Eight walnut (Juglans regia L.) genotypes were assessed for the glutathione (GSH) and total phenolic contents (TPC), as well as their antioxidant capacities. The GSH contents were between 1.1 and 7.2 mg 100 g -1

Nowadays, there is an increasing demand to reduce the chemical additives and enrich the functional properties of food with using natural ingredients such as fruit and vegetables. In this study, the objective was to determine the influence of addition of cornelian cherry, spinach and bee pollen powders on the total phenolic content and antioxidant capacity of white chocolate. The Folin-Ciocalteu reagent was used to evaluate the total phenolic content and the antioxidant capacity of samples was measured by two different assays which were DPPH (2,2-diphenyl-1-picrylhydrazyl) scavenging activity and FRAP (ferric reducing antioxidant power) tests. The obtained results showed that plain white chocolate exhibited no phenolic compound. In addition, antioxidant activity of white chocolate was found so low. However, the addition of cornelian cherry and spinach to chocolates enhanced the total phenolic content and antioxidant capacity and contribution of pollen powder to functional property of white chocolate was found as highest among all powders used.

No abstract

Enzymatic browning is one of the most important causes of deterioration in foods. It not only negatively affects the sensory properties of fruit and vegetables; it also impacts their nutritional value (Ioannou

Cocoa-containing products are widely consumed due to their desired taste and high nutritional value. One of the most popular cocoa products is chocolate which consists of cocoa butter, sugar, milk ingredients which can be followed by cocoa hazelnut cream. However, unlike chocolate, cocoa hazelnut cream contains cheaper vegetable fats instead of cocoa butter. The cocoa hazelnut cream, first discovered in Italy, during the very difficult cocoa obtaining times after the Second World War. Its popularity rapidly expands in many parts of the world which made it a favorite product with increasing consumption. The most important attractive sensorial characteristics of hazelnut creams are color, flavor, and texture. In addition, a typical cocoa cream should have smooth spreadability combined with rich creamy taste and good oxidative stability (Lončarević et al., 2016;Nutella, 2020). Lipid oxidation is one of the main causes of food deterioration both in cocoa hazelnut cream and other foods during processing and storage. Oxidation, the chemical food damage, affects the products both nutritionally and technologically (Ranawana et al., 2018). Fats or fat-containing products can form free radicals by the oxidation of unsaturated fatty acids when stored under unsuitable conditions such as heat, light, and metal ions (Ahmed et al., 2016). The end products of these reactions cause undesirable flavor, aroma, and compromise the nutritional quality of food. In cases where oxidation cannot be prevented by physical and technological methods, the most effective procedure applied to increase the shelf life of foodstuffs is the addition of antioxidants (Shakerardekani et al., 2013).However, the usage of synthetic antioxidants in foods has become