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The influence of sugar addition on stability of phenolics, flavonoids, anthocyanins and antioxidant activity in red grape juice (CROSBI ID 546654)

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

Kopjar, Mirela ; Piližota, Vlasta ; Nedić Tiban, Nela ; Babić, Jurislav ; Ačkar, Đurđica The influence of sugar addition on stability of phenolics, flavonoids, anthocyanins and antioxidant activity in red grape juice // Proceedings of the 2008 Joint Central European Congress / Ćurić, Duška (ur.). Zagreb: Hrvatska gospodarska komora (HGK), 2008. str. 169-175

Podaci o odgovornosti

Kopjar, Mirela ; Piližota, Vlasta ; Nedić Tiban, Nela ; Babić, Jurislav ; Ačkar, Đurđica

engleski

The influence of sugar addition on stability of phenolics, flavonoids, anthocyanins and antioxidant activity in red grape juice

Stability of phenolics, flavonoids, anthocyanins and antioxidant activity in red grape juice and red grape juice with addition of sucrose, trehalose, glucose and fructose (5, 10 and 15 %) during storage of 3 weeks at 4 °C was investigated. Antioxidant activity was determined by FRAP and DPPH methods. Results showed that type of sugar and its concentration had, in juice samples more or less, influence on all investigated parameters. The highest retention of total phenolics was in grape juice with addition of 15 % sucrose (89.3 %) and 15 % fructose (88.7 %). The highest amount (15 %) of all added sugars caused the highest retention of total flavonoids (23.5-24.7 %). The highest retention of anthocyanins were in grape juice with addition of 15 % of trehalose (57.6 %) and 15 % glucose (51.51 %). Antioxidant activity, regardless of used method for determination, after one week of storage increased in all investigated samples. Antioxidant activity started to decrease after two weeks. After storage of 3 weeks the highest retention (80 %) was detected in the juice sample with addition of 15 % of glucose measured by FRAP method, than in the sample with addition of 15 % of trehalose measured by DPPH (24.3 %).

red grape juice; sugar addition; total phenols; anthocyanins; antioxidant activity

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Podaci o prilogu

169-175.

2008.

objavljeno

Podaci o matičnoj publikaciji

Proceedings of the 2008 Joint Central European Congress

Ćurić, Duška

Zagreb: Hrvatska gospodarska komora (HGK)

978-953-6207-85-5

Podaci o skupu

4 th Central European Congress on Food ; 6 th Croatian Congress on Food Technologists, Biotechnologists and Nutritionists

poster

15.05.2008-17.05.2008

Cavtat, Hrvatska

Povezanost rada

Prehrambena tehnologija