Naslov
Effect of freezing procedure on polyphenol and sugar contents of fig (Ficus carica L.) during storage

Autori
Pedisić, Sandra ; Pelaić ; Zdenka ; Repajić, Maja ; Levaj, Branka

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts of the VI International Symposium on Fig / Krapac, Marin ; Goreta Ban, Smiljana ; Poljuha, Danijela ; Brkić Bubola, Karolina ; Prgomet, Iva ; Weber, Tim ; Palčić, Igor - Poreč, 2019, 37-37

Skup
VI International Symposium on Fig

Mjesto i datum
Rovinj, Hrvatska, 02.09.2019. - 05.09.2019

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
figs, freezing procedure, sucrose syrup, ascorbic acid, sugar and phenolic content

Sažetak
The effect of different freezing procedure on the quality of frozen figs (Ficus carica L.) was studied. Fresh figs were dipped in 30% sucrose syrup or in 30% sucrose syrup with 2% ascorbic acid and stored at –18 °C for 70, 120 and 210 days. Figs frozen and stored at –18 °C without sucrose syrup were used as control samples. The quality of the frozen figs was evaluated in terms of the stability of sugar and polyphenols. After storage and prior to analysis samples were freeze-dried. Sugars were determined by means of high performance liquid chromatography (HPLC) using refractive index detector and polyphenols using photodiode array detector. Results of sugars were expressed as g/100 g of freeze-dried sample (fd), and polyphenols as mg/100 g fd. In all samples glucose was the main sugar (8.57-16.31 g/100 g fd), followed by fructose (8.43-15.90 g/100 g fd), while sucrose content was considerably lower (0.01-0.12 g/100 g fd). Compared to control samples, in all dipped samples sugar content increased with storage time and the highest sugar content was recorded in figs dipped in sucrose syrup with ascorbic acid. The fig polyphenol profile composed of quercetin-3-glucoside, which was the most abundant (4.66-17.94 mg/100 g fd), followed by cyanidin-3-glucoside (1.77-4.44 mg/100 g fd), quercetin-acetylglucoside (1.40-3.92 mg/100 g fd) and quercetin-3-rutinoside (1.11-3.15 mg/100 g fd). Furthermore, chlorogenic acid was recorded up to 2.12 mg/100 g fd, while it was not detected in control samples after 140th day. Comparing dipped fig samples, the results indicate that samples in sucrose syrup had higher polyphenolic content for longer storage period. Generally, it can be concluded that sugar syrup preserves sugars and polyphenols in frozen figs during 210 days storage at -18 °C.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA