prikaz prve stranice dokumenta Prevention of thermal degradation of red currant juice anthocyanins by phenolic compounds addition
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Prevention of thermal degradation of red currant juice anthocyanins by phenolic compounds addition
Croatian journal of food science and technology, 1 (2009), 1; 24-30. urn:nbn:hr:109:270951
Kopjar, Mirela; Piližota, Vlasta; Šubarić, Drago; Babić, Jurislav

Institucijski repozitorij: PTFOS Repozitorij

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Kopjar, M., Piližota, V., Šubarić, D. i Babić, J. (2009). Prevention of thermal degradation of red currant juice anthocyanins by phenolic compounds addition. Croatian journal of food science and technology, 1. (1), 24-30. Preuzeto s https://urn.nsk.hr/urn:nbn:hr:109:270951

Kopjar, Mirela, et al. "Prevention of thermal degradation of red currant juice anthocyanins by phenolic compounds addition." Croatian journal of food science and technology, vol. 1, br. 1, 2009, str. 24-30. https://urn.nsk.hr/urn:nbn:hr:109:270951

Kopjar, Mirela, Vlasta Piližota, Drago Šubarić i Jurislav Babić. "Prevention of thermal degradation of red currant juice anthocyanins by phenolic compounds addition." Croatian journal of food science and technology 1, br. 1 (2009): 24-30. https://urn.nsk.hr/urn:nbn:hr:109:270951

Kopjar, M., et al. (2009) 'Prevention of thermal degradation of red currant juice anthocyanins by phenolic compounds addition', Croatian journal of food science and technology, 1(1), str. 24-30. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:109:270951 (Datum pristupa: 28.03.2025.)

Kopjar M, Piližota V, Šubarić D, Babić J. Prevention of thermal degradation of red currant juice anthocyanins by phenolic compounds addition. Croatian journal of food science and technology [Internet]. 08.07.2009. [pristupljeno 28.03.2025.];1(1):24-30. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:270951

M. Kopjar, V. Piližota, D. Šubarić i J. Babić, "Prevention of thermal degradation of red currant juice anthocyanins by phenolic compounds addition", Croatian journal of food science and technology, vol. 1, br. 1, str. 24-30, Srpanj 2009. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:270951. [Citirano: 28.03.2025.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:109:270951
Podaci o radu
Naslov (engleski)Prevention of thermal degradation of red currant juice anthocyanins by phenolic compounds addition
AutorMirela Kopjar
AutorVlasta Piližota
AutorDrago Šubarić
AutorJurislav Babić
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Prehrambeno-tehnološki fakultet Osijek
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
The aim of this study was investigation of prevention of thermal degradation of the red currant juice anthocyanins by addition of different phenolic compounds (catechol, 4-methyl catechol, catechin, chlorogenic acid and gallic acid). Phenolic compounds were added in 50:1 and 100:1 copigment:pigment molar ratio. Red currant juice samples were heated at 30, 50, 70 and 90 °C for 1 hour. Thermal degradation of anthocyanins was investigated through determination of anthocyanin content and... Više calculation of the reaction rate constant, half-life of degradation, activation energy and anthocyanin retention. Anthocyanin content ranged from 34.32 mg/100 mL to 47.97 mg/100 mL in a red currant juice, depending on temperature. When phenolic compounds were added anthocyanin content ranged from 34.94 mg/100 mL to 50.41 mg/100 mL, depending on both temperature and added phenolic compounds. In all cases when phenolic compound were added, anthocyanin content, half-lives of degradation increased and the reaction rate constants decreased. The thermal degradation of anthocyanins was lower when phenolic compounds were added due to copigmentation effect. With increase of temperature copigmentation effect was less pronounced. The most contributing phenolic compounds on anthocyanin stability at 30 °C was gallic acid, at 50 °C and 70 °C catechin, and at 90 °C 4-methyl catechol. Concentration of phenolic compounds also had influence on investigated parameters. Sakrij dio sažetka
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. 1, br. 1, str. 24-30
p-ISSN1847-3466
e-ISSN1848-9923
URN:NBNurn:nbn:hr:109:270951
Datum objave publikacije2009-07-08
ProjektŠifra: 113-1130473-0340
Naziv (hrvatski): Razvoj procesa proizvodnje visokokvalitetne hrane
Naziv (engleski): Development of processes for high quality foods
Voditelj: Vlasta Piližota
Pravna nadležnost: Hrvatska
Financijer: Ministarstvo znanosti, obrazovanja i mladih Republike Hrvatske
Linija financiranja: zProjects
URL dokumentahttps://hrcak.srce.hr/53241
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje-Bez prerada 4.0 međunarodna (CC BY-ND 4.0)
Datum i vrijeme pohrane2025-02-21 09:05:33
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