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Changes in antioxidant capacity of fruit extracts during storage

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dc.contributor.author IVANOVA, R.
dc.contributor.author TATAROV, P.
dc.contributor.author CASIAN, I.
dc.date.accessioned 2019-03-01T13:13:46Z
dc.date.available 2019-03-01T13:13:46Z
dc.date.issued 2012
dc.identifier.citation IVANOVA, R., TATAROV, P., CASIAN, I. Changes in antioxidant capacity of fruit extracts during storage. In: Meridian Ingineresc. 2012, nr. 2, pp. 46-49. ISSN 1683-853X. en_US
dc.identifier.issn 1683-853X
dc.identifier.uri http://repository.utm.md/handle/5014/744
dc.description.abstract The objective of this research was studying the stability of fruit extracts during storage at 5±1oC by determining in vitro their capacity to scavenge peroxyl radicals. The antioxidant capacity of obtained fruit extracts varied in limits from 53.7μM GAE/g (strawberry) to 168.5μM GAE/g (black currant). The complicated compositions of individual phenolics identified in fruit extracts contributed in different ways to the maintenance. en_US
dc.description.abstract Obiectivul acestei cercetări a fost studiul stabilităţii extractelor de fructe la păstrarea la 5±1ºC prin determinarea in vitro a capacităţii lor de a capta radicalii peroxyl. Capacitatea antioxidantă a extractelor obţinute din fructe a variat în limitele de la 53.7μM GAE / g (căpşuni) până la 168.5μM GAE / g (coacăză neagră). Compoziţiile complicate de fenoli individuali identificaţi în extracte de fructe au contribuit în diferite moduri la menţinerea capacităţii lor antioxidante la păstrare. ro
dc.description.abstract L'objectif de cette recherche était d'étudier la stabilité des extraits de fruits au cours du stockage à 5±1°C par détermination in vitro de leur capacité de piéger les radicaux peroxyles. La capacité antioxydante des extraits de fruits obtenus variait dans les limites de 53.7μM GAE/g (fraise) à 168.5μM GAE/g (cassis). Les compositions complexes de phénoliques individuelles identifiées dans les extraits de fruits contribuaient de différentes manières à l'entretien de leur capacité antioxydante pendant le stockage fr
dc.description.abstract Целью данного исследования явилось изучение стабильности экстрактов из плодов при хранении при 5±1°С путем определения in vitro их способности улавливать пероксил радикалы. Антиоксидантная способность полученных экстрактов из плодов варьировала в пределах от 53.7μM GAE/г (клубника) до 168.5μM GAE/г (черная смородина). Сложные композиции индивидуальных фенолов, выявленные в экстрактах из плодов, по- разному способствуют поддержанию их антиоксидантной способности в процессе хранения. ru
dc.language.iso en en_US
dc.publisher Technical University of Moldova en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject fruit extracts en_US
dc.subject extracte de fructe en_US
dc.title Changes in antioxidant capacity of fruit extracts during storage en_US
dc.title.alternative Modificările capacităţii antioxidante a extractelor de fructe la păstrarea en_US
dc.title.alternative Changements dans la capacité antioxydante des extraits de fruits au stockage en_US
dc.title.alternative Изменение антиоксидантной способности экстрактов из плодов при хранении en_US
dc.type Article en_US


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