Polyphenol content and antioxidant capacity of fruit and vegetable beverages processed by different technology methods

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/70883521:28150/16:43875157

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Polyphenol content and antioxidant capacity of fruit and vegetable beverages processed by different technology methods

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Polyphenol content and antioxidant capacity of fruit and vegetable beverages processed by different technology methods

Popis výsledku anglicky

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.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2016

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Potravinárstvo

ISSN

1338-0230

e-ISSN

—

Svazek periodika

10

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

6

Strana od-do

512-517

Kód UT WoS článku

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EID výsledku v databázi Scopus

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