Phenolics and antioxidant activity of freeze-dried sour cherry puree with addition of disaccharides

Lončarić, Ante; Pichler, Anita; Trtinjak, Ivona; Piližota, Vlasta; Kopjar, Mirela

doi:10.1016/j.lwt.2016.06.040

Cited by 38 publications

(37 citation statements)

References 48 publications

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“…Jellies are an intermediate moisture products prepared from sugar, juice, pectin and acid having specific texture. There have been studies showing that application of natural sweeteners can improve fruit products attractiveness through enhancement of colour, flavour, antioxidant activity and phenolics content during preparation and storage (Komes et al ., , , ; Dermesonlouoglou et al ., ; Kopjar et al ., ,b, , , ; Galmarini et al ., ; Kopjar & Piližota, ; Licciardello & Muratore, ; Loncaric et al ., ; Nowicka & Wojdyło, , ; Rubio‐Arraez et al ., ; Lončarić et al ., ). Over the years, trehalose, a disaccharide formed by a 1,1 linkage of two d ‐glucose molecules become quite interesting for industry application.…”

Section: Introductionmentioning

confidence: 97%

Influence of trehalose addition on antioxidant activity, colour and texture of orange jelly during storage

Kopjar

Pichler

Turi

et al. 2016

Int J of Food Sci Tech

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Summary The aim of this study was to investigate influence of partial replacement of sucrose with trehalose on phenolics, antioxidant activity, colour and texture of orange jelly during 135 days of storage under the light at room temperature. After preparation, phenol content was 1185.6 and 1050.3 mg GAE kg−1 in orange jelly and orange jelly with trehalose addition, respectively. Loss of phenols during 135 days of storage in orange jelly was 27.8% in comparison with 9.14% in orange jelly with trehalose addition. Browning index of samples with trehalose addition had lower values than orange jelly after their preparation as well as after storage. Evaluated textural parameters were gel strength, rapture strength, brittleness and adhesiveness. After preparation, both jellies had the same gel strength and adhesiveness. Orange jelly had higher rapture strength and higher value of brittleness than orange jelly with trehalose addition.

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Section: Introductionmentioning

confidence: 97%

Influence of trehalose addition on antioxidant activity, colour and texture of orange jelly during storage

Kopjar

Pichler

Turi

et al. 2016

Int J of Food Sci Tech

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“…Application of trehalose in fruit product formulation is getting more and more attention due to its positive effect on the products quality. [9][10][11][12][13][14][15][16] In addition, some health benefits were related to the trehalose. Studies showed a substantially reduced cariogenic potential [17] compared with sucrose and therefore can be used in the formulation of 'kind to teeth' and 'tooth-friendly' products but without the laxative effects of other low-cariogenic bulk sweeteners and those products are especially beneficial for children.…”

Section: Introductionmentioning

confidence: 99%

Volatile profile of sour cherry puree as affected by sucrose and trehalose

Zlatić¹,

Pichler

Vidrih³

et al. 2017

International Journal of Food Properties

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In this study, effect of sugars (sucrose and trehalose) and their amount on the volatile profile of sour cherry puree was evaluated. Results were compared to sour cherry puree without addition of sugars. Volatiles amount depended on type and amount of sugar. This indicated that the sugars showed an effect on flavour profile. Volatiles with the ethereal, alcoholic flavour note were present in the highest amount in the puree while with the addition of sugars, amount of those volatiles was lower. Sweet, floral volatiles were determined in higher amount when sugars were added in comparison to puree. Addition of sucrose did not have significant impact on the volatiles with sweet flavour note, while with addition of trehalose lower amount of those compounds were determined than in puree. Sweet, fruity and fresh, green volatiles were determined in higher amount in samples with the addition of sugars, especially when trehalose was added. Addition of sugar did not have impact on pungent volatiles. ARTICLE HISTORY

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“…This result is similar with the results obtained by Sharma et al (2008) 69 whom reported that the total polyphenol content and antioxidant activity of tea samples are found to be higher in black tea sample compared to tea with milk, tea with sugar, and tea with sugar and milk samples. Similarly, Lončarić et al (2016) 70 reported that a freeze-dried sour cherry puree with addition of sucrose had lower content of total phenolic, flavonoid and anthocyanin compared to control and other samples with addition of maltose and trehalose. Actually, results could be explicated by the importance of water content, its interactions between compounds in food matrix, and behavior of disaccharides in water.…”

Section: Total Phenolic Content and Total Flavonoid Content Of Tcbsmentioning

confidence: 96%

“…Therefore, combined effect of enzymatic activity, oxidation, and molecular mobility, which are the results of more available water are resulting degradation of sensitive compounds. 70,71 Finally, polyphenol degradation occurred due to the water content of TCBs.…”

Section: Total Phenolic Content and Total Flavonoid Content Of Tcbsmentioning

confidence: 99%

“…Due to the water content of TCBs, polyphenols of coffee were degraded. 70,71 Because of this reason, the measured antioxidant activity was also decreased. In contrast to the DPPH method, there was not a significant effect of adding sugar into the TCBs on antioxidant activity determining with the FRAP method (p>0.05).…”

Section: Antioxidant Activity By the Dpph And Frap Radical Scavengingmentioning

confidence: 99%

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The Effects of Sugar Addition and Degree of Roast on the Bioactive Compounds and Antioxidant Activity of Turkish-Style Coffee Brews

Nakilcioğlu-Taş¹

2018

IJPER

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Introduction: Coffee is one of the most widely consumed beverages by the people all around the world. This study was aimed to evaluate the effect of sugar addition, double effects of sugar addition and roasting degree on the polyphenol content, and antioxidant activity of Turkish-style coffee brews. Materials and Methods: The levels of three phenolic compounds (chlorogenic acid, caffeic acid, sinapic acid) and caffeine by reversed-phase high performance liquid chromatography (HPLC) method, as well as chromaticity parameters, absorbance value at 420 nm, total phenolic and flavonoid content, antioxidant activities with two methods (DPPH and FRAP methods) were determined in different degree of roast Turkish-style coffee brews with sugar and without sugar. Results: It was found that antioxidant activity of Turkish-style coffee brews was increased while the phenolic content was decreased due to the degree of roasting process. Also, the addition of sugar into Turkish-style coffee brews at cooking stage caused decrease both in antioxidant activity and polyphenol content. Conclusion: The study indicated that light roasted coffee brews showed greater polyphenol content and medium roasted coffee brews had greater antioxidant capacity compared to other samples. Consumption of coffee brews without sugar provided the higher health benefits.

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Phenolics and antioxidant activity of freeze-dried sour cherry puree with addition of disaccharides

Cited by 38 publications

References 48 publications

Influence of trehalose addition on antioxidant activity, colour and texture of orange jelly during storage

Influence of trehalose addition on antioxidant activity, colour and texture of orange jelly during storage

Volatile profile of sour cherry puree as affected by sucrose and trehalose

The Effects of Sugar Addition and Degree of Roast on the Bioactive Compounds and Antioxidant Activity of Turkish-Style Coffee Brews

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