Influence of storage and extraction method on the antioxidant properties of pickled Asparagus officinalis
Małgorzata Tabaszewska , Dorota Najgebauer-Lejko , Aleksandra Skrzypczak , Grażyna Jaworska , Tadeusz Grega
AbstractPickled asparagus (Asparagus officinalis) shoots are characterized with unique flavor and therefore are popular and willingly eaten among consumers. During nine-month refrigerated storage of pickled asparagus the significant increase of the total content of polyphenols and flavonoids as well as increase in antioxidant activity measured against DPPH and ABTS radicals were observed. Extraction with 80% ethanol resulted in above two-fold higher yield of antioxidative substances when compared with the water extraction.
|Publication size in sheets||0.5|
|Book||Staruch Ladislav, Sekretár Stanislav (eds.): Additives and Contaminants in Foodstuffs 2013. Zborník vedeckých prác, 2013, Slovenská chemická knižnica FChPT STU, ISBN 978-80-89597-12-3, 245 p.|
|Keywords in English||pickled asparagus, extraction, antioxidant activity|
|Internal identifier||WTŻ/M/34/2013; WTŻ/3/44|
|Finansowanie||Founding source: BM-4746/KSiPOW/2013.|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.