ROMANIAN LINGONBERRY FRUITS. ANTIOXIDANT CAPACITY AND VITAMIN C CONTENT

被引：0

作者：

Raba, Diana Nicoleta ^{[1
]}

Popa, Mirela Viorica ^{[1
]}

Moldovan, Camelia ^{[1
]}

Dumbrava, Delia Gabriela ^{[1
]}

Iancu, Tiberiu ^{[2
]}

Bordean, Despina ^{[1
]}

机构：

[1] Banats Univ Agr Sci & Vet Med, Fac Food Proc Technol, Timisoara, Romania

[2] Banats Univ Agr Sci & Vet Med, Fac Agr Management, Timisoara, Romania

来源：

GEOCONFERENCE ON NANO, BIO AND GREEN - TECHNOLOGIES FOR A SUSTAINABLE FUTURE | 2013年

关键词：

lingonberries; frozen; ascorbic acid; sugar; pH; antioxidant capacity; PHENOLICS; FOODS; JUICE;

D O I：

暂无

中图分类号：

P [天文学、地球科学];

学科分类号：

07 ;

摘要：

The aim of this paper was to establish the geographical origin of lingonberry fruits by some physical-chemical parameters. Thus, we were determined the content of ascorbic acid (by iodometric methods), sugar content (by refractometric method), water content (by oven drying method), pH (by potentiometric method) and antioxidant activity (by FRAP method) of lingonberry fruits. The analyzed samples provenience is north-west Romanian regions. Lingonberry fruits were harvested in July 2011 and kept at frozen temperature. The obtained results were statistically interpreted by Principal Component Analysis method. This paper presents the vectorial data distribution by their grouping in accordance to the origin of the samples. The statistical analysis was proved a good tool to identification the geographical origin of lingonberries.

引用

页码：235 / 240

页数：6

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