Naslov
Evaluation of polyphenols, textural and sensory characteristics in dried figs from the Croatian market

Autori
Bogović, Marija Gabrijela ; Bilobrk, Josipa ; Levaj, Branka ; Karlović, Sven ; Bursać Kovačević, Danijela

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, 43-43

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
dried fig, hydroxycinnamic acids, flavonoids, flavan-3-ols, hardness, firmness, QDA, dry matter

Sažetak
The goal of this study was to determine the polyphenols, textural and sensory properties in dried figs collected from the Croatian market. Total of eight samples were collected from which four were imported from Turkey and four were domestic. In order to spectrophotometrically determine total phenols, flavonoids, flavan-3-ols, hydroxycinnamic acids and antioxidant capacity (FRAP), extraction was performed by using Pressurized Liquid Extraction (PLE) with 50% methanol (v/v) as an extraction solvent. PLE extraction conditions were set as follows: static extraction time 15 min, 2 extraction cycles and extraction temperature 80 °C. Total dry matter was conducted by oven drying at 105 °C, textural properties by using the texture analyzer (TA.HDplus Texture Analyser) and sensory assesment by quantitative descriptive analysis (QDA). The obtained results indicated that the higher proportion of total phenols as well as flavonoids, flavan-3-ols and hydroxycinnamic acids was found in imported figs (90.72 vs. 75.39 mg GAE/100 g), while for the domestic figs, a higher value of antioxidant capacity was observed in comparison to imported samples (110.71 vs. 86.10±0.12 mg AAE/100 g). Hydroxycinnamic acids were more abundant than flavan-3-ols in all investigated samples with no impact of the origin. Mean value of dry matter for domestic figs was 73.45±7, 30 %, while for imported figs was 80.09±1, 97 %. Moreover, samples with higher dry matter had greater values of hardness and firmness, whereas the elasticity of investigated samples was not influenced by the dry matter. With respect to the results of sensory analysis, PCA score plots showed separation of the dried figs originated from Croatia and Turkey on the basis of desirable sensory attributes such as harmony taste, fig flavour and sweetness whereas domestic figs had higher scores for abovementioned attributes than imported ones.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA