Anthocyanins, Phenols, and Antioxidant Activity of Sour Cherry Puree Extracts and their Stability During Storage

被引：34

作者：

Kopjar, Mirela ^{[1
]}

Orsolic, Martina ^{[1
]}

Pilizota, Vlasta ^{[1
]}

机构：

[1] Univ JJ Strossmayer, Fac Food Technol, Osijek 31000, Croatia

来源：

INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2014年 / 17卷 / 06期

关键词：

Extraction; Anthocyanins; Phenols; Antioxidant activity; Sour cherry puree; FOOD SOURCES; POLYPHENOLS; PROANTHOCYANIDINS; CULTIVARS; RASPBERRY; PEEL;

D O I：

10.1080/10942912.2012.714027

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this study, influence of the types of solvent and extraction time on the anthocyanins, polyphenols, and flavonoids content, and antioxidant activity of the extracts from sour cherry puree was investigated. Water, methanol, and ethanol, as well as those acidified solvents (with hydrochloric and acetic acid) were used. Extraction time was 1, 3, or 24 h at room temperature. Stability of the obtained extracts was monitored trough 42 days of storage at room temperature and at 4 degrees C. The most efficient extraction solvent for anthocyanin, phenol, and flavonoid was methanol acidified with hydrochloric acid. The highest content of investigated compounds was observed after one hour extraction, except in the case of phenols, where prolongation of extraction time enhanced extraction of above mentioned compounds. During storage of samples, anthocyanins, total phenols, flavonoids contents, and antioxidant activity decreased, while the percentage of polymeric color increased.

引用

页码：1393 / 1405

页数：13

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