prikaz prve stranice dokumenta Total phenol content and antioxidant activity of water solutions of plant extracts
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Total phenol content and antioxidant activity of water solutions of plant extracts
Croatian journal of food science and technology, 1 (2009), 1; 1-7. urn:nbn:hr:109:696015
Kopjar, Mirela; Piližota, Vlasta; Hribar, Janez; Simčič, Marjan

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Kopjar, M., Piližota, V., Hribar, J. i Simčič, M. (2009). Total phenol content and antioxidant activity of water solutions of plant extracts. Croatian journal of food science and technology, 1. (1), 1-7. Preuzeto s https://urn.nsk.hr/urn:nbn:hr:109:696015

Kopjar, Mirela, et al. "Total phenol content and antioxidant activity of water solutions of plant extracts." Croatian journal of food science and technology, vol. 1, br. 1, 2009, str. 1-7. https://urn.nsk.hr/urn:nbn:hr:109:696015

Kopjar, Mirela, Vlasta Piližota, Janez Hribar i Marjan Simčič. "Total phenol content and antioxidant activity of water solutions of plant extracts." Croatian journal of food science and technology 1, br. 1 (2009): 1-7. https://urn.nsk.hr/urn:nbn:hr:109:696015

Kopjar, M., et al. (2009) 'Total phenol content and antioxidant activity of water solutions of plant extracts', Croatian journal of food science and technology, 1(1), str. 1-7. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:109:696015 (Datum pristupa: 21.02.2025.)

Kopjar M, Piližota V, Hribar J, Simčič M. Total phenol content and antioxidant activity of water solutions of plant extracts. Croatian journal of food science and technology [Internet]. 08.07.2009. [pristupljeno 21.02.2025.];1(1):1-7. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:696015

M. Kopjar, V. Piližota, J. Hribar i M. Simčič, "Total phenol content and antioxidant activity of water solutions of plant extracts", Croatian journal of food science and technology, vol. 1, br. 1, str. 1-7, Srpanj 2009. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:696015. [Citirano: 21.02.2025.]

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Podaci o radu
Naslov (engleski)Total phenol content and antioxidant activity of water solutions of plant extracts
AutorMirela Kopjar
AutorVlasta Piližota
AutorJanez Hribar
AutorMarjan Simčič
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Prehrambeno-tehnološki fakultet Osijek
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
Water solutions of extracts were investigated for total phenol content, flavonoid content and antioxidant activity. Susceptibility to degradation of water solutions of plant extracts, under light and in the dark, during storage at room temperature was investigated in order to determine their stability prior to their application for fortification of food products. Large dispersion of total phenol (TP) content in the investigated model solutions of selected extracts (olive leaves, green tea, red grape, red wine, pine bark PE 5:1, pin bark PE 95 %, resveratrol), ranging from 11.10 mg GAE/100 mL to 92.19 mg GAE/100 mL was observed. Consequently, large dispersion of total flavonoids (TF) content (8.89 mg to 61.75 mg CTE/100 mL) was also observed. Since phenols have been mostly responsible for antioxidant activity of extracts, in most cases, antioxidant activity followed the TP content. That was proven by estimation of correlation coefficient between the total phenol content and antioxidant activity. Correlation coefficients between investigated parameters ranged from 0.5749 to 0.9604. During storage of 5 weeks at room temperature loss of phenols and flavonoids occurred. Antioxidant activity decreased with the decrease of TP and TF content. Degradations of phenols and flavonoids were more pronounced in samples stored at light.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaCroatian journal of food science and technology
Brojčani podacivol. 1, br. 1, str. 1-7
p-ISSN1847-3466
e-ISSN1848-9923
URN:NBNurn:nbn:hr:109:696015
Datum objave publikacije2009-07-08
ProjektŠifra: 113-1130473-0340
Naziv (hrvatski): Razvoj procesa proizvodnje visokokvalitetne hrane
Naziv (engleski): Development of processes for high quality foods
Voditelj: Vlasta Piližota
Pravna nadležnost: Hrvatska
Financijer: Ministarstvo znanosti, obrazovanja i mladih Republike Hrvatske
Linija financiranja: zProjects
URL dokumentahttps://hrcak.srce.hr/53238
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje-Bez prerada 4.0 međunarodna (CC BY-ND 4.0)
Datum i vrijeme pohrane2025-02-20 10:36:50