Naslov
Stability of total phenolics, antioxidant capacity, color and sensory properties of olive leaves drinks prepared by various procedure

Autori
Levaj, Branka ; Repajić, Maja ; Elez Garofulić, Ivona ; Taleska, Biljana ; Marić, Martina ; Novak, Morana ; Lončarić, Sanja ; Bursać Kovačević, Danijela ; Vahčić, Nada ; Banović, Mara ; Vujević, Predrag ; Dragović-Uzelac, Verica

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, 149-149

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
olive leaves drink, stability, sensory properties, color, phenolic

Sažetak
The aim of this study was to examine the influence of preparation procedure (PP) of olive leaves drink and its stability within 7 hours (h). Drinks were prepared by pouring leaves with boiling water, or by boiling leaves in water 1 and 3 min additionally leaving them 5, 10 and 15 min. After decanting, drink was left at ambient temperature (AT) 7 h. Analysis were done 5, 15, 30, 60, 240 and 420 min after decanting. Total phenols (TP) by Folin-Ciocalteu reagent, antioxidant capacity (AC) by DPPH method, L*a*b* color parameters by colorimeter and sensory properties (SP) by QDA were done. Obtained results showed that generally amount of TP increased with the boiling and soaking time, but the highest values were obtained after 3 min of boiling and 10 min of soaking (3/10) and remained stable over the period of 7h. The highest AC was determined in sample 1/10, but numerically very similar to sample 3/10. Also, AC remained stable during 7h. In general, boiling and soaking increased b*(yellowness) and decreased lightness, but the highest b* was in sample 3/10. It was evident that over 7 h drinks became more yellow and darker but still with appropriate color. By each procedure sensorially acceptable drink was obtained. The staying time significantly influenced drinks SP, but they still remained typical even with some improvement. E.g. it was observed that bitterness and astringence, as usual SP of olive leaves drink, were less pronounced and drinks were more pleasant with staying time. The best PP was 3 min of boiling/10 min of soaking and such drink remained stable over 7 h/AT.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

Napomena
Ovaj rad je izrađen u okviru projekta „Primjena inovativnih tehnologija u proizvodnji biljnih ekstrakata kao sastojaka funkcionalne hrane“, HRZZ-3035 te potpore Sveučilišta u Zagrebu „Optimiranje postupka pripreme te stabilnost tijekom skladištenja ledenog čaja na bazi lista masline“.

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