Assessing changes in antioxidant activity of dried red beet and celeriac depending on individual operations applied
2008
Nowak, D.,Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Katedra Inzynierii Zywnosci i Organizacji Produkcji | Kidon, M.,Uniwersytet Przyrodniczy, Poznan (Poland). Zaklad Technologii Owocow i Warzyw | Syta, M.,Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Katedra Inzynierii Zywnosci i Organizacji Produkcji
The objective of the study was to determinate the effect of heat pre-treatment, level of size reduction, and drying method on the content of bioactive substances, i.e. betalain pigments and antioxidants in dried red beets as well as polyphenolic in dried celeriac. The dried red beet contained red pigment amounts ranging from 5.25 to 10.64 mg/g d.m., yellow pigment amounts from 2.62 to 6.20 mg/g d.m., its antioxidant activity was from 58 to 94 micro M Trolox/g dm. Those values varied in a wide range depending on the heat pre-treatment, the degree of size reduction, and the drying method. The content of polyphenolic content in dried celeriac varied, with the same variables applied, between 17.5 to 23.5 mg/g d.m, expressed in chlorogenic acid/g d.m.
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