Antioxidant potential of kvasses

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dc.contributor.author Amarowicz, R.
dc.contributor.author Janiak, M.
dc.contributor.author Zannini, Emanuele
dc.contributor.author Arendt, Elke K.
dc.date.accessioned 2020-02-24T12:57:11Z
dc.date.available 2020-02-24T12:57:11Z
dc.date.issued 2019
dc.identifier.citation Amarowicz, R., Janiak, M., Zannini, E., Arendt, E. K. (2019) 'Antioxidant potential of kvasses', Bulgarian Chemical Communications, 51 (Special Issue-A), pp. 239-244. Available at: http://www.bcc.bas.bg/BCC_Volumes/Volume_51_Special_A_2019/E-pdf-ready/BCC-51-A-2019-239-244-Amarowicz-E1.pdf (Accessed: 24 February 2020) en
dc.identifier.volume 51 en
dc.identifier.issued Special Issue-A en
dc.identifier.startpage 239 en
dc.identifier.endpage 244 en
dc.identifier.issn 0861-9808
dc.identifier.issn 0324-1130
dc.identifier.uri http://hdl.handle.net/10468/9692
dc.description.abstract This study was aimed at determination of antioxidant capacity of commercial kvasses. Four different beverages (“Obolon”, “Wileński”, “Gubernija”, and Eko-Natura”) were purchased in local shops in Poland, one beverage (“Brottrunk Biovegan”) originated from the German market. Antioxidan capacity of the beverages was investigated using ABTS, FRAP, and DPPH assays. The content of total phenolic compounds was determined using a FolinCiocalteu’s phenol reagent. The profile of phenolic compounds were determined using an HPLC method. The content of total phenolics ranged from 0.083 to 0.372 mg/ml; the TEAC values from 0.133 to 1.001 μmol Trolox/ml; the FRAP values from 0.893 to 3.079 μmol Fe2+/ml. The antiradical activity against DPPH radical ranged from 0.097 to 0.463 μmol Trolox/ml. A strong correlation was noted between the contents of total phenolics and results of antioxidant assays. The presence of benzoic acid in one beverage was confirmed using the HPLC method. en
dc.description.sponsorship Narodowe Centrum Badań i Rozwoju (JPI HDHL Food Processing for Health - Food Fermentations for Purpose: Health Promotion and Biopreservation) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Bulgarian Academy of Sciences, Union of Chemists in Bulgaria en
dc.relation.uri http://www.bcc.bas.bg/BCC_Volumes/Volume_51_Special_A_2019/E-pdf-ready/BCC-51-A-2019-239-244-Amarowicz-E1.pdf
dc.relation.uri http://www.bcc.bas.bg/index.html
dc.rights © 2019, Bulgarian Academy of Sciences, Union of Chemists in Bulgaria. en
dc.subject Fermentation en
dc.subject Beverages en
dc.subject Kvass en
dc.subject Antioxidant activity en
dc.subject Phenolic compounds en
dc.subject HPLC en
dc.title Antioxidant potential of kvasses en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Elke Arendt, Food & Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: e.arendt@ucc.ie en
dc.internal.availability Full text available en
dc.date.updated 2020-02-24T11:29:03Z
dc.description.version Published Version en
dc.internal.rssid 503136190
dc.contributor.funder Narodowe Centrum Badań i Rozwoju en
dc.contributor.funder Horizon 2020 en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Bulgarian Chemical Communications en
dc.internal.copyrightchecked Yes
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress e.arendt@ucc.ie en
dc.relation.project info:eu-repo/grantAgreement/EC/H2020::CSA/696300/EU/The second coordination and support action for the JPI Healthy Diet for a Healthy Life/CSA JPI HDHL 2.0 en


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