CHEMICAL CHARACTERISTICS OF CULTIVATED ELDERBERRY FRUIT

This work is consered with the processing value of Elderberry fruit (berries) from domestic plantation selection (Horgoš region). Chemical analyses of reference parameters confirmed high nutritional and physiological value of samples and full validity of work on this selection and production in plantation conditions

Chemical composition and antioxidant activity of two strawberry cultivars

The macro- and micro-chemical composition, as well as antioxidant activity of two strawberry cultivars, Marmolada and Clery, were studied. Results showed a noticeable difference in the sugar, protein and pectin contents. Clery had 6.92% and Marmolada 4.93% of total sugar. Also, protein and pectin contents were higher in the Clery cultivar. No significant difference was observed in acidity, as well as in ash and cellulose content. Marmolada had a higher content of total phenolics and flavonoids (228.04 mg GAE /100 g FW and 136.01 mg RE/100 g FW, respectively ). The anthocyanins content in Marmolada (32.0 mg CGE/100 g FW) was slightly lower than in Clery (36.0 mg CGE/100 g FW). The antioxidant activity was evaluated spectrophotometrically, using 2,2-diphenyl- 1-picrylhydrazyl (DPPH) radical scavenging activity assay. The DPPH free radical scavenging activity, expressed as EC50 value, of Marmolada (0.77 mg/ml )was higher than of Clery (0.83 mg/ml). There was a significant positive correlation (R2>0.90) between the concentration of phenolics/flavonoids/anthocyanins and DPPH radical scavenging activity of both strawberry cultivars. These results also showed that the antioxidant value of 100 g FW Marmolada and Clery is equivalent to 237.91 mg and 219.01 mg of vitamin C, respectively

Chemical composition and antioxidant activity of berry fruits

The main chemical composition, contents of total phenolic (TPh), total flavonoid (TF), and total monomeric anthocyianin (TMA), as well as the antioxidant activity of two raspberry cultivars (Meeker and Willamette), two blackberry cultivars (Čačanska bestrna and Thornfree) and wild bilberry were studied. The raspberry cultivars had the highest total solids among fruits investigated. Bilberry fruits had the highest sugar-to-acid ratio. Blackberry fruits were richer in crude fibers (cellulose) in comparison to raspberry and bilberry fruits. The content of pectic substances was highest in the bilberry. Also, bilberry had a highest content of TPh (808.12 mg GAE/100 g FW), TF (716.31 mg RE/100 g FW) and TMA (447.83 mg CGE/100 g FW). The antioxidant activity was evaluated spectrophotometrically, using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity assay. The DPPH free radical scavenging activity, expressed as the EC50 value (in mg of fresh weight of berry fruit per ml of the reaction mixture), of bilberry (0.3157 ± 0.0145 mg/ml) was the highest. These results also showed that the antioxidant value of 100 g FW bilberry, raspberry - Willamette, raspberry - Meeker, blackberry - Čačanska bestrna and blackberry - Thornfree is equivalent to 576.50 mg, 282.74 mg, 191.58 mg, 222.28 mg and 272.01 mg of vitamin C, respectively. There was a significant positive correlation between the antioxidant activities and content of total phenolics (RTPh 2=0.9627), flavonoids (RTF 2=0.9598) and anthocyanins (RTMA 2=0.9496) in berry fruits. [Projekat Ministarstva nauke Republike Srbije, br. TR 31044

Influence of particle diameter on the colour of ground pepper (Capsicum annuum L.)

The influence of particle diameter of ground paprika on its colour was examined in this study. Six samples of industrial ground paprika, from various phases of milling, and different particle size were purchased from the factory. Extractable colour (ASTA) and surface colour (L,

Antioxidant activity of polyphenol-enriched apple juice

This paper shows that it is possible to improve antioxidant activity of apple juice by extraction of polyphenolic compounds from apple pomace, as waste, and their addition to the apple juice. Raw apple juice was prepared by pressing of apple mash. After thermal treatment of raw apple juice, depectinisation, additional clarification and filtration, the clarified juice was obtained. In raw and clarified apple juice soluble solids, acidity, reducing sugar, total sugars and brown component content were determined, as well as total dry matter, ash, acidity, reducing sugar, total sugars, total pectins, cellulose and starch content in apple mash and pomace. The total cotent of phenolics in clarified apple juice and apple pomace extract, determined spectrophotometrically using the Folin- Ciocalteu reagent, was 0.496 mg/ml and 6.505 mg/g, respectively. The antioxidant activity of clarified and polyphenol-enriched clarified juice (with addition of apple pomace extract in the concentrations 0.05 g, 0.1 g, 0.5 g and 1 g of phenolic compounds per liter of clarified apple juice) was examined on stable 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radicals. Based on the obtained results it can be concluded that polyphenol-enriched clarified juice was more effective on DPPH radicals than the clarified apple juice

Monitoring the physico-chemical parameters of cabbage heads during fermentation: the impact of fermentation conditions and cabbage varieties

The influence of different fermentation conditions and cabbage hybrids and variety, “Tenacity“, “Bravo” and “Futoški“, on physico-chemical properties of cabbage heads was studied in this research. Experiment was set up in industrial conditions. Samples 1T, 4B and 7F were obtained by spontaneous fermentation with 3.3% NaCl solution, samples 2T, 5B and 8F were obtained with brine from previous cabbage fermentation and samples 3T, 6B and 9F were treated with 100 mL of lactic-acid starter culture onto 3.3% NaCl solution. Previous cabbage fermentation was done with 3.3% of salt solution and final percentage of salt in brine used for investigation was 2.57%. Cabbage samples were taken after 0, 3, 6, 12, 24 days and at the end of fermentation process (44th day for one group of samples and 55th day for the other) in order to determine total color and texture changes. Temperature and pH value were analyzed during the fermentation process, while water activity (aw) and total sugars content were analyzed for raw cabbage samples and on the last fermentation day. 44th day was determined as the end of fermentation for six samples, and 55th day for three samples, by measuring remaining sugar content. Considering into account all obtained results and fermentation conditions, sample 9F shown the best properties at the last fermentation day in terms of investigated physico-chemical parameters. aw value, shear force, total color change, pH value and total sugar content of this sample on the last fermentation day were 0.958, 14672 g, 8.46, 3.45 and 0.92%, respectively