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Degradation kinetics of total phenols, anthocyanins and antiradical activity of blackcurrant nectars stored at room and refrigerator temperatures

Piljac Žegarac, Jasenka; Piljac, Ante; Basha, Siddig; Pinter, Mario; Šamec, Dunja; Petravić Tominac, Vlatka (2012) Degradation kinetics of total phenols, anthocyanins and antiradical activity of blackcurrant nectars stored at room and refrigerator temperatures. Italian Journal of Food Science, 24 (4). pp. 345-351. ISSN 1120-1770

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Abstract

Total phenol (TP) and total anthocyanin (TA) contents as well as 2, 2-diphenyl-1-picrylhydrazyl (DPPH) antiradical activity (AA) were monitored during storage of three industrial blackcurrant nectars and one blackcurrant-aronia mix at two temperatures (4 and 22C) for 10 days. Severe loss in the TP and TA contents and a substantial loss in the AA were observed in blackcurrant nectars stored at both temperatures. The thermal degradation of TP, TA and AA followed first-order reaction kinetics. The kinetic constants of anthocyanin degradation were higher at 22 C, while the constants for AA degradation were not significantly different at 22 C and 4 C.

Item Type: Article
Uncontrolled Keywords: anthocyanins; blackcurrant; degradation kinetics; DPPH antiradical activity; temperature effects; total phenols
Subjects: BIOTECHNICAL SCIENCES > Food Technology
BIOTECHNICAL SCIENCES > Food Technology > Food Chemistry
Divisions: Division of Molecular Biology
Projects:
Project titleProject leaderProject codeProject type
Primjena integriranih bioprocesa u proizvodnji mliječne kiseline[85892] Srđan Novak058-0581990-1997MZOS
Molekularna regulacija biljnog razvitka[200002] Branka Salopek-Sondi098-0982913-2829MZOS
Depositing User: Dunja Šamec
Date Deposited: 29 Apr 2015 12:53
Last Modified: 29 Apr 2015 12:53
URI: http://fulir.irb.hr/id/eprint/1804

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