Pregled bibliografske jedinice broj: 229645
Stability of total polyphenols, polymetoxylated flavones and flavanone glycosides during processing of mandarins into juices, jams, dehydrated and candied peel
Stability of total polyphenols, polymetoxylated flavones and flavanone glycosides during processing of mandarins into juices, jams, dehydrated and candied peel // Congress Proceedings Intrafood 2005 Innovations in traditional foods / Fito, Pedro ; Toldra, Fidel (ur.).
London : Delhi: Elsevier, 2005. str. 975-978 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)
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Naslov
Stability of total polyphenols, polymetoxylated flavones and flavanone glycosides during processing of mandarins into juices, jams, dehydrated and candied peel
Autori
Dragović-Uzelac, Verica ; Levaj, Branka ; Kovačević Ganić, Karin ; Jagar, Iva ; Ploh, Emina
Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni
Izvornik
Congress Proceedings Intrafood 2005 Innovations in traditional foods
/ Fito, Pedro ; Toldra, Fidel - London : Delhi : Elsevier, 2005, 975-978
Skup
Innovations in traditional foods
Mjesto i datum
Valencia, Španjolska, 25.10.2005. - 28.10.2005
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
Polymetoxylated flavones; Flavanon glycosides; mandarins; Antioxidant activity
Sažetak
Four cultivars of raw mandarins (Citrus unshiu Marc. and Citrus Deliciosa Tenore, Citrus Clementine Hernandina and Citrus Clementine SRA-63) obtained from Neretva valley in Croatia were subjected to polymetoxylated flavones (PMFs) and flavanone glycosides (FGs) profile and antioxidant activity determination. The stability of PMFs and FGs during processing of mandarins into juices, jams, candied and dehydrated peel was also studied. The investigated pulps and peels consisted od PMFs, sinens, haptamethoxyflavone, nobiletin, tangeretin and FGs, narirutin, hesperidin, dydimin and poncirin. Investigated peels were more abundant in PMFs than investigated pulps, while FGs were present in similar amounts in both peels and pulps. During processing into juices PMFs and FGs were relatively stabile, whereas during processing into jams, candied and dehydrated peel were decreased. Antioxidant-rich fractions from pulps nad peels of mandarins and from their products by means of different "in vitro" tests, b-carotene bleaching (BCB) method and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method were evaluated. All fresh mandarin pulps as well their peels showed an evident antioxidant effect. Our findings indicate that mandarin products especially juices also showed remarkable antioxidant activity. Good correlation was observed between the antioxidant activity measured by BCB and DPPH methods.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
