crta
Hrvatska znanstvena Sekcija img
bibliografija
3 gif
 Home
 About the project
 FAQ
 Contact
4 gif
Browsing
Basic search
Advanced search
Statistical data
Other bibliographies
Similar projects
 Catalogues and databases

Bibliographic record number: 907316

Journal

Authors: Rupert, Maja; Stanzer, Damir; Mrvčić, Jasna; Derewiaka, Dorota; Koczoń, Piotr; Gajdoš Kljusurić, Jasenka; Hanousek Čiča, Karla; Wołosiak, Rafał
Title: Characterization and quality evaluation of mistletoe spirits
Source: BIOLOGICALLY ACTIVE COMPOUNDS IN FOOD 2ND International Conference Book of abstracts
Meeting: BIOLOGICALLY ACTIVE COMPOUNDS IN FOOD 2ND International Conference
Location and date: Łódź, Poljska, 09-10.11.2017.
Keywords: mistletoe, spirit, polyphenol, FTIR, aroma
Abstract:
Since ancient times alcoholic beverages has been closely associated with diet, drunk in all societies of the world and based on the ingredients, which are locally available. Moderate and regular consumption of phenolic - containing alcoholic beverages has be en associated with health benefits. I n Istria, one of several Croatia's Adriatic regions, mistletoe is used for Biska production. Biska is a brandy produced by maceration of mistletoe ( Viscum album ) in spirit or fermented grape marc brandy. The aim of thi s work was to evaluate mistletoe spirits quality and whether they contain polyphenols and have antioxidant activities. The total polyphenol content (TPC) and antioxidant activity were estimated using spectrophotometric methods (Folin - Ciocalteu, DPPH and FR AP). Some spirits have high TPC, DPPH and FRAP antioxidant activities and stimulation of moderate consumption of mistletoe spirit is justified . As analysis of aroma compounds is one of the most important steps in the evaluation of spirit quality, the aroma composition of mistletoe spirits was determinated for the first time, using GC/MS, with solid - phase microextraction (SPME) as sampling technique. A total number of 166 aroma compounds in mistletoe spirit samples were determinated. What is more, pH of mist letoe spirit samples was measured in order to check whether pH can serve for quick detection if mistletoe spirit was obtained by the maceration in ethyl alcohol of agricultural origin or in distillate made from various raw materials. Principal component an alysis (PCA) was used to create biplots, which visualize total polyphenol content (TPC), DPPH and FRAP measured values vs. samples and sample compound distributions vs. samples. FTIR spectra in combination with chemometrics ( Partial least squares (PLS) was used to create calibration models for fast prediction of total polyphenol content (TPC) and total antioxidant capacities (DPPH and FRAP) in unknown mistletoe spirit samples. The determination coefficients in calibration and prediction models were greater than 0.8, suggesting strong correlation of predicted parameters based on the FTIR spectra.
Type of meeting: Predavanje
Type of presentation in a journal: Abstract
Type of peer-review: Domestic peer-review
Original language: ENG
Category: Ostalo
Research fields:
Food processing technology
Contrib. to CROSBI by: Karla Hanousek Čiča (khanousekcica@pbf.hr), 23. Stu. 2017. u 10:46 sati



Print version   za tiskati


upomoc
foot_4