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Jam processing effect on phenolics and antioxidant capacity in strawberry fruit (CROSBI ID 581877)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija

Bursać Kovačević, Danijela ; Levaj, Branka ; Dragović-Uzelac, Verica Jam processing effect on phenolics and antioxidant capacity in strawberry fruit // UFOST 2010 15th World Congress of Food Science and Technology / Robertson, Gordon ; Lupien, John (ur.). 2010

Podaci o odgovornosti

Bursać Kovačević, Danijela ; Levaj, Branka ; Dragović-Uzelac, Verica

engleski

Jam processing effect on phenolics and antioxidant capacity in strawberry fruit

Introduction: Three cultivars of strawberry fruit (Fragaria ananassa × Duch.) grown in Croatia, Clery, Honeoye and NF 421 (Asia), were used to prepare low sugar jams with variations of added sugar (sucrose vs. fructose). Fresh fruits, as well as prepared jams, were analyzed for total phenolics (TPC), total flavonoids (TF), total nonflavonoids (TN), total anthocyanins (TA) and antioxidant capacity (AC). Methodology: The content of TPC, TF and TN were determined according to the Folin- Ciocalteu assay. Anthocyanins were determined by spectral method based on the bisulfite bleaching of monomeric anthocyanins. The antioxidant activity was evaluated by 2, 2- diphenyl-1-picrylhydrazil radical (DPPH). Results and Discussion: Fresh fruits had total phenolics ranging from 2, 74 to 4, 01 mg gallic acid equivalent GAE/g of dry weight. Cultivars Clery and NF 421 (Asia) had higher amounts of TF than Honeoye, in which NF were predominant. Total anthocyanins of fruits ranged from 1, 47 to 3, 29 mg cyanidin-3-glucoside equivalent (CGE)/g of dry weight. All strawberry cultivars showed high antioxidant capacity (88, 76-90, 25 %).Thermal processing resulted in marked losses of all investigated phenolics. However, in all jams, TPC were more stable in comparison with TA. The influence of added sugar was observed in greater stabilty of TPC, TF and TN in jams with addition of fructose. In oppostie, TA were more stable in jams with added sucrose. In spite of phenolics' losses during processing, all jams showed high AC (88, 05-90, 73 %). For fresh strawberry fruit, the highest correlation was found between TA contents and DPPH, while among jams, ones with added sucrose, showed the highest correlation in the TPC contents and DPPH. Conclusions: Overall, results indicated that besides fresh strawberry fruits, jams can also represent a good source of antioxidant compounds with high antioxidant capacity, although compared to the fruit important losses seem to occur.

strawberry; phenolics; anthocyanins; antioxidant capacity

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Podaci o prilogu

2010.

nije evidentirano

objavljeno

978-0-9810247-0-7

Podaci o matičnoj publikaciji

UFOST 2010 15th World Congress of Food Science and Technology

Robertson, Gordon ; Lupien, John

Podaci o skupu

15th World Congress of Food Science and Technology

poster

22.08.2010-26.08.2010

Cape Town, Južnoafrička Republika

Povezanost rada

Prehrambena tehnologija