Changes in antioxidant properties of fruit and vegetable concentrates under the effect of vacuum drying

Nagy Anna Mária and Veisz Anett and Stefanovits-Bányai Éva: Changes in antioxidant properties of fruit and vegetable concentrates under the effect of vacuum drying.

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Abstract

During our experiment, we examined changes in the antioxidant capacity and total polyphenol content of 2 types of 65% vegetable juices (carrots, pumpkin) rich in polyphenols, minerals, and retinoids, as well as two kinds of fruit juice concentrates (lemons, oranges) rich in citrus flavonoids. In our studies, the antioxidant/reducing properties of the preparations were measured and compared using TEAC and FRAP methods. Our various analytical measurements found significant differences between the antioxidant capacity values and total polyphenol content of each fruit-vegetable juice concentrate and the same instant powders prepared from them before and after vacuum drying.

Item Type:	Conference or Workshop Item
Journal or Publication Title:	Proceedings of the International Symposium on Analytical and Environmental Problems
Date:	2021
Volume:	27
ISBN:	978-963-306-835-9
Page Range:	pp. 249-253
Language:	English
Publisher:	University of Szeged
Place of Publication:	Szeged
Event Title:	International Symposium on Analytical and Environmental Problems (27.) (2021) (Szeged)
Related URLs:	http://acta.bibl.u-szeged.hu/75798/
Uncontrolled Keywords:	Élelmiszeripari technológia
Additional Information:	Bibliogr.: 253. p. ; ill. ; összefoglalás angol nyelven
Subjects:	02. Engineering and technology 02. Engineering and technology > 02.10. Other engineering and technologies
Date Deposited:	2022. May. 31. 12:30
Last Modified:	2022. Aug. 08. 15:40
URI:	http://acta.bibl.u-szeged.hu/id/eprint/75976

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