Stručni rad
https://doi.org/10.33128/pc.23.3-4.4
Functional value and nutritional potential of plantain products (Arbutus unedo L.)
Jana Šic Žlabur
; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Martina Skendrović Babojelić
; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Ante Galić
; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Sandra Voća
; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Sažetak
The aim of this research was to determine the physical and chemical parameters, content of bioactive compounds and nutritional potential of two strawberry tree products: jam and leaves water infusion. The method of jam preparation was varied by straining/mashing: non-strained (NP1) and strained (P2) jam samples. Jam prepared by NP1 treatment had a significantly higher total dry matter content, total soluble solids and pH-value compared to the P2 jam. Also, straining/mashing treatment affected the color change of final product, which in brighter red color was determined for P2 jam, while darker red coloration described NP1 jam. Straining treatment contributed to the increase of the bioactive compounds content in P2, where a 17% higher vitamin C content was determined as well as a higher total polyphenol content and a higher antioxidant capacity compared to the NP1 jam. However, a three-fold higher β-carotene content was determined in NP1 jam. From chemical analysis of leaves water infusion, a high content of bioactive compounds, especially total phenols (715,79 mg GAE/100 g fresh weight), is noticeable. Based on all above-mentioned, it can be concluded that both strawberry tree products show a high nutritional potential and a significant functional value, thus representing health-valuable products with a wide range of uses.
Ključne riječi
jam; leaves water infusion; vitamin C; total phenols; β-carotene; antioxidant capacity
Hrčak ID:
243568
URI
Datum izdavanja:
4.9.2020.
Posjeta: 1.339 *