Naslov
Stability of Biological Active Compounds in Sour Cheery Marasca during Traditional Syrup Preparation

Autori
Bursać Kovačević, Danijela ; Majstorović, Marija ; Hribar, Janez ; Vidrih, Rajko ; Levaj, Branka

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

Izvornik
7th central European Congress on Food - Book of Abstracts / Kakurinov, Vladimir - Skopje : Consulting and Training Center KEY, 2014, 72-72

ISBN
978-608-4565-05-5

Skup
7th central European Congress on Food

Mjesto i datum
Ohrid, Sjeverna Makedonija, 21.05.2014. - 24.05.2014

Vrsta sudjelovanja
Poster

Vrsta recenzije
Nije recenziran

Ključne riječi
sour cherry Marasca; biologically active compounds; antioxidant capacity; traditional syrup

Sažetak
Marasca sour cherry (Prunus cerasus, var. Marasca) is an autochthonous Croatian cultivar with high commercial importance in Croatia. It is an excellent source of many nutrients and phytochemicals which strongly contribute to a healthy diet. Nowadays, traditional processing into syrup is still present in family households. According to traditional procedure sour cherry Marasca fruits, only with the addition of sugar are holding on the sun during 1 month in closed glass bottle. Due to the high sugar concentration outside of the fruit, fruit cell walls disrupt, which enable juice extraction, finally obtaining syrup and partially dehydrated fruits. Therefore the aim of this work is to determine biologically active compounds (BACs) in syrup and fruits. A total of 5 samples were analysed: sour cherry fruit before processing, syrup and fruits after 2 and 4 weeks. Total phenols (TP), total flavonoids (TFS), total nonflavonoids (TNFS) and total anthocyanins (TA) were determined spectrophotometrically, and antioxidant capacity by DPPH method. Considering the phenolic composition, it can be observed that in partially dehydrated fruits TNFS were predominant, while in syrup, TFS were the most represented. Furthermore, obtained results indicate that the higher concentrations of TP, TFS and TNFS were determined in fruits compared to syrup with increasing content of TP, TFS and TNFS in both, fruits and syrup, between 2nd and 4th week. In comparison with syrup, fruits contained the higher amounts of TA. Even though the values are much lower than found in fresh fruit, increasing concentration was observed in syrup and fruits between 2nd and 4th week. DPPH values were higher in fruits compared to syrup and remained almost the same after 2 and 4 weeks. Finally, according to obtained results, it can be observed that traditional sour cherry syrup could also represent a valuable source of BACs.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA