کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7598818 1492139 2014 31 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Antioxidant property and storage stability of quince juice phenolic compounds
ترجمه فارسی عنوان
اموال آنتی اکسیدان و ثبات ذخیره سازی ترکیبات فنولی آب میوه
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The aim of this study was to characterise, in depth, 11 quince cultivars to provide data for their industrial processing into high-quality juices. Polyphenolic composition analyses (identification and quantification), soluble fraction of procyanidins, antioxidant capacity assays and cluster analysis were measured. A total of 19 kinds of polyphenolic compounds were the following in the juices: before and after 6 month of storage time at 4 and 30 °C. Large variations in polyphenolic compounds content were found as affected by quince cultivar. The total phenolics determined by UPLC ranged from 4045 mg to 721 mg/100 mL of juices, and was high correlated with antioxidant activity. During 6 months of storage a significant change was observed in the content of polyphenols, especially in procyanidins (37% and 55%, respectively). This result may be useful for the juice industry as a starting point for the development of tasty quince juices with high levels of bioactive compounds.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 152, 1 June 2014, Pages 261-270
نویسندگان
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