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Pregled bibliografske jedinice broj: 746508

Total phenol content, antioxidant capacity and microbiological quality of some herbs and spices


Josipović, Renata; Cvitković, Ante; Markov, Ksenija; Frece, Jadranka; Nadih, Martina; Stanzer, Damir; Kazazić, Snježana; Mrvčić, Jasna
Total phenol content, antioxidant capacity and microbiological quality of some herbs and spices // Proceedings of the 8th International Congress of Food Technologists, Biotechnologists and Nutritionists / Frece, Jadranka (ur.).
Zagreb: Croatian Society of Food Technologists, Biotechnologists and Nutritionists, 2014. str. 232-237 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
Total phenol content, antioxidant capacity and microbiological quality of some herbs and spices

Autori
Josipović, Renata ; Cvitković, Ante ; Markov, Ksenija ; Frece, Jadranka ; Nadih, Martina ; Stanzer, Damir ; Kazazić, Snježana ; Mrvčić, Jasna

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

Izvornik
Proceedings of the 8th International Congress of Food Technologists, Biotechnologists and Nutritionists / Frece, Jadranka - Zagreb : Croatian Society of Food Technologists, Biotechnologists and Nutritionists, 2014, 232-237

ISBN
978-953-99725-6-9

Skup
8th International Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Opatija, Hrvatska, 21-24.10.2014

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Spice; phenols; antioxidant; food spoilage bacteria

Sažetak
The aim of the work was to investigate the possibility of spices and herbs application as economic natural antioxidants in the production of novel food products. Total phenol content, antioxidant capacity and microbiological quality are determined in dry and fresh parsley, dill, sweet red pepper, rosemary and garlic. Dry spices phenol content was 2-4 times higher than phenol content of fresh herbs. Phenolic content in herbs and spices increases in the following order: red pepper or garlic and then parsley, dill and rosemary. Among the tested spices, rosemary had the highest anti-radical capacity. The results of total antioxidant capacity and reducing power are in reasonable agreement with the content of phenol compounds, which also was confirmed by high correlation coefficients between TPC and reducing power. Majority of spices samples were of satisfactory or acceptable microbiological quality.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija



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