Changes of Hydrogen Peroxide and Radical-Scavenging Activity of Raspberry during Osmotic, Convective, and Freeze-Drying
Samo za registrovane korisnike
2011
Autori
Novaković, MiroslavStevanović, Snežana M.
Gorjanović, Stanislava Ž.
Jovanovic, Predrag M.
Tešević, Vele
Jankovic, Miodrag A.
Suznjevic, Desanka Z.
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
This study was conducted to investigate the influence of different drying treatments on antioxidant (AO) activity and phenolic content of raspberry (Rubus idaeus), cultivar Willamette. Whole raspberry fruits were dried convectively (air-drying), osmotically, and freeze-dried. Acetone-water extracts of fresh and dried raspberries were assessed for total phenolic content by standard Folin-Ciocalteau method. Two AO assays were applied, a recently developed direct current (DC) polarographic assay based on decrease of anodic oxidation current of hydrogen peroxide and widely used radical scavenge against the 1,1-diphenyl-2-picrylhydrazyl (DPPH). Strong correlation has been obtained between both AO assays and total phenolic content. In addition, some individual phenolic compounds present in raspberry have been assessed using DPPH and DC polarographic assay. Comparison and evaluation of drying methods has been based on preservation of AO activity and total phenolic content. Obtained results co...nfirmed superiority of freeze-drying; convective drying caused slight changes while osmotic dehydration showed a significant decrease of phenolic compounds and AO activity. Practical Application Optimization of drying process could be based on surveying of AO activity.
Ključne reči:
antioxidant activity / drying / hydrogen peroxide / polarography / raspberryIzvor:
Journal of Food Science, 2011, 76, 4Izdavač:
- Wiley-Blackwell, Malden
Finansiranje / projekti:
- Uticaj sorte i uslova gajenja na sadržaj bioaktivnih komponenti jagodastog i koštičavog voća i dobijanje biološki vrednih proizvoda poboljšanim i novim tehnologijama (RS-MESTD-Technological Development (TD or TR)-31093)
- Modifikacije antioksidativnog metabolizma biljaka sa ciljem povećanja tolerancije na abiotski stres i identifikacija novih biomarkera sa primenom u remedijaciji i monitoringu degradiranih staništa (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-43010)
- Bioaktivni prirodni proizvodi samoniklih, gajenih i jestivih biljaka: određivanje struktura i aktivnosti (RS-MESTD-Basic Research (BR or ON)-172053)
DOI: 10.1111/j.1750-3841.2011.02144.x
ISSN: 0022-1147
PubMed: 22417351
WoS: 000290270600046
Scopus: 2-s2.0-79955621499
Institucija/grupa
IHTMTY - JOUR AU - Novaković, Miroslav AU - Stevanović, Snežana M. AU - Gorjanović, Stanislava Ž. AU - Jovanovic, Predrag M. AU - Tešević, Vele AU - Jankovic, Miodrag A. AU - Suznjevic, Desanka Z. PY - 2011 UR - https://cer.ihtm.bg.ac.rs/handle/123456789/914 AB - This study was conducted to investigate the influence of different drying treatments on antioxidant (AO) activity and phenolic content of raspberry (Rubus idaeus), cultivar Willamette. Whole raspberry fruits were dried convectively (air-drying), osmotically, and freeze-dried. Acetone-water extracts of fresh and dried raspberries were assessed for total phenolic content by standard Folin-Ciocalteau method. Two AO assays were applied, a recently developed direct current (DC) polarographic assay based on decrease of anodic oxidation current of hydrogen peroxide and widely used radical scavenge against the 1,1-diphenyl-2-picrylhydrazyl (DPPH). Strong correlation has been obtained between both AO assays and total phenolic content. In addition, some individual phenolic compounds present in raspberry have been assessed using DPPH and DC polarographic assay. Comparison and evaluation of drying methods has been based on preservation of AO activity and total phenolic content. Obtained results confirmed superiority of freeze-drying; convective drying caused slight changes while osmotic dehydration showed a significant decrease of phenolic compounds and AO activity. Practical Application Optimization of drying process could be based on surveying of AO activity. PB - Wiley-Blackwell, Malden T2 - Journal of Food Science T1 - Changes of Hydrogen Peroxide and Radical-Scavenging Activity of Raspberry during Osmotic, Convective, and Freeze-Drying VL - 76 IS - 4 DO - 10.1111/j.1750-3841.2011.02144.x ER -
@article{ author = "Novaković, Miroslav and Stevanović, Snežana M. and Gorjanović, Stanislava Ž. and Jovanovic, Predrag M. and Tešević, Vele and Jankovic, Miodrag A. and Suznjevic, Desanka Z.", year = "2011", abstract = "This study was conducted to investigate the influence of different drying treatments on antioxidant (AO) activity and phenolic content of raspberry (Rubus idaeus), cultivar Willamette. Whole raspberry fruits were dried convectively (air-drying), osmotically, and freeze-dried. Acetone-water extracts of fresh and dried raspberries were assessed for total phenolic content by standard Folin-Ciocalteau method. Two AO assays were applied, a recently developed direct current (DC) polarographic assay based on decrease of anodic oxidation current of hydrogen peroxide and widely used radical scavenge against the 1,1-diphenyl-2-picrylhydrazyl (DPPH). Strong correlation has been obtained between both AO assays and total phenolic content. In addition, some individual phenolic compounds present in raspberry have been assessed using DPPH and DC polarographic assay. Comparison and evaluation of drying methods has been based on preservation of AO activity and total phenolic content. Obtained results confirmed superiority of freeze-drying; convective drying caused slight changes while osmotic dehydration showed a significant decrease of phenolic compounds and AO activity. Practical Application Optimization of drying process could be based on surveying of AO activity.", publisher = "Wiley-Blackwell, Malden", journal = "Journal of Food Science", title = "Changes of Hydrogen Peroxide and Radical-Scavenging Activity of Raspberry during Osmotic, Convective, and Freeze-Drying", volume = "76", number = "4", doi = "10.1111/j.1750-3841.2011.02144.x" }
Novaković, M., Stevanović, S. M., Gorjanović, S. Ž., Jovanovic, P. M., Tešević, V., Jankovic, M. A.,& Suznjevic, D. Z.. (2011). Changes of Hydrogen Peroxide and Radical-Scavenging Activity of Raspberry during Osmotic, Convective, and Freeze-Drying. in Journal of Food Science Wiley-Blackwell, Malden., 76(4). https://doi.org/10.1111/j.1750-3841.2011.02144.x
Novaković M, Stevanović SM, Gorjanović SŽ, Jovanovic PM, Tešević V, Jankovic MA, Suznjevic DZ. Changes of Hydrogen Peroxide and Radical-Scavenging Activity of Raspberry during Osmotic, Convective, and Freeze-Drying. in Journal of Food Science. 2011;76(4). doi:10.1111/j.1750-3841.2011.02144.x .
Novaković, Miroslav, Stevanović, Snežana M., Gorjanović, Stanislava Ž., Jovanovic, Predrag M., Tešević, Vele, Jankovic, Miodrag A., Suznjevic, Desanka Z., "Changes of Hydrogen Peroxide and Radical-Scavenging Activity of Raspberry during Osmotic, Convective, and Freeze-Drying" in Journal of Food Science, 76, no. 4 (2011), https://doi.org/10.1111/j.1750-3841.2011.02144.x . .