Professional paper

Colour stability and antioxidant activity of some berry extracts

Suzana Rimac - Brnčić orcid.org/0000-0002-5657-9379 ; Prehrambeno - biotehnološki fakultet
Marija Badanjak Sabolović ; Prehrambeno - biotehnološki fakultet
Jana Šic Žlabur ; Agronomski fakultet
Melita Jelovečki ; Prehrambeno - biotehnološki fakultet

Abstract

The colour stability of the blackberry, mulberry and blueberry extracts by monitoring the changes in colour parameters and remaining absorbance as a result of increased temperature and heating time were examined. The knowledge of colour stability is important for optimization of production and storage of coloured food products. The aim of present study was also to determine and compare the total phenols content and antioxidant activity of these dark coloured berry fruits. The results showed that highest total phenols content was determined in blueberry extracts (3198.50 mg kg-1). Extracts were analyzed for antioxidant activity by the ABTS and DPPH methods. The heating time and temperature affected the colour stability of the berry fruit extracts. The maximum colour stability was determined for mulberry extract.

Keywords

blackberry; mulberry; blueberry; colour; heating

Hrčak ID:

154799

URI

https://hrcak.srce.hr/154799

Publication date:

31.12.2015.

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