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Food Technology and Biotechnology, Vol. 42 No. 2, 2004.

Prethodno priopćenje

Carob Pods (Ceratonia siliqua L.) as a Source of Polyphenolic Antioxidants

Dimitris P. Makris ; Department of OEnology & Beverage Technology, Technological Educational Institute (T. E. I.) of Athens, Ag. Spyridona Str. 1, GR-12210 Egaleo, Athens, Greece
Panagiotis Kefalas ; Department of Food Quality Management, Mediterranean Agronomic Institute of Chania (M. A. I. Ch.), P. O. Box 85, GR-73100 Chania, Greece

Puni tekst: engleski, pdf (83 KB) str. 105-108 preuzimanja: 3.056* citiraj
APA 6th Edition
Makris, D.P. i Kefalas, P. (2004). Carob Pods (Ceratonia siliqua L.) as a Source of Polyphenolic Antioxidants. Food Technology and Biotechnology, 42 (2), 105-108. Preuzeto s https://hrcak.srce.hr/110800
MLA 8th Edition
Makris, Dimitris P. i Panagiotis Kefalas. "Carob Pods (Ceratonia siliqua L.) as a Source of Polyphenolic Antioxidants." Food Technology and Biotechnology, vol. 42, br. 2, 2004, str. 105-108. https://hrcak.srce.hr/110800. Citirano 19.01.2021.
Chicago 17th Edition
Makris, Dimitris P. i Panagiotis Kefalas. "Carob Pods (Ceratonia siliqua L.) as a Source of Polyphenolic Antioxidants." Food Technology and Biotechnology 42, br. 2 (2004): 105-108. https://hrcak.srce.hr/110800
Harvard
Makris, D.P., i Kefalas, P. (2004). 'Carob Pods (Ceratonia siliqua L.) as a Source of Polyphenolic Antioxidants', Food Technology and Biotechnology, 42(2), str. 105-108. Preuzeto s: https://hrcak.srce.hr/110800 (Datum pristupa: 19.01.2021.)
Vancouver
Makris DP, Kefalas P. Carob Pods (Ceratonia siliqua L.) as a Source of Polyphenolic Antioxidants. Food Technology and Biotechnology [Internet]. 2004 [pristupljeno 19.01.2021.];42(2):105-108. Dostupno na: https://hrcak.srce.hr/110800
IEEE
D.P. Makris i P. Kefalas, "Carob Pods (Ceratonia siliqua L.) as a Source of Polyphenolic Antioxidants", Food Technology and Biotechnology, vol.42, br. 2, str. 105-108, 2004. [Online]. Dostupno na: https://hrcak.srce.hr/110800. [Citirano: 19.01.2021.]

Sažetak
The possibility of utilising chopped and deseeded carob pods (kibbles) as a source of polyphenolic antioxidants was examined by performing extractions with various solvent systems, in order to evaluate and optimize the conditions for the recovery of polyphenols. Maximum quantities of polyphenolic components were found in 80 % acetone extracts, as evaluated by measuring total polyphenol and total flavanol content. By contrast, ethyl acetate was inefficient in extracting polyphenols. The assessment of the antioxidant potency of carob pod extracts employing two characteristic in vitro models showed that carobs contain polyphenols with appreciable antiradical and reducing properties. The values obtained were compared to the data on red wines and pure polyphenolic antioxidants.

Ključne riječi
antioxidants; antiradical activity; carobs; polyphenols; reducing power

Hrčak ID: 110800

URI
https://hrcak.srce.hr/110800

[hrvatski]

Posjeta: 3.267 *