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 SM ISO690:2012GHENDOV-MOŞANU, Aliona, STURZA, Rodica, BOEŞTEAN, Olga, PATRAȘ, Antoanela. Capitalization of hydroalcoholic extracts from the aronia fruits as a source of antioxidants for functional foods. In: Modern Technologies in the Food Industry, Ed. 2, 16-18 octombrie 2014, Chişinău. Chisinau, Republic of Moldova: Tehnica-Info, 2014, pp. 184-189. |
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| Modern Technologies in the Food Industry 2014 | ||||||
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Conferința "Modern Technologies in the Food Industry" 2, Chişinău, Moldova, 16-18 octombrie 2014 | ||||||
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It has been demonstrated that the highest rate of extraction of antioxidant substances at a concentration of ethanol is 40–60% and a temperature of 45°C and tannins are–91.36mg/g, anthocyanin–5.64mg/g, phenolic compounds (Gallic acid)–24.85mg/g. It has obtained a hierarchy of antiradical activity (DPPH•), ranging from 61.44% to 40% ethanol concentration and the extraction temperature of 30°C up to 86.62% at the concentration of 80% ethanol extraction at 65°C. It was found that the highest values of antioxidant activity (HPSA) is observed in the extracts from aronie fruits at the extraction temperature 30°C and constitues 71.67%. The obtained results denote an important antioxidant activity of the aronia fruits extracts, which could be used in the manufacture of functional foods. |
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| Cuvinte-cheie Aronia fruits, hydroalcoholic extracts, temperature, antioxidant substances |
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