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The influence of interactions among phenolic compounds from chokeberry on the antiradical activity of chokeberry


Jakobek, Lidija; Šeruga, Marijan; Krivak, Petra
The influence of interactions among phenolic compounds from chokeberry on the antiradical activity of chokeberry // Proceedings of International scientific and professional conference 13th Ružička days "Today science - Tomorrow industry" / Šubarić, Drago (ur.).
Osijek: Hrvatsko društvo kemijskih inženjera i tehnologa, Prehrambeno-tehnološki fakultet Osijek, European Federation of Food Science and Technology, 2010. str. 302-310 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
The influence of interactions among phenolic compounds from chokeberry on the antiradical activity of chokeberry

Autori
Jakobek, Lidija ; Šeruga, Marijan ; Krivak, Petra

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

Izvornik
Proceedings of International scientific and professional conference 13th Ružička days "Today science - Tomorrow industry" / Šubarić, Drago - Osijek : Hrvatsko društvo kemijskih inženjera i tehnologa, Prehrambeno-tehnološki fakultet Osijek, European Federation of Food Science and Technology, 2010, 302-310

ISBN
978-953-7005-26-9

Skup
International Scientific and Professional Conference 13th Ružička Days "Today Science - Tomorrow Industry"

Mjesto i datum
Vukovar, Hrvatska, 16-17. 09. 2010

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Fenolni spojevi; Antiradikalna aktivnost; Aronija; Interakcije; Sinergizam
(Phenolic compounds; Antiradical activity; Chokeberry; Interactions; Synergism)

Sažetak
In this work, interactions between chokeberry (Aronia melanocarpa) phenols and their influence on the antiradical activity were studied. Three fractions were extracted from chokeberries. Every fraction was enriched with different classes of phenolic compounds, first with flavonols and hydroxycinnamic acids, the second with anthocyanins and the third with insoluble phenols and proanthocyanidins. Antiradical activities of phenolic fractions and their mixtures were determined by using the DPPH test. Results showed that the reaction between phenols and DPPH• radicals was a biphasic reaction with “fast” and “slow” scavenging rates. Phenolic mixtures showed lower antiradical activity in comparison to the antiradical activity of individual fractions which can be the result of various interactions between phenolic compounds. This suggests that interactions among phenols promoted a negative synergistic effect on the antiradical activity of chokeberries.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
113-1130471-0451 - Prijenos topline i toplinska svojstva pri procesiranju hrane (Bernarda Šeruga, )

Ustanove
Prehrambeno-tehnološki fakultet, Osijek