Antioxidant activity, flavonols and phenolic acids of various fruits (CROSBI ID 532979)
Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Jakobek, Lidija ; Šeruga, Marijan ; Medvidović-Kosanović, MArtina ; Novak, Ivana ;
engleski
Antioxidant activity, flavonols and phenolic acids of various fruits
Total polyphenols (TP), total anthocyanins (TA) and antioxidant activity of various fruits (black currant, red currant, sour cherry, elderberry, and blueberry) were determined by using Folin-Ciocalteau, pH-differential and DPPH method. In order to identify individual non-anthocyanic phenolic compounds [flavonols (quercetin, myricetin, kaempferol), phenolic acids (p-coumaric, caffeic, ferulic, p-hydroxybenzoic and ellagic acid)] present in chosen fruits, HPLC method was applied. The highest amounts of TP and TA, and the strongest antioxidant activities were found in blueberry, elderberry and black currant. The major non-anthocyanic phenolic component in elderberry and blueberry was quercetin. In black currant, myricetin was the most abundant phenolic compound. P-hydroxybenzoic acid was the main phenolic compound of red currant, whereas p-coumaric and caffeic acid were the most abundant phenolic compounds of sour cherry.
Anthocyanins; Berry Fruits; Flavonols; Phenolic Acids
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Podaci o prilogu
633-637-x.
2007.
objavljeno
Podaci o matičnoj publikaciji
Zbornik radova 42. hrvatskog i 2. međunarodnog simpozija agronoma
Pospišil, Milan
Zagreb: Kuliš
978-953-6135-57-8
Podaci o skupu
42. Hrvatski i 2. međunarodni simpozij agronoma
poster
13.02.2007-16.02.2007
Opatija, Hrvatska