prikaz prve stranice dokumenta Polyphenolic content, antioxidant activity and metal composition of traditional blackberry products
  Download
PDF 756.19 KB
Scientific paper - Original scientific paper
Polyphenolic content, antioxidant activity and metal composition of traditional blackberry products
Croatian journal of food science and technology, 13 (2021), 2; 236-245. https://doi.org/10.17508/CJFST.2021.13.2.14
Amidžić Klarić, Daniela; Klarić, Ilija; Mornar, Ana; Velić, Darko; Velić, Natalija

Cite this document

Amidžić Klarić, D., Klarić, I., Mornar, A., Velić, D. & Velić, N. (2021). Polyphenolic content, antioxidant activity and metal composition of traditional blackberry products. Croatian journal of food science and technology, 13. (2), 236-245. doi: 10.17508/CJFST.2021.13.2.14

Amidžić Klarić, Daniela, et al. "Polyphenolic content, antioxidant activity and metal composition of traditional blackberry products." Croatian journal of food science and technology, vol. 13, no. 2, 2021, pp. 236-245. https://doi.org/10.17508/CJFST.2021.13.2.14

Amidžić Klarić, Daniela, Ilija Klarić, Ana Mornar, Darko Velić and Natalija Velić. "Polyphenolic content, antioxidant activity and metal composition of traditional blackberry products." Croatian journal of food science and technology 13, no. 2 (2021): 236-245. https://doi.org/10.17508/CJFST.2021.13.2.14

Amidžić Klarić, D., et al. (2021) 'Polyphenolic content, antioxidant activity and metal composition of traditional blackberry products', Croatian journal of food science and technology, 13(2), pp. 236-245. doi: 10.17508/CJFST.2021.13.2.14

Amidžić Klarić D, Klarić I, Mornar A, Velić D, Velić N. Polyphenolic content, antioxidant activity and metal composition of traditional blackberry products. Croatian journal of food science and technology [Internet]. 2021 December 15 [cited 2025 January 15];13(2):236-245. doi: 10.17508/CJFST.2021.13.2.14

D. Amidžić Klarić, I. Klarić, A. Mornar, D. Velić and N. Velić, "Polyphenolic content, antioxidant activity and metal composition of traditional blackberry products", Croatian journal of food science and technology, vol. 13, no. 2, pp. 236-245, December 2021. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:109:639721. [Accessed: 15 January 2025]

Please login to the repository to save this object to your list.
Metadata
Title (english)Polyphenolic content, antioxidant activity and metal composition of traditional blackberry products
AuthorDaniela Amidžić Klarić
AuthorIlija Klarić
AuthorAna Mornar
AuthorDarko Velić
AuthorNatalija Velić
Author's institutionJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Author's institutionUniversity of Zagreb
Faculty of Pharmacy and Biochemistry
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
In this study, commercially available traditional blackberry products, namely blackberry wines and blackberry elixirs from Coastal Croatia and Bosnia and Herzegovina, were investigated as sources of bioactive compounds, essential nutrients and metals. Samples were analysed for pH, total polyphenols and monomeric anthocyanins content, individual phenolic acids (gallic acid, chlorogenic acid, caffeic acid and p-coumaric acid), antioxidant activity (DPPH and ABTS), reducing power (RPA), total nitrogen and phosphorus as well as metals (K, Na, Ca, Mg, Fe, Mn, Cu, Zn, Co, Cr, Cd). The results of this study showed that the studied traditional blackberry products are rich sources of polyphenols and their consumption could increase the daily intake of dietary antioxidants in humans. In addition, both groups of traditional blackberry products could be considered safe for health and good additional sources of essential minerals such as manganese and potassium. The concentrations of the analysed undesirable toxic and potentially toxic metals in the studied blackberry products were below the maximum allowable concentrations defined by various regulations for wines and fruit wines.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review
Publication versionPublished version
Journal titleCroatian journal of food science and technology
Numberingvol. 13, no. 2, pp. 236-245
p-ISSN1847-3466
e-ISSN1848-9923
DOIhttps://doi.org/10.17508/CJFST.2021.13.2.14
URN:NBNurn:nbn:hr:109:639721
Publication2021-12-15
Document URLhttps://hrcak.srce.hr/269600
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2024-06-03 10:27:12