蔓越莓和草莓汁——生产方法对抗氧化剂含量和抗氧化能力的影响

Q4 Agricultural and Biological Sciences

Polish Journal of Natural Sciences Pub Date : 2010-06-01 DOI:10.2478/V10020-010-0018-6

Agnieszka Narwojsz, E. Borowska

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引用次数: 13

摘要

本研究的目的是分析新鲜和巴氏灭菌的蔓越莓和草莓汁，基于多酚，花青素和抗坏血酸的含量，以及dphradical清除能力。根据水果种类和工艺过程的不同，所调查的果汁之间存在显著差异。蔓越莓汁的特点是除花青素外，所测试的化合物浓度较高，并且具有更大的dphradical清除能力。巴氏灭菌对果汁的特性，尤其是草莓汁的花青素含量，产生了显著的破坏性影响。

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CRANBERRY AND STRAWBERRY JUICES - INFLUENCE OF METHOD PRODUCTION ON ANTIOXIDANTS CONTENT AND ANTIOXIDATIVE CAPACITY

The objective of this study was to analyze fresh and pasteurized cranberry and strawberry juices, based on the content of polyphenols, anthocyanins and ascorbic acid, as well as DPPHradical scavenging capacity. Significant differences were found between the investigated juices, dependent on both fruit species and the technological process. Cranberry juices were characterized by higher concentrations of the tested compounds, except for anthocyanins, and by greater DPPHradical scavenging capacity. Pasteurization was found to exert a significant, destructive effect on the properties of the examined juices, particularly on the anthocyanin content of strawberry juice.

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来源期刊

Polish Journal of Natural Sciences Agricultural and Biological Sciences-Agricultural and Biological Sciences (all)

CiteScore

0.60

自引率

0.00%

发文量