Naslov
Degradation kinetics of total phenols, anthocyanins and antiradical activity of blackcurrant nectars stored at room and refrigerator temperatures

Autori
Piljac Žegarac, Jasenka ; Piljac, Ante ; Basha, Siddig ; Pinter, Mario ; Šamec, Dunja ; Petravić Tominac, Vlatka

Izvornik
Italian journal of food sciences (1120-1770) 24 (2012), 4; 345-351

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

Ključne riječi
anthocyanins; blackcurrant; degradation kinetics; DPPH antiradical activity; temperature effects; total phenols

Sažetak
Total phenol (TP) and total anthocyanin (TA) contents as well as 2, 2-diphenyl-1-picrylhydrazyl (DPPH) antiradical activity (AA) were monitored during storage of three industrial blackcurrant nectars and one blackcurrant-aronia mix at two temperatures (4 and 22C) for 10 days. Severe loss in the TP and TA contents and a substantial loss in the AA were observed in blackcurrant nectars stored at both temperatures. The thermal degradation of TP, TA and AA followed first-order reaction kinetics. The kinetic constants of anthocyanin degradation were higher at 22 C, while the constants for AA degradation were not significantly different at 22 C and 4 C.

Izvorni jezik
Engleski

Znanstvena područja
Biologija, Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA