Changes in antioxidant activity of black chokeberry juice concentrate solutions during storage

• Autorzy: Walkowiak-Tomczak D

Warianty tytułu

PL

Zmiany aktywnosci antyutleniajacej roztworow koncentratu soku aroniowego podczas przechowywania

• Języki publikacji: EN

Abstrakty

EN

The aim of the study was to determine the effect of pasteurization and storage conditions of black chokeberry juice concentrate solutions on their antioxidant activity. The study investigated the effect of solution pH (3-5), temperature (10-30°C) and storage time (0-20 days), as well as oxygen availability. Solutions were obtained by diluting concentrate with buffers according to McIlvaine to anthocyanin contents of 20 mg%. They were next pasteurized and stored in the dark under conditions specified in the experimental design. Antioxidant activity was determined colorimetrically using the cation-radical of 2’2-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS). Antioxidant activity decreased in all samples, both after pasteurization and after storage. The biggest effect on the lowering of antioxidant activity was found for oxygen availability rate during pasteurization and storage, and for storage temperature

PL

Celem pracy było określenie wpływu warunków pasteryzacji i przechowywania roztworów koncentratu soku aroniowego na ich aktywność antyutleniającą. Badano wpływ wartości pH roztworów (3-5), temperatury (10-30°C) i czasu przechowywania (0-20 dni) oraz dostępności tlenu. Roztwory otrzymywano przez rozcieńczenie koncentratu buforami według McIlvaine’a do zawartości antocyjanów 20 mg%, następnie pasteryzowano i przechowywano w ciemności w warunkach zgodnych z planem doświadczenia. Aktywność antyutleniającą oznaczano kolorymetrycznie z użyciem kationorodnika kwasu 2’2-azyno-bis-3-etylobenzotiazolin-6-sulfonowego (ABTS). We wszystkich próbach, zarówno po pasteryzacji, jak i po przechowywaniu, stwierdzono spadek aktywności przeciwutleniającej. Największy wpływ na zmniejszenie aktywności antyutleniającej miał stopień dostępności tlenu w czasie pasteryzacji i przechowywania oraz temperatura przechowywania.

Słowa kluczowe

EN

juice concentrate solution; antioxidant activity change; black chokeberry juice; human nutrition; antioxidant activity; storage

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2007
• Tom: 06
• Numer: 2
• Opis fizyczny: p.49-55,ref.

Twórcy

autor

Walkowiak-Tomczak D

• Agricultural University of Poznan, Wojska Polskiego 31/33, 60-624 Poznan, Poland

Bibliografia

• Arabshahi D.S., Devi D.V., Urooj A., 2007. Evaluation of antioxidant activity of some plant extracts and their heat, pH and storage stability. Food Chem. 100,1100-1105.
• Azizah A.H., Ruslawati N.M., Swee T., 1999. Extraction and characterization of antioxidant from cocoa by-products. Food Chem. 64,199-202.
• Bermudez-Soto M.J., Tomas-Barberan F.A., 2004. Evaluation of commercial red fruit juice concentrates as ingredients for antioxidant functional juices. Eur. Food Res. Technol. 219, 133- -141.
• Borowska E.J., Szajdek A., Borowski J., 2005. Antioxidant properties of fruits, vegetables and their products. Fruit Proces. Jan./Feb., 38-43.a
• Cevallos-Casals B., Byme D., Okie W., Cisneros-Zevallos L., 2006. Selecting new peach and plum genotypes rich in phenohc compounds and enhanced functional properties. Food Chem. 96,273-280.
• Cevallos-Casals B., Cisneros-Zevallos L., 2004. Stability of anthocyanin-based aqueous extracts of Andean purple com and red-fleshed sweet potato compared to synthetic and natural colorants. Food Chem. 86,69-77.
• Dietrich H., Rechner A., Patz C.D., 2004. Bioactive compounds in fruit and juice. Fruit Proces. 14, 50-55.
• Dyryby M., Westergoard N., Stapelfeldt H., 2001. Light and heat sensitivity of red cabbage extract in soft drink model systems. Food Chem. 72,431-437.
• Garcia-Viguera C., Bridle P., 1999. Influence of structure on colour stability of anthocyanins and flavylium salts with ascorbic acid. Food Chem. 64,21-26.
• Kris-Etherton P., Hecker K., Bonanome A., Coval S., Binkoski A., Hilpert K., Griel A., 2002. Bioactive compounds in foods: their role in the prevention of cardiovascular disease and cancer. Am. J. Med. 113 (9B), 71-88.
• Lucas E., Hammond L., Mocanu V., Arąuitt A., Trolinger A., Khahl D., Smith B., Soung D., Daggy B., Aijmandi B., 2004. Daily consumption of dried plum by postmenopausal women does not cause undesirable changes in bowel function. J. Appl. Res. 4,1, 37-43.
• Mateos R., Lecumberri E., Ramos S., Goya L., Bravo L., 2005. Determination of malondialdehyde (MDA) by high-performance liquid chromatography in serum and liver as a biomarker for oxidative stress. Application to a rat model for hypercholesterolemia and evaluation of the effect of diets rich in phenohc antioxidants from fruits. J. Chromatogr. B 827,76-82.
• Nicoli M.C., Anese M., Parpinel M., 1999. Influence of processing on the antioxidant properties of fruits and vegetables. TrendsFood Sci. Technol. 10, 94-100.
• Oszmiański J., Wojdyło A., 2005. Aronia melanocarpa phenolics and their antioxidant activity. Eur. Food Res. Technol. 221, 809-813.
• Re R., Pellegrini N., Preteggente A., Pannala A., Yang M., Rice-Evans C., 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biol. Med. 26,9/10,1231-1237.
• Talcott S.T., Howard L.R., Brenes C.H., 2000. Antioxidant changes and sensory properties of carrot puree processed with and without periderm tissue. J. Agric. Food Chem. 48, 1315- -1321.
• Turkmen N., Sari F., Velioglu S., 2005. The effect of cooking methods on total phenohcs and antioxidant activity of selected green vegetables. Food Chem. 93,713-718.
• Utsunomiya H., Takekoshi S., Gato N., Utatsu H., Motley E., Eguchi K., Fitzgerald T., Mifune M., Frank G., Eguchi S., 2002. Fruit-juice concentrate of Asian plum inhibits growth signals of vascular smooth muscle cells induced by angiotensin II. Life Sci. 72,659-667.
• Valcheva-Kuzmanova S., Borisova P., Galunska B., Krasnaliev I., Belcheva A., 2004. Hepatoprotective effect of the natural fruit juice from Aronia melanocarpa on carbon tetrachlorideinduced acute liver damage in rats. Exper. Toxicol. Pathol. 56,195-201.
• Yang I, Paulino R., Janke-Stedronsky S., Abawi F., 2007. Free-radical-scavenging activity and total phenols of noni (Morinda citrifolia L.) juice and powder in processing storage. Food Chem. 102, 302-308.