Phenolic Content and Radical Scavenging Capacity of Berries and Related Jams from Certificated Area in Serbia
Samo za registrovane korisnike
2009
Autori
Savikin, KatarinaZdunić, Gordana
Janković, Teodora
Tasić, Slavoljub
Menković, Nebojša
Stević, Tatjana
Djordjević, Boban
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Chemical composition and the effects of domestic processing and storage were studied in organically cultivated or wild growing berries, harvested in certificated area in Serbia. The total phenolics content in fresh berries ranged from 380 to 1660 mg GAE/100 g. The phenolic content decreased during the processing to jams, and storage in almost all samples, except in black currant. Among fresh berries, the highest amount of total anthocyanins was found in bilberry (0.61 +/- 0.03 %). Processing and storage caused decrease in anthocyanin content. The most ubiquitous anthocyanin aglycone was found to be cyanidin. Ellagic acid was detected in fresh and frozen black raspberries and related jams, and its content increases during thermal processing to jam. Among fresh berries, bilberry showed the strongest DPPH radical scavenging activity with an IC(50) value of 0.82 mg/ml. However, frozen as well as processed berries in our study still showed comparable high values of radical scavenging activi...ty. After 9 months of storage all investigated jams were microbiologicaly correct. Regardless of the losses in the amount of total phenolics, total anthocyanins and radical scavenging activity, frozen berries and related jams are still excellent sources of nutritional substances with antioxidant potential.
Ključne reči:
Berries / Jams / Phenolic / Radical scavenging / StorageIzvor:
Plant Foods for Human Nutrition, 2009, 64, 3, 212-217Izdavač:
- Springer, Dordrecht
Finansiranje / projekti:
- Biljni proizvodi u preventivi i terapiji nezaraznih hroničnih oboljenja kod ljudi (RS-MESTD-MPN2006-2010-20035)
DOI: 10.1007/s11130-009-0123-2
ISSN: 0921-9668
PubMed: 19468835
WoS: 000269152100006
Scopus: 2-s2.0-70350072818
Institucija/grupa
Poljoprivredni fakultetTY - JOUR AU - Savikin, Katarina AU - Zdunić, Gordana AU - Janković, Teodora AU - Tasić, Slavoljub AU - Menković, Nebojša AU - Stević, Tatjana AU - Djordjević, Boban PY - 2009 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/2103 AB - Chemical composition and the effects of domestic processing and storage were studied in organically cultivated or wild growing berries, harvested in certificated area in Serbia. The total phenolics content in fresh berries ranged from 380 to 1660 mg GAE/100 g. The phenolic content decreased during the processing to jams, and storage in almost all samples, except in black currant. Among fresh berries, the highest amount of total anthocyanins was found in bilberry (0.61 +/- 0.03 %). Processing and storage caused decrease in anthocyanin content. The most ubiquitous anthocyanin aglycone was found to be cyanidin. Ellagic acid was detected in fresh and frozen black raspberries and related jams, and its content increases during thermal processing to jam. Among fresh berries, bilberry showed the strongest DPPH radical scavenging activity with an IC(50) value of 0.82 mg/ml. However, frozen as well as processed berries in our study still showed comparable high values of radical scavenging activity. After 9 months of storage all investigated jams were microbiologicaly correct. Regardless of the losses in the amount of total phenolics, total anthocyanins and radical scavenging activity, frozen berries and related jams are still excellent sources of nutritional substances with antioxidant potential. PB - Springer, Dordrecht T2 - Plant Foods for Human Nutrition T1 - Phenolic Content and Radical Scavenging Capacity of Berries and Related Jams from Certificated Area in Serbia EP - 217 IS - 3 SP - 212 VL - 64 DO - 10.1007/s11130-009-0123-2 ER -
@article{ author = "Savikin, Katarina and Zdunić, Gordana and Janković, Teodora and Tasić, Slavoljub and Menković, Nebojša and Stević, Tatjana and Djordjević, Boban", year = "2009", abstract = "Chemical composition and the effects of domestic processing and storage were studied in organically cultivated or wild growing berries, harvested in certificated area in Serbia. The total phenolics content in fresh berries ranged from 380 to 1660 mg GAE/100 g. The phenolic content decreased during the processing to jams, and storage in almost all samples, except in black currant. Among fresh berries, the highest amount of total anthocyanins was found in bilberry (0.61 +/- 0.03 %). Processing and storage caused decrease in anthocyanin content. The most ubiquitous anthocyanin aglycone was found to be cyanidin. Ellagic acid was detected in fresh and frozen black raspberries and related jams, and its content increases during thermal processing to jam. Among fresh berries, bilberry showed the strongest DPPH radical scavenging activity with an IC(50) value of 0.82 mg/ml. However, frozen as well as processed berries in our study still showed comparable high values of radical scavenging activity. After 9 months of storage all investigated jams were microbiologicaly correct. Regardless of the losses in the amount of total phenolics, total anthocyanins and radical scavenging activity, frozen berries and related jams are still excellent sources of nutritional substances with antioxidant potential.", publisher = "Springer, Dordrecht", journal = "Plant Foods for Human Nutrition", title = "Phenolic Content and Radical Scavenging Capacity of Berries and Related Jams from Certificated Area in Serbia", pages = "217-212", number = "3", volume = "64", doi = "10.1007/s11130-009-0123-2" }
Savikin, K., Zdunić, G., Janković, T., Tasić, S., Menković, N., Stević, T.,& Djordjević, B.. (2009). Phenolic Content and Radical Scavenging Capacity of Berries and Related Jams from Certificated Area in Serbia. in Plant Foods for Human Nutrition Springer, Dordrecht., 64(3), 212-217. https://doi.org/10.1007/s11130-009-0123-2
Savikin K, Zdunić G, Janković T, Tasić S, Menković N, Stević T, Djordjević B. Phenolic Content and Radical Scavenging Capacity of Berries and Related Jams from Certificated Area in Serbia. in Plant Foods for Human Nutrition. 2009;64(3):212-217. doi:10.1007/s11130-009-0123-2 .
Savikin, Katarina, Zdunić, Gordana, Janković, Teodora, Tasić, Slavoljub, Menković, Nebojša, Stević, Tatjana, Djordjević, Boban, "Phenolic Content and Radical Scavenging Capacity of Berries and Related Jams from Certificated Area in Serbia" in Plant Foods for Human Nutrition, 64, no. 3 (2009):212-217, https://doi.org/10.1007/s11130-009-0123-2 . .