Polyphenol content and antioxidant capacity of fruit and vegetable beverages processed by different technology methods
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F16%3A43875157" target="_blank" >RIV/70883521:28110/16:43875157 - isvavai.cz</a>
Alternative codes found
RIV/70883521:28150/16:43875157
Result on the web
<a href="http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/635" target="_blank" >http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/635</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.5219/635" target="_blank" >10.5219/635</a>
Alternative languages
Result language
angličtina
Original language name
Polyphenol content and antioxidant capacity of fruit and vegetable beverages processed by different technology methods
Original language description
Influence of conservation technology of fruit and vegetable beverages on the content of bioactive substances - polyphenols, flavonoids and on their antioxidative activity has been investigated. Their content has been compared in fresh juice samples, in samples conserved by pasteurization and after the appliance of high pressure treatment - pascalization (HPP). HPP has a positive effect on antioxidative activity of juices - broccoli with apple and beetroot and on total polyphenol content within all samples of beverages except from carrot juice. Decrease of the amounts of flavonoids has been observed within all beverages. Similarly, decline of the figures has been observed in almost all the samples after the pasteurization treatment. With the exception of flavonoids, HPP has been proved as a gentle conservation technology enabling preserving higher amounts of bioactive substances with antioxidative properties if compared with the heat treatment.
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Potravinárstvo
ISSN
1338-0230
e-ISSN
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Volume of the periodical
10
Issue of the periodical within the volume
1
Country of publishing house
SK - SLOVAKIA
Number of pages
6
Pages from-to
512-517
UT code for WoS article
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EID of the result in the Scopus database
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