Original scientific paper

THE CONTENT OF POLYPHENOLS, ANTHOCYANINS AND ANTIOXIDANT ACTIVITY OF FRUIT TEA

Mirela Kopjar orcid.org/0000-0001-6864-4652 ; Faculty of Food Technology Osijek, Franje Kuhaca 20, 31000 Osijek, Croatia
Ivana Knežević ; Faculty of Food Technology Osijek, Franje Kuhaca 20, 31000 Osijek, Croatia
Vlasta Piližota ; Faculty of Food Technology Osijek, Franje Kuhaca 20, 31000 Osijek, Croatia

Abstract

In this work, influence of time and temperature of maceration of fruit tea (cranberry, blueberry, cherry and wild fruit) on content of phenols, anthocyanins, flavonoides, condensed tannins and antioxidant activity was investigated. Maceration temperatures were 80 and 100 °C and maceration time 5 and 8 minutes. Also, influence of repeated maceration of same samples on mentioned parameters was investigated. All samples macerated at 100 °C had the highest content of phenols, anthocyanins, flavonoides, condensed tannins and antioxidant activity. After repeated maceration content of mentioned compounds and values of antioxidant activity were lower.

Keywords

fruity tea; polyphenols; flavonoides; anthocyanins; antioxidant activity; time and temperature of maceration

Hrčak ID:

116978

URI

https://hrcak.srce.hr/116978

Publication date:

31.12.2013.

Article data in other languages: croatian

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