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Pregled bibliografske jedinice broj: 1026327

Impact of High Power Ultrasound (HPU) on the stability of phenols and antioxidant capacity in cloudy apple juice


Bursać Kovačević, Danijela; Bilobrk, Josipa; Buntić, Blaženka; Putnik, Predrag; Bosiljkov, Tomislav; Karlović, Sven; Ježek, Damir
Impact of High Power Ultrasound (HPU) on the stability of phenols and antioxidant capacity in cloudy apple juice // 2nd Food Chemistry Conference: Shaping the Future of Food Quality, Safety, Nutrition and Health / Finglas, Paul (ur.).
Netherlands: Elsevier, 2019. str. 1-1 (poster, međunarodna recenzija, sažetak, znanstveni)


CROSBI ID: 1026327 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Impact of High Power Ultrasound (HPU) on the stability of phenols and antioxidant capacity in cloudy apple juice

Autori
Bursać Kovačević, Danijela ; Bilobrk, Josipa ; Buntić, Blaženka ; Putnik, Predrag ; Bosiljkov, Tomislav ; Karlović, Sven ; Ježek, Damir

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
2nd Food Chemistry Conference: Shaping the Future of Food Quality, Safety, Nutrition and Health / Finglas, Paul - Netherlands : Elsevier, 2019, 1-1

Skup
2nd Food Chemistry Conference: Shaping the Future of Food Quality, Safety, Nutrition and Health

Mjesto i datum
Sevilja, Španjolska, 17-19.09.2019

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
apple juice ; ultrasound ; total phenols ; flavan-3-ols ; antioxidant capacity ; storage time

Sažetak
The aim of this study was to investigate the influence of the ultrasound treatment on the stability of phenolic compounds and antioxidant capacity in cloudy apple juice (cv. Golden Delicious) during seven days storage at 4 °C. For this purpose, the High Power Ultrasound (HPU) (100 W, 20 kHz frequency) was operated at following conditions: (i) amplitude 40 % and 80 %, (ii) ultrasound probe 7 and 10 mm, and (iii) treatment time of 3, 6 and 9 minutes. The temperature did not exceed 41 °C during any of the ultrasound treatments. Total phenols, flavan-3-ols and antioxidant capacity (DPPH and FRAP) were determined according to previously described spectrophotometric methods. Obtained results demonstrated that ultrasound treatment decreased total phenols and antioxidant capacity in cloudy apple juices with no significant impact of the amplitude, ultrasound probe and treatment time. Moreover, seven days of storage at 4 °C also has negative impact on polyphenols stability and antioxidant capacity. However, during shelf-life, the greater stability of both, polyphenols and antioxidant capacity, was observed in all un-treated samples.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb

Citiraj ovu publikaciju

Bursać Kovačević, Danijela; Bilobrk, Josipa; Buntić, Blaženka; Putnik, Predrag; Bosiljkov, Tomislav; Karlović, Sven; Ježek, Damir
Impact of High Power Ultrasound (HPU) on the stability of phenols and antioxidant capacity in cloudy apple juice // 2nd Food Chemistry Conference: Shaping the Future of Food Quality, Safety, Nutrition and Health / Finglas, Paul (ur.).
Netherlands: Elsevier, 2019. str. 1-1 (poster, međunarodna recenzija, sažetak, znanstveni)
Bursać Kovačević, D., Bilobrk, J., Buntić, B., Putnik, P., Bosiljkov, T., Karlović, S. & Ježek, D. (2019) Impact of High Power Ultrasound (HPU) on the stability of phenols and antioxidant capacity in cloudy apple juice. U: Finglas, P. (ur.)2nd Food Chemistry Conference: Shaping the Future of Food Quality, Safety, Nutrition and Health.
@article{article, editor = {Finglas, P.}, year = {2019}, pages = {1-1}, keywords = {apple juice, ultrasound, total phenols, flavan-3-ols, antioxidant capacity, storage time}, title = {Impact of High Power Ultrasound (HPU) on the stability of phenols and antioxidant capacity in cloudy apple juice}, keyword = {apple juice, ultrasound, total phenols, flavan-3-ols, antioxidant capacity, storage time}, publisher = {Elsevier}, publisherplace = {Sevilja, \v{S}panjolska} }
@article{article, editor = {Finglas, P.}, year = {2019}, pages = {1-1}, keywords = {apple juice, ultrasound, total phenols, flavan-3-ols, antioxidant capacity, storage time}, title = {Impact of High Power Ultrasound (HPU) on the stability of phenols and antioxidant capacity in cloudy apple juice}, keyword = {apple juice, ultrasound, total phenols, flavan-3-ols, antioxidant capacity, storage time}, publisher = {Elsevier}, publisherplace = {Sevilja, \v{S}panjolska} }




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