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 !

The Polyphenols Stability, Enzyme Activity and Physico-Chemical Parameters During Producing Wild Elderberry Concentrated Juice (CROSBI ID 162473)

Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija

Galić, Ante ; Dragović-Uzelac, Verica ; Levaj, Branka ; Bursać Kovačević Danijela ; Pliestić, Stjepan ; Arnautović, Sabina The Polyphenols Stability, Enzyme Activity and Physico-Chemical Parameters During Producing Wild Elderberry Concentrated Juice // ACS - Agriculturae conspectus scientificus, 74 (2009), 3; 181-186

Podaci o odgovornosti

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

engleski

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

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 by fl avan-3-ols, flavonoids and nonfavonoids. After blanching, the concentration of all polyphenols did not decrease 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 puree. 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.

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

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

Podaci o izdanju

74 (3)

2009.

181-186

objavljeno

1331-7768

Povezanost rada

Prehrambena tehnologija

Poveznice
Indeksiranost