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Hrana u zdravlju i bolesti : znanstveno-stručni časopis za nutricionizam i dijetetiku, Vol. 6 No. 1, 2017.

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INFLUENCE OF PRESERVATIVES ON QUALITY ELDERFLOWER SYRUP (Sambucus nigra L.)

Minela Kamenjaković orcid id orcid.org/0000-0002-3240-3360 ; Pharmacy and medical faculties, University of Travnik, Slavka Gavrančića 17 c, 72270 Travnik, Bosnia and Herzegovina
Vildana Hadžić ; Pharmacy and medical faculties, University of Travnik, Slavka Gavrančića 17 c, 72270 Travnik, Bosnia and Herzegovina
Samra Kulić ; Pharmacy and medical faculties, University of Travnik, Slavka Gavrančića 17 c, 72270 Travnik, Bosnia and Herzegovina
Selma Hasičić ; Pharmacy and medical faculties, University of Travnik, Slavka Gavrančića 17 c, 72270 Travnik, Bosnia and Herzegovina

Puni tekst: engleski pdf 630 Kb

str. 1-6

preuzimanja: 652

citiraj

Sažetak

Elder plant lat. Sambucus nigra L. (Adoxaceae) is a shrub height up to 7 m (rarely to 10 m) with numerous vertical shoots that grow next to each other from the base. This plant has a great use in traditional medicine because it has a wide range of activities such as anti-inflammatory, especially for respiratory tract infections, antiviral, antibacterial, laxative, diuretic, antioxidant and many others. For research purposes elderflowers were collected from five different locations (Tuzla, Travnik, Tuzla, Zenica and Zivinice) and the syrup was prepared according to traditional recipes. The first analysis of samples was performed after immersing the flowers in water and left them at room temperature for 24 hours while the second analysis was performed after the addition of sugar and citric acid under the same conditions. The analysis included chemical and microbiological methods. From a microbiological point of view it has been shown that the addition of preservatives reduced the number of bacteria, and that such syrup is safe for consumption. Chemical analysis showed the syrup called after treatment reduces their significant properties but is still suitable for use.

Ključne riječi

antioxidant activity; anthocyanins; CFU / ml; Escherichia coli; coagulase-positive staphylococci; sulphite reducing clostridia

Hrčak ID:

182915

URI

https://hrcak.srce.hr/182915

Datum izdavanja:

12.6.2017.

Posjeta: 1.520 *