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Pregled bibliografske jedinice broj: 998205

Effect of ultrasound pre-treatment and drying method on specialized metabolites of honeyberry fruits (Lonicera caerulea var. kamtschatica)


Šic Žlabur, Jana; Colnar, Dario; Voća, Sandra; Lorenzo, Jose M.; Munekata, Paulo E.S.; Barba, Francisco J.; Dobričević, Nadica; Galić, Ante; Dujmić, Filip; Pliestić, Stjepan; Brnčić, Mladen
Effect of ultrasound pre-treatment and drying method on specialized metabolites of honeyberry fruits (Lonicera caerulea var. kamtschatica) // Ultrasonics Sonochemistry, 56 (2019), 372-377 doi:10.1016/j.ultsonch.2019.04.034 (međunarodna recenzija, članak, znanstveni)


Naslov
Effect of ultrasound pre-treatment and drying method on specialized metabolites of honeyberry fruits (Lonicera caerulea var. kamtschatica)

Autori
Šic Žlabur, Jana ; Colnar, Dario ; Voća, Sandra ; Lorenzo, Jose M. ; Munekata, Paulo E.S. ; Barba, Francisco J. ; Dobričević, Nadica ; Galić, Ante ; Dujmić, Filip ; Pliestić, Stjepan ; Brnčić, Mladen

Izvornik
Ultrasonics Sonochemistry (1350-4177) 56 (2019); 372-377

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

Ključne riječi
Vacuum-drying ; Conduction ; Ultrasound ; Vitamins ; Phenols ; Anthocyanins ; Antioxidant capacity

Sažetak
Honeyberries are rich in various nutrients (eg. minerals, and vitamins) and bioactive compounds (eg. polyphenols). The aim of the study was to evaluate the impact of ultrasound (USN) pre- treatment (100% power at 37 kHz) at 40 °C for 3 min and drying techniques (conduction or vacuum) on nutritional composition and bioactive compounds of honeyberry fruits. The evaluation of dried barriers revealed that both USN pre- treatment and drying techniques affected the composition of the final product. The highest vitamin C content (1.067–1.187 mg 100 g−1 DM) was found in fruit samples pre-treated by USN, regardless of the drying technology used. The highest total phenol (2.445 mg GAE 100 g−1 DM), total flavonoid (0.939 mg GAE 100 g−1 DM), total non-flavonoid (1.506 mg GAE 100 g−1 DM) and anthocyanin content (2.334 mg kg−1 FW) were obtained in fruits after applying USN pre- treatment and vacuum dried at 40 °C.

Izvorni jezik
Engleski

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
  • MEDLINE


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