Impact of the maceration process and storage conditions on the antioxidant capacity and content of some selected components in the Cornelian cherry juice
2008
Gasik, A. | Mitek, M. | Kalisz, S.,Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Katedra Technologii Zywnosci
The objective of this study was to assess changes in the content of some selected bioactive components and in the antioxidant capacity during the production process and storage of the cornelian cherry juice. The results showed that the time prolongation of the enzymatic treatment of pulp from 15 min to 2 h resulted in the decrease by about 4 percent in the total polyphenol content in the juice, in the content of vitamin C by 12 percent, and in the antioxidant capacity by about 10 percent. During the 4 month storage period, a gradual decrease in the content of the selected bioactive components was found, as well as the reduction of the antioxidant capacity. With regard to fresh juices, stored for 4 months at a temperature of 7 and 20 deg C, the losses of vitamin C, the losses of total plyphenols and anthocyanins
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