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

Mirela Kopjar ; 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

Puni tekst: engleski, pdf (192 KB) str. 42-49 preuzimanja: 1.502* citiraj
APA 6th Edition
Kopjar, M., Knežević, I. i Piližota, V. (2013). THE CONTENT OF POLYPHENOLS, ANTHOCYANINS AND ANTIOXIDANT ACTIVITY OF FRUIT TEA. Hrana u zdravlju i bolesti, 2 (2), 42-49. Preuzeto s https://hrcak.srce.hr/116978
MLA 8th Edition
Kopjar, Mirela, et al. "THE CONTENT OF POLYPHENOLS, ANTHOCYANINS AND ANTIOXIDANT ACTIVITY OF FRUIT TEA." Hrana u zdravlju i bolesti, vol. 2, br. 2, 2013, str. 42-49. https://hrcak.srce.hr/116978. Citirano 21.09.2019.
Chicago 17th Edition
Kopjar, Mirela, Ivana Knežević i Vlasta Piližota. "THE CONTENT OF POLYPHENOLS, ANTHOCYANINS AND ANTIOXIDANT ACTIVITY OF FRUIT TEA." Hrana u zdravlju i bolesti 2, br. 2 (2013): 42-49. https://hrcak.srce.hr/116978
Harvard
Kopjar, M., Knežević, I., i Piližota, V. (2013). 'THE CONTENT OF POLYPHENOLS, ANTHOCYANINS AND ANTIOXIDANT ACTIVITY OF FRUIT TEA', Hrana u zdravlju i bolesti, 2(2), str. 42-49. Preuzeto s: https://hrcak.srce.hr/116978 (Datum pristupa: 21.09.2019.)
Vancouver
Kopjar M, Knežević I, Piližota V. THE CONTENT OF POLYPHENOLS, ANTHOCYANINS AND ANTIOXIDANT ACTIVITY OF FRUIT TEA. Hrana u zdravlju i bolesti [Internet]. 2013 [pristupljeno 21.09.2019.];2(2):42-49. Dostupno na: https://hrcak.srce.hr/116978
IEEE
M. Kopjar, I. Knežević i V. Piližota, "THE CONTENT OF POLYPHENOLS, ANTHOCYANINS AND ANTIOXIDANT ACTIVITY OF FRUIT TEA", Hrana u zdravlju i bolesti, vol.2, br. 2, str. 42-49, 2013. [Online]. Dostupno na: https://hrcak.srce.hr/116978. [Citirano: 21.09.2019.]
Puni tekst: hrvatski, pdf (192 KB) str. 42-49 preuzimanja: 305* citiraj
APA 6th Edition
Kopjar, M., Knežević, I. i Piližota, V. (2013). SADRŽAJ POLIFENOLA, ANTOCIJANA I ANTIOKSIDATIVNA AKTIVNOST VOĆNIH ČAJEVA. Hrana u zdravlju i bolesti, 2 (2), 42-49. Preuzeto s https://hrcak.srce.hr/116978
MLA 8th Edition
Kopjar, Mirela, et al. "SADRŽAJ POLIFENOLA, ANTOCIJANA I ANTIOKSIDATIVNA AKTIVNOST VOĆNIH ČAJEVA." Hrana u zdravlju i bolesti, vol. 2, br. 2, 2013, str. 42-49. https://hrcak.srce.hr/116978. Citirano 21.09.2019.
Chicago 17th Edition
Kopjar, Mirela, Ivana Knežević i Vlasta Piližota. "SADRŽAJ POLIFENOLA, ANTOCIJANA I ANTIOKSIDATIVNA AKTIVNOST VOĆNIH ČAJEVA." Hrana u zdravlju i bolesti 2, br. 2 (2013): 42-49. https://hrcak.srce.hr/116978
Harvard
Kopjar, M., Knežević, I., i Piližota, V. (2013). 'SADRŽAJ POLIFENOLA, ANTOCIJANA I ANTIOKSIDATIVNA AKTIVNOST VOĆNIH ČAJEVA', Hrana u zdravlju i bolesti, 2(2), str. 42-49. Preuzeto s: https://hrcak.srce.hr/116978 (Datum pristupa: 21.09.2019.)
Vancouver
Kopjar M, Knežević I, Piližota V. SADRŽAJ POLIFENOLA, ANTOCIJANA I ANTIOKSIDATIVNA AKTIVNOST VOĆNIH ČAJEVA. Hrana u zdravlju i bolesti [Internet]. 2013 [pristupljeno 21.09.2019.];2(2):42-49. Dostupno na: https://hrcak.srce.hr/116978
IEEE
M. Kopjar, I. Knežević i V. Piližota, "SADRŽAJ POLIFENOLA, ANTOCIJANA I ANTIOKSIDATIVNA AKTIVNOST VOĆNIH ČAJEVA", Hrana u zdravlju i bolesti, vol.2, br. 2, str. 42-49, 2013. [Online]. Dostupno na: https://hrcak.srce.hr/116978. [Citirano: 21.09.2019.]

Sažetak
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.

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

Hrčak ID: 116978

URI
https://hrcak.srce.hr/116978

[hrvatski]

Posjeta: 2.192 *