Title Mėlynių, juodųjų serbentų ir spanguolių sulčių bei ekstraktų sudėtis ir antioksidacinis aktyvumas /
Translation of Title Antioxidant activity of various bilberry, black currant and cranberry extracts and juices.
Translation of Title Антиоксидантная активность различных экстрактов из соков малины, черной смородины и клюквы.
Authors Jasutienė, Ina ; Viškelienė, Ramunė
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Is Part of Maisto chemija ir technologija = Food chemistry and technology = Химия и технология пищи.. Kaunas : KTU Maisto institutas. 2006, t. 40, Nr. 1, p. 19-26.. ISSN 1392-0227
Keywords [eng] antioxidant activity ; anthocyanins ; cranberry ; black currant ; bilberry
Abstract [eng] The aim of this study was to compare the antioxidant activity of juices and extracts from various berries. The total anthocyanins and phenolics compounds content was determined in the investigated samples and free a radical scavering test was conducted by DPPH method. Significantly higher amounts of anthocyanins and phenolics compounds were determined in the ethanol extracts from berry cakes compared to those from berries, however the antioxidant activity remained unchanged: for all the studied extracts the antioxidant activity was similar and ranged from 68 to 73 %. The average 30 % decrease of antioxidative properties of the samples was observed after 6 months storage at 4 oC. The highest antioxidant activity (93 %) was determined in black currant juices. Bilberry and cranberry juices, and the water extract of bilberry cakes had similar antioxidative properties (83 %). The radical scavering activity of water extract of the black currant berry cakes and 10 g/l solution of dry colorant was 10 % weaker. The least antioxidant activity (64 %) was determined in the water extract of cranberry cakes.
Published Kaunas : KTU Maisto institutas
Type Journal article
Language Lithuanian
Publication date 2006