Antioxidant properties of low-sugar strawberry jam enriched with plant raw materials

• Autorzy: Banas A. , Korus A. , Tabaszewska M.

Warianty tytułu

PL

Właściwości przeciwutleniające niskosłodzonych dżemów truskawkowych wzbogaconych w surowce roślinne

• Języki publikacji: EN

Abstrakty

EN

Low-sugar strawberry jams without enriching ingredientsand with the addition of chokeberry, elderberry, Japanese quince, flax seeds and wheat germ were analysed to determine the total level of polyphenols, flavonoids, anthocyanins and the total antioxidant activity and levels of individual phenolic compounds. The jams were both chillstored and stored at room temperature. As a result of adding plant components to the jams, increases were observed in the levels of the analyzed components and in the total antioxidant activity. The jam with added chokeberry exhibited the highest level of antioxidant properties, showing more than a 3-fold increase in total polyphenols compared with the jamwithout enriching ingredients. However, the jams stored at a cold temperature retained their antioxidant properties better than the products stored at room temperature

PL

W niskosłodzonych dżemach truskawkowych bez dodatków wzbogacającychoraz z dodatkiem aronii czarnoowocowej, czarnego bzu, pigwowca japońskiego, nasion lnu i zarodków pszennych oznaczono poziom polifenoli ogółem, flawonoidów ogółem, antocyjanów ogółem, ogólną aktywność przeciwutleniającą oraz przeprowadzono identyfikację ilościową polifenoli. Dżemy składowano w temperaturze chłodniczej i pokojowej. W wyniku dodania składników roślinnych do dżemów zaobserwowano wzrosty poziomów analizowanych składników i całkowitej aktywności antyoksydacyjnej. Dodatek do dżemów składników roślinnych wpłynął na wzrost poziomu analizowanych składników i ogólną aktywność przeciwutleniającą. Najwyższymi właściwościami przeciwutleniającymi charakteryzował się dżem z 15% dodatkiem owoców aronii, w którym zawartość polifenoli ogółem wzrosła ponad 3-krotnie w porównaniu z dżemem bez dodatków. Dżemy składo-wane w temperaturze chłodniczej lepiej zachowały swoje właściwości przeciwutleniające w porównaniu z produktami składowanymi w temperaturze pokojowej

• Wydawca: -
• Czasopismo: Polish Journal of Natural Sciences
• Rocznik: 2018
• Tom: 33
• Numer: 3
• Opis fizyczny: p.385-399,ref.

Twórcy

autor

Banas A.

• Department of Fruit, Vegetable and Mushroom Processing, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland
• Fruit and Vegetable ProcessingPlant "ROMEX" Janina Moryl in Wielopole, Olesno, Poland

autor

Korus A.

• Department of Fruit, Vegetable and Mushroom Processing, University of Agriculture in Krakow, Krakow, Poland

autor

Tabaszewska M.

• Department of Fruit, Vegetable and Mushroom Processing, University of Agriculture in Krakow, Krakow, Poland

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