Nalazite se na CroRIS probnoj okolini. Ovdje evidentirani podaci neće biti pohranjeni u Informacijskom sustavu znanosti RH. Ako je ovo greška, CroRIS produkcijskoj okolini moguće je pristupi putem poveznice www.croris.hr
izvor podataka: crosbi !

Stabilnost polifenola, inaktivacija enzima i fizikalno-kemijski parametri tijekom proizvodnje koncentriranog soka od bobica bazge (CROSBI ID 552167)

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

Galić, Ante ; Dragović-Uzelac, Verica ; Levaj, Branka ; Bursać Kovačević, Danijela ; Pliestić, Stjepan ; Arnautović, Sabina Stabilnost polifenola, inaktivacija enzima i fizikalno-kemijski parametri tijekom proizvodnje koncentriranog soka od bobica bazge // 20. Hrvatski i 3. Međunarodni kongres tehnologa za posliježetvenu tehnologiju, ZRNKO 08 / Pliestic S. (ur.). Zagreb: Agronomski fakultet Sveučilišta u Zagrebu, 2008. str. 116-117

Podaci o odgovornosti

Galić, Ante ; Dragović-Uzelac, Verica ; Levaj, Branka ; Bursać Kovačević, Danijela ; Pliestić, Stjepan ; Arnautović, Sabina

hrvatski

Stabilnost polifenola, inaktivacija enzima i fizikalno-kemijski parametri tijekom proizvodnje koncentriranog soka od bobica bazge

The influence of processing wild elderberry into concentrated juice on polyphenols (total phenols, flavonoids, non-flavonoids, anthocyanins, flavan-3-ols, hydrolysed tannins) stability, activity of polyphenol oxidase (PPO) and peroxidase (POD), and changes of physico-chemical parameters (total and soluble dry matter, total acidity, pH, sugars) were investigated. The amounts of total phenols, flavonoids, non-flavonoids, falvan-3-ols and hydrolysed tannins were analyzed using Folin-Ciocalteu colorimetric method, while the total anthocyanins were determined by bisulphite bleaching method. Total phenols ranged from 25.87 mg/g DM to 38.87 mg/g DM. Total anthocyanins were the most abundant polyphenols in all investigated samples (raw elderberries, elderberries after blanching, elderberry juice after disintegration and pressing, concentrated elderberry juice) and their concentration ranged from 13.12 mg/g DM to 25.67 mg/g DM. Other polyphenols determined in high concentration were hydrolysed tannins, followed flavan-3-ols, flavonoids and nonfavonoids. After blanching, the concentration of all polyphenols did not decreased significantly. After disintegration of elderberries the concentration of all polyphenols increased, probably due to inactivation of PPO and POD, and better isolation of polyphenols from homogenized purée. During processing of elderberry juice into concentrated juice most polyphenols were stable. Total acidity and pH value were not changed during processing, whereas the amounts of total and reducing sugar increased after pressing and additionally after concentration. The obtained results suggest that raw elderberries as well as elderberry concentrated juice are high potential source of polyphenols especially anthocyanins.

bazga; polifenoli; antocijani; enzimi; fizikalno-kemijski parametri

nije evidentirano

engleski

The Polyphenols Stability, Enzyme Activity and Physico-Chemical Parameters during Producing Wild Elderberry Concentrated Juice

nije evidentirano

elderberry; polyphenols; anthocyanins; enzymes; physico-chemical parameters

nije evidentirano

Podaci o prilogu

116-117.

2008.

nije evidentirano

objavljeno

978-953-6135-76-9

Podaci o matičnoj publikaciji

20. Hrvatski i 3. Međunarodni kongres tehnologa za posliježetvenu tehnologiju, ZRNKO 08

Pliestic S.

Zagreb: Agronomski fakultet Sveučilišta u Zagrebu

Podaci o skupu

20.Hrvatski i 3. Međunarodni kongres tehnologa za posliježetvenu tehnologiju, ZRNKO 08.

predavanje

18.11.2008-20.11.2008

Stubičke Toplice, Hrvatska

Povezanost rada

Kemija, Poljoprivreda (agronomija), Biologija