High-metoxyl pectins influence on the antioxidant compounds content in strawberry juices
2007
Kalisz, S. | Mitek, M. | Nowicka, M.,Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Zaklad Technologii Owocow i Warzyw
The objective of this study was determination of anthocyanins, polyphenols and vitamine C content and estimation of antioxidant activity in strawberry juices with and without 0.1 percent high-methoxyl pectin addition. The juices were stored for 3 months at 4 deg C in dark place. Fresh juices with and without high-methoxyl pectin addition characterized respectively 1.06 mmoles/100 ml and 1.08 mmoles/100 ml of antioxidant activity. In the same juices antocyanins content were 12.2 and 14.2 mg/100 ml, respectively and polyphenols content were 144.6 and 146.0 mg/ 100 ml respectively. Content of determinated compounds was decreasing during storage, but in juices with high-methoxyl pectin polyphenols and antioxidant activity loss were significantly smaller
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