Naslov
Influence of maceration parameters on physicochemical properties of carob macerates

Autori
Hanousek Čiča, Karla ; Kantoci, Helena ; Filipan, Katarina ; Mrvčić, Jasna ; Stanzer, Damir ; Srečec, Siniša

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

Izvornik
Book of abstracts, 9th International congress of Food Technologists, Biotechnologists and Nutritionists / Kovačević Ganić, Karin ; Dragović-Uzelac, Verica ; Balbino, Sandra - Zagreb, 2018, 127-127

ISBN
978-953-99725-7-6

Skup
9th International Congress of Food Technologists, Biotechnologists and Nutritionist

Mjesto i datum
Zagreb, Hrvatska, 03.10.2018. - 06.10.2018

Vrsta sudjelovanja
Poster

Vrsta recenzije
Podatak o recenziji nije dostupan

Ključne riječi
carob pods ; maceration ; total polyphenol content ; antioxidant activity ; chromatic parameters

Sažetak
Carob liqueur is a strong alcoholic drink produced by maceration of carob pods with hydro-alcoholic base (commonly grape-marc distillates), typicall for the Mediterranean countries. During the maceration process, various compounds that give a characteristic flavor and color as well as the biologically active compounds are extracted from carob pods into the hydro-alcoholic base. The aim of this study was to investigate the influence of the maceration process parameters on the total polyphenolic content, the antioxidant activity and chromatic parameters of the carob macerates. The maceration time (1 to 4 weeks), the ratio of plant/hydro-alcoholic base (1:5 and 1:10), ethanol content (30, 50 and 70 %), and the exposure to sunlight or darkness were the studied parameters. The total polyphenol content (TPC), antioxidant activity and chromatic parameters were estimated using spectrophotometric methods (Folin-Ciocalteu method, DPPH and FRAP, CIElab). Both the polyphenolic content and antioxidant activity reached the highest values after 4 weeks of maceration. The highest TPC and antioxidant activity were observed in the macerates produced in darkness with 50 % of ethanol in 1:5 ratio. The characteristic colour of macerates ranged from greenish yellow after 1 week of maceration to brown at the end of maceration. The results of this study will be useful for the liqueur industry when considering which maceration parameters have the greatest influence on the final product.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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