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Pregled bibliografske jedinice broj: 755856

Influences of organically and conventionally grown strawberry cultivars on anthocyanins content and color in purees and low-sugar jams

Bursać Kovačević, Danijela; Putnik, Predrag; Dragović-Uzelac, Verica; Vahčić, Nada; Skendrović Babojelić, Martina; Branka Levaj
Influences of organically and conventionally grown strawberry cultivars on anthocyanins content and color in purees and low-sugar jams // Food chemistry, 181 (2015), 94-100 doi:10.1016/j.foodchem.2015.02.063 (međunarodna recenzija, članak, znanstveni)

CROSBI ID: 755856 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Influences of organically and conventionally grown strawberry cultivars on anthocyanins content and color in purees and low-sugar jams

Autori
Bursać Kovačević, Danijela ; Putnik, Predrag ; Dragović-Uzelac, Verica ; Vahčić, Nada ; Skendrović Babojelić, Martina ; Branka Levaj

Izvornik
Food chemistry (0308-8146) 181 (2015); 94-100

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

Ključne riječi
Strawberry puree; low-sugar jam; anthocyanins; color parameters; organic; conventional

Sažetak
The objective of this study was to detect influences of cultivar, cultivation and processing on anthocyanin content and color in purees and low-sugar jams produced from strawberry cultivars (Elsanta, Maya, Marmolada, Queen Elisa), grown under conventional and organic cultivation. Color was determined by CIELab values while anthocyanins were quantified by HPLC-UV/VIS-PDA. Queen Elisa was the best cultivar for processing as it had highest total anthocyanin content (TAC) that was well preserved in processing. On average, processing purees to jams decreased TAC for 28% where pelargonidin-3-glucoside revealed most noticeable loss (53%) and cyanidin-3-rutinoside was best preserved in processing. Obtained results indicated that measurement of colorimetric parameters are strongly correlated with content of anthocyanins. In other words, loss of anthocyanins during processing was accompanied by noticeable decrease in lightness, red/yellow color and total color change. Results showed that change of color is useful predictor for estimating anthocyanins in strawberry purees and jams.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA

Projekti:
058-0580696-2728 - Promjene visokovrijednih sastojaka tijekom prerade odabranih vrsta voća (Levaj, Branka, MZOS ) ( CroRIS)

Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb,
Agronomski fakultet, Zagreb

Profili:

Avatar Url Verica Dragović-Uzelac (autor)

Avatar Url Nada Vahčić (autor)

Avatar Url Predrag Putnik (autor)

Avatar Url Martina Skendrović Babojelić (autor)

Avatar Url Danijela Bursać Kovačević (autor)

Avatar Url Branka Levaj (autor)

Poveznice na cjeloviti tekst rada:

doi www.sciencedirect.com dx.doi.org

Citiraj ovu publikaciju:

Bursać Kovačević, Danijela; Putnik, Predrag; Dragović-Uzelac, Verica; Vahčić, Nada; Skendrović Babojelić, Martina; Branka Levaj
Influences of organically and conventionally grown strawberry cultivars on anthocyanins content and color in purees and low-sugar jams // Food chemistry, 181 (2015), 94-100 doi:10.1016/j.foodchem.2015.02.063 (međunarodna recenzija, članak, znanstveni)
Bursać Kovačević, D., Putnik, P., Dragović-Uzelac, V., Vahčić, N., Skendrović Babojelić, M. & Branka Levaj (2015) Influences of organically and conventionally grown strawberry cultivars on anthocyanins content and color in purees and low-sugar jams. Food chemistry, 181, 94-100 doi:10.1016/j.foodchem.2015.02.063.
@article{article, author = {Bursa\'{c} Kova\v{c}evi\'{c}, Danijela and Putnik, Predrag and Dragovi\'{c}-Uzelac, Verica and Vah\v{c}i\'{c}, Nada and Skendrovi\'{c} Babojeli\'{c}, Martina}, year = {2015}, pages = {94-100}, DOI = {10.1016/j.foodchem.2015.02.063}, keywords = {Strawberry puree, low-sugar jam, anthocyanins, color parameters, organic, conventional}, journal = {Food chemistry}, doi = {10.1016/j.foodchem.2015.02.063}, volume = {181}, issn = {0308-8146}, title = {Influences of organically and conventionally grown strawberry cultivars on anthocyanins content and color in purees and low-sugar jams}, keyword = {Strawberry puree, low-sugar jam, anthocyanins, color parameters, organic, conventional} }
@article{article, author = {Bursa\'{c} Kova\v{c}evi\'{c}, Danijela and Putnik, Predrag and Dragovi\'{c}-Uzelac, Verica and Vah\v{c}i\'{c}, Nada and Skendrovi\'{c} Babojeli\'{c}, Martina}, year = {2015}, pages = {94-100}, DOI = {10.1016/j.foodchem.2015.02.063}, keywords = {Strawberry puree, low-sugar jam, anthocyanins, color parameters, organic, conventional}, journal = {Food chemistry}, doi = {10.1016/j.foodchem.2015.02.063}, volume = {181}, issn = {0308-8146}, title = {Influences of organically and conventionally grown strawberry cultivars on anthocyanins content and color in purees and low-sugar jams}, keyword = {Strawberry puree, low-sugar jam, anthocyanins, color parameters, organic, conventional} }

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
  • MEDLINE

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