Produkty z owocow zurawiny blotnej - zawartosc zwiazkow fenolowych i wlasciwosci przeciwutleniajace

• Autorzy: Mazur B. , Borowska E.J.

Warianty tytułu

EN

Products of cranberry fruit - the content of phenolic compounds and antioxidant properties

• Języki publikacji: PL

Abstrakty

PL

The aim of the study was to characterize phenolic compounds and the antioxidant properties of fresh, frozen and freeze-dried cranberry fruit (Vaccinium oxycoccus). It has been demonstrated that, depending on the type of the product obtained in various processes, the polyphenol content ranged from 178.5 mg GAE in 100 g of frozen fruit to 678.9 mg GAE in 100 g of freeze-dried fruit. For anthocyanins, the differences were much smaller. In fresh fruit, the content of anthocyanins in terms of cyanidino-3-glucoside was 58.3 mg in 100 g of the product, while in frozen and freeze-dried fruit it was 39.8 and 55.2 mg/100 g of the analysed products, respectively. The highest efficiency of DPPH• radical binding and OH• inhibition was found for fresh cranberry fruit. EC50 value was 1.00 mg, corresponding to 43.92 μmol TE/g of the product.

Słowa kluczowe

PL

wlasciwosci przeciwutleniajace; owoce suszone; Oxycoccus quadripetalus; zwiazki fenolowe; przetwory owocowe; zurawina blotna; wrzosowate; antocyjany; owoce mrozone; owoce swieze

EN

antioxidative property; dried fruit; Oxycoccus quadripetalus; phenolic compound; fruit product; cranberry; Ericaceae; anthocyanin; frozen fruit; fresh fruit

• Wydawca: -
• Czasopismo: Bromatologia i Chemia Toksykologiczna
• Rocznik: 2007
• Tom: 40
• Numer: 3
• Opis fizyczny: s.239-243,tab.,bibliogr.

Twórcy

autor

Mazur B.

• Uniwersytet Warminsko-Mazurski, Olsztyn

autor

Borowska E.J.