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Pregled bibliografske jedinice broj: 366524

Ukupni sadržaj fenola i antioksidacijski kapacitet hrvatskih prehrambenih proizvoda-pregled


Piljac Žegarac, Jasenka; Martinez, Sanja; Valek, Lidija; Stipčević, Tamara; Belščak, Ana; Šamec, Dunja
Ukupni sadržaj fenola i antioksidacijski kapacitet hrvatskih prehrambenih proizvoda-pregled // Znanost i nove tehnologije u razvoju gospodarstva / Tomas, Srećko ; Hasenay, Damir (ur.).
Osijek: TIPO Osijek, 2008. str. 39-51 (plenarno, domaća recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
Ukupni sadržaj fenola i antioksidacijski kapacitet hrvatskih prehrambenih proizvoda-pregled
(Total phenolic content and antioxidant capacity of Croatian food products-an overview)

Autori
Piljac Žegarac, Jasenka ; Martinez, Sanja ; Valek, Lidija ; Stipčević, Tamara ; Belščak, Ana ; Šamec, Dunja

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Znanost i nove tehnologije u razvoju gospodarstva / Tomas, Srećko ; Hasenay, Damir - Osijek : TIPO Osijek, 2008, 39-51

Skup
XII. Ružičkini dani

Mjesto i datum
Vukovar, Hrvatska, 18-19.09.2008

Vrsta sudjelovanja
Plenarno

Vrsta recenzije
Domaća recenzija

Ključne riječi
Croatia ; functional foods ; polyphenols ; antioxidants ; Folin-Ciocalteu ; DPPH

Sažetak
This paper reports a portion of the results of targeted screening of native Croatian food products for phenolic antioxidants. The data presented here include the data on the total phenol (TP) content, determined in the Folin- Ciocalteu assay, and antioxidant capacity, measured in the reaction with the 2, 2-diphenyl- 1-picrylhydrazyl (DPPH) radical, for a group of products consisting of red and white wines, fruit juices, fruit tea infusions, blueberry leaf teas, spice extracts, honeys and mushrooms. The sequence of different groups of samples, with respect to the decreasing TP content, in mg/L GAE, is as follows: red wines > fruit juices  blueberry leaf teas > fruit tea infusions > white wines. The TP content for mushroom and honey extracts was expressed in mg GAE/ 100 g, with mushroom extracts significantly exceeding honey extracts in terms of the TP content. Antioxidant capacity testing resulted in a slightly different sequence of samples, with respect to the decreasing Trolox equivalent antioxidant capacity (TEAC), as follows: red wines > fruit tea infusions > fruit juices > blueberry leaf teas > white wines. The radical scavenging potential of spices and mushrooms, expressed in terms of the EC50 parameter, indicates that mushroom extracts are better radical scavengers than spice extracts.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
098-0982913-2829 - Molekularna regulacija biljnog razvitka (Branka Salopek-Sondi, )

Ustanove
Institut "Ruđer Bošković", Zagreb