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The Polyphenols Stability, Enzyme Activity and Physico-Chemical Parameters During Producing Wild Elderberry Concentrated Juice

Ante Galić   ORCID icon orcid.org/0000-0002-0155-7228 ; University of Zagreb, Faculty of Agriculture, Svetošimunska cesta 25, 10000 Zagreb, Croatia
Verica Dragović-Uzelac ; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
Branka Levaj ; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
Danijela Bursać Kovačević ; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
Stjepan Pliestić ; University of Zagreb, Faculty of Agriculture, Svetošimunska cesta 25, 10000 Zagreb, Croatia
Sabina Arnautović ; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia

Puni tekst: engleski, pdf (171 KB) str. 181-186 preuzimanja: 556* citiraj
APA 6th Edition
Galić, A., Dragović-Uzelac, V., Levaj, B., Bursać Kovačević, D., Pliestić, S. i Arnautović, S. (2009). The Polyphenols Stability, Enzyme Activity and Physico-Chemical Parameters During Producing Wild Elderberry Concentrated Juice. Agriculturae Conspectus Scientificus, 74 (3), 181-186. Preuzeto s https://hrcak.srce.hr/47371
MLA 8th Edition
Galić, Ante, et al. "The Polyphenols Stability, Enzyme Activity and Physico-Chemical Parameters During Producing Wild Elderberry Concentrated Juice." Agriculturae Conspectus Scientificus, vol. 74, br. 3, 2009, str. 181-186. https://hrcak.srce.hr/47371. Citirano 19.10.2021.
Chicago 17th Edition
Galić, Ante, Verica Dragović-Uzelac, Branka Levaj, Danijela Bursać Kovačević, Stjepan Pliestić i Sabina Arnautović. "The Polyphenols Stability, Enzyme Activity and Physico-Chemical Parameters During Producing Wild Elderberry Concentrated Juice." Agriculturae Conspectus Scientificus 74, br. 3 (2009): 181-186. https://hrcak.srce.hr/47371
Harvard
Galić, A., et al. (2009). 'The Polyphenols Stability, Enzyme Activity and Physico-Chemical Parameters During Producing Wild Elderberry Concentrated Juice', Agriculturae Conspectus Scientificus, 74(3), str. 181-186. Preuzeto s: https://hrcak.srce.hr/47371 (Datum pristupa: 19.10.2021.)
Vancouver
Galić A, Dragović-Uzelac V, Levaj B, Bursać Kovačević D, Pliestić S, Arnautović S. The Polyphenols Stability, Enzyme Activity and Physico-Chemical Parameters During Producing Wild Elderberry Concentrated Juice. Agriculturae Conspectus Scientificus [Internet]. 2009 [pristupljeno 19.10.2021.];74(3):181-186. Dostupno na: https://hrcak.srce.hr/47371
IEEE
A. Galić, V. Dragović-Uzelac, B. Levaj, D. Bursać Kovačević, S. Pliestić i S. Arnautović, "The Polyphenols Stability, Enzyme Activity and Physico-Chemical Parameters During Producing Wild Elderberry Concentrated Juice", Agriculturae Conspectus Scientificus, vol.74, br. 3, str. 181-186, 2009. [Online]. Dostupno na: https://hrcak.srce.hr/47371. [Citirano: 19.10.2021.]

Sažetak
The influence of processing wild elderberry into concentrated juice on polyphenols (total phenols, flavonoids, non-flavonoids, anthocyanins, flavan-3-ols, hydrolysed tannins) stability, activity of polyphenol oxidase (PPO) and peroxidase (POD), and changes of physico-chemical parameters (total and soluble dry matter, total acidity, pH, sugars) were investigated. The amounts of total phenols, flavonoids, non-flavonoids, falvan-3-ols and hydrolysed tannins were analyzed using Folin-Ciocalteu colorimetric method, while the total anthocyanins were determined by bisulphite bleaching method. Total phenols ranged from 25.87 mg/g DM to 38.87 mg/g DM. Total anthocyanins were the most abundant polyphenols in all investigated samples (raw elderberries, elderberries after blanching, elderberry juice after disintegration and pressing, concentrated elderberry juice) and their concentration ranged from 13.12 mg/g DM to 25.67 mg/g DM. Other polyphenols determined in high concentration were hydrolysed tannins, followed by fl avan-3-ols, flavonoids and nonfavonoids. After blanching, the concentration of all polyphenols did not decrease significantly. After disintegration of elderberries the concentration of all polyphenols increased, probably due to inactivation of PPO and POD and better isolation of polyphenols from homogenized puree. During processing of elderberry juice into concentrated juice most polyphenols were stable. Total acidity and pH value were not changed during processing, whereas the amounts of total and reducing sugar increased after pressing and additionally after concentration. The obtained results suggest that raw elderberries as well as elderberry concentrated juice are high potential source of polyphenols especially anthocyanins.

Ključne riječi
elderberry; polyphenols; anthocyanins; enzymes; physico-chemical parameters

Hrčak ID: 47371

URI
https://hrcak.srce.hr/47371

Posjeta: 1.047 *