prikaz prve stranice dokumenta Polyphenolic content, antioxidant activity and metal composition of traditional blackberry products
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Polyphenolic content, antioxidant activity and metal composition of traditional blackberry products
Croatian journal of food science and technology, 13 (2021), 2; 236-245. https://doi.org/10.17508/CJFST.2021.13.2.14
Amidžić Klarić, Daniela; Klarić, Ilija; Mornar, Ana; Velić, Darko; Velić, Natalija

Institucijski repozitorij: PTFOS Repozitorij

Citirajte ovaj rad

Amidžić Klarić, D., Klarić, I., Mornar, A., Velić, D. i Velić, N. (2021). Polyphenolic content, antioxidant activity and metal composition of traditional blackberry products. Croatian journal of food science and technology, 13. (2), 236-245. doi: 10.17508/CJFST.2021.13.2.14

Amidžić Klarić, Daniela, et al. "Polyphenolic content, antioxidant activity and metal composition of traditional blackberry products." Croatian journal of food science and technology, vol. 13, br. 2, 2021, str. 236-245. https://doi.org/10.17508/CJFST.2021.13.2.14

Amidžić Klarić, Daniela, Ilija Klarić, Ana Mornar, Darko Velić i Natalija Velić. "Polyphenolic content, antioxidant activity and metal composition of traditional blackberry products." Croatian journal of food science and technology 13, br. 2 (2021): 236-245. https://doi.org/10.17508/CJFST.2021.13.2.14

Amidžić Klarić, D., et al. (2021) 'Polyphenolic content, antioxidant activity and metal composition of traditional blackberry products', Croatian journal of food science and technology, 13(2), str. 236-245. doi: 10.17508/CJFST.2021.13.2.14

Amidžić Klarić D, Klarić I, Mornar A, Velić D, Velić N. Polyphenolic content, antioxidant activity and metal composition of traditional blackberry products. Croatian journal of food science and technology [Internet]. 15.12.2021. [pristupljeno 02.08.2024.];13(2):236-245. doi: 10.17508/CJFST.2021.13.2.14

D. Amidžić Klarić, I. Klarić, A. Mornar, D. Velić i N. Velić, "Polyphenolic content, antioxidant activity and metal composition of traditional blackberry products", Croatian journal of food science and technology, vol. 13, br. 2, str. 236-245, Prosinac 2021. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:639721. [Citirano: 02.08.2024.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:109:639721
Podaci o radu
Naslov (engleski)Polyphenolic content, antioxidant activity and metal composition of traditional blackberry products
AutorDaniela Amidžić Klarić
AutorIlija Klarić
AutorAna Mornar
AutorDarko Velić
AutorNatalija Velić
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Prehrambeno-tehnološki fakultet Osijek
Autorova ustanovaSveučilište u Zagrebu
Farmaceutsko-biokemijski fakultet
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
In this study, commercially available traditional blackberry products, namely blackberry wines and blackberry elixirs from Coastal Croatia and Bosnia and Herzegovina, were investigated as sources of bioactive compounds, essential nutrients and metals. Samples were analysed for pH, total polyphenols and monomeric anthocyanins content, individual phenolic acids (gallic acid, chlorogenic acid, caffeic acid and p-coumaric acid), antioxidant activity (DPPH and ABTS), reducing power (RPA), total nitrogen and phosphorus as well as metals (K, Na, Ca, Mg, Fe, Mn, Cu, Zn, Co, Cr, Cd). The results of this study showed that the studied traditional blackberry products are rich sources of polyphenols and their consumption could increase the daily intake of dietary antioxidants in humans. In addition, both groups of traditional blackberry products could be considered safe for health and good additional sources of essential minerals such as manganese and potassium. The concentrations of the analysed undesirable toxic and potentially toxic metals in the studied blackberry products were below the maximum allowable concentrations defined by various regulations for wines and fruit wines.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaCroatian journal of food science and technology
Brojčani podacivol. 13, br. 2, str. 236-245
p-ISSN1847-3466
e-ISSN1848-9923
DOIhttps://doi.org/10.17508/CJFST.2021.13.2.14
URN:NBNurn:nbn:hr:109:639721
Datum objave publikacije2021-12-15
URL dokumentahttps://hrcak.srce.hr/269600
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje-Nekomercijalno-Dijeli pod istim uvjetima 4.0 međunarodna (CC BY-NC-SA 4.0)
Datum i vrijeme pohrane2024-06-03 10:27:12