Skoči na glavni sadržaj

Hrana u zdravlju i bolesti : znanstveno-stručni časopis za nutricionizam i dijetetiku, Vol. 3 No. 2, 2014.

Izvorni znanstveni članak

Influence of extraction type on the total phenolics, total flavonoids and total colour change of different varieties of fig extracts

Stela Jokić orcid id orcid.org/0000-0003-0678-7660 ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhaca 20, 31000 Osijek, Croatia
Ibrahim Mujić ; Colegium fluminense Polytechnic of Rijeka, Trpimirova 2/V, 51000 Rijeka, Croatia
Ana Bucić-Kojić ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhaca 20, 31000 Osijek, Croatia
Darko Velić ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhaca 20, 31000 Osijek, Croatia
Mate Bilić ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhaca 20, 31000 Osijek, Croatia
Mirela Planinić ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhaca 20, 31000 Osijek, Croatia
Jasmina Lukinac ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhaca 20, 31000 Osijek, Croatia

Puni tekst: engleski pdf 553 Kb

str. 90-95

preuzimanja: 1.605

citiraj

Sažetak

The study examined the influence of ultrasound-assisted extraction and solid-liquid extraction with 80% of aqueous ethanol solution on the total phenolics, total flavonoids and total colour change of extracts from five different varieties of figs (Bjelica, Termenjača, Crnica, Bružetka bijela and Šaraguja). The total phenolic content was determined by using Folin Ciocalteau assay. The content of total flavonoids was measured spectrophotometrically by using the aluminium chloride colourimetric assay. Colour changes were obtained by chromameter CR-400 (Minolta) in L*a*b* colour model. Ultrasound-assisted extraction showed highest total phenolic content (up to 13.72%) and total flavonoid content (up to 18.55%) compared to classic solid-liquid extraction. According to given results total colour changes of extracts were reduced (up to 32.1%) applying ultrasound. Significant difference was found between the total phenolic and total flavonoid content according to different varieties of fig.

Ključne riječi

fig; extraction; phenolics; flavonoids; colour

Hrčak ID:

133916

URI

https://hrcak.srce.hr/133916

Datum izdavanja:

31.12.2014.

Posjeta: 2.821 *