prikaz prve stranice dokumenta Influence of different extracts addition on total phenols, anthocyanin content and antioxidant activity of blackberry juice during storage
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Scientific paper - Original scientific paper
Influence of different extracts addition on total phenols, anthocyanin content and antioxidant activity of blackberry juice during storage
Croatian journal of food science and technology, 3 (2011), 1; 9-15. urn:nbn:hr:109:317766
Kopjar, Mirela; Bilić, Blanka; Piližota, Vlasta

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Kopjar, M., Bilić, B. & Piližota, V. (2011). Influence of different extracts addition on total phenols, anthocyanin content and antioxidant activity of blackberry juice during storage. Croatian journal of food science and technology, 3. (1), 9-15. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:317766

Kopjar, Mirela, et al. "Influence of different extracts addition on total phenols, anthocyanin content and antioxidant activity of blackberry juice during storage." Croatian journal of food science and technology, vol. 3, no. 1, 2011, pp. 9-15. https://urn.nsk.hr/urn:nbn:hr:109:317766

Kopjar, Mirela, Blanka Bilić and Vlasta Piližota. "Influence of different extracts addition on total phenols, anthocyanin content and antioxidant activity of blackberry juice during storage." Croatian journal of food science and technology 3, no. 1 (2011): 9-15. https://urn.nsk.hr/urn:nbn:hr:109:317766

Kopjar, M., Bilić, B. and Piližota, V. (2011) 'Influence of different extracts addition on total phenols, anthocyanin content and antioxidant activity of blackberry juice during storage', Croatian journal of food science and technology, 3(1), pp. 9-15. Available at: https://urn.nsk.hr/urn:nbn:hr:109:317766 (Accessed 02 April 2025)

Kopjar M, Bilić B, Piližota V. Influence of different extracts addition on total phenols, anthocyanin content and antioxidant activity of blackberry juice during storage. Croatian journal of food science and technology [Internet]. 2011 July 15 [cited 2025 April 02];3(1):9-15. Available at: https://urn.nsk.hr/urn:nbn:hr:109:317766

M. Kopjar, B. Bilić and V. Piližota, "Influence of different extracts addition on total phenols, anthocyanin content and antioxidant activity of blackberry juice during storage", Croatian journal of food science and technology, vol. 3, no. 1, pp. 9-15, July 2011. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:109:317766. [Accessed: 02 April 2025]

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Metadata
Title (english)Influence of different extracts addition on total phenols, anthocyanin content and antioxidant activity of blackberry juice during storage
AuthorMirela Kopjar
AuthorBlanka Bilić
AuthorVlasta Piližota
Author's institutionJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
The aim of this study was investigation of influence of different extracts addition on total phenols, anthocyanin content, antioxidant activity and percent of polymeric colour of blackberry juice during storage of 52 days at 4 °C. Anthocyanin content of control sample (blackberry juice without extracts addition) was 149.91 mg/L. Samples with addition of extracts (olive leaf, pine bark PE 5:1, pine bark PE 95%, green tea, red wine PE 30%, red wine PE 4:1 and bioflavonoids had higher anthocyanin content (from 152.42 to 161.19 mg/L) in comparison to control sample. Sample with addition of bioflavonoids had the highest anthocyanin content. Samples with addition of extracts had much higher total phenol content and antioxidant activity than control sample, what was expected since extracts are rich in phenols. During storage decrease of phenols, anthocyanins and antioxidant activity occurred in higher or lesser extent, depending on extract type addition. Anthocyanin content in control sample was 119.85 mg/L. Samples with addition of bioflavonoids, olive leaf, pine bark PE 5:1 and red wine PE 4:1 had lower (from 103.44 to 118.84 mg/L), while other samples had higher (from 131.99 to 135.57 mg/L) anthocyanin content than control sample. After storage, decrease of anthocyanins was followed with increase of percent of polymeric colour, with exception of samples with addition of green tea.
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. 3, no. 1, pp. 9-15
p-ISSN1847-3466
e-ISSN1848-9923
URN:NBNurn:nbn:hr:109:317766
Publication2011-07-15
ProjectNumber: 113-1130473-0340
Title (croatian): Razvoj procesa proizvodnje visokokvalitetne hrane
Title (english): Development of processes for high quality foods
Leader: Vlasta Piližota
Jurisdiction: Croatia
Funding stream: zProjects
Document URLhttps://hrcak.srce.hr/70914
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2025-03-25 13:17:41