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Bibliographic record number: 686688

Journal

Authors: Chassaing, Anaïs; Komes, Draženka; Bušić, Arijana; Belščak-Cvitanović, Ana; Aleksandra, Vojvodić
Title: Preservation of polyphenolic antioxidants from Goji berries (Lycium barbarum L.) affected by different drying techniques
Source: Proceedings of the 1st International Conference on Food Properties / Rahman, Mohammad Shafiur (ed). - Kuala Lumpur : Universiti Kebangsaan Malaysia , 2014. 600-606 (ISBN: 978-0-9808251-2-1).
Meeting: 1st International Conference on Food Properties
Location and date: Kuala Lumpur, Malezija, 24-26.01.2014.
Keywords: Antioxidant capacity; Drying technique; Extraction; Goji berries; Polyphenols
Abstract:
Health benefits of Goji berries (Lycium barbarum L.) consumption, recognized for centuries in traditional Chinese medicine, are increasingly becoming popular among the modern consumers, with bioactive polysaccharides and pigments being the most studied compounds so far. Due to the lack of data on other bioactive constituents, polyphenolic antioxidants in particular, dried nature of Goji fruit as the most popular marketing form as well as thermolability of polyphenolics, the effect of different drying techniques on the latter was studied. Upon selecting the most suitable extraction procedure (80% acetone assisted conventional extraction), HPLC analysis have shown vanillic acid derivatives as the most abundant components of both fresh and dried Goji berry extracts. Freeze drying enabled the best preservation of these compounds, while oven drying at 60°C was shown to be the most detrimental.
Type of meeting: Poster
Type of presentation in a journal: Full-text (1500 words and more)
Type of peer-review: International peer-review
Project / theme: 058-0000000-3470
Original language: ENG
Category: Znanstveni
Research fields:
Food processing technology
Contrib. to CROSBI by: Ana Belščak (abelscak@pbf.hr), 3. Vel. 2014. u 11:11 sati



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