Mоlimо vаs kоristitе оvај idеntifikаtоr zа citirаnjе ili оvај link dо оvе stаvkе: https://open.uns.ac.rs/handle/123456789/15342
Nаziv: Chemical composition and antioxidant activity of two strawberry cultivars
Аutоri: Đilas, Sonja
Tepić Horecki, Aleksandra 
Stajčić, Slađana 
Šumić, Zdravko 
Čanadanović-Brunet, Jasna 
Ćetković, Gordana 
Vulić, Jelena 
Dаtum izdаvаnjа: 1-дец-2011
Izdаvаč: Novi Sad: University of Novi Sad, Faculty of Technology, Novi Sad
Čаsоpis: Acta Periodica Technologica
Sažetak: The macro- and micro-chemical composition, as well as antioxidant activity of two strawberry cultivars, Marmolada and Clery, were studied. Results showed a noticeable difference in the sugar, protein and pectin contents. Clery had 6.92% and Marmolada 4.93% of total sugar. Also, protein and pectin contents were higher in the Clery cultivar. No significant difference was observed in acidity, as well as in ash and cellulose content. Marmolada had a higher content of total phenolics and flavonoids (228.04 mg GAE /100 g FW and 136.01 mg RE/100 g FW, respectively ). The anthocyanins content in Mar-molada (32.0 mg CGE/100 g FW) was slightly lower than in Clery (36.0 mg CGE/100 g FW). The antioxidant activity was evaluated spectrophotometrically, using 2,2-diphenyl-1- picrylhydrazyl (DPPH) radical scavenging activity assay. The DPPH free radical scavenging activity, expressed as EC 50 value, of Marmolada (0.77 mg/ml )was higher than of Clery (0.83 mg/ml). There was a significant positive correlation (R 2>0.90) between the concentration of phenolics/flavonoids/anthocyanins and DPPH radical scavenging activity of both strawberry cultivars. These results also showed that the antioxidant value of 100 g FW Marmolada and Clery is equivalent to 237.91 mg and 219.01 mg of vitamin C, respectively.
URI: https://open.uns.ac.rs/handle/123456789/15342
ISSN: 14507188
DOI: 10.2298/APT1142033D
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