Please use this identifier to cite or link to this item:
http://cris.utm.md/handle/5014/948
DC Field | Value | Language |
---|---|---|
dc.contributor.author | CRISTEA, Elena | en_US |
dc.contributor.author | GHENDOV-MOŞANU, Aliona | en_US |
dc.contributor.author | PATRAS, Antoanela | en_US |
dc.contributor.author | SOCACU, Carmen | en_US |
dc.contributor.author | PINTEA, Adela | en_US |
dc.contributor.author | TUDOR, Cristina | en_US |
dc.contributor.author | STURZA, Rodica | en_US |
dc.date.accessioned | 2021-11-02T07:24:36Z | - |
dc.date.available | 2021-11-02T07:24:36Z | - |
dc.date.issued | 2021 | - |
dc.identifier.citation | Cristea, E.; Ghendov-Mosanu, A.; Patras, A.; Socaciu, C.; Pintea, A.; Tudor, C.; Sturza, R. The Influence of Temperature, Storage Conditions, pH, and Ionic Strength on the Antioxidant Activity and Color Parameters of Rowan Berry Extracts. Molecules 2021, 26, 3786. https://doi.org/10.3390/ molecules26133786 | en_US |
dc.identifier.uri | http://cris.utm.md/handle/5014/948 | - |
dc.description | 2021, 26, 3786 | en_US |
dc.description.abstract | Recent trends in the food industry combined with novel methods in agriculture could transform rowan into a valuable raw material with potential technological applications. Thus, the aim of this research was to investigate the content of bioactive compounds in its fruits and to assess the color and antioxidant stability of the extracts prepared from such fruits during various thermal treatments and at different pH and ionic strength values. Various spectrophotometric methods, HPLC, and capillary electrophoresis were used to quantify the concentrations of bioactive compounds-polyphenols, carotenoids, organic acids, and to assess antioxidant activity and color. The results show that rowan berries contain circa 1.34–1.47 g/100 g of polyphenols among which include catechin, epicatechin, ferulic acid methyl ester, procyanidin B1, etc.; ca 21.65 mg/100 g of carotenoids including zeaxanthin, β-cryptoxanthin, all-trans-β-carotene, and various organic acids such as malic, citric, and succinic, which result in a high antioxidant activity of 5.8 mmol TE/100 g. Results also showed that antioxidant activity exhibited high stability when the extract was subjected to various thermal treatments, pHs, and ionic strengths, while color was mainly impacted negatively when a temperature of 100 °C was employed. This data confirms the technological potential of this traditional, yet often overlooked species. | en_US |
dc.description.sponsorship | AUF | en_US |
dc.description.sponsorship | National Agency for Research and Development | en_US |
dc.description.sponsorship | Cost Action CA 15136 EUROCAROTEN | en_US |
dc.language.iso | en | en_US |
dc.relation | 20.80009.5107.09. Improvement of food quality and safety by biotechnology and food engineering / Ameliorarea calităţii şi siguranţei alimentelor prin biotehnologie şi inginerie alimentară | en_US |
dc.relation.ispartof | Molecules | en_US |
dc.subject | rowan berries | en_US |
dc.subject | antioxidant activity | en_US |
dc.subject | CIELab color parameters | en_US |
dc.subject | polyphenols | en_US |
dc.subject | carotenoids | en_US |
dc.subject | bioaccessibility | en_US |
dc.subject | organic acids | en_US |
dc.subject | stability | en_US |
dc.title | The Influence of Temperature, Storage Conditions, pH, and Ionic Strength on the Antioxidant Activity and Color Parameters of Rowan Berry Extracts | en_US |
dc.type | Article | en_US |
dc.identifier.doi | 10.3390/ molecules26133786 | - |
item.grantfulltext | open | - |
item.languageiso639-1 | other | - |
item.fulltext | With Fulltext | - |
crisitem.author.dept | Department of Food Technology | - |
crisitem.author.dept | Department of Oenology and Chemistry | - |
crisitem.author.orcid | 0000-0001-5214-3562 | - |
crisitem.author.orcid | 0000-0002-9552-1671 | - |
crisitem.author.parentorg | Faculty of Food Technology | - |
crisitem.author.parentorg | Faculty of Food Technology | - |
crisitem.project.grantno | 20.80009.5107.09. | - |
Appears in Collections: | Journal Articles |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
Scorus_molecules-26-03786.pdf | 333.77 kB | Adobe PDF | View/Open |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.