Bioactive compounds of pumpkin juice assortments

The purpose of this study was to obtain and characterize of some fresh pumpkin juices with addition of water, walnuts, honey, cinnamon and fresh peppermint leaves. Total soluble content, vitamin C by titration with a 2,6-dichlorophenolindophenol sodium, antioxidant capacity by FRAP assay and total p...

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Bibliográfiai részletek
Szerzők: Moigradean Diana
Poiana Mariana-Atena
Alda Liana Maria
Stoin Daniela
Cozma Antoanela
Testületi szerző: International Symposium on Analytical and Environmental Problems (24.) (2018) (Szeged)
Dokumentumtípus: Könyv része
Megjelent: 2018
Sorozat:Proceedings of the International Symposium on Analytical and Environmental Problems 24
Kulcsszavak:Növénykémia, Agrokémia, Bioaktív vegyületek, Természetes vegyületek
Online Access:http://acta.bibl.u-szeged.hu/56314
Leíró adatok
Tartalmi kivonat:The purpose of this study was to obtain and characterize of some fresh pumpkin juices with addition of water, walnuts, honey, cinnamon and fresh peppermint leaves. Total soluble content, vitamin C by titration with a 2,6-dichlorophenolindophenol sodium, antioxidant capacity by FRAP assay and total phenolic content by Folin-Ciocalteu method were analyzed. Vitamin C content ranged from 0.09 to 0.15 mg/mL, with 0.13 mg/mL in individual pumpkin juice; the juice assortment without walnuts has the lower vitamin C content. Among the investigated juices, the pumpkin juice assortment with all ingredients have the higher amount total polyphenol content (4.19 mM GAE/mL) and the total antioxidant capacity (2.53 mM Fe2+/mL). We observed that the fresh pumpkin juice assortments are a real source of bioactive compounds.
Terjedelem/Fizikai jellemzők:166-169
ISBN:978-963-306-623-2