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Dunja Šamec - One of the best experts on this subject based on the ideXlab platform.

  • Fluctuations in the Levels of Antioxidant Compounds and Antioxidant Capacity of Ten Small Fruits During One Year of Frozen Storage
    International Journal of Food Properties, 2014
    Co-Authors: Dunja Šamec, Jasenka Piljac-Žegarac
    Abstract:

    The fluctuations in antioxidant capacity (2,2-diphenyl-1-picrylhydrazyl, 2,2´-azinobis (3-ethylbenzthiazoline-6-sulphonic acid), and ferric Reducing/antioxidant power assays), total phenol, total flavonoid, and total anthocyanin contents of 10 small fruits (sweet cherries, sour cherries, strawberries, Red Currants, raspberries, blackberries, hawthorn, cornelian cherries, and Red and white grapes) were monitoRed during storage at −20°C. After one year in storage, all varieties except hawthorn and white grapes retained equal or slightly greater total phenol content in comparison to the initial values. The total flavonoid and total anthocyanin levels also remained stable or even increased after 12 months in all fruits exept hawthorn and strawberries. Red Currants and raspberries exhibited optimal preservation of antioxidant capacity, while hawthorn showed a decrease in the antioxidant capacity during different time points in storage as well as at the end of storage. Analyzed fruits were classified into four ...

  • Antioxidant stability of small fruits in postharvest storage at room and refrigerator temperatures
    Food Research International, 2011
    Co-Authors: Jasenka Piljac-Žegarac, Dunja Šamec
    Abstract:

    Abstract Strawberries ( Fragaria ananassa ), raspberries ( Rubus idaeus ) and Red Currants ( Ribes rubrum ), as well as two drupes, cherries ( Prunus avium ), and sour cherries ( Prunus cerasus ), were subjected to two storage temperatures (4 °C and 25 °C) and phytochemicals concentrations (total phenols, flavonoids and anthocyanins) as well as antioxidant capacity (DPPH, ABTS and FRAP assays) were monitoRed until the fruit visually spoiled. Red Currants and strawberries exhibited the highest initial total phenol (TP) contents (322.40 ± 5.56 and 335.47 ± 6.12 mg GAE/100 g FW, respectively) and maintained the highest TP contents throughout storage at both temperatures. Storage of at 25 °C as opposed to 4 °C, facilitated faster spoilage of analyzed fruits. In addition, most fruits stoRed at 4 °C, exhibited slightly higher antioxidant activity values at the end of storage according to all three antioxidant activity assays as opposed to fruits stoRed at 25 °C. The dynamic evolution of antioxidant capacity at both temperatures reflected the transient changes in phytochemical composition of small fruits in storage.

Dragan Radivojević - One of the best experts on this subject based on the ideXlab platform.

  • Biochemical Properties of Red Currant Varieties in Relation to Storage
    Plant Foods for Human Nutrition, 2010
    Co-Authors: Boban Djordjević, Katarina Šavikin, Gordana Zdunić, Teodora Janković, Todor Vulić, Čedo Oparnica, Dragan Radivojević
    Abstract:

    Eleven Red currant varieties ( Ribes rubrum L.) cultuRed in Serbia were evaluated for some of their biochemical properties such as total phenolics, anthocyanins, ascorbic acid, invert sugar, soluble solid content, and acidity. The average amount of ascorbic acid varied from 50.5–71.6 mg/100 g FW, while concentration of invert sugars ranged from 6.0%–9.0%. The highest amounts of total phenolics and anthocyanins were detected in variety Redpoll (153.4 mg GAE/100 g FW and 19.3 mg/100 g, respectively). Red Currants were processed to juice, and the phenolic and anthocyanin contents changed as a result of processing. Berries and juices were long-term stoRed at −18 °C and changes in phytochemicals were monitoRed. In berries, storage caused the decrease of ascorbic acid content up to 49%, and a general Reduction of total phenolics was also noticed. In juices, total phenolics content increased after one year of storage. In both berries and juices total anthocyanins increased during storage by up to 85% and 50%, respectively. This study demonstrates that certain varieties, namely Redpoll, Jonkheer and London Market are good source of phytochemicals, retaining the nutritional value during processing and storage.

Jasenka Piljac-Žegarac - One of the best experts on this subject based on the ideXlab platform.

  • Fluctuations in the Levels of Antioxidant Compounds and Antioxidant Capacity of Ten Small Fruits During One Year of Frozen Storage
    International Journal of Food Properties, 2014
    Co-Authors: Dunja Šamec, Jasenka Piljac-Žegarac
    Abstract:

    The fluctuations in antioxidant capacity (2,2-diphenyl-1-picrylhydrazyl, 2,2´-azinobis (3-ethylbenzthiazoline-6-sulphonic acid), and ferric Reducing/antioxidant power assays), total phenol, total flavonoid, and total anthocyanin contents of 10 small fruits (sweet cherries, sour cherries, strawberries, Red Currants, raspberries, blackberries, hawthorn, cornelian cherries, and Red and white grapes) were monitoRed during storage at −20°C. After one year in storage, all varieties except hawthorn and white grapes retained equal or slightly greater total phenol content in comparison to the initial values. The total flavonoid and total anthocyanin levels also remained stable or even increased after 12 months in all fruits exept hawthorn and strawberries. Red Currants and raspberries exhibited optimal preservation of antioxidant capacity, while hawthorn showed a decrease in the antioxidant capacity during different time points in storage as well as at the end of storage. Analyzed fruits were classified into four ...

  • Antioxidant stability of small fruits in postharvest storage at room and refrigerator temperatures
    Food Research International, 2011
    Co-Authors: Jasenka Piljac-Žegarac, Dunja Šamec
    Abstract:

    Abstract Strawberries ( Fragaria ananassa ), raspberries ( Rubus idaeus ) and Red Currants ( Ribes rubrum ), as well as two drupes, cherries ( Prunus avium ), and sour cherries ( Prunus cerasus ), were subjected to two storage temperatures (4 °C and 25 °C) and phytochemicals concentrations (total phenols, flavonoids and anthocyanins) as well as antioxidant capacity (DPPH, ABTS and FRAP assays) were monitoRed until the fruit visually spoiled. Red Currants and strawberries exhibited the highest initial total phenol (TP) contents (322.40 ± 5.56 and 335.47 ± 6.12 mg GAE/100 g FW, respectively) and maintained the highest TP contents throughout storage at both temperatures. Storage of at 25 °C as opposed to 4 °C, facilitated faster spoilage of analyzed fruits. In addition, most fruits stoRed at 4 °C, exhibited slightly higher antioxidant activity values at the end of storage according to all three antioxidant activity assays as opposed to fruits stoRed at 25 °C. The dynamic evolution of antioxidant capacity at both temperatures reflected the transient changes in phytochemical composition of small fruits in storage.

Dalija Segliņa - One of the best experts on this subject based on the ideXlab platform.

  • seed oils recoveRed from industrial fruit by products are a rich source of tocopherols and tocotrienols rapid separation of α β γ δ homologues by rp hplc fld
    European Journal of Lipid Science and Technology, 2015
    Co-Authors: Pawel Gornaś, Arianne Soliven, Dalija Segliņa
    Abstract:

    The profiles of tocopherols and tocotrienols (vitamin E) in the seed oils recoveRed from apple (Malus domestica Borkh.), canary melon (Cucumis melo L.), gooseberry (Ribes uva-crispa L.), grape (Vitis vinifera L.), Japanese quince (Chaenomeles japonica), pomegranate (Punica granatum L.), Red currant (Ribes rubrum L.), sea buckthorn (Hippophae rhamnoides L.), and watermelon (Citrullus lanatus) by-products of the fruit industry were studied. The highest concentration of tocochromanols was found in pomegranate seed oil (398.73 mg/100 g) and the lowest in gooseberry seed oil (69.13 mg/100 g). The γ and α homologues were the pRedominant forms of tocopherol and tocotrienol in all fruit seed oils studied. The pomegranate, canary melon, watermelon, gooseberry and Red Currants seed oils contained mainly γ-tocopherol (382.69, 63.08, 111.01, 60.35, and 156.39 mg/100 g, respectively). In the apple, sea buckthorn and Japanese quince seed oils, α-tocopherol was the pRedominant tocochromanol (58.77, 121.79, and 198.94 mg/100 g, respectively). High concentrations of tocotrienol homologes (γ and α) (49.49 and 34.53 mg/100 g, respectively) were found only in grape seed oil. A significant correlation (r = 0.994, p < 0.00001) between the total content of tocochromanols in the seed oils and scavenging of the free radical DPPH was found. 1 Practical applications This study demonstrated that seed oils recoveRed from industrial fruit by-products generated by the food industry are valuable source of tocochromanols. Therefore, fruit seed oils may be successfully applied to obtain new products rich in vitamin E for the food, pharmaceutical and cosmetic industries, with environmental sustainability benefits and a more effective use of harvested plant material. The profiles of tocopherols and tocotrienols in the seed oils recoveRed from apple (Malus domestica Borkh.), canary melon (Cucumis melo L.), gooseberry (Ribes uva-crispa L.), grape (Vitis vinifera L.), Japanese quince (Chaenomeles japonica (Thunb.) Lindl. ex Spach), pomegranate (Punica granatum L.), Red currant (Ribes rubrum L.), sea buckthorn (Hippophae rhamnoides L.) and watermelon (Citrullus lanatus (Thunb.) Matsum. & Nakai) by-products of the fruit industry were studied. The homologues γ and α were pRedominant for both, tocopherols and tocotrienols. However, the concentration and composition of tocochromanols varied considerably in seed oils recoveRed from industrial fruit by-products.

  • Seed oils recoveRed from industrial fruit by-products are a rich source of tocopherols and tocotrienols: Rapid separation of α/β/γ/δ homologues by RP-HPLC/FLD
    European Journal of Lipid Science and Technology, 2015
    Co-Authors: Pawel Gornaś, Arianne Soliven, Dalija Segliņa
    Abstract:

    The profiles of tocopherols and tocotrienols (vitamin E) in the seed oils recoveRed from apple (Malus domestica Borkh.), canary melon (Cucumis melo L.), gooseberry (Ribes uva-crispa L.), grape (Vitis vinifera L.), Japanese quince (Chaenomeles japonica), pomegranate (Punica granatum L.), Red currant (Ribes rubrum L.), sea buckthorn (Hippophae rhamnoides L.), and watermelon (Citrullus lanatus) by-products of the fruit industry were studied. The highest concentration of tocochromanols was found in pomegranate seed oil (398.73 mg/100 g) and the lowest in gooseberry seed oil (69.13 mg/100 g). The γ and α homologues were the pRedominant forms of tocopherol and tocotrienol in all fruit seed oils studied. The pomegranate, canary melon, watermelon, gooseberry and Red Currants seed oils contained mainly γ-tocopherol (382.69, 63.08, 111.01, 60.35, and 156.39 mg/100 g, respectively). In the apple, sea buckthorn and Japanese quince seed oils, α-tocopherol was the pRedominant tocochromanol (58.77, 121.79, and 198.94 mg/100 g, respectively). High concentrations of tocotrienol homologes (γ and α) (49.49 and 34.53 mg/100 g, respectively) were found only in grape seed oil. A significant correlation (r = 0.994, p 

Černá Anna - One of the best experts on this subject based on the ideXlab platform.

  • Analysis of juices of selected Red and white currant varieties
    Vysoké učení technické v Brně. Fakulta chemická, 2015
    Co-Authors: Černá Anna
    Abstract:

    Předložená diplomová práce se zabývá analýzou šťáv vybraných odrůd červeného a bílého rybízu. Teoretická část je věnována popisu rybízu, jeho biologicky aktivním látkám, pěstování a jeho využití v potravinářství. V teoretické části jsou také charakterizovány analyzované parametry rybízů, a to fenolické látky, antokyany a vitamin C a možnosti jejich stanovení. Experimentální část je věnována přípravě vzorků a pracovním postupům jednotlivých analýz. K analýze bylo použito šest vybraných odrůd bílého a jedenáct odrůd červeného rybízu z Výzkumného a šlechtitelského ústavu ovocnářského Holovousy s.r.o. a šest odrůd bílého a deset odrůd červeného rybízu od soukromého pěstitele. Celkové fenolické látky a antokyany byly stanovovány spektrofotometricky, obsah vitaminu C pak kapalinovou chromatografií. Vyšší hodnoty těchto látek byly naměřeny převážně u odrůd z Výzkumného a šlechtitelského ústavu ovocnářského Holovousy s.r.o. Odrůdy červených rybízů obsahovaly vyšší množství celkových fenolických látek a antokyanů, bílé rybízy pak vyšší množství vitaminu C.Presented diploma thesis deals with the analysis of juices of selected Red and white currant varieties. The theoretical part is dedicated to the characteristics of a currant, biologically active substances of its fruits, its growing proces and the utilization of Currants in the food industry. The analyzed parameters of Currants - phenolics, anthocyanins and vitamin C are also characterized in the theoretical part with possibůe methods of their determination. The experimental part is devoted to the preparation of samples and the working practices of individual analysis. Six selected varieties of white and eleven varieties of Red currant from Research and Breeding Institute of Pomology Holovousy Ltd. and six varieties of white and ten varieties of Red currant from private grower were used for the analysis. Total phenolics and anthocyanins were determined spectrophotometrically, the content of vitamin C was determined by HPLC. Higher values of these compounds were measuRed mainly in the varieties of Research and Breeding Institute of Pomology Holovousy Ltd. Varieties of Red Currants contained higher amounts of total phenolics and anthocyanins while white Currants contained higher amounts of vitamin C.

  • Analysis of juices of selected Red and white currant varieties
    Vysoké učení technické v Brně. Fakulta chemická, 2015
    Co-Authors: Černá Anna
    Abstract:

    Presented diploma thesis deals with the analysis of juices of selected Red and white currant varieties. The theoretical part is dedicated to the characteristics of a currant, biologically active substances of its fruits, its growing proces and the utilization of Currants in the food industry. The analyzed parameters of Currants - phenolics, anthocyanins and vitamin C are also characterized in the theoretical part with possibůe methods of their determination. The experimental part is devoted to the preparation of samples and the working practices of individual analysis. Six selected varieties of white and eleven varieties of Red currant from Research and Breeding Institute of Pomology Holovousy Ltd. and six varieties of white and ten varieties of Red currant from private grower were used for the analysis. Total phenolics and anthocyanins were determined spectrophotometrically, the content of vitamin C was determined by HPLC. Higher values of these compounds were measuRed mainly in the varieties of Research and Breeding Institute of Pomology Holovousy Ltd. Varieties of Red Currants contained higher amounts of total phenolics and anthocyanins while white Currants contained higher amounts of vitamin C