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Pregled bibliografske jedinice broj: 613411

The effect of microwave assisted extraction on the isolation of anthocyanins and phenolic acids from sour cherry Marasca (Prunus cerasus var. Marasca)

Elez Garofulić, Ivona; Dragović-Uzelac, Verica; Režek Jambrak, Anet; Jukić, Marijana
The effect of microwave assisted extraction on the isolation of anthocyanins and phenolic acids from sour cherry Marasca (Prunus cerasus var. Marasca) // Journal of food engineering, 117 (2013), 4; 437-442 doi:10.1016/j.jfoodeng.2012.12.043 (međunarodna recenzija, članak, znanstveni)

CROSBI ID: 613411 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
The effect of microwave assisted extraction on the isolation of anthocyanins and phenolic acids from sour cherry Marasca (Prunus cerasus var. Marasca)

Autori
Elez Garofulić, Ivona ; Dragović-Uzelac, Verica ; Režek Jambrak, Anet ; Jukić, Marijana

Izvornik
Journal of food engineering (0260-8774) 117 (2013), 4; 437-442

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

Ključne riječi
microwave assisted extraction; anthocyanins; phenolic acids; sour cherry

Sažetak
The aim of this study was to evaluate the influence of microwave assisted extraction on the isolation of anthocyanins and phenolic acids from sour cherry Marasca. A general factorial design was used to study the effect of temperature (from 50 to 70 C), irradiation time (5–12 min) and microwave power (350–500W) on individual, total anthocyanins and individual and total phenolic acids. Optimal microwave assisted extraction conditions differed for anthocyanins and phenolic acids, especially in terms of temperature and irradiation time, so lower temperature (60 C) and shorter time (6–9 min) was more convenient for anthocyanins extraction, while phenolic acids gave higher extraction yield at higher temperatures (70 C) and longer irradiation time (10 min). The optimal microwave power did not differ significantly for studied compounds, ranging about 400W. Compared to conventional extraction, microwave assisted one showed higher efficiency for all studied compounds.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

Napomena
S.I.: Extraction and Encapsulation ; Yves Wache, Andree Voilley, Lan Cao-Hoang (ur.).



POVEZANOST RADA

Projekti:
058-0000000-3488 - Biološki aktivni spojevi u nekim vrstama samoniklog i kultiviranog bilja (Dragović-Uzelac, Verica, MZOS ) ( CroRIS)
058-0582261-2253 - Ekološke priprave i elektrokemijska karakterizacija biološki aktivnih spojeva (Jukić, Marijana, MZOS ) ( CroRIS)

Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb

Profili:

Avatar Url Anet Režek Jambrak (autor)

Avatar Url Ivona Elez (autor)

Avatar Url Marijana Jukić (autor)

Avatar Url Verica Dragović-Uzelac (autor)

Poveznice na cjeloviti tekst rada:

doi www.sciencedirect.com ac.els-cdn.com dx.doi.org

Citiraj ovu publikaciju:

Elez Garofulić, Ivona; Dragović-Uzelac, Verica; Režek Jambrak, Anet; Jukić, Marijana
The effect of microwave assisted extraction on the isolation of anthocyanins and phenolic acids from sour cherry Marasca (Prunus cerasus var. Marasca) // Journal of food engineering, 117 (2013), 4; 437-442 doi:10.1016/j.jfoodeng.2012.12.043 (međunarodna recenzija, članak, znanstveni)
Elez Garofulić, I., Dragović-Uzelac, V., Režek Jambrak, A. & Jukić, M. (2013) The effect of microwave assisted extraction on the isolation of anthocyanins and phenolic acids from sour cherry Marasca (Prunus cerasus var. Marasca). Journal of food engineering, 117 (4), 437-442 doi:10.1016/j.jfoodeng.2012.12.043.
@article{article, author = {Elez Garofuli\'{c}, Ivona and Dragovi\'{c}-Uzelac, Verica and Re\v{z}ek Jambrak, Anet and Juki\'{c}, Marijana}, year = {2013}, pages = {437-442}, DOI = {10.1016/j.jfoodeng.2012.12.043}, keywords = {microwave assisted extraction, anthocyanins, phenolic acids, sour cherry}, journal = {Journal of food engineering}, doi = {10.1016/j.jfoodeng.2012.12.043}, volume = {117}, number = {4}, issn = {0260-8774}, title = {The effect of microwave assisted extraction on the isolation of anthocyanins and phenolic acids from sour cherry Marasca (Prunus cerasus var. Marasca)}, keyword = {microwave assisted extraction, anthocyanins, phenolic acids, sour cherry} }
@article{article, author = {Elez Garofuli\'{c}, Ivona and Dragovi\'{c}-Uzelac, Verica and Re\v{z}ek Jambrak, Anet and Juki\'{c}, Marijana}, year = {2013}, pages = {437-442}, DOI = {10.1016/j.jfoodeng.2012.12.043}, keywords = {microwave assisted extraction, anthocyanins, phenolic acids, sour cherry}, journal = {Journal of food engineering}, doi = {10.1016/j.jfoodeng.2012.12.043}, volume = {117}, number = {4}, issn = {0260-8774}, title = {The effect of microwave assisted extraction on the isolation of anthocyanins and phenolic acids from sour cherry Marasca (Prunus cerasus var. Marasca)}, keyword = {microwave assisted extraction, anthocyanins, phenolic acids, sour cherry} }

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

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