Effect of acidified water on phenolic profile and antioxidant activity of dried blackcurrant (Ribes nigrum L.) pomace extracts

This study investigated the effect of acidified water at different pH values and extraction time on the phenolic profile (anthocyanins, hydroxycinnamic acids and flavonols), antioxidant activity and colour characteristics of dried blackcurrant pomaces (DBP) extracts. Extractions were carried out usi...

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Veröffentlicht in:Food science & technology 2022-01, Vol.154, p.112733, Article 112733
Hauptverfasser: Azman, Ezzat Mohamad, Nor, Nurfarhana Diana Mohd, Charalampopoulos, Dimitris, Chatzifragkou, Afroditi
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Sprache:eng
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Zusammenfassung:This study investigated the effect of acidified water at different pH values and extraction time on the phenolic profile (anthocyanins, hydroxycinnamic acids and flavonols), antioxidant activity and colour characteristics of dried blackcurrant pomaces (DBP) extracts. Extractions were carried out using acetic acid in water (pH 1.5, 2.0, 2.5 and 3.0) for 2 and 6 h at 30 °C. Phenolics concentration in DBP extracts were influenced by the pH of acidified water (p 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2021.112733