Biochemical Properties of the Fresh and Frozen Black Currants and Juices
Нема приказа
Аутори
Djordjević, BobanSavikin, Katarina
Zdunić, Gordana
Janković, Teodora
Vulić, Todor
Pljevljakusić, Dejan
Oparnica, Čedo
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Thirteen black currant varieties (Ribes nigrum L.) cultured in Serbia were characterized for their pomological properties and chemical composition (total phenolics, total anthocyanins, anthocyanin aglycones, sugars, and vitamin C). The average amount of vitamin C varied from 122.4 to 193.2 mg/100 g fresh weight (FW), while concentration of invert sugars ranged from 6.3% to 11.1%. The highest amounts of total phenolics and anthocyanins were detected in variety Ometa (278.9 mg of gallic acid equivalents per 100 g of FW [mg GAE/100 g FW] and 135.4 mg/100 g, respectively). Quantitative analyses of anthocyanin aglycones in berries were performed using high-performance liquid chromatography, and delphinidin was found to be dominant compound in 11 varieties. Total phenolics and anthocyanins contents decreased during the processing of berry fruits to juices, and the reduction of anthocyanins was more pronounced, 12%-80%. The radical scavenging activity of black currant juices was investigated ...by 1,1-diphenyl-2-picrylhydrazyl, and the IC50 value ranged from 1.9 to 4.0 mg/mL. Our results also showed that freezing as a way of preservation and storage could save important phytochemicals and health benefits of berries and berry juices. The amount of total phenolics in berries increased during 1 year of storage by 46.09%-171.76% and in juices by even 107.58%, while the amount of total anthocyanins in berries and juices decrease by 5.63%-52.76% and 13.04%-36.82%, respectively.
Кључне речи:
black currant varieties / biochemical parameters / juices / pomological parameters / radical scavenging activity / storageИзвор:
Journal of Medicinal Food, 2013, 16, 1, 73-81Издавач:
- Mary Ann Liebert, Inc, New Rochelle
Финансирање / пројекти:
- Традиционални и нови производи од плодова гајених и самониклих врста воћака и винове лозе и нус-продуката у преради, са посебним освртом на аутохтоне сорте: хемијска карактеризација и биолошки профил (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46013)
DOI: 10.1089/jmf.2011.0256
ISSN: 1096-620X
PubMed: 23256443
WoS: 000313414300011
Scopus: 2-s2.0-84872103678
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Djordjević, Boban AU - Savikin, Katarina AU - Zdunić, Gordana AU - Janković, Teodora AU - Vulić, Todor AU - Pljevljakusić, Dejan AU - Oparnica, Čedo PY - 2013 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/3301 AB - Thirteen black currant varieties (Ribes nigrum L.) cultured in Serbia were characterized for their pomological properties and chemical composition (total phenolics, total anthocyanins, anthocyanin aglycones, sugars, and vitamin C). The average amount of vitamin C varied from 122.4 to 193.2 mg/100 g fresh weight (FW), while concentration of invert sugars ranged from 6.3% to 11.1%. The highest amounts of total phenolics and anthocyanins were detected in variety Ometa (278.9 mg of gallic acid equivalents per 100 g of FW [mg GAE/100 g FW] and 135.4 mg/100 g, respectively). Quantitative analyses of anthocyanin aglycones in berries were performed using high-performance liquid chromatography, and delphinidin was found to be dominant compound in 11 varieties. Total phenolics and anthocyanins contents decreased during the processing of berry fruits to juices, and the reduction of anthocyanins was more pronounced, 12%-80%. The radical scavenging activity of black currant juices was investigated by 1,1-diphenyl-2-picrylhydrazyl, and the IC50 value ranged from 1.9 to 4.0 mg/mL. Our results also showed that freezing as a way of preservation and storage could save important phytochemicals and health benefits of berries and berry juices. The amount of total phenolics in berries increased during 1 year of storage by 46.09%-171.76% and in juices by even 107.58%, while the amount of total anthocyanins in berries and juices decrease by 5.63%-52.76% and 13.04%-36.82%, respectively. PB - Mary Ann Liebert, Inc, New Rochelle T2 - Journal of Medicinal Food T1 - Biochemical Properties of the Fresh and Frozen Black Currants and Juices EP - 81 IS - 1 SP - 73 VL - 16 DO - 10.1089/jmf.2011.0256 ER -
@article{ author = "Djordjević, Boban and Savikin, Katarina and Zdunić, Gordana and Janković, Teodora and Vulić, Todor and Pljevljakusić, Dejan and Oparnica, Čedo", year = "2013", abstract = "Thirteen black currant varieties (Ribes nigrum L.) cultured in Serbia were characterized for their pomological properties and chemical composition (total phenolics, total anthocyanins, anthocyanin aglycones, sugars, and vitamin C). The average amount of vitamin C varied from 122.4 to 193.2 mg/100 g fresh weight (FW), while concentration of invert sugars ranged from 6.3% to 11.1%. The highest amounts of total phenolics and anthocyanins were detected in variety Ometa (278.9 mg of gallic acid equivalents per 100 g of FW [mg GAE/100 g FW] and 135.4 mg/100 g, respectively). Quantitative analyses of anthocyanin aglycones in berries were performed using high-performance liquid chromatography, and delphinidin was found to be dominant compound in 11 varieties. Total phenolics and anthocyanins contents decreased during the processing of berry fruits to juices, and the reduction of anthocyanins was more pronounced, 12%-80%. The radical scavenging activity of black currant juices was investigated by 1,1-diphenyl-2-picrylhydrazyl, and the IC50 value ranged from 1.9 to 4.0 mg/mL. Our results also showed that freezing as a way of preservation and storage could save important phytochemicals and health benefits of berries and berry juices. The amount of total phenolics in berries increased during 1 year of storage by 46.09%-171.76% and in juices by even 107.58%, while the amount of total anthocyanins in berries and juices decrease by 5.63%-52.76% and 13.04%-36.82%, respectively.", publisher = "Mary Ann Liebert, Inc, New Rochelle", journal = "Journal of Medicinal Food", title = "Biochemical Properties of the Fresh and Frozen Black Currants and Juices", pages = "81-73", number = "1", volume = "16", doi = "10.1089/jmf.2011.0256" }
Djordjević, B., Savikin, K., Zdunić, G., Janković, T., Vulić, T., Pljevljakusić, D.,& Oparnica, Č.. (2013). Biochemical Properties of the Fresh and Frozen Black Currants and Juices. in Journal of Medicinal Food Mary Ann Liebert, Inc, New Rochelle., 16(1), 73-81. https://doi.org/10.1089/jmf.2011.0256
Djordjević B, Savikin K, Zdunić G, Janković T, Vulić T, Pljevljakusić D, Oparnica Č. Biochemical Properties of the Fresh and Frozen Black Currants and Juices. in Journal of Medicinal Food. 2013;16(1):73-81. doi:10.1089/jmf.2011.0256 .
Djordjević, Boban, Savikin, Katarina, Zdunić, Gordana, Janković, Teodora, Vulić, Todor, Pljevljakusić, Dejan, Oparnica, Čedo, "Biochemical Properties of the Fresh and Frozen Black Currants and Juices" in Journal of Medicinal Food, 16, no. 1 (2013):73-81, https://doi.org/10.1089/jmf.2011.0256 . .