Naslov
Bioactive compounds of Marasca sour cherry upon harvesting, processing and storage conditions of concentrated juice

Autori
Dragović-Uzelac, Verica ; Bursać Kovačević, Danijela ; Repajić, Maja ; Elez Garofulić, Ivona ; Čošić, Zrinka ; Levaj, Branka

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

Izvornik
Book of Abstracts - 9th International Congress of Food Technologists, Biotechnologists and Nutritionists / Kovačević Ganić, Karin - Zagreb, 2018, 125-125

ISBN
978-953-99725-7-6

Skup
9th International Congress of Food Technologists, Biotechnologists and Nutritionist

Mjesto i datum
Zagreb, Hrvatska, 03.10.2018. - 06.10.2018

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Marasca sour cherry, concentrated juice, bioactive compounds, storage

Sažetak
Marasca sour cherry (Prunus cerasus L.) is one of the most important fruits in Croatia especially for concentrated juice (CJ) production. It is autochthonous variety, achieves the best quality in certain costal region of Dalmatia. From 2013 has protected designation of origin. Marasca abounds with bioactive compounds (BAC), anthocyanins and other phenolics. Fruit juice industry produce CJ during the fruit season, and then use it to produce juices and nectars during the year. So, besides the fruit handling and processing, correct storage conditions of CJ have strong importance for quality and BAC of juices and nectars. The aim of this study was to investigate way of Marasca harvesting (by hand or mechanical), processing and storage conditions on BAC of CJ. Fresh fruit, juice after filtration, CJ and CJ during storage in various conditions which mimic real possible conditions e.g. in industry (at -20 and +4oC in dark/year), retails (+22oC on light), or at home at +4oC/10 days after opening were analysed. To investigate accelerated deterioration CJ was kept at 28oC/6 months and 37oC/3 months. Vitamin C, anthocyanins, hydroxycinnamic acids, flavonol glycosides, and epicatechin was determined by HPLC UV/VIS DAD. All investigate compounds were very stable regardless way of harvesting and during processing. During storage different type of phenolic compounds showed different stability and anthocyanins was less stable. The best storage conditions were -20 and +4oC in dark and the worst was +22oC on light. Light had a worse effect on anthocyanins than higher temperature or oxygen.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA