Naslov
Polyphenols profile of fig´s jam enriched with carob powder

Autori
Rimac Brnčić, Suzana ; Režek, Anet ; Lelas, Vesna ; Dragović Uzelac, Verica

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Skup
Intradfood 2005, Innovations in traditional foods

Mjesto i datum
Valencia, Španjolska, 25.10.2005. - 28.10.2005

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
polyphenols; fig; carob; HPLC

Sažetak
Dried fig´s jam represent an Adriatic area product prepared in traditional way whereby accurately keep nutritive value. Native taste richness of Croatian fig offer numerous application of fig´s jam. Carob powder addition can improve nutritive characteristics of jam prepared with dried figs, because carob is an important source of dietary fibers, calcium, magnesium and vitamins (A, B1, B2, B3). High amounts of polyphenols, which are recognized as good nutraceuticals, are also characteristic of this Mediterranean food. In this work, phenol composition of the carob powder and dried fig´s jams ( with and without carob powder addition) were investigated. The phenolic compounds were extracted with organic solvents and determined by High Perfomance Liqiud Chromatography with the UV-Photo Diode Array detection. The results showed that the dried fig´s jam as well as carob powder are rich in amount of phenolic antioxidant compounds. The highest content of polyphenols was determined in fig´s jam with carob addition. HPLC profile of phenolic compounds was dominated by gallic acid followed by ellagitanins and procyanidins.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA