Influence of disaccharides addition on phenolic and anthocyanin content of freeze-dried sour cherry puree

U ovom radu ispitivan je utjecaj dodatka različitih količina (5, 10 ili 20%) disaharida (saharoza, maltoza ili trehaloza) na udio fenola, antocijana i antioksidativnu aktivnost liofiliziranih kaša od višanja. Rezultati su uspoređivani s rezultatima za kontrolni uzorak odnosno s liofiliziranom kašom od višanja bez dodatka šećera. Najveći udio antocijana imao je kontrolni uzorak. S povećanjem udjela šećera došlo je do smanjenja udjela antocijana, osim u uzorku s dodatkom 20% maltoze koji je imao najveći udio antocijana od svih uzoraka s dodanim šećerom. Udio fenola je također bio najveći u kontrolnom uzorku a najmanji u uzorku s dodatkom 20% trehaloze. Antioksidativna aktivnost je određena primjenom ABTS, DPPH i FRAP metode. Vrijednosti dobivene primjenom ABTS metode su niže od vrijednosti dobivenih DPPH i FRAP metodama. Najveću antioksidativnu aktivnost primjenom navedenih metoda imao je uzorak s dodatkom 20% maltoze. Rezultati ovog istraživanja pokazuju da interakcije unutar kompleksnog matriksa proizvoda utječu na udio fenolnih tvari i antioksidativnu aktivnost proizvoda. The aim of this research was investigation of the influence of different amounts (5, 10 or 20%) of dissacharides (sucrose, maltose or trehalose) on phenolics, anthocyanins and antioxidant activity of freeze-dried sour cherry puree. Results were compared with control sample, freeze-dried sour cherry puree without addition of sugars. The highest anthocyanin content had control sample. With increase of sugar addition, increase of anthocyanin content was observed except in the case of addition of 20% of maltose. That sample had the highest anthocyanin content among samples with sugar addition. The highest phenol content was also determined in control sample, while the sample with 20% of trehalose addition had the lowest content. Antioxidant activity was determined by ABTS, DPPH I FRAP methods. Values of antioxidant activity determined by ABTS were lower in comparison to values obtained by FRAP and DPPH method. The highest antioxidant activity (determined with all methods) had sample with addition of 20% of maltose. Results of this research showed that interactions among food component play important part on phenolics and antioxidant activity.