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Scientific paper - Original scientific paper
Effect of apple by-product as a supplement on antioxidant activity and quality parameters of pasta
Croatian journal of food science and technology, 6 (2014), 2; 97-103. urn:nbn:hr:109:653893
Lončarić, Ante; Kosović, Indira; Jukić, Marko; Ugarčić, Žaneta; Piližota, Vlasta

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Lončarić, A., Kosović, I., Jukić, M., Ugarčić, Ž. & Piližota, V. (2014). Effect of apple by-product as a supplement on antioxidant activity and quality parameters of pasta. Croatian journal of food science and technology, 6. (2), 97-103. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:653893

Lončarić, Ante, et al. "Effect of apple by-product as a supplement on antioxidant activity and quality parameters of pasta." Croatian journal of food science and technology, vol. 6, no. 2, 2014, pp. 97-103. https://urn.nsk.hr/urn:nbn:hr:109:653893

Lončarić, Ante, Indira Kosović, Marko Jukić, Žaneta Ugarčić and Vlasta Piližota. "Effect of apple by-product as a supplement on antioxidant activity and quality parameters of pasta." Croatian journal of food science and technology 6, no. 2 (2014): 97-103. https://urn.nsk.hr/urn:nbn:hr:109:653893

Lončarić, A., et al. (2014) 'Effect of apple by-product as a supplement on antioxidant activity and quality parameters of pasta', Croatian journal of food science and technology, 6(2), pp. 97-103. Available at: https://urn.nsk.hr/urn:nbn:hr:109:653893 (Accessed 03 April 2025)

Lončarić A, Kosović I, Jukić M, Ugarčić Ž, Piližota V. Effect of apple by-product as a supplement on antioxidant activity and quality parameters of pasta. Croatian journal of food science and technology [Internet]. 2014 December 29 [cited 2025 April 03];6(2):97-103. Available at: https://urn.nsk.hr/urn:nbn:hr:109:653893

A. Lončarić, I. Kosović, M. Jukić, Ž. Ugarčić and V. Piližota, "Effect of apple by-product as a supplement on antioxidant activity and quality parameters of pasta", Croatian journal of food science and technology, vol. 6, no. 2, pp. 97-103, December 2014. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:109:653893. [Accessed: 03 April 2025]

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Metadata
Title (english)Effect of apple by-product as a supplement on antioxidant activity and quality parameters of pasta
AuthorAnte Lončarić
AuthorIndira Kosović
AuthorMarko Jukić
AuthorŽaneta Ugarčić
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)
In this study, pasta was prepared by replacement of durum semolina (DS) with 10% and 15% of apple peel powder (APP). The control sample was pasta made from 100% DS. Total phenolic content (TPC), antioxidant capacity (AOA) and quality parameters of pasta were determined before and after cooking. Extraction of phenolics with methanol and ethanol, assisted with ultrasound (15 min) and by stirring (with magnetic stirrer for 1 h) was also compared. Results showed that addition of APP increased cooking loss and the amount of absorbed water of the pasta samples. Hardness and adhesiveness of pasta samples was decreased with APP addition. Pasta with added APP had significant higher levels of TPC and AOA compared with pasta without addition of APP. The highest TPC (1.4 g of gallic acid equivalents/kg) was in raw pasta with addition of 15% APP from which phenolics were extracted with ultrasound assisted extraction and methanol. Regarding AOA, the highest antioxidant activity (0.8 mg gallic acid equivalents/100g) was als
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Journal titleCroatian journal of food science and technology
Numberingvol. 6, no. 2, pp. 97-103
p-ISSN1847-3466
e-ISSN1848-9923
URN:NBNurn:nbn:hr:109:653893
Publication2014-12-29
Document URLhttps://hrcak.srce.hr/131740
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2025-03-26 13:25:05