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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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. i 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. Preuzeto s 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, br. 1, 2011, str. 9-15. https://urn.nsk.hr/urn:nbn:hr:109:317766

Kopjar, Mirela, Blanka Bilić i 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, br. 1 (2011): 9-15. https://urn.nsk.hr/urn:nbn:hr:109:317766

Kopjar, M., Bilić, B. i 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), str. 9-15. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:109:317766 (Datum pristupa: 26.03.2025.)

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]. 15.07.2011. [pristupljeno 26.03.2025.];3(1):9-15. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:317766

M. Kopjar, B. Bilić i 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, br. 1, str. 9-15, Srpanj 2011. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:317766. [Citirano: 26.03.2025.]

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Naslov (engleski)Influence of different extracts addition on total phenols, anthocyanin content and antioxidant activity of blackberry juice during storage
AutorMirela Kopjar
AutorBlanka Bilić
AutorVlasta Piližota
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Prehrambeno-tehnološki fakultet Osijek
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
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.
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. 3, br. 1, str. 9-15
p-ISSN1847-3466
e-ISSN1848-9923
URN:NBNurn:nbn:hr:109:317766
Datum objave publikacije2011-07-15
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/70914
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje-Bez prerada 4.0 međunarodna (CC BY-ND 4.0)
Datum i vrijeme pohrane2025-03-25 13:17:41