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Pregled bibliografske jedinice broj: 576040

Degradation kinetics of total phenols, anthocyanins and antiradical activity of blackcurrant nectars stored at room and refrigerator temperatures


Piljac Žegarac, Jasenka; Piljac, Ante; Basha, Siddig; Pinter, Mario; Šamec, Dunja; Petravić Tominac, Vlatka
Degradation kinetics of total phenols, anthocyanins and antiradical activity of blackcurrant nectars stored at room and refrigerator temperatures // Italian journal of food sciences, 24 (2012), 4; 345-351 (međunarodna recenzija, članak, znanstveni)


CROSBI ID: 576040 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Degradation kinetics of total phenols, anthocyanins and antiradical activity of blackcurrant nectars stored at room and refrigerator temperatures

Autori
Piljac Žegarac, Jasenka ; Piljac, Ante ; Basha, Siddig ; Pinter, Mario ; Šamec, Dunja ; Petravić Tominac, Vlatka

Izvornik
Italian journal of food sciences (1120-1770) 24 (2012), 4; 345-351

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
anthocyanins; blackcurrant; degradation kinetics; DPPH antiradical activity; temperature effects; total phenols

Sažetak
Total phenol (TP) and total anthocyanin (TA) contents as well as 2, 2-diphenyl-1-picrylhydrazyl (DPPH) antiradical activity (AA) were monitored during storage of three industrial blackcurrant nectars and one blackcurrant-aronia mix at two temperatures (4 and 22C) for 10 days. Severe loss in the TP and TA contents and a substantial loss in the AA were observed in blackcurrant nectars stored at both temperatures. The thermal degradation of TP, TA and AA followed first-order reaction kinetics. The kinetic constants of anthocyanin degradation were higher at 22 C, while the constants for AA degradation were not significantly different at 22 C and 4 C.

Izvorni jezik
Engleski

Znanstvena područja
Biologija, Biotehnologija, Prehrambena tehnologija



POVEZANOST RADA


Projekti:
058-0581990-1997 - Primjena integriranih bioprocesa u proizvodnji mliječne kiseline (Novak, Srđan, MZOS ) ( POIROT)
098-0982913-2829 - Molekularna regulacija biljnog razvitka (Salopek-Sondi, Branka, MZOS ) ( POIROT)

Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb,
Institut "Ruđer Bošković", Zagreb


Citiraj ovu publikaciju:

Piljac Žegarac, Jasenka; Piljac, Ante; Basha, Siddig; Pinter, Mario; Šamec, Dunja; Petravić Tominac, Vlatka
Degradation kinetics of total phenols, anthocyanins and antiradical activity of blackcurrant nectars stored at room and refrigerator temperatures // Italian journal of food sciences, 24 (2012), 4; 345-351 (međunarodna recenzija, članak, znanstveni)
Piljac Žegarac, J., Piljac, A., Basha, S., Pinter, M., Šamec, D. & Petravić Tominac, V. (2012) Degradation kinetics of total phenols, anthocyanins and antiradical activity of blackcurrant nectars stored at room and refrigerator temperatures. Italian journal of food sciences, 24 (4), 345-351.
@article{article, author = {Piljac \v{Z}egarac, Jasenka and Piljac, Ante and Basha, Siddig and Pinter, Mario and \v{S}amec, Dunja and Petravi\'{c} Tominac, Vlatka}, year = {2012}, pages = {345-351}, keywords = {anthocyanins, blackcurrant, degradation kinetics, DPPH antiradical activity, temperature effects, total phenols}, journal = {Italian journal of food sciences}, volume = {24}, number = {4}, issn = {1120-1770}, title = {Degradation kinetics of total phenols, anthocyanins and antiradical activity of blackcurrant nectars stored at room and refrigerator temperatures}, keyword = {anthocyanins, blackcurrant, degradation kinetics, DPPH antiradical activity, temperature effects, total phenols} }
@article{article, author = {Piljac \v{Z}egarac, Jasenka and Piljac, Ante and Basha, Siddig and Pinter, Mario and \v{S}amec, Dunja and Petravi\'{c} Tominac, Vlatka}, year = {2012}, pages = {345-351}, keywords = {anthocyanins, blackcurrant, degradation kinetics, DPPH antiradical activity, temperature effects, total phenols}, journal = {Italian journal of food sciences}, volume = {24}, number = {4}, issn = {1120-1770}, title = {Degradation kinetics of total phenols, anthocyanins and antiradical activity of blackcurrant nectars stored at room and refrigerator temperatures}, keyword = {anthocyanins, blackcurrant, degradation kinetics, DPPH antiradical activity, temperature effects, total phenols} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus





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