Antioxidant Potential of Fruit Juice with Added Chokeberry Powder (Aronia melanocarpa)

被引：16
|
作者：
Zlabur, Jana Sic [1 ]
Dobricevic, Nadica [1 ]
Pliestic, Stjepan [1 ]
Galic, Ante [1 ]
Bilic, Daniela Patricia [1 ]
Voca, Sandra [1 ]
机构：
[1] Univ Zagreb, Dept Agr Technol Storage & Transport, Fac Agr, Svetosimunska Cesta 25, Zagreb 10000, Croatia
来源：
MOLECULES | 2017年 / 22卷 / 12期
关键词：
anthocyanins; polyphenolic compounds; classic extraction; ultrasound assisted extraction; antioxidant capacity; ULTRASOUND-ASSISTED EXTRACTION; CHARACTERISTIC COMPONENTS; BIOACTIVE COMPOUNDS; LEAVES; ANTHOCYANINS; OPTIMIZATION; DEGRADATION; POLYPHENOLS; CAPACITY; QUALITY;
D O I：
10.3390/molecules22122158
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
The purpose of this study was to determine the possibility of using chokeberry powder as a supplement in apple juice to increase the nutritional value of the final product with the aim of developing a new functional food product. Also, to determine the influence of ultrasound assisted extraction on the bioactive compounds content, nutritional composition and antioxidant potential of apple juice with added chokeberry powder. The juice samples with added chokeberry powder had higher antioxidant capacity, irrespective of the extraction technique used. Apple juice samples with added chokeberry powder treated with high intensity ultrasound had significantly higher content of all analyzed bioactive compounds. The application of high intensity ultrasound significantly reduced the extraction time of the plant material. A positive correlation between vitamin C content, total phenols, flavonoids and anthocyanins content and antioxidant capacity was determined in juice samples with added chokeberry powder treated with high intensity ultrasound.
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页数：11
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