Addition of rutin/quercetin mixture to spreadable processed cheese: antioxidant and textural characteristics

  • Libor Červenka University of Pardubice, Faculty of Chemical Technology, Department of Analytical Chemistry, Studentská 95, 532 10 Pardubice
  • Tomáš Hájek University of Pardubice, Faculty of Chemical Technology, Department of Analytical Chemistry, Studentská 95, 532 10 Pardubice
  • Richardos Nikolaos Salek Tomas Bata University in Zlín, Faculty of Technology, Department of Food Technology, nám. T. G. Masaryka 5555, 760 01 Zlín
  • Michaela Černíková Tomas Bata University in Zlín, Faculty of Technology, Department of Food Technology, nám. T. G. Masaryka 5555, 760 01 Zlín
  • Helena Velichová Tomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T. G. Masaryka 5555, 760 01 Zlín
  • František Buňka Tomas Bata University in Zlín, Faculty of Technology, Department of Food Technology, nám. T. G. Masaryka 5555, 760 01 Zlín
DOI: https://doi.org/10.5219/872
Keywords: processed cheese, flavonoid, antioxidant, technology, rheometry

Abstract

Spreadable processed cheese is a traditional product made from a mixture of cheese, fat, water and emulsifying salts.The aim of this research was prepared spreadable processed cheese with new functional properties. Spreadable processed cheese enriched with the mixture (1:1) of rutin and quercetin (1.0 g.100g-1) was prepared at two melting temperature (80°C and 90°C) for three holding times (1, 5 and 10 min). The effect of melting temperature and holding time on the quercetin and rutin content was assessed using liquid chromatography with UV detection after ultrasonic-assissted extraction to methanol. The corresponding antioxidant characteristics were determined using spectrophotometric assays for total phenolics (TPC) and radical scavenging activities DPPH and ABTS. The extraction yield for quercetin varied from 45.8 to 66.4% and from 12.8 to 40.8% for rutin. The level of quercetin significantly descrased with the increase of holding time, while rutin content has increased with the increase of melting temperature. TPC values ranged from 10.8. to 14.8 mg GAE·g-1 in SPC sample enriched with rutin/quercetin mixture, and the increase of melting temperature resulted in the decrease of TPC values. DPPH and ABTS assays did not reveal any statistically significant pattern using Kruskal-Wallis ANOVA. The addition of the mixture of flavonoids into the processed cheese significantly reduced the complex modulus in comparison with the control sample (without flavonoids). This indicate that the structure of enriched SPC sample was more flexible than those in control processed cheese samples. Both melting temperature and holding time increased the complex modulus. Spreadable processed cheese are scarcely used as a carrier of flavonoids in scientific researches probably due to very complex matrices. Our research proved that spreadable processed cheese containing rutin/quercetin mixture can be used as a functional food.  

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Published
2018-02-28
How to Cite
Červenka, L., Hájek, T., Salek, R. N., Černíková, M., Velichová, H., & Buňka, F. (2018). Addition of rutin/quercetin mixture to spreadable processed cheese: antioxidant and textural characteristics. Potravinarstvo Slovak Journal of Food Sciences, 12(1), 129-134. https://doi.org/10.5219/872
Issue
Vol 12 No 1 (2018): Potravinarstvo Slovak Journal of Food Sciences
Section
Articles
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