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ROSEHIP CHUTNEY - A VALUABLE SOURCE OF ANTIOXIDANTS

Camelia Moldovan, Viorica-Mirela Popa, Aurica Breica Borozan, Diana-Nicoleta Raba, Delia-Gabriela Dumbravă

First published: 2023-12-15https://doi.org/10.5593/sgem2023v/6.2/s25.44View metrics

Abstract

The new tendency of consumers and processors in the food industry is to use organic products. Because intensive crops involve the use of pesticides and fertilizers, a bio alternative to tomatoes can be the rosehip from spontaneous flora. In this study, four variants (control, sweet, spicy and hot) of rosehip chutney were prepared as an alternative for tomato ketchup. The sensory characteristics were evaluated (by hedonic scale). The vitamin C content (by titrimetric iodometric method), polyphenols content (by Folin Ciocalteu assay) and free radical inhibition activity (by DPPH assay) were determined. Our results did not show significant differences in vitamin C content between the analyzed variants (81.20?0.67 -81.80?0.34 mg/100 g). The highest polyphenols content was detected in the "hot" chutney version (56.90?3.11 mg GAE/100g DW) in direct correlation with DPPH free radical inhibition activity (91.61?0.22%). The degree of the rosehip chutney acceptability and its chemical composition confirm that rosehip chutney can be successfully used to replace the tomato ketchup.

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Publication details

Title
ROSEHIP CHUTNEY - A VALUABLE SOURCE OF ANTIOXIDANTS
Authors
Camelia Moldovan, Viorica-Mirela Popa, Aurica Breica Borozan, Diana-Nicoleta Raba, Delia-Gabriela Dumbravă
Proceedings
SGEM International Multidisciplinary Scientific GeoConference- EXPO Proceedings; 23rd SGEM International Multidisciplinary Scientific GeoConference Proceedings 2023, Nano, Bio, Green and Space: Technologies for a Sustainable Future, Vol. 23, Issue 6.2
Publisher
STEF92 Technology
Year
2023
Pages
361-368
SWS Citekey
Moldovan202325361368
ISSN
1314-2704
ISBN
978-619-7603-66-8
Language
en
Publication type
Conference Paper
Proceedings contents
Open official contents
Keywords
References14
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