Kaltēšanas ietekme uz aroniju spiedpalieku bioloģiski aktīvajiem savienojumiem

Tomsone, L., Latvia Univ. of Agriculture, Jelgava . Faculty of Food Technology; Kampuse, S., Latvia Univ. of Agriculture, Jelgava . Faculty of Food Technology; Kince, T., Latvia Univ. of Agriculture, Jelgava . Faculty of Food Technology

Kaltēšanas ietekme uz aroniju spiedpalieku bioloģiski aktīvajiem savienojumiem

2017

Tomsone, L., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology | Kampuse, S., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology | Kince, T., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology

The aronia berries (Aronia melanocarpa L.) contain biologically active compounds and are used for production of juice, jams, marmalades and other food products. As a result, big amount of by-products with a high content of biologically active compounds is generated. Drying is one of the best methods for preserving of by-products during storage until further valorisation processes. The aim of the current research was to evaluate the changes of aronia by-product biologically active compounds depending on drying method. For all samples, moisture content, total phenolic content were determined, as well as antioxidant activity of the by-products extracts was measured on the basis of scavenging activities of the stable DPPH˙ and ABTS˙ + radicals activity with two reagents. From analysed methods, better results for preserving biologically active compounds of aronia by-products proved to be microwavevacuum drying.

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Mots clés AGROVOC

analytical methods antioxidantes antioxidants antioxydant aronia aronia melanocarpa biochemical compounds calidad de los alimentos chemicophysical properties ciencia alimentaria contenido de humedad drying extraction fenol food quality food science food technology fruits frutas laboratory experimentation latvia letonia lettonie microwave treatment moisture content phenol phenols science alimentaire secado technique analytique technologie alimentaire tecnologia de alimentos teneur en eau traitement aux micro-ondes tratamiento por microondas vacuum drying

Informations bibliographiques

Editeur

Latvijas Lauksaimniecības universitāte

Pagination

p. 85−88

D'autres materias

Secado por vacio; Tecnicas analiticas; Compose biochimique; Extraccion; Qualite des aliments; Compuestos bioquimicos; Experimentacion en laboratorio; Propiedades fisicoquimicas; Experimentation en laboratoire; Sechage par le vide; Sechage; Propriete physicochimique

Langue

letton

Note

Summary (En)

1 table, 7 ref.

ISBN

978-9984-48-271-2

Titre traduit

Effect of drying on the biologically active compounds of aronia

Type

Conference; Summary

Source

[Harvest Festival „Vecauce – 2017”. Agricultural Science in the Context of Latvia's Centenary. A collection of articles of scientific workshop], Gaile, Z.Silina, D..- Jelgava (Latvia): Latvijas Lauksaimniecības universitāte, 2017. Zinātniskais seminārs: Ražas svētki „Vecauce – 2017”. Lauksaimniecības zinātne Latvijas simtgades gaidās, 13, Vecauce, Vecauces pagasts, Auces novads (Latvia), 2 Nov 2017.- 978-9984-48-271-2.- p. 85−88

Conférence

Zinātniskais seminārs: Ražas svētki „Vecauce – 2017”. Lauksaimniecības zinātne Latvijas simtgades gaidās, 13, Vecauce, Vecauces pagasts, Auces novads (Latvia), 2 Nov 2017

Sur AGRIS depuis: 2018-03-15

Format: AGRIS AP

Fournisseur de données

Cette notice bibliographique a été fournie par Fundamental Library of Latvia University of Life Sciences and Technologies

Découvrez la collection de ce fournisseur de données dans AGRIS

Liens

http://llufb.llu.lv/conference/LLU-Vecauce/2017/LLU_Razas_svetki_Vecauce2017-85-88.pdf http://llufb.llu.lv/conference/LLU-Vecauce/2017/LLU_Razas_svetki_Vecauce2017.pdf

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