Naslov
Antioxidant activity of glucosyl-hesperidin solutions

Autori
Kopjar, Mirela ; Trtinjak, Ivona ; Pichler, Anita

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

Izvornik
XIIIth International Conference on Food Physicists / Eroglu, Emrah ; Burak Cam, Ihsan ; Gunel, Zehra - Antalya : Akdeniz University, Faculty of Engineering, 2018, 125-125

Skup
13th International Conference of Food Physicists (ICFP 2018)

Mjesto i datum
Antalya, Turska, 23.10.2018. - 25.10.2018

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
glucosyl-hesperidin ; antioxidant activity ; sugars

Sažetak
Glucosy-hesperidin is soluble form of hesperidin which is known for its antioxidant activity. The aim of this study was to evaluate antioxidant activity of glucosyl-hesperidin solutions that were prepared with addition of sugars (sucrose, trehalose or maltose). Antioxidant activity of prepared solutions was evaluated over 3 months of storage under different conditions (4 °C, room temperature in the dark and room temperature under the light) and through thermal treatment at 30 °C, 60 °C and 100 °C for 30, 60 and 90 minutes. Three methods for determination of antioxidant activity were used, DPPH, ABTS and CUPRAC which are different in mechanism of action. During storage, decrease of antioxidant activity of glucosyl- hesperidin occurred. Sugar addition did not affect antioxidant activity, determined by DPPH and ABTS methods, of glucosyl-hesperidin during storage. However, using CUPRAC method effects of sugars were observed, mostly negative ones. Temperature and time of thermal treatment had an effect on antioxidant activity determined by ABTS method and especially by CUPRAC method. Among investigated sugars, trehalose had the highest positive effect on antioxidant activity determined by CUPRAC method. Change of antioxidant activity of glucosyl-hesperidin over the storage period was compared with change of antioxidant activity of catechin and quercetin. For catechin and quercetin very high decrease of antioxidant activity over the storage period was observed suggesting their instability, while the antioxidant activity of glucosyl-hesperidin decreased in much lower extent. Results of this research can predict change of antioxidant activity of glucosyl- hesperidin when added to food products. In addition, it is more stable than some other very common antioxidants, what is giving to glucosyl- hesperidin advantage over them in application in food formulations.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA