Antioksidativna svojstva različitih proizvoda od kupine (Rubus fruticosus) / Antioxidant properties of various blackberry (Rubus fruticosus) products
2016
Paunović, Dragana | Kalušević, Ana | Đinović, Dušica | Petrović, Tanja | Rajić, Jasmina | Cvetković, Miljan | Nedović, Viktor
The fruits of blackberries (Rubus fruticosus) are the most consumed in the fresh and frozen form, but can also be used as a very important raw material in the food industry for the production of juices, syrups, confitures, jam, jelly, wine, brandy, vinegar and others. In this paper, the syrup and confiture are produced of the blackberry fruits, in order to determine the influence of factors (temperature, time, aeration) of the technological process on the antioxidant properties of the products. The total anthocyanins content, total phenolics content and antioxidant activity were evaluated by three compatible UV-VIS spectrophotometric methods. The results showed that the total anthocyanins content, total phenolics content as well as antioxidant activity of the blackberry products were significantly lower compared to the unprocessed sample. These results indicate that the increasing of temperature, the time, and aeration during the technological process have a significant effect on the antioxidant activity of various blackberry products.
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