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Pregled bibliografske jedinice broj: 675522

Optimization of roasting conditions as an useful approach for increasing antioxidant activity of carob powder

Vitali Čepo, Dubravka; Mornar Turk, Ana; Nigović, Biljana; Kremer, Dario; Radanović, Dejan; Vedrina-Dragojević, Irena
Optimization of roasting conditions as an useful approach for increasing antioxidant activity of carob powder // Lebensmittel-wissenschaft und-technologie-food science and technology, 58 (2014), 2; 578-586 doi:10.1016/j.lwt.2014.04.004 (međunarodna recenzija, članak, znanstveni)

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Naslov
Optimization of roasting conditions as an useful approach for increasing antioxidant activity of carob powder

Autori
Vitali Čepo, Dubravka ; Mornar Turk, Ana ; Nigović, Biljana ; Kremer, Dario ; Radanović, Dejan ; Vedrina-Dragojević, Irena

Izvornik
Lebensmittel-wissenschaft und-technologie-food science and technology (0023-6438) 58 (2014), 2; 578-586

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

Ključne riječi
carob ; roasting ; antioxidant activity ; gastrointestinal

Sažetak
Antioxidant activity, gastrointestinal solubility of polyphenols and formation of different classes of Maillard reaction products (MRPs) that occurs during thermal processing of carob powder was investigated in relation to different roasting time-roasting temperature combinations applied. Principal component analysis (PCA) was used to group carob powders with the aim of proposing optimal roasting conditions for obtaining the one with the highest biological activity that can be expected after undergoing the simulation of gastrointestinal digestion. Results showed that antioxidant activity of carob powder can be significantly increased by roasting due to improved polyphenol solubility and formation of the early-stage MRPs. Fluorescent MRPs, HMF and furfural, known for their toxic properties, were the most abundant in samples roasted under more severe time/temperature conditions. Carob powder roasted at 130 °C for 30 min yielded the highest antioxidant activity and the lowest toxic MRP formation.

Izvorni jezik
Engleski

Znanstvena područja
Farmacija



POVEZANOST RADA

Projekti:
MZOS-006-1130475-0159 - Funkcionalna hrana-dijetetski proizvodi na bazi žitarica (Vedrina-Dragojević, Irena, MZOS ) ( CroRIS)

Ustanove:
Farmaceutsko-biokemijski fakultet, Zagreb

Profili:

Avatar Url Ana Mornar Turk (autor)

Avatar Url Irena Vedrina-Dragojević (autor)

Avatar Url Dario Kremer (autor)

Avatar Url Dubravka Vitali Čepo (autor)

Avatar Url Biljana Nigović (autor)

Poveznice na cjeloviti tekst rada:

doi www.sciencedirect.com

Citiraj ovu publikaciju:

Vitali Čepo, Dubravka; Mornar Turk, Ana; Nigović, Biljana; Kremer, Dario; Radanović, Dejan; Vedrina-Dragojević, Irena
Optimization of roasting conditions as an useful approach for increasing antioxidant activity of carob powder // Lebensmittel-wissenschaft und-technologie-food science and technology, 58 (2014), 2; 578-586 doi:10.1016/j.lwt.2014.04.004 (međunarodna recenzija, članak, znanstveni)
Vitali Čepo, D., Mornar Turk, A., Nigović, B., Kremer, D., Radanović, D. & Vedrina-Dragojević, I. (2014) Optimization of roasting conditions as an useful approach for increasing antioxidant activity of carob powder. Lebensmittel-wissenschaft und-technologie-food science and technology, 58 (2), 578-586 doi:10.1016/j.lwt.2014.04.004.
@article{article, author = {Vitali \v{C}epo, Dubravka and Mornar Turk, Ana and Nigovi\'{c}, Biljana and Kremer, Dario and Radanovi\'{c}, Dejan and Vedrina-Dragojevi\'{c}, Irena}, year = {2014}, pages = {578-586}, DOI = {10.1016/j.lwt.2014.04.004}, keywords = {carob, roasting, antioxidant activity, gastrointestinal}, journal = {Lebensmittel-wissenschaft und-technologie-food science and technology}, doi = {10.1016/j.lwt.2014.04.004}, volume = {58}, number = {2}, issn = {0023-6438}, title = {Optimization of roasting conditions as an useful approach for increasing antioxidant activity of carob powder}, keyword = {carob, roasting, antioxidant activity, gastrointestinal} }
@article{article, author = {Vitali \v{C}epo, Dubravka and Mornar Turk, Ana and Nigovi\'{c}, Biljana and Kremer, Dario and Radanovi\'{c}, Dejan and Vedrina-Dragojevi\'{c}, Irena}, year = {2014}, pages = {578-586}, DOI = {10.1016/j.lwt.2014.04.004}, keywords = {carob, roasting, antioxidant activity, gastrointestinal}, journal = {Lebensmittel-wissenschaft und-technologie-food science and technology}, doi = {10.1016/j.lwt.2014.04.004}, volume = {58}, number = {2}, issn = {0023-6438}, title = {Optimization of roasting conditions as an useful approach for increasing antioxidant activity of carob powder}, keyword = {carob, roasting, antioxidant activity, gastrointestinal} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus

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