Antioxidant activity of polyphenol-enriched apple juice
2009
Savatovic, S.M., University of Novi Sad, Novi Sad (Serbia). Faculty of Technology | Tepic, A.N., University of Novi Sad, Novi Sad (Serbia). Faculty of Technology | Sumic, Z.M., University of Novi Sad, Novi Sad (Serbia). Faculty of Technology | Nikolic, M.S., University of Novi Sad, Novi Sad (Serbia). Faculty of Technology
This paper shows that it is possible to improve antioxidant activity of apple juice by extraction of polyphenolic compounds from apple pomace, as waste, and their addition to the apple juice. Raw apple juice was prepared by pressing of apple mash. After thermal treatment of raw apple juice, depectinization, additional clarification and filtration, the clarified juice was obtained. In raw and clarified apple juice soluble solids, acidity, reducing sugar, total sugars and brown component were determined, as well as total dry matter, ash, acidity, reducing sugar, total sugars, total pectins, cellulose and starch content in apple mash and pomace. The total content of phenolics in clarified apple juice and apple pomace extract was determined spectrophotometrically. Based on the obtained results it can be concluded that polyphenol-enriched clarified juice was more effective on DPPH radicals than the clarified apple juice.
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