ArticleFoods (Basel, Switzerland)2022
Celery Root Phenols Content, Antioxidant Capacities and Their Correlations after Osmotic Dehydration in Molasses.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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10 citing papers in PubMed, 21 citations in OpenAlex.
- Osmotic Dehydration with Alternative Humectants for the Production of Ultrachilled Cherry Tomatoes.Foods (Basel, Switzerland) · 2026Article
- Prioritization and Sensitivity of Pesticide Risks from Root and Tuber Vegetables.Journal of xenobiotics · 2025Article
- The Effect of Osmotic Dehydration Conditions on the Magnesium Content in Beetroot (Molecules (Basel, Switzerland) · 2025Article
- Comparative Study on Antioxidant Capacity of Diverse Food Matrices: Applicability, Suitability and Inter-Correlation of Multiple Assays to Assess Polyphenol and Antioxidant Status.Antioxidants (Basel, Switzerland) · 2025Article
- The Effect of Osmotic Dehydration Conditions on the Potassium Content in Beetroot (Molecules (Basel, Switzerland) · 2024Article
- Assessing Antioxidant Properties, Phenolic Compound Profiles, Organic Acids, and Sugars in Conventional Apple Cultivars (Foods (Basel, Switzerland) · 2024Article
- Evaluation of Cookies Enriched with Osmodehydrated Wild Garlic from Nutritional and Sensory Aspects.Foods (Basel, Switzerland) · 2024Article
- Dried Beetroots: Optimization of the Osmotic Dehydration Process and Storage Stability.Foods (Basel, Switzerland) · 2024Article
- Profile of Phenolic Compounds and Antioxidant Activity of Celery (Molecules (Basel, Switzerland) · 2024Article
- A Comparative Analysis of Thin-Layer Microwave and Microwave/Convective Dehydration of Chokeberry.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
9 authors at 4 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
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.
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