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Pregled bibliografske jedinice broj: 831266

Phenolics and antioxidant activity of freeze-dried sour cherry puree with addition of disaccharides


Lončarić, Ante; Pichler, Anita; Trtinjak, Ivona; Piližota, Vlasta; Kopjar, Mirela
Phenolics and antioxidant activity of freeze-dried sour cherry puree with addition of disaccharides // LWT - Food Science and Technology, 73 (2016), 391-396 doi:10.1016/j.lwt.2016.06.040 (međunarodna recenzija, članak, znanstveni)


CROSBI ID: 831266 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Phenolics and antioxidant activity of freeze-dried sour cherry puree with addition of disaccharides

Autori
Lončarić, Ante ; Pichler, Anita ; Trtinjak, Ivona ; Piližota, Vlasta ; Kopjar, Mirela

Izvornik
LWT - Food Science and Technology (0023-6438) 73 (2016); 391-396

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

Ključne riječi
Sour cherry ; Disaccharides ; Phenolics ; Anthocyanins ; Antioxidant activity

Sažetak
This study was carried out to determine the influence of disaccharides on phenolics and antioxidant activity of freeze-dried sour cherry puree. The freeze-dried sour cherry purees were prepared without and with addition of maltose, sucrose or trehalose in amounts of 5, 10 or 20%. Addition of maltose and trehalose had a positive effect on preservation of anthocyanins, especially on cyanidin-3-glucosylrutinosid. Positive effect of sugars was the most pronounced for cyanidin-3-glucosylrutinosid and the least for cyanidin-3-glucoside. The highest content of individual anthocyanins except cyanidin-3-glucoside was measured in sample with addition of 20% of maltose. Results of antioxidant activity (AA) measured with ABTS and FRAP followed the same trends with a positive correlation of r = 0.824. Antioxidant activity measured with ABTS also showed the positive correlation with total phenolics, flavonoids and with sum of individual anthocyanins (r = 0.745, 0.709 and 0.814, respectively). The AA measured with all three methods (DPPH, ABTS, and FRAP) showed that sample with addition of 20% of maltose had the highest AA, 65.46, 28.45, 62.24 mg GAE/100 g, respectively.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekti:
HRZZ-UIP-2013-11-6949 - Trehaloza: poboljšanje kvalitete proizvoda na bazi voća (TrehaMovement) (Kopjar, Mirela, HRZZ - 2013-11) ( POIROT)

Ustanove:
Prehrambeno-tehnološki fakultet, Osijek

Profili:

Avatar Url Ante Lončarić (autor)

Avatar Url Mirela Kopjar (autor)

Avatar Url Vlasta Piližota (autor)

Avatar Url Anita Pichler (autor)

Poveznice na cjeloviti tekst rada:

doi www.sciencedirect.com dx.doi.org

Citiraj ovu publikaciju:

Lončarić, Ante; Pichler, Anita; Trtinjak, Ivona; Piližota, Vlasta; Kopjar, Mirela
Phenolics and antioxidant activity of freeze-dried sour cherry puree with addition of disaccharides // LWT - Food Science and Technology, 73 (2016), 391-396 doi:10.1016/j.lwt.2016.06.040 (međunarodna recenzija, članak, znanstveni)
Lončarić, A., Pichler, A., Trtinjak, I., Piližota, V. & Kopjar, M. (2016) Phenolics and antioxidant activity of freeze-dried sour cherry puree with addition of disaccharides. LWT - Food Science and Technology, 73, 391-396 doi:10.1016/j.lwt.2016.06.040.
@article{article, year = {2016}, pages = {391-396}, DOI = {10.1016/j.lwt.2016.06.040}, keywords = {Sour cherry, Disaccharides, Phenolics, Anthocyanins, Antioxidant activity}, journal = {LWT - Food Science and Technology}, doi = {10.1016/j.lwt.2016.06.040}, volume = {73}, issn = {0023-6438}, title = {Phenolics and antioxidant activity of freeze-dried sour cherry puree with addition of disaccharides}, keyword = {Sour cherry, Disaccharides, Phenolics, Anthocyanins, Antioxidant activity} }
@article{article, year = {2016}, pages = {391-396}, DOI = {10.1016/j.lwt.2016.06.040}, keywords = {Sour cherry, Disaccharides, Phenolics, Anthocyanins, Antioxidant activity}, journal = {LWT - Food Science and Technology}, doi = {10.1016/j.lwt.2016.06.040}, volume = {73}, issn = {0023-6438}, title = {Phenolics and antioxidant activity of freeze-dried sour cherry puree with addition of disaccharides}, keyword = {Sour cherry, Disaccharides, Phenolics, Anthocyanins, Antioxidant activity} }

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


Citati:





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