Fruit mousses as the source of natural antioxidants
2007
Szajdek, A. | Borowska, E.J. | Borowski, J. | Saczuk, B.,Uniwersytet Warminsko-Mazurski, Olsztyn (Poland). Wydzial Nauki o Zywnosci
The objective of the paper was to characterize the trade mousses made of apple, apple-pear, apple-peach, apple-strawberry, apple-cherry, and apple-currant with regard to their: total content of phenolic compounds, DPPH and OH radical scavenging activity, and to such major chemical characteristics as dry matter, extract, and acidity. The results obtained were statistically analysed. To evaluate the significance of differences among the means, a Duncan's test was applied. The apple-currant mousse had the highest content of total phenolic compounds (216.97 mg/100g) and, at the same time, it showed the highest DPPH radical scavenging activity. But this activity was the lowest in the apple-pear mousse that also had the lowest concentration of total phenolic compounds. The apple-currant mouse was characterized by the highest antiradical efficiency with respect to DPPH. As for the OH radicals cals, the apple-pear mousse was found to be the most active
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