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THE CONTENT OF POLYPHENOLS, ANTHOCYANINS AND ANTIOXIDANT ACTIVITY OF FRUIT TEA
Mirela Kopjar
orcid.org/0000-0001-6864-4652
; Prehrambeno-tehnološki fakultet Osijek, Franje Kuhača 20, 31000 Osijek, Hrvatska
Ivana Knežević
; Prehrambeno-tehnološki fakultet Osijek, Franje Kuhača 20, 31000 Osijek, Hrvatska
Vlasta Piližota
; Prehrambeno-tehnološki fakultet Osijek, Franje Kuhača 20, 31000 Osijek, Hrvatska
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
Datum izdavanja:
31.12.2013.
Posjeta: 4.545 *