Celery Root Phenols Content, Antioxidant Capacities and Their Correlations after Osmotic Dehydration in Molasses

Milica Nićetin; Lato Pezo; Marija Pergal; Biljana Lončar; Vladimir Filipović; Violeta Knežević; Hande Demir; Jelena Filipović; Dragan Manojlović

doi:10.3390/foods11131945

Celery Root Phenols Content, Antioxidant Capacities and Their Correlations after Osmotic Dehydration in Molasses

Foods. 2022 Jun 30;11(13):1945. doi: 10.3390/foods11131945.

Authors

Milica Nićetin¹, Lato Pezo², Marija Pergal³, Biljana Lončar¹, Vladimir Filipović¹, Violeta Knežević¹, Hande Demir⁴, Jelena Filipović⁵, Dragan Manojlović^{6

7}

Affiliations

¹ Faculty of Technology Novi Sad, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia.
² Institute of General and Physical Chemistry, University of Belgrade, Studentski Trg. 12-16, 11000 Beograd, Serbia.
³ Institute of Chemistry, Technology and Metallurgy, University of Belgrade, Njegoševa 12, 11000 Belgrade, Serbia.
⁴ Faculty of Engineering, Osmaniye Korkut Ata University, Osmaniye 80000, Turkey.
⁵ Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia.
⁶ Faculty of Chemistry, University of Belgrade, Studentski Trg. 12-16, 11000 Belgrade, Serbia.
⁷ South Ural State University, 76, Lenin Prospekt, 454080 Chelyabinsk, Russia.

Abstract

The osmotic dehydration (OD) of celery root in sugar beet molasses was studied at three temperatures (20, 35, and 50 °C) and three immersion periods (1, 3, and 5 h) in order to examine the changes in antioxidant potential and phenolic profile of celery root throughout the process. The antioxidant capacity (AOC) of dehydrated samples was evaluated by spectrophotometric and polarographic assays, the total phenolic content by the Folin-Ciocalteu method, and the individual phenolic compounds by HPLC-DAD. As a result of OD in molasses, the AOC and phenols content in samples increased proportionally to the augmentation of temperature and the immersion time. Vanillic acid, syringic acid, and catechin were detected in dehydrated samples as a result of transfer from molasses. Compared to fresh celery root, the content of identified phenols in osmodehydrated samples was improved from 1.5 to 6.2 times. Strong correlations between applied assays were obtained, except for the DPPH. Based on the correlation analysis chlorogenic acid, gallic acid, chrysin, catechin, and kaempferol showed the greatest contribution to the overall AOC of osmodehydrated celery root. Molasses, an agro-industrial waste from sugar production, could be valorized as a valuable osmotic solution.

Keywords: antioxidant capacity; celery root; osmotic dehydration; phenolic compounds; sugar beet molasses.

Grants and funding

This research was funded by the Ministry of Education, Science, and Technological Development of the Republic of Serbia (Grant No: 451-03-68/2022-14/200134, 451-03-68/2022-14/200051) for financial support.