Uticaj različite temperature sušenja na antioksidativna svojstva jabuke sorte Idared i Golden Delicious / Effect of different drying temperature on the antioxidant properties of the apple cultivars Idared and Golden Delicious
2015
Paunović, Dragana (Poljoprivredni fakultet, Beograd-Zemun (Srbija)) | Veljović, Mile (Poljoprivredni fakultet, Beograd-Zemun (Srbija)) | Petrović, Tanja (Poljoprivredni fakultet, Beograd-Zemun (Srbija)) | Mirković, Dušica (Poljoprivredni fakultet, Beograd-Zemun (Srbija)) | Pokeržnik, Ivan (Poljoprivredni fakultet, Beograd-Zemun (Srbija)) | Rajić, Jasmina (Poljoprivredni fakultet, Beograd-Zemun (Srbija)) | Zlatković, Branislav (Poljoprivredni fakultet, Beograd-Zemun (Srbija))
The apple (Malus × domestica Borkh.) is the most consumed in the fresh form fruits but can also been used as an important raw materials in the food industry for the production of juices, nectars, baby foods, refreshing soft drinks, spreads (marmalade, jam), compote, apple vinegar, brandy and dried fruits. In this paper, the apple cultivars ‘Idared’ and ‘Golden Delicious’ were dried in the laboratory dehydrator (air temperature of 60 °C for a period of 4 h and air temperature of 70 °C for a period of 3 h) in order to determine whether elevated temperature has an effect on the antioxidant properties of the processed apple. The total phenolic content as well as antioxidant activity were evaluated by three compatible UV-VIS spectrophotometric methods. The results showed that the total phenolic content as well as antioxidant activity significantly increased after drying calculated in relation with unprocessed samples, for both apple cultivars. These results indicate the assumption that an increase of the investigated properties could occur due to the non-selective methods for the determination of total phenolics, and also because of the potential formation of Maillard reactions products, which have been confirmed to increase the antioxidant activity of various food products.
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