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Ultima descărcare din IBN: 2024-06-13 10:37 |
Căutarea după subiecte similare conform CZU |
663.83 (1) |
Ingredienți principali pentru amestecarea băuturilor. Sucuri de fructe și legume. Siropuri. Lichioruri. Băuturi ușoare (17) |
![]() COVACI, Ecaterina. Caracteristici compoziționale ale extractelor alcoolice din coacăză neagră (Ribes nigrum), vișină (Prunus cerasus) și cireașă amară (Prunus avium). In: Revista de Ştiinţă, Inovare, Cultură şi Artă „Akademos”, 2024, nr. 1(72), pp. 18-24. ISSN 1857-0461. DOI: https://doi.org/10.52673/18570461.24.1-72.02 |
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Revista de Ştiinţă, Inovare, Cultură şi Artă „Akademos” | ||||||
Numărul 1(72) / 2024 / ISSN 1857-0461 /ISSNe 2587-3687 | ||||||
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DOI:https://doi.org/10.52673/18570461.24.1-72.02 | ||||||
CZU: 663.83 | ||||||
Pag. 18-24 | ||||||
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Rezumat | ||||||
The paper elucidates the potential of biologically active substances of sour cherry, blackcurrant, and bitter cherry fruits through the prism of fundamental research and quantifications achieved through analytical methods of study. The hydro-alcoholic extracts from blackcurrant and sour cherry presented values of over 90% DPPH• radical inhibition, being also the most stable by composition during storage of 30 and 90 days. Based on the HPLC representatives, it was established that the main anthocyanin components in sour cherry extracts are: cyanidin-3-O-glucosyl-rutinoside, (2.4 mg/100 g), cyanidin-3-O-rutinoside, (162 mg/100 g) and cyanidin-3-O-monoglucosil-rutinoside (3.86 mg/100 g). These anthocyanin compounds represent over 62.8% of the 7 anthocyanins identified in blackcurrant extract. A major positive correlation, R2 = 0.98 and p < 0.01, between antioxidant capacity, anthocyanin content, and color parameters, was established confirming that these phenolic compounds are the most important color constituents in the analyzed fruits. Thus, fresh or frozen cherry and blackcurrant fruits are an excellent source of phenolic substances, rich in vitamins and resistant to oxidation. |
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Cuvinte-cheie antioxidant capacity, bitter cherry, blackcurrant, Phenolic compounds, anthocyanin content, colour parameters, and sour cherry, capacitate antioxidantă, cireașă amară, coacăză neagră, Compuşi fenolici, conținutul de antociani, parametri cromatici și vișina |
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