Naslov
Determination of the antioxidative capacity of apple juices

Autori
Kunštić, Martina ; Juranović Cindrić, Iva ; Zeiner, Michaela ; Stingeder, Gerhard ; Rusak, Gordana

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

Izvornik
10th Symposium and summer school on bioanalysis : book of abstracts / Matković-Čalogović, Dubravka - Zagreb, 2010, 81-81

Skup
10th Symposium and summer school on bioanalysis

Mjesto i datum
Zagreb, Hrvatska, 07.07.2010. - 14.07.2010

Vrsta sudjelovanja
Poster

Vrsta recenzije
Nije recenziran

Ključne riječi
Apples ; antioxidative capacity ; Folin-Ciocalteu method

Sažetak
Apples are widespread fruits being a rich source of dietary fiber, pectin, potassium, and vitamins A and C. Besides 75–95% water the edible portion of fresh apples contains a significant amount of different classes of phenolic compounds, which can protect the human body against oxidative stress by scavenging oxygen free radicals. The elevated ecological awareness nowadays led to a higher consumption of apples and their products, especially juices. The average per capita consumption in middle Europe is about 13L/year. By pressing the fruits not only the water, but also many essential and beneficial compounds come into the resulting juice. On the other hand organic compound might decompose during production and storage, thus the analysis of beneficial components, such as those responsible for the antioxidative capacity is of great interest. Common methods for the determination of the antioxidative capacity of beverages and other food stuff are based on the extraction of the compounds under study using organic solvent. In order to reduce labor time and solvents, content of phenolics was analysed in self made apple juice as well as in acetonic extract of the same apple juice by the Folin-Ciocalteu method. The results obtained with both procedures were compared using a paired t-test in order to see statistically significant differences in the results. At the chosen level of significance of 0.01 no differences were found in content of phenolocs between the apple juice and its acetonic extract. Thus the time of analysis, the amount of solvents needed, and the required labor force can be reduced without loosing analytical quality.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Biologija

POVEZANOST RADA