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Stability of total polyphenols, polymetoxylated flavones and flavanone glycosides during processing of mandarins into juices, jams, dehydrated and candied peel (CROSBI ID 514034)

Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija

Dragović-Uzelac, Verica ; Levaj, Branka ; Kovačević Ganić, Karin ; Jagar, Iva ; Ploh, Emina Stability of total polyphenols, polymetoxylated flavones and flavanone glycosides during processing of mandarins into juices, jams, dehydrated and candied peel // Congress Proceedings Intrafood 2005 Innovations in traditional foods / Fito, Pedro ; Toldra, Fidel (ur.). London : Delhi: Elsevier, 2005. str. 975-978-x

Podaci o odgovornosti

Dragović-Uzelac, Verica ; Levaj, Branka ; Kovačević Ganić, Karin ; Jagar, Iva ; Ploh, Emina

engleski

Stability of total polyphenols, polymetoxylated flavones and flavanone glycosides during processing of mandarins into juices, jams, dehydrated and candied peel

Four cultivars of raw mandarins (Citrus unshiu Marc. and Citrus Deliciosa Tenore, Citrus Clementine Hernandina and Citrus Clementine SRA-63) obtained from Neretva valley in Croatia were subjected to polymetoxylated flavones (PMFs) and flavanone glycosides (FGs) profile and antioxidant activity determination. The stability of PMFs and FGs during processing of mandarins into juices, jams, candied and dehydrated peel was also studied. The investigated pulps and peels consisted od PMFs, sinens, haptamethoxyflavone, nobiletin, tangeretin and FGs, narirutin, hesperidin, dydimin and poncirin. Investigated peels were more abundant in PMFs than investigated pulps, while FGs were present in similar amounts in both peels and pulps. During processing into juices PMFs and FGs were relatively stabile, whereas during processing into jams, candied and dehydrated peel were decreased. Antioxidant-rich fractions from pulps nad peels of mandarins and from their products by means of different "in vitro" tests, b-carotene bleaching (BCB) method and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method were evaluated. All fresh mandarin pulps as well their peels showed an evident antioxidant effect. Our findings indicate that mandarin products especially juices also showed remarkable antioxidant activity. Good correlation was observed between the antioxidant activity measured by BCB and DPPH methods.

Polymetoxylated flavones; Flavanon glycosides; mandarins; Antioxidant activity

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Podaci o prilogu

975-978-x.

2005.

objavljeno

Podaci o matičnoj publikaciji

Congress Proceedings Intrafood 2005 Innovations in traditional foods

Fito, Pedro ; Toldra, Fidel

London : Delhi: Elsevier

Podaci o skupu

Innovations in traditional foods

poster

25.10.2005-28.10.2005

Valencia, Španjolska

Povezanost rada

Prehrambena tehnologija