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2017, vol. 21, br. 3, str. 146-148
Biohemijske analize izmerenih vrednosti bioaktivnih sastojaka sorti limuna
aOsmaniye Korkut Ata University, Department of Food Engineering, Faculty of Engineering, Osmaniye, Turkey
bUniversity of Cukurova, Department of Horticulture, Faculty of Agriculture, Balcalı, Adana, Turkey

e-adresaaysetulinoz@osmaniye.edu.tr
Ključne reči: 'Sweet lemon'; 'Interdonato'; sećer; fenoli; antioksidanti; L-askorbinske kiseline; organske kiseline
Sažetak
Sorte limuna 'Sweet lemon' i 'Interdonato' su ispitivane u studiji sa aspekta antioksidativne aktivnosti, sadržaja šećera, ukupnih fenola, kao i sadržaja limunske, sukcinske (ćilibarne, butandionske ) i L-askorbinske kiseline. Sadržaj ukupnih fenola (UF) soka sorti limuna 'Sweet lemon' i 'Interdonato' su iznosile oko 123,19 mg ekvivalenta galne kiseline /100g i 81,76 mg ekvivalenta galne kiseline/100g, redom. Metodom redukcije jona gvožđa (engl. FRAP) utvrđen je za sortu 'Sweet lemon' sadržaj 146,86 μmol Trolox ekvivalenta/g dok je za sortu 'Interdonato' određeno 106,78 μmol Trolox ekvivalenta/g. Test antioksidativnog kapaciteta Trolox ekvivalenta (engl. TEAC), kojim se određuje redukcija ABTS radikalskog katjona u prisustvu antioksidanasa, iznosila je 96,25 μmol Trolox ekvivalenta/g i 79,09 μmol Trolox ekvivalenta/g, respektivno. Sadržaj fruktoze je iznosio 3,26%, saharoze 0,19% i glukoze 2,44% u sorti 'Sweet lemon'. Za sortu limuna 'Interdonato' sadržaj fruktoze je bio 1,22%, saharoze 0,19% i glukoze 0,80%. Rezultati ukazuju da je sorta 'Sweet lemon' bogatija u sadržaju antioksidanasa određenih FRAP, ABTS i TPC metodama, kao i u sadržaju fruktoze, sukcinske (ćilibarne, butandionske ) i L-askorbinske kiseline u poređenju sa sortom limuna 'Interdonato'. Vrednosti sadržaja organskih kiselina (limunske, L-askorbinske i sukcinske (ćilibarne, butandionske ) kiseline) u sortama 'Sweet Lemon' i 'Interdonato' su 0,24-8,86%, 62,25-55,50mg/100g and 1,93-0,09 %, redom. Ova studija je pokazala da pozitivni zdravstveni efekti sorti limuna mogu da budu vezani za L-askorbinsku kiselinu i fenolne komponente, uglavnom zbog antioksidantnog efekta.
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O članku

jezik rada: engleski
vrsta rada: izvorni naučni članak
DOI: 10.5937/JPEA1703146T
objavljen u SCIndeksu: 26.10.2017.

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