Uticaj različitih temperatura ekstrudiranja na stabilnost elaginske kiseline iz semena maline

Boško Marić,Marija Bodroža-Solarov,Jelena Krulj,Jovana Kojić,Nebojša Ilić

doi:10.5937/ffr1801019m

Abstract

Production of raspberry products leaves large amounts of seeds which are considered as by-product or waste. These seeds are rich source of ellagic acid and about 88% of the total ellagic acid content in raspberries comes from the seeds. This study investigates the influence of extrusion process at different temperatures on the content of ellagic acid in 'Willamette' raspberry seeds. The extrusion was performed on a Brabender singlescrew laboratory extruder and at three temperature regimes: 140, 160 and 200°C. HPLC/DAD analysis was used to determine and quantify the content of ellagic acid in the extruded samples. Ellagic acid content was quantified by calculation using a calibration curve established from standard ellagic acid. The content of ellagic acid in raspberry seeds was found to be 286.54 μg/g. Use of different extrusion temperatures did not have any impact on the stability of ellagic acid from 'Willamete' raspberry seeds, i.e. did not make significant differences in the content of the ellagic acid. These findings indicated that raspberry seeds may be suitable for the high temperature food processing.

Highlights

Serbia is one of the largest producers of raspberries with export at about 78000 tons of fresh raspberries in 2011 (Dimić et al, 2012)
The results show that the concentration of the ellagic acid in samples extruded at 140 °C is 7.585 μg/g, in samples extruded at 160 °C is 5.533 μg/g, and in samples extruded at 200 °C is 6.618 μg/g
It can be concluded that extrusion temperature does not have significant influence on ellagic acid content in extruded products

Summary

Introduction

Serbia is one of the largest producers of raspberries with export at about 78000 tons of fresh raspberries in 2011 (Dimić et al, 2012). Production of raspberry products, such as jams, juices, concentrates leaves large amounts of raspberry seeds which are under-exploited or wasted (Couto et al, 2008). The berry seed material removed as a waste by-product contains health-beneficial, bioactive compounds (Nile et al, 2014), which are known as natural antioxidants (Szajdek et al, 2008; Van Hoed et al, 2011). Raspberry seeds contain a lot of antioxidants such as phenols, flavonoids, antocyanins, vitamins, etc. Godjevac et al (2009), found that raspberry seeds contain a lot of polyphenolic compounds such as ellagic acid, gallic acid, procyanidin dimer, sanguiin, roshenin, and some others (Godjevac et al, 2009). Previous studies reported that raspberry seeds contain about 87.8% of the total ellagic acid present in raspberries (Daniel et al, 1989).

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