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


Pickled 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.
Author Małgorzata Tabaszewska (FoFT / DoRMaFaVP)
Małgorzata Tabaszewska,,
- Department of Raw Materials and Fruit and Vegetable Processing
, Dorota Najgebauer-Lejko (FoFT / DoAPT)
Dorota Najgebauer-Lejko,,
- Department of Animal Product Technology
, Aleksandra Skrzypczak (FoFT / DoRMaFaVP)
Aleksandra Skrzypczak,,
- Department of Raw Materials and Fruit and Vegetable Processing
, Grażyna Jaworska (FoFT / DoRMaFaVP)
Grażyna Jaworska,,
- Department of Raw Materials and Fruit and Vegetable Processing
, Tadeusz Grega (FoFT / DoAPT)
Tadeusz Grega,,
- Department of Animal Product Technology
Publication size in sheets0.5
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 Englishpickled asparagus, extraction, antioxidant activity
Internal identifierWTŻ/M/34/2013; WTŻ/3/44
Languageen angielski
Score (nominal)5
Citation count*
Additional fields
FinansowanieFounding source: BM-4746/KSiPOW/2013.
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