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Bibliographic record number: 960113

Journal

Authors: Hanousek Čiča, Karla; Kantoci, Helena; Filipan, Katarina; Mrvčić, Jasna; Stanzer, Damir; Srečec, Siniša
Title: Influence of maceration parameters on physicochemical properties of carob macerates
Source: Book of abstracts, 9th International congress of Food Technologists, Biotechnologists and Nutritionists / Kovačević Ganić, Karin ; Dragović-Uzelac, Verica ; Balbino, Sandra (ed). - Zagreb :
Meeting: 9th International congress of Food Technologists, Biotechnologists and Nutritionists
Location and date: Zagreb, Hrvatska, 03-05.10.2018.
Keywords: carob pods ; maceration ; total polyphenol content ; antioxidant activity ; chromatic parameters
Abstract:
Carob liqueur is a strong alcoholic drink produced by maceration of carob pods with hydro-alcoholic base (commonly grape-marc distillates), typicall for the Mediterranean countries. During the maceration process, various compounds that give a characteristic flavor and color as well as the biologically active compounds are extracted from carob pods into the hydro-alcoholic base. The aim of this study was to investigate the influence of the maceration process parameters on the total polyphenolic content, the antioxidant activity and chromatic parameters of the carob macerates. The maceration time (1 to 4 weeks), the ratio of plant/hydro-alcoholic base (1:5 and 1:10), ethanol content (30, 50 and 70 %), and the exposure to sunlight or darkness were the studied parameters. The total polyphenol content (TPC), antioxidant activity and chromatic parameters were estimated using spectrophotometric methods (Folin-Ciocalteu method, DPPH and FRAP, CIElab). Both the polyphenolic content and antioxidant activity reached the highest values after 4 weeks of maceration. The highest TPC and antioxidant activity were observed in the macerates produced in darkness with 50 % of ethanol in 1:5 ratio. The characteristic colour of macerates ranged from greenish yellow after 1 week of maceration to brown at the end of maceration. The results of this study will be useful for the liqueur industry when considering which maceration parameters have the greatest influence on the final product.
Type of meeting: Poster
Type of presentation in a journal: Abstract
Type of peer-review: Domestic peer-review
Project / theme: HRZZ-IP-2013-11-3304
Original language: ENG
Category: Znanstveni
Research fields:
Food processing technology
Full paper text: 960113.Influence_of_maceration_parameters.pdf (tekst priložen 5. Stu. 2018. u 13:00 sati)
Contrib. to CROSBI by: Karla Hanousek Čiča (khanousekcica@pbf.hr), 9. Lis. 2018. u 06:57 sati



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