[Biologically active substances and antioxidant properties of fruits and juices of aronia and black currant]
2004
Szajdek, A. | Borowska, J. | Czaplicki, S.(Warminsko-Mazurski Univ., Olsztyn (Poland))
Reliable distinctions (p0,05) were established in the total contents of phenolic substances, antocianes, vitamin C and in antioxidant activity that have been determined using the efficiency of snatching (EC50) 1,1-Diphenyl-2-picrylhydrazyl (DPPH) in fruits of aronia and black currant and also in the juices, received from them. The fruits and juices of aronia differed by higher phenolic substances concentration and higher EC50 in comparison with fruits and juices of black currant. Both for fruits and for juices the high correlation between EC50 and the contents of biologically active substances were established. The significant influence of the way of fruit pulp treatment before juice squeeze on the BAS and EC50 contents was established. The maximal concentration of determined substances and EC50 activity was typical for juices, in which the pulp was exposed to thermal treatment in a combination to treatment with enzymes. The comparison of anthocyan chromatogram of fruits and juices indicated the greatest qualitative changes of these substances in the variant 6 with 2 preliminary treatments - thermal and enzymal
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