pre-fabricated foods nowadays, and for most of the products, peeled potatoes are utilized, which leaves behind a great amount of potato peels as a waste. The peels are often utilized as a cattle feed or located to landfills, whereby causing additional cost to the processor (Kumari et al., 2017). The management of potato by-products (peels, juice etc.) has been a challenge as well as environmental problem for the potato processing industry for a long time due to their high pollution potency (Debestani et al., 2017; Venturi et al., 2019), therefore effective measures, for example valorization into a value-added products, such as functional and bioactive compounds, has to be taken. Furthermore, many studies report the need to reduce food loss and waste through using the underused food parts (for example potato peels) as a possible resource instead of a waste (Foley et al., 2011; Kumari et al., 2017).Kirje Natural pigments (anthocyanins and chlorophyll) and antioxidants profiling of European red and green gooseberry (Ribes uva-crispa L.) extracted using green techniques (UAE-citric acid-mediated extraction) : [data](Estonian University of Life Sciences, 2023) Hussain, Shehzad; Sharma, Minaxi; Jarg, Tatsiana; Aav, Riina; Bhat, RajeevGreen techniques to extract natural pigments are gaining prominence among consumers and food industries. This trend is predominantly due to the harmful effects imparted by commonly used synthetic dyes and the unwarranted stress created on our ecosystem. The objectives of this study were to obtain natural pigments (anthocyanins and chlorophyll) from Estonian-gown European green and red gooseberries by ultrasonic-assisted citric acid-mediated extraction method and perform antioxidant profiling (quantification via HPLC analysis). Green gooseberry extracts showed lower content of targeted compounds, with low concentrations of rutin (0.7–1.2 mg/ L) and quercetin 3-glucoside (0.9–1.3 mg/L), while in the red gooseberry extracts, the amount was slightly higher (1.4–6.9 and 1.0–1.3 mg/L, respectively) with 0.6–6.8 mg/L cyanidin 3-glucoside and 0.32–0.35 mg/L peonidin 3 glucoside recorded. Further, the yield of anthocyanins ranged between 1.14–1.79 and 1.86–3.63 mg/100 g in green and red gooseberries, respectively. Total phenols ranged between 162–392 and 263–987 mg GAE/100 g in green and red gooseberry extracts, respectively. The DPPH free radicals scavenging activity showed 73–86% and 87–91% inhibition in both green and red gooseberry, respectively. Results showed significant improvements in pigment extraction with higher values obtained for targeted antioxidant compounds using conventional and UAE extraction (aqueous extract), thus confirming that green extractions are a reliable technique to obtain pigments of interest from natural sources. The results support consumers’ demand and open up the avenue to explore pigments as natural colourants in food and cosmetics applications.Kirje Polyphenols and resveratrol from discarded leaf biomass of grapevine (Vitis sp.): Effect of cultivar and viticultural practices in Estonia : [data](Estonian University of Life Sciences, 2020) Rätsep, Reelika; Karp, Kadri; Maante-Kuljus, Mariana; Aluvee, Alar; Bhat, RajeevGrapevine leaves are a major by-product of viticulture practices derived from the leaf-removal from the fruit cluster zone in all vine growing regions. These leaves can be a valuable source of antioxidants to be used in pharmaceuticals or other health-related products. In this study, the leaves of grapevine cultivars were analysed by ultra-high performance liquid chromatograph-diode array detector () for the total polyphenols (TPC) and resveratrol a ected by cultivar, leaf-removal time and viticultural practice. The e ect of cultivar varied yearly, European grapevine cv. ‘Regent’ had increased TPC and resveratrol in comparison to ‘Boskoop’s Glory’, ‘Rondo’ and ‘Solaris’ in 2017, but ‘Solaris’ in 2018. TPC (1213–1841 mg 100 g-1) and resveratrol (1.061 mg 100 g-1) were higher in leaves of interspecific hybrid cvs. ‘Zilga’ and ‘Hasansky Sladky’ during full fruit ripeness. Cv. ‘Rondo’ grown under the polytunnel had decreased TPC in leaves. In conclusion, cultivar selection, viticultural practice and leaf-removal time contribute significantly to the accumulation of total polyphenols and resveratrol. Results of this study will contribute to better utilization of biomass produced in the vineyards, help to decrease the negative environmental impacts, and provide an overview on various factors a ecting the biochemical constituents, especially in leaves.Kirje Untargeted metabolomics and conventional quality characterization of rowanberry pomace ingredients in meatballs : [data](Estonian University of Life Sciences, 2023) Sarv, Viive; Kerner, Kristi; Venskutonis, Petras Rimantas; Rocchetti, Gabriele; Becchi, Pier Paolo; Lucini, Luigi; Tänavots, Alo; Bhat, RajeevIn this study, a rowanberry pomace defatted with supercritical CO2 (2%-AC), its ethanolic extract (1%-E) and extraction residue (2%-R), were tested in meatball preparation. The meatballs with 1%-E demonstrated the highest in vitro radical scavenging capacity. In the case of 1%-E the pH of meatballs was significantly lower compared to the control sample (P = 0.0132) on the 5-day. The lowest cooking loss was achieved when the meatballs contained mainly fibre-rich 2%-R. The UHPLC method detected 184 metabolites, including strong antioxidants, such as chlorogenic acids, 3′,4′-methylenedioxy-5,7-dimethylepicatechin, hyperin, isoquercitrin. The 1%-E was particularly effective against the development of unpleasant off-flavours caused by carbonyl compounds. Consistently, the decrease in lipid oxidation, indicated by reduced 7-dodecenal and 2,4-heptadienal contents, has been observed following the addition of rowanberry extract to meatballs. Metabolomics coupled with conventional quality evaluations provided a deeper understanding of the potential utilization and valor- isation of different rowanberry pomace extracts as meat ingredients.Kirje Valorisation of sea buckthorn pomace by optimization of ultrasonic-assisted extraction of soluble dietary fibre using response surface methodology : [data](EMU DSpace, 2021) Hussain, Shehzad; Sharma, Minaxi; Bhat, Rajeev; ERA-Chair for Food (By-) Product Valorisation Technologies (VALORTECH). Estonian University of Life ScienceFruits and vegetable wastes/by-products of the dependent processing industries are considered to be a potential source of bioactive compounds. This fruit and vegetable waste is regarded as an underutilised resource and can be efficiently valorised to obtain value-added products. Sea buckthorn pomace is a valuable industrial waste/by-product obtained after juice production that contains bioactive, health promoting dietary fibres. After processing of the sea buckthorn berries (to obtain juice, jam and jellies), huge amounts of processing pomace is produced. Although, this pomace finds usage as animal feed or is simply discarded, owed to the lack of appropriate handling or processing facilities. As a result, significant amounts of nutrients are untapped and lost annually. The development of extraction techniques have validated the valorisation of pomace from fruits like sea buckthorn. Hence, the present study was designed to evaluate the effects of green extraction technologies such as ultrasonic-assisted extraction on the yield of soluble dietary fibre from sea buckthorn pomace. Response surface methodology coupled with Box–Behnken design was applied for optimization of SDF yield. Sonication temperature, sonication time and extraction power significantly increased the yield of soluble dietary fiber.