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dc.creatorZdunic, Gordana M.
dc.creatorMenković, Nebojša
dc.creatorJadranin, Milka
dc.creatorNovaković, Miroslav
dc.creatorSavikin, Katarina P.
dc.creatorZivkovic, Jelena C.
dc.date.accessioned2019-01-30T17:49:11Z
dc.date.available2019-01-30T17:49:11Z
dc.date.issued2016
dc.identifier.issn0367-598X
dc.identifier.urihttp://cer.ihtm.bg.ac.rs/handle/123456789/1894
dc.description.abstractPumpkin fruit is used in a diet since ancient times especially in rural communities. The major contributory factors of nutritional and medicinal value of pumpkins are carotenoids, polysaccharides, vitamins, minerals, and phenolic compounds. Due to a very large fruit that it is not easy to consume a whole as well as short shelf-life of fresh-cut pumpkin, different ways of conserving and processing are performed. In our study, total carotenoids, total phenolics and individual phenolics in fresh pumpkin and pumpkin traditional products such as sweet in wine, jam and juice, which are typical for northern parts of Serbia, were studied. Total carotenoids ranged from 27.6 mu g/g of pumpkin sweet in wine to 86.3 mu g/g of fresh fruit, while the amount of total phenolics varied between 93.0 mu g GAE/g of pumpkin juice and 905.9 mu g GAE/g of fresh fruit. Eight phenolic compounds were identified in the investigated samples and among them phenolic acids dominated. Among flavonoids, flavanon glycoside hesperidin was detected.en
dc.publisherAssociation of Chemical Engineers of Serbia
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46013/RS//
dc.rightsopenAccess
dc.sourceHemijska industrija
dc.subjectCucurbita maximaen
dc.subjectjamen
dc.subjectjuiceen
dc.subjectsweeten
dc.subjectphenolsen
dc.subjectcarotenoidsen
dc.subjectLC/MSen
dc.titlePhenolic compounds and carotenoids in pumpkin fruit and related traditional productsen
dc.typearticle
dc.rights.licenseBY-NC-ND
dcterms.abstractЗдуниц, Гордана М.; Јадранин, Милка; Савикин, Катарина П.; Зивковиц, Јелена Ц.; Новаковић, Мирослав; Менковиц, Небојса Р.;
dc.citation.volume70
dc.citation.issue4
dc.citation.spage429
dc.citation.epage433
dc.citation.other70(4): 429-433
dc.citation.rankM23
dc.identifier.doi10.2298/HEMIND150219049Z
dc.identifier.rcubConv_3626
dc.identifier.fulltexthttp://cer.ihtm.bg.ac.rs//bitstream/id/8331/1892.pdf
dc.identifier.scopus2-s2.0-84992127920
dc.identifier.wos000388029400008
dc.type.versionpublishedVersion


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