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Pregled bibliografske jedinice broj: 740753

Influence of extraction type on the total phenolics, total flavonoids and total colour change of different varieties of figs extracts


Jokić, Stela; Mujić, Ibrahim; Bucić-Kojić, Ana; Velić, Darko; Bilić, Mate; Planinić, Mirela; Lukinac, Jasmina
Influence of extraction type on the total phenolics, total flavonoids and total colour change of different varieties of figs extracts // Hrana u zdravlju i bolesti : znanstveno-stručni časopis za nutricionizam i dijetetiku, 3 (2014), 2; 90-95 (međunarodna recenzija, članak, znanstveni)


Naslov
Influence of extraction type on the total phenolics, total flavonoids and total colour change of different varieties of figs extracts

Autori
Jokić, Stela ; Mujić, Ibrahim ; Bucić-Kojić, Ana ; Velić, Darko ; Bilić, Mate ; Planinić, Mirela ; Lukinac, Jasmina

Izvornik
Hrana u zdravlju i bolesti : znanstveno-stručni časopis za nutricionizam i dijetetiku (2233-1220) 3 (2014), 2; 90-95

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

Ključne riječi
Fig ; extraction ; phenolics ; flavonoids ; colour

Sažetak
The study examined the influence of ultrasound- assisted extraction and solid-liquid extraction with 80% of aqueous ethanol solution on the total phenolics, total flavonoids and total colour change of extracts from different varieties of figs (Bjelica, Termenjača, Crnica, Bružetka bijela and Šaraguja). The total phenolic content was determined by using Folin Ciocalteau assay. The content of total flavonoids was measured spectrophotometrically by using the aluminium chloride colourimetric assay. Colour changes were obtained by chromameter CR-400 (Minolta) in L*a*b* colour model. Ultrasound-assisted extraction showed highest total phenolic content (up to 13.72%) and total flavonoid content (up to 18.55%) compared to classic solid-liquid extraction. According to given results total colour changes of extracts were reduced (up to 32.1%) applying ultrasound. Significant difference was found between the total phenolic and total flavonoid content according to different varieties of fig.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
113-0000000-3497 - Razvoj integriranih postupaka i procesa dehidratacije bioloških materijala (Mate Bilić, )

Ustanove
Prehrambeno-tehnološki fakultet, Osijek

Uključenost u ostale bibliografske baze podataka:


  • CAB Abstracts