prikaz prve stranice dokumenta Influence of cultivar, storage time, and processing on the phenol content of cloudy apple juice
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Scientific paper - Original scientific paper
Influence of cultivar, storage time, and processing on the phenol content of cloudy apple juice
Croatian journal of food science and technology, 3 (2011), 2; 1-8. urn:nbn:hr:109:921421
Begić-Akagić, Asima; Spaho, Nermina; Oručević, Sanja; Drkenda, Pakeza; Kurtović, Mirsad; Gaši, Fuad; Kopjar, Mirela; Piližota, Vlasta

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Begić Akagić, A., Spaho, N., Oručević, S., Drkenda, P., Kurtović, M., Gaši, F. ... Piližota, V. (2011). Influence of cultivar, storage time, and processing on the phenol content of cloudy apple juice. Croatian journal of food science and technology, 3. (2), 1-8. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:921421

Begić Akagić, Asima, et al. "Influence of cultivar, storage time, and processing on the phenol content of cloudy apple juice." Croatian journal of food science and technology, vol. 3, no. 2, 2011, pp. 1-8. https://urn.nsk.hr/urn:nbn:hr:109:921421

Begić Akagić, Asima, Nermina Spaho, Sanja Oručević, Pakeza Drkenda, Mirsad Kurtović, Fuad Gaši, Mirela Kopjar and Vlasta Piližota. "Influence of cultivar, storage time, and processing on the phenol content of cloudy apple juice." Croatian journal of food science and technology 3, no. 2 (2011): 1-8. https://urn.nsk.hr/urn:nbn:hr:109:921421

Begić Akagić, A., et al. (2011) 'Influence of cultivar, storage time, and processing on the phenol content of cloudy apple juice', Croatian journal of food science and technology, 3(2), pp. 1-8. Available at: https://urn.nsk.hr/urn:nbn:hr:109:921421 (Accessed 31 March 2025)

Begić Akagić A, Spaho N, Oručević S, Drkenda P, Kurtović M, Gaši F, and sur.. Influence of cultivar, storage time, and processing on the phenol content of cloudy apple juice. Croatian journal of food science and technology [Internet]. 2011 July 15 [cited 2025 March 31];3(2):1-8. Available at: https://urn.nsk.hr/urn:nbn:hr:109:921421

A. Begić Akagić, et al., "Influence of cultivar, storage time, and processing on the phenol content of cloudy apple juice", Croatian journal of food science and technology, vol. 3, no. 2, pp. 1-8, July 2011. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:109:921421. [Accessed: 31 March 2025]

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Metadata
Title (english)Influence of cultivar, storage time, and processing on the phenol content of cloudy apple juice
AuthorAsima Begić-Akagić
AuthorNermina Spaho
AuthorSanja Oručević
AuthorPakeza Drkenda
AuthorMirsad Kurtović
AuthorFuad Gaši
AuthorMirela Kopjar
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 work was to investigate the influence of cultivar and storage time on the total phenol content (TPC) of three actual apple cultivars (Topaz, Pinova, Pink Lady) and three autochthonous apple cultivars (Ruzmarinka, Ljepocvjetka, Paradija) as well to determine their physical and chemical characteristics. Total phenol content has been determined by Folin-Ciocalteu reagent during cold storage at 1 °C, for 60 days. Changes of apple juice samples phenolics in relation to oxidation time after pressing (0 hours, 2 h and 4 h) were examined. A significant variation in content of phenols in apple cultivars under investigation was noted. Paradija, autochthonous apple contained the highest content of phenols (1.003 g GAE/L), while Topaz, actual apple cultivar had the lowest content (0.596 g GAE/L), during the storage time. TPC of apple cultivars stayed at a relatively constant level during the storage, with the exception of Pink Lady and Paradija apples, where TPC changed significantly during cold storage.
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. 2, pp. 1-8
p-ISSN1847-3466
e-ISSN1848-9923
URN:NBNurn:nbn:hr:109:921421
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/76156
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2025-03-25 14:52:54