Show simple item record

dc.creatorNovaković, Miroslav M.
dc.creatorStevanovic, Snezana M.
dc.creatorGorjanović, Stanislava
dc.creatorJovanović, Predrag M.
dc.creatorTešević, Vele
dc.creatorJanković, Miodrag A.
dc.creatorSuznjevic, Desanka Z.
dc.date.accessioned2018-11-22T00:19:28Z
dc.date.available2018-11-22T00:19:28Z
dc.date.issued2011
dc.identifier.issn0022-1147
dc.identifier.urihttp://cherry.chem.bg.ac.rs/handle/123456789/1333
dc.description.abstractThis 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.en
dc.publisherWiley-Blackwell, Malden
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31093/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/43010/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/172053/RS//
dc.rightsrestrictedAccess
dc.sourceJournal of Food Science
dc.subjectantioxidant activityen
dc.subjectdryingen
dc.subjecthydrogen peroxideen
dc.subjectpolarographyen
dc.subjectraspberryen
dc.titleChanges of Hydrogen Peroxide and Radical-Scavenging Activity of Raspberry during Osmotic, Convective, and Freeze-Dryingen
dc.typearticle
dc.rights.licenseARR
dcterms.abstractСтевановиц, Снезана М.; Тешевић, Веле; Јанковиц, Миодраг A.; Новаковиц, Мирослав М.; Горјановиц, Станислава З.; Сузњевиц, Десанка З.; Јовановиц, Предраг М.;
dc.citation.volume76
dc.citation.issue4
dc.identifier.wos000290270600046
dc.identifier.doi10.1111/j.1750-3841.2011.02144.x
dc.citation.other76(4): C663-C668
dc.citation.rankM22
dc.identifier.pmid22417351
dc.type.versionpublishedVersionen
dc.identifier.scopus2-s2.0-79955621499
dc.identifier.rcubKon_2171


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record