Correlation between anthocyanins amount and cherry treatment using HPLC method | Korelacija sadržaja antocijana i tretmana višnje HPLC metodom
2009
Marković, J., Visoka škola primenjenih strukovnih studija, Vranje (Serbia) | Stojiljković, S., Tehnološki fakultet, Leskovac (Serbia) | Nikolić, G., Tehnološki fakultet, Leskovac (Serbia) | Mitić, N., Tehnološki fakultet, Leskovac (Serbia)
The treatment influences of Oblacinska cherry on anthocyanins amount in fruit were examined in this work. Cherry fruit, both fresh and frozen, dried on temperature of 70 deg C was analyzed. Samples with and without additional treatment, were dried in laboratory conditions using continual dryer. Drying was conducted in five series, depending on the treatment way. Defining anthocyanin in dried cherry fruit was conducted with RP-HPLC method. The biggest amount of anthocyanin in fresh cherry (0.368 mg/cubic cm) has been specific for series obtained by aqua-methanol extraction. The 103 smallest amount of anthocyanin was obtained in series treated with benthonite clay. Changes within a mass of cherry fruit after drying were also observed, along with amount of anthocyanin in dried fresh and frozen cherry fruit. Within fresh cherry samples, after 360 minutes of drying, the biggest change in fruit mass was shown in cherry fruit that was treated with lemon acid. The same sample also had the smallest amount of moisture (10.47%). Frozen cherry fruit treated with potassiummethabisulphyte, after 315 minutes of drying, showed the smallest mass and amount of moisture (16.73%).
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