Fruits Bioactive Compounds Characterization from a New Food Product

• Main Authors: Valentina Mariana RUS, Francisc Vasile DULF, Carmen SOCACIU, Oana Lelia POP, Floricuta RANGA, Florinela FETEA, Dan Cristian VODNAR
• Format: Article
• Language: English
• Published: University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca 2014-12-01
• Series: Notulae Scientia Biologicae
• Online Access: http://notulaebiologicae.ro/index.php/nsb/article/view/9461
• ISSN: 2067-3205; 2067-3264

The aim of this study was (I) to create a new product, smart bar type which can be consumed as protective food by adults and children (II) to characterize the bioactive compounds from the designed food. The bioactive compounds were identified from nuts, raw seeds of almonds, dry cranberries, dry plums and flax seeds. Secoisolariciresinol (</span><span lang=EN-GB style='font-size:10.0pt;font-family:"Times New Roman";mso-fareast-font-family: SimSun;letter-spacing:-.2pt;mso-ansi-language:EN-GB;mso-fareast-language:ZH-CN; mso-bidi-language:AR-SA'>683 ppm) <span style='mso-bidi-font-weight:bold'>has been identified as a major compound in flax seeds.<span style='mso-spacerun:yes'>  </span>The vitamin C was quantified by HPLC in a concentration of 35.02 mg% in </span>cranberries extract.<span style='mso-bidi-font-weight:bold'> The total phenolic content varied from 7.1 mg/g for walnut to 71.8 mg/g for cranberries. In addition, the antioxidative capability of phenolic compounds was monitored and evaluated using a colored free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH). Almond showed better results than walnut in the antioxidant capacity test. The results obtained in this study collect information that enables the use of nuts, raw seeds of almonds, dry cranberries, dry plums and flax seeds as raw material for the production of smart bar which may serve as a new product for food market.