Pregled bibliografske jedinice broj: 905110
Phenolics content and antioxidant activity of sour cherry extracts with sugar addition
Phenolics content and antioxidant activity of sour cherry extracts with sugar addition // Acta alimentaria, 46 (2017), 4; 501-507 doi:10.1556/066.2017.46.4.13 (međunarodna recenzija, članak, znanstveni)
CROSBI ID: 905110 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Phenolics content and antioxidant activity of sour cherry extracts with sugar addition
Autori
Kopjar, Mirela ; Alilović, Danijela ; Požrl, Tomaž ; Piližota, Vlasta ; Pichler, Anita
Izvornik
Acta alimentaria (0139-3006) 46
(2017), 4;
501-507
Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni
Ključne riječi
sour cherry extracts ; sucrose ; trehalose ; phenolics ; anthocyanins
Sažetak
Sour cherry puree was prepared with addition of sucrose or trehalose (5% and 10%). After stabilization of the mixture (puree with sugars), extracts were prepared and contents of phenolics and anthocyanin, polymeric colour percentage, and antioxidant activity were determined. Extracts were stored for 65 days at 4 °C. Control sample was extract of sour cherry puree without sugars. After extraction, extracts with 10% of sucrose or trehalose had higher phenolic content than the control sample. Anthocyanin content was higher in extracts with trehalose addition. During storage of extracts, samples with trehalose had higher retention of phenolic and anthocyanins than other samples. Addition of sucrose and trehalose as well as their amounts affected the stabilities of phenolics, anthocyanins, and antioxidant activity in sour cherry extracts.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
Citiraj ovu publikaciju:
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
