Pregled bibliografske jedinice broj: 842279
Influence of disaccharides and guar gum addition on antioxidant activity of quercetin
Influence of disaccharides and guar gum addition on antioxidant activity of quercetin // International Conference 16th Ružička Days “Today Science - Tomorrow Industry"
Vukovar, Hrvatska, 2016. (poster, međunarodna recenzija, sažetak, znanstveni)
CROSBI ID: 842279 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Influence of disaccharides and guar gum addition on antioxidant activity of quercetin
Autori
Lončarić, Ante ; Pisačić, Mihaela ; Pichler Anita ; Kopjar, Mirela
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Skup
International Conference 16th Ružička Days “Today Science - Tomorrow Industry"
Mjesto i datum
Vukovar, Hrvatska, 21.09.2016. - 23.09.2016
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
quercetin; guar gum; disaccharides; antioxidant activity
Sažetak
Food systems are very complex matrix and interactions between components have high impact on antioxidant activity of phenolic compounds. The aim of this study was to evaluate influence of addition of disaccharides (sucrose, trehalose and maltose) or/and guar gum on antioxidant activity of quercetin model systems. Antioxidant activity was determined by DPPH, ABTS and FRAP method. Antioxidant activity of quercetin, determined by DPPH method, was 5.94 μmol TE/100 mL. All other systems had higher antioxidant activity. The highest antioxidant activity among systems with sugars addition had system with sucrose addition (12.22 μmol TE/100 mL), and among system with guar gum and sugars, system with trehalose addition (111.92 μmol TE/100 mL). Antioxidant activity of quercetin, determined by FRAP method, was 14.59 μmol TE/100 mL. Systems with addition of sugars had the same value of antioxidant activity. Systems with guar gum and sugars addition had higher antioxidant activity, with system with trehalose addition the highest value (24.19 μmol TE/100 mL). Antioxidant activity of quercetin, determined by ABTS method, was 12.8 μmol TE/100 mL. Systems with sucrose and maltose had slightly higher value while sample with trehalose addition significantly lower value. Samples with addition of guar gum and trehalose or maltose had the highest antioxidant activity. Synergistic or antagonistic effect of mentioned additives on antioxidant activity of quercetin model systems was also determined.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
