Effect of plant extract additives on the content of total polyphenols, anthocyanins, L-ascorbic acid, and antioxidant capacity of black currant nectars
2010
Kalisz, St. | Scibisz, I.,Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Katedra Technologii Zywnosci
The objective of the study was to determine the qualitative changes in black current nectars stored at 20 degree C during a period of 1, 2, and 4 months with no access to light. Three variants of nectars were analysed: nectars without the additives, nectars enriched in an echinacea purpurea extract, and nectars enriched in a green tea extract. In the nectars analysed, the following contents were determined: total polyphenols, anthocyanins, L-ascorbic acid, and, also the antioxidant activity was determined. Immediately after the production, the nectars without the additives, as well as those enriched in the echinacea extract and in the green tea extract were characterized by the following antioxidant activity levels: 9,3 micro mol Troloxu/ml, 11,8 micro mol Troloxu/ml, and 16,3 micro mol Troloxu/ml, respectively. In the same nectars, the content of anthocyanins was 89,7, 100,2, and 105,2 mg/100 ml, respectively, whereas the content of polyphenols was 96,3, 110,1, and 124,2 mg/100ml, respectively
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