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 !

Bioactive compounds of Marasca sour cherry upon harvesting, processing and storage conditions of concentrated juice (CROSBI ID 667205)

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

Dragović-Uzelac, Verica ; Bursać Kovačević, Danijela ; Repajić, Maja ; Elez Garofulić, Ivona ; Čošić, Zrinka ; Levaj, Branka Bioactive compounds of Marasca sour cherry upon harvesting, processing and storage conditions of concentrated juice // Book of Abstracts - 9th International Congress of Food Technologists, Biotechnologists and Nutritionists / Kovačević Ganić, Karin (ur.). Zagreb, 2018. str. 125-125

Podaci o odgovornosti

Dragović-Uzelac, Verica ; Bursać Kovačević, Danijela ; Repajić, Maja ; Elez Garofulić, Ivona ; Čošić, Zrinka ; Levaj, Branka

engleski

Bioactive compounds of Marasca sour cherry upon harvesting, processing and storage conditions of concentrated juice

Marasca sour cherry (Prunus cerasus L.) is one of the most important fruits in Croatia especially for concentrated juice (CJ) production. It is autochthonous variety, achieves the best quality in certain costal region of Dalmatia. From 2013 has protected designation of origin. Marasca abounds with bioactive compounds (BAC), anthocyanins and other phenolics. Fruit juice industry produce CJ during the fruit season, and then use it to produce juices and nectars during the year. So, besides the fruit handling and processing, correct storage conditions of CJ have strong importance for quality and BAC of juices and nectars. The aim of this study was to investigate way of Marasca harvesting (by hand or mechanical), processing and storage conditions on BAC of CJ. Fresh fruit, juice after filtration, CJ and CJ during storage in various conditions which mimic real possible conditions e.g. in industry (at -20 and +4oC in dark/year), retails (+22oC on light), or at home at +4oC/10 days after opening were analysed. To investigate accelerated deterioration CJ was kept at 28oC/6 months and 37oC/3 months. Vitamin C, anthocyanins, hydroxycinnamic acids, flavonol glycosides, and epicatechin was determined by HPLC UV/VIS DAD. All investigate compounds were very stable regardless way of harvesting and during processing. During storage different type of phenolic compounds showed different stability and anthocyanins was less stable. The best storage conditions were -20 and +4oC in dark and the worst was +22oC on light. Light had a worse effect on anthocyanins than higher temperature or oxygen.

Marasca sour cherry, concentrated juice, bioactive compounds, storage

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

Podaci o prilogu

125-125.

2018.

nije evidentirano

objavljeno

978-953-99725-7-6

Podaci o matičnoj publikaciji

Book of Abstracts - 9th International Congress of Food Technologists, Biotechnologists and Nutritionists

Kovačević Ganić, Karin

Zagreb:

Podaci o skupu

9th International Congress of Food Technologists, Biotechnologists and Nutritionist

poster

03.10.2018-06.10.2018

Zagreb, Hrvatska

Povezanost rada

Prehrambena tehnologija