The effect of sugar addition on eugenol stability during storage

Cilj rada bio je utvrditi utjecaj tipa šećera (saharoze i trehaloze) i količine šećera (5 %, 10 % i 15 %) na antioksidacijsku aktivnost modelnih otopina eugenola nakon pripreme i tijekom skladištenja. Antioksidacijska aktivnost pripremljenih sustava određena je primjenom DPPH, ABTS i CUPRAC metoda. Primjenom CUPRAC i DPPH metode u modelnim otopinama eugenola s dodatkom trehaloze utvrđeno je linearno smanjenje antioksidacijske aktivnosti, a u otopinama s dodatkom saharoze linearno povećanje s povećanjem udjela dodanog šećera. Primjenom ABTS metode u oba slučaja je utvrđeno da je s povećanjem dodanog šećera došlo do povećanja antioksidacijske aktivnosti. The aim of the study was to determine the effect of the sugar type (sucrose and trehalose) and the amount of sugar (5%, 10% and 15%) on the antioxidant activity of eugenol model solutions after preparation and during storage. The antioxidant activity of the prepared systems was determined using DPPH, ABTS and CUPRAC methods. Using CUPRAC and DPPH method in eugenol model solutions with the addition of trehalose linear decrease of the antioxidant activity occurred while in solutions with addition of sucrose linear increase of antioxidant activity was observed under the same conditions. With application of ABTS method with increase of sugar amount linear increase of antioxidant activity occurred.