The influence of wild rose nectar addition into apple juices on the antioxidant activity and the bioactive components content
2007
Kalisz, S. | Mitek, M.,Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Zaklad Technologii Owocow i Warzyw
The aim of the study was evaluating of the influence of the addition of wild rose nectar in 25 percent and 50 percent quantity to the apple juice on antioxidant activity and the content of chosen bioactive components during storage for 4 months without the light of these products in the room temperature. The product obtained by the addition of wild rose nectars to apple juices had higher content of the biologically active compounds than pure apple juices. The addition of rose nectars to apple juices appreciated their rich in vitamins, as well as let on the obtained of the new attractive product. Juices with addition of wild rose nectar in 25 and 50 percent quantity had 3 and 5-fold more polyphenols and 3 and 5-fold more antioxidant activity. The biggest decrease of polyphenols content, vitamin C and antioxidant activity was observed in the first phase time. During storage time followed darkening of all kinds of juices. In due measure the decrease of the biologically active compounds decreased the antioxidative activity of juices
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