Naslov
Flavonoidi u pulpi i kori ploda mandarine i klementine
(DETERMINATION OF FLAVONOIDS IN PULP AND PEEL OF MANDARIN FRUITS)

Autori
Branka Levaj*, Verica Dragović-Uzelac, Danijela Bursać Kovačević, Nesrete Krasnići

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

Izvornik
Book of Abstracts International Congress of Technologists for Post-harvest Technology / Stjepan Pliestić - Zagreb : Agronomski fakultet Sveučilišta u Zagrebu, 2008, 100-101

ISBN
978-953-6135-76-9

Skup
Međunarodni kongres tehnologa za posliježetvenu tehnologiju

Mjesto i datum
Stubičke Toplice, Hrvatska, 18.11.2008. - 20.11.2008

Vrsta sudjelovanja
Pozvano predavanje

Vrsta recenzije
Nije recenziran

Ključne riječi
flavonoidi; flavanon glikozidi; mandarina; klementina; HPLC
(Flavonoids in Pulp and Peel of Manadrin and Clementine Fruit)

Sažetak
The aim of this study was to determine total flavonoids and individually flavanon glycosides as well as antioxidant activity in pulp and peel of mandarin (Citrus Unshiu Marcoivitch) cv. Saigon and Clementine (Citrus Clementine) cv. Corsica SRA 63. Total flavonoids content was measured using diethylenglicol colorimetric method, whereas HPLC-PDA detection was used for the analysis of individual flavanone glycosides (narirutin, naringin, hesperidin). FRAP method was used to determined the antioxidant activity. The results of colorimetric method showed the high concentration of flavonoids in all investigated samples, especially in peels (1155.85 mg/100 g in mandarin peel and 804.26 mg/100g in clementine peel). Among the flavonone glycoside, hesperidin, was determined in the highest concentration in both investigated pulps. In peels flavanon glycosides were present in decreasing sequence as follow: narirutin, hesperidin, naringin. According to FRAP method, all samples posses an evident antioxidant activity especially peels. Correlation between total flavonoids, hesperidin, naringin, narirutin and antioxidant activity was very high (correlation coefition 0, 81-0, 98).

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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