PHENOLICS CONTENT AND ANTIOXIDANT ACTIVITY OF SOUR CHERRY EXTRACTS WITH SUGAR ADDITION

被引：3

作者：

Kopjar, M. ^{[1
]}

Alilovic, D. ^{[2
]}

Pozrl, T. ^{[3
]}

Pilizota, V. ^{[1
]}

Pichler, A. ^{[1
]}

机构：

[1] Josip Juraj Strossmayer Univ Osijek, Fac Food Technol, Franje Kuhaca 20, Osijek 31000, Croatia

[2] Univ Mostar, Fac Agron & Food Technol, Mostar 88000, Bosnia & Herceg

[3] Univ Ljubljana, Biotech Fac, Jamnikarjeva 101, Ljubljana 1000, Slovenia

来源：

ACTA ALIMENTARIA | 2017年 / 46卷 / 04期

关键词：

sour cherry extracts; sucrose; trehalose; phenolics; anthocyanins; FLAVONOID ANTIOXIDANTS; BLACKBERRY JUICE; TREHALOSE; ANTHOCYANINS; COLOR; FOOD; STORAGE; DEGRADATION; POLYPHENOLS; SWEETENERS;

D O I：

10.1556/066.2017.46.4.13

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Sour cherry puree was prepared with addition of sucrose or trehalose (5% and 10%). After stabilization of the mixture (puree with sugars), extracts were prepared and contents of phenolics and anthocyanin, polymeric colour percentage, and antioxidant activity were determined. Extracts were stored for 65 days at 4 degrees C. Control sample was extract of sour cherry puree without sugars. After extraction, extracts with 10% of sucrose or trehalose had higher phenolic content than the control sample. Anthocyanin content was higher in extracts with trehalose addition. During storage of extracts, samples with trehalose had higher retention of phenolic and anthocyanins than other samples. Addition of sucrose and trehalose as well as their amounts affected the stabilities of phenolics, anthocyanins, and antioxidant activity in sour cherry extracts.

引用

页码：501 / 507

页数：7

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