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dc.creatorMiletić, Nemanja
dc.creatorPopović, Branko
dc.creatorMitrović, Olga
dc.creatorKandić, Miodrag
dc.creatorLeposavić, Aleksandar
dc.date.accessioned2023-04-11T12:36:31Z
dc.date.available2023-04-11T12:36:31Z
dc.date.issued2014
dc.identifier.issn1212-1800
dc.identifier.urihttps://refri.institut-cacak.org/handle/123456789/310
dc.description.abstractDried fruits (plums, apricots, figs, grapes (amber light and amber dark), chokeberries, and bilberries), and candied fruits (cranberries, cherries, and dates), commercially available and commonly consumed in Serbia, were purchased on the same day in local groceries, and analysed for total phenolics and antioxidant capacity. Total phenolics contents of dried and candied fruits were as follows: dried chokeberries GT dried bilberries > dried plums > candied cherries, dried apricot > dried grapes (amber light) > candied cranberries, dried figs, dried grapes (amber dark), candied dates. The order of antioxidant capacity showed a very similar trend as the total phenolics content. Significant correlation between total phenolics content and antioxidant capacity (R = 0.9931, P LT 0.001) was observed. Using HPLC, the identification of selected phenolic compounds was carried out. Most of these compounds were the most abundant in dried chokeberries and dried bilberries, and consequently the highest antioxidant capacity was found in these dried fruit species.en
dc.publisherCzech Academy Agricultural Sciences, Prague
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31093/RS//
dc.rightsopenAccess
dc.rights.urihttps://creativecommons.org/licenses/by-nc/4.0/
dc.sourceCzech Journal of Food Sciences
dc.subjectrecommended daily intakeen
dc.subjecthydroxycinnamic acidsen
dc.subjectHPLCen
dc.subjectfruit processingen
dc.subjectflavonolsen
dc.titlePhenolic Compounds and Antioxidant Capacity of Dried and Candied Fruits Commonly Consumed in Serbiaen
dc.typearticle
dc.rights.licenseBY-NC
dc.citation.epage368
dc.citation.issue4
dc.citation.other32(4): 360-368
dc.citation.rankM23
dc.citation.spage360
dc.citation.volume32
dc.identifier.doi10.17221/166/2013-CJFS
dc.identifier.fulltexthttp://refri.institut-cacak.org/bitstream/id/101/307.pdf
dc.identifier.rcubconv_1521
dc.identifier.scopus2-s2.0-84940252549
dc.identifier.wos000341061500008
dc.type.versionpublishedVersion


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