Browsing by Author "Mhadhbi, Chaimaa"
Now showing 1 - 1 of 1
Results Per Page
Sort Options
- Chemical and biological analysis of TramazeiraPublication . Mhadhbi, Chaimaa; Estevinho, Leticia M.; Dias, L.G.Rowanberries also called as Sorbus aucuparia L. fruits (Tramazeira fruits in Portugal), an ornamental tree, have been traditionally used in various processed foods due to their high relevance to human health. Scientific research demonstrates the nutritional effects of Sorbus L. fruits are determined by their unique composition of chemically and biologically active compounds. The extraction of phenolic compounds from Tramazeira fruits is of interest because they can be used as natural food additives but, extractive processes must be optimized to ensure that the relevant levels of all phenolic compounds groups are extracted from fruit pulp (lyophilized). A central composite design with two factors (percentage of Ethanol and pH values) was applied, with ethanol % in the range of 24.6 to 95.4% and pH between 0.9 and 5.1. From the response surface methodology (RSM) data treatment, the selected hydroethanolic extract solution had pH value of 3 and ethanol % of 85%, which allowed to have high amounts of the three main groups of phenolic compounds: flavonoids, hydroxybenzoic acids and hydroxycinnamic acids. Extracts of Tramazeira (Sorbus L.) fruit were applied as an additive in orange fresh juice and showed antimicrobial activity against gram positive and gram-negative bacteria, being more effective against gram-positive bacteria. The time effect on orange juice with the different concentrations of the Tramazeira fruit extract showed influence on the microbiological quality of the orange juice. However, the results suggest that the juices obtained with the highest concentration are more stable from a microbiological point of view.