Influence of sugar concentration and sugar type on the polyphenol content and antioxidant activity in spiced syrup preparation
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Keywords
Abstract
Besides their culinary roles, spices in the eastern traditional medical practices serve as a medicinal diet therapy. The polyphenol-rich content of these spices contributes to their antioxidant properties, which convey the therapeutic elements. Traditionally, these phytonutrients are orally delivered via herbal decoction, including sugar-syrup-based decoctions. However, the impact of the addition of sugar into polyphenol content and their antioxidant activities are still insufficiently researched. Therefore, this study aimed to evaluate the influence of sugar concentration and its types (refined and unrefined) on the polyphenol content and their antioxidant activities. The results of the principal component analysis (PCA) did not exhibit any specific trend on either sugar concentration or its type. As indicative evidence, reducing sugar by less than 25% in such products can be considered for lower-calorie beverage development as a means for healthier diet choice.
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Baroni, M.V., Gastaminza, J., Podio, N.S., Lingua, M.S., Wunderlin, D.A., Rovasio, J.L., Dotti, R., Rosso, J.C., Ghione, S. and Ribotta, P.D., 2018. Changes in the antioxidant properties of quince fruit (Cydonia oblonga Miller) during Jam Production at Industrial Scale. Journal of Food Quality 2018: 1–9. 10.1155/2018/1460758
Block, E.F., 2015. Food therapy for the Traditional Chinese Medicine (TCM) diagnosis of dampness. International Journal of Complementary and Alternative Medicine 2: 2–4. 10.15406/ijcam.2015.02.00050
Bodnar, M., Namieśnik, J. and Konieczka, P., 2013. Validation of a sampling procedure. TrAC Trends in Analytical Chemistry 51: 117–126. 10.1016/j.trac.2013.06.011
Choong, C. C., Anzian, A, Che Wan Sapawi, C. W. N. S., Meor Hussin, A. S., 2016. Characterization of Sugar from Arenga pinnata and Saccharum officinarum sugars. International Food Research. Journal 23:1642–52. http://ifrj.upm.edu.my/23%20(04)%202016/(39).pdf
Le Bourvellec, C. and Renard, C.M.G.C., 2012. Interactions between polyphenols and macromolecules: quantification methods and mechanisms. Critical Reviews in Food Science and Nutrition 52: 213–248. 10.1080/10408398.2010.499808
Della Corte, K., Perrar, I., Penczynski, K., Schwingshackl, L., Herder, C. and Buyken, A., 2018. Effect of dietary sugar intake on biomarkers of subclinical inflammation: a systematic review and meta-analysis of intervention studies. Nutrients 10: 606. http://www.ncbi.nlm.nih.gov/pubmed/29757229%0A; http://www.mdpi.com/2072-6643/10/5/606
Dhaouadi, K., Raboudi, F., Funez-Gomez, L., Pamies, D., Estevan, C., Hamdaoui, M. and Fattouch, S., 2013. Polyphenolic extract of barbary-fig (Opuntia ficus-indica) syrup: RP-HPLC-ESI-MS analysis and determination of antioxidant, antimicrobial and cancer-cells cytotoxic potentials. Food Analytical Methods 6: 45–53. 10.1007/s12161-012-9410-x
Essawet, N., Cvetkovic, D., Velicanski, A., Canadanovic-Brunet, J., Vulic, J., Maksimovic, V. and Markov, S., 2015. Polyphenols and antioxidant activities of Kombucha beverage enriched with Coffeeberry® extract. Chemical Industry and Chemical Engineering Quarterly 21: 399–409. http://www.doiserbia.nb.rs/Article.aspx?ID=1451-93721400042E
Fernandes, I., Pèrez-Gregorio, R., Soares, S., Mateus, N., De Freitas, V., Santos-Buelga, C. and Feliciano, A.S., 2017. Wine flavonoids in health and disease prevention. Molecules 22 (2): 1–30. 10.3390/molecules22020292
Geng, L. and Zhou, Y.L., 2010. Use of saccharides in extraction of tea or herbaceous plants. 1–8. http://v3.espacenet.com/textdoc?DB=EPODOC&IDX=US2010136191
Ho, G.T.T., Yen Nguyen, T.K., Kase, E.T., Tadesse, M., Barsett, H. and Wangensteen, H., 2017. Enhanced glucose uptake in human liver cells and inhibition of carbohydrate hydrolyzing enzymes by nordic berry extracts. Molecules 22 (10): 1–15. 10.3390/molecules22101806
Jlassi, H., Dhaouadi, K. and Laaribi, M., 2016. Short cooking time increases, but sucrose or sweetener counteracts the radical scavenging activities of tea decoction as compared to tea infusion. Journal of Food and Nutritional Disorders 5, available at: http://www.scitechnol.com/peer-review/short-cooking-time-increasesbut-sucrose-or-sweetenercounteracts-the-radicalscavenging-activities-of-teadecoction-as-compared-to-te-RY0i.php?article_id=5574
Kim, I.S., Yang, M.R., Lee, O.H. and Kang, S.N., 2011. Antioxidant activities of hot water extracts from various spices. International Journal of Molecular Sciences 12: 4120–4131. 10.3390/ijms12064120
Kodama, D., Gonçalves, A., Lajolo, F. and Genovese, M., 2010. Flavonoids, total phenolics and antioxidant capacity: comparison between commercial green tea preparations. Ciência e Tecnologia de Alimentos 30: 1077–1082. 10.1590/S0101-20612010000400037
Kongkaew, S., Chaijan, M. and Riebroy, S., 2014. Some characteristics and antioxidant activity of commercial sugars produced in Thailand. KMITL Science and Technology Journal. 14: 1–9. http://stj.kmitl.ac.th/Archives/vol14no1/00089_reformatted.pdf
Lachowicz, S., Oszmiański, J. and Kalisz, S., 2018. Effects of various polysaccharide clarification agents and reaction time on content of polyphenolic compound, antioxidant activity, turbidity and colour of chokeberry juice. Lebensmittel-Wissenschaft & Technologie 92: 347–360. 10.1016/j.lwt.2018.02.054
Lech, K., Figiel, A., Michalska, A., Wojdylo, A. and Nowicka, P., 2018. The effect of selected fruit juice concentrates used as osmotic agents on the drying kinetics and chemical properties of vacuum-microwave drying of pumpkin. Journal of Food Quality 2018: 1–11. 10.1155/2018/7293932
Liu, S.X., Yang, H.Y., Li, S.Y., Zhang, J.Y., Li, T., Zhu, B.Q., Zhang, B.L., 2015. Polyphenolic compositions and chromatic characteristics of bog bilberry syrup wines. Molecules 20: 19865–19877. 10.3390/molecules201119662
Loncaric, A., Dugalic, K., Mihaljevic, I., Jakobek, L. and Pilizota, V., 2014. Effects of sugar addition on total polyphenol content and antioxidant activity of frozen and freeze-dried apple Purée. Journal of Agricultural and Food Chemistry 62: 1674–1682. 10.1021/jf405003u
Madhavamenon, K.I. and Maliakel, B.P., 2015. Instant water soluble bioactive dietary phytonutrients composition of spice/herb extracts and a process for its preparation. United States Application Publication. US 2015/0352173 A1. 1–8.
Mansoor, K., Qadan, F., Schmidt, M., Mallah, E., Abudayyih, W. and Matalka, K., 2017. Stability study and a 14-day oral dose toxicity in rats of plantain leaf extract (Plantago lanceolata L.) syrup. Scientia Pharmaceutica. 85 (1): 1-5. 10.3390/scipharm85010015
Marjanović, A., Đeđibegović, J., Brčaninović, M., Omeragić, E., Čaklovica, F., Dobrača, A. and Šober, M., 2015. Antioxidant potential of selected traditional plant-based beverages in Bosnia and Herzegovina. https://www.academia.edu/36703896/Antioxidant_potential_of_selected_traditional_plant-based_beverages_in_Bosnia_and_Herzegovina
Martin, K.R., 2009. Polyphenols as dietary supplements: a double-edged sword. Nutrition and Dietary Supplements 2: 1–12. 10.2147/NDS.S6422
Musa, K.H., Abdullah, A., Jusoh, K. and Subramaniam, V., 2011. Antioxidant activity of pink-flesh guava (Psidium guajava L.): effect of extraction techniques and solvents. Food Analytical Methods 4: 100–107. 10.1007/s12161-010-9139-3
Payne, A.C., Mazzer, A., Clarkson, G.J.J. and Taylor, G., 2013. Antioxidant assays–consistent findings from FRAP and ORAC reveal a negative impact of organic cultivation on antioxidant potential in spinach but not watercress or rocket leaves. Food Science & Nutrition 1: 439–444. 10.1002/fsn3.71
Peinado, J., de Lerma, N.L. and Peinado, R.A., 2010. Synergistic antioxidant interaction between sugars and phenolics from a sweet wine. European Food Research and Technology 231: 363–370. 10.1007/s00217-010-1279-6
Pengseng, N., Siripongvutikorn, S., Usawakesmanee, W. and Wattanachant, S., 2011. Combined effect of carbohydrate and thermal processing on antioxidant activity of galangal coconut-milk paste extract, Tom-Kha. International Food Research Journal 18: 907–914.
Pereira, W., Silva, C.M.D.P.S., Lígia, K., De Almeida, C. and Aires, F., 2014. Description of guava osmotic dehydration using a three-dimensional analytical diffusion model. Journal of Food Processing 2014: 1-7. 10.1155/2014/157427
Pires, T.C.S.P., Dias, M.I., Calhelha, R.C., Carvalho, A.M., Queiroz, M.J.R.P., Barros, L., Ferreira, I.C.F.R. and McPhee, D.J., 2015. Bioactive properties of tabebuia impetiginosa-based phytopreparations and phytoformulations: a comparison between extracts and dietary supplements. Molecules 20: 22863–22871. 10.3390/molecules201219885
Puoci, F., Iemma, F., Spizzirri, U.G., Restuccia, D., Pezzi, V., Sirianni, R., Manganaro, L., Curcio, M., Parisi, O.I., Cirillo, G. and Picci, N., 2011. Antioxidant activity of a mediterranean food product: “fig syrup.” Nutrients 3: 317–329. 10.3390/nu3030317
Ramachandran, P. and Nagarajan, S., 2014. Quality characteristics, nutraceutical profile, and storage stability of Aloe gel-papaya functional beverage blend. International Journal of Food Sciences and Nutrition 2014: 1–7. 10.1155/2014/847013
Ramalingum, N. and Mahomoodally, M.F., 2014. The therapeutic potential of medicinal foods. Advances in Pharmacological and Pharmaceutical Sciences 2014: 1–18, available at: http://www.ncbi.nlm.nih.gov/pubmed/24822061%5Cn
Rippe, J.M. and Angelopoulos, T.J., 2016. Relationship between added sugars consumption and chronic disease risk factors: current understanding. Nutrients 8: 1–19. 10.3390/nu8110697
Shalaby, E.A., Mahmoud, G.I. and Shanab, S.M.M., 2016. Suggested mechanism for the effect of sweeteners on radical scavenging activity of of phenolic compounds in black and green tea. Frontiers in Life Science 9: 241–251. http://www.agriculturejournals.cz/publicFiles/105870.pdf
Shashank, K. and Pandey, A.K., 2013. Chemistry and biological activities of flavonoids. Hindawi Scientific World Journal 2013: 533–548. http://linkinghub.elsevier.com/retrieve/pii/S0924224405002049
Singleton VL, Orthofer R, Lamuela-Raventós, 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. In: Oxidants and Antioxidants Part A. Academic Press, pp 152–78. https://www.sciencedirect.com/science/article/pii/S0076687999990171
Szymanowska, U., Baraniak, B. and Gawlik-Dziki, U., 2017. Changes in the level and antioxidant activity of polyphenols during storage of enzymatically treated raspberry juices and syrups. Acta Scientiarum Polonorum. Technologia Alimentaria 16: 269–282. 10.17306/J.AFS.2017.0491
Tarko, T., Duda-Chodak, A., Semik, D. and Nycz, M., 2015. The use of fruit extracts for production of beverages with high antioxidative activity. Potravinarstvo 9: 280–283. 10.5219/480
Teixeira, J., Gaspar, A., Garrido, E.M., Garrido, J. and Borges, F., 2013. Hydroxycinnamic acid antioxidants: an electrochemical overview. BioMed Research International 2013: 1-11. 10.1155/2013/251754
Zeng, Z., Li, Y., Yang, R., Liu, C., Hu, X., Luo, S., Gong, E. and Ye, J., 2017. The relationship between reducing sugars and phenolic retention of brown rice after enzymatic extrusion. Journal of Cereal Science 74: 244–249. 10.1016/j.jcs.2017.02.016
Zhang, H., Yu, D., Sun, J., Liu, X., Jiang, L., Guo, H. and Ren, F., 2014. Interaction of plant phenols with food macronutrients: characterisation and nutritional-physiological consequences. Nutrition Research Reviews 27: 1–15. 10.1017/S095442241300019X
Zlatić, E., Pichler, A. and Kopjar, M., 2017. Disaccharides: influence on volatiles and phenolics of sour cherry juice. Molecules 22 (11): 1-10. 10.3390/molecules22111939
Ahmad, I., Shamsi, S. and Zaman, R., 2016. Sharbat: an Important Dosage Form of Unani System of Medicine Methodology of preparation of Sharbat of different drugs in USM. Medical Journal of Islamic World Academy of Sciences 24: 83–88. 10.5505/ias.2016.91129
Amoako, D. and Awika, J.M., 2016. Polyphenol interaction with food carbohydrates and consequences on availability of dietary glucose. Current Opinion in Food Science 8: 14–18. 10.1016/j.cofs.2016.01.010
Angelopoulos, T., Lowndes, J., Sinnett, S. and Rippe, J., 2016. Fructose containing sugars at normal levels of consumption do not effect adversely components of the metabolic syndrome and risk factors for cardiovascular disease. Nutrients 8: 179. http://www.mdpi.com/2072-6643/8/4/179
Baroni, M.V., Gastaminza, J., Podio, N.S., Lingua, M.S., Wunderlin, D.A., Rovasio, J.L., Dotti, R., Rosso, J.C., Ghione, S. and Ribotta, P.D., 2018. Changes in the antioxidant properties of quince fruit (Cydonia oblonga Miller) during Jam Production at Industrial Scale. Journal of Food Quality 2018: 1–9. 10.1155/2018/1460758
Block, E.F., 2015. Food therapy for the Traditional Chinese Medicine (TCM) diagnosis of dampness. International Journal of Complementary and Alternative Medicine 2: 2–4. 10.15406/ijcam.2015.02.00050
Bodnar, M., Namieśnik, J. and Konieczka, P., 2013. Validation of a sampling procedure. TrAC Trends in Analytical Chemistry 51: 117–126. 10.1016/j.trac.2013.06.011
Choong, C. C., Anzian, A, Che Wan Sapawi, C. W. N. S., Meor Hussin, A. S., 2016. Characterization of Sugar from Arenga pinnata and Saccharum officinarum sugars. International Food Research. Journal 23:1642–52. http://ifrj.upm.edu.my/23%20(04)%202016/(39).pdf
Le Bourvellec, C. and Renard, C.M.G.C., 2012. Interactions between polyphenols and macromolecules: quantification methods and mechanisms. Critical Reviews in Food Science and Nutrition 52: 213–248. 10.1080/10408398.2010.499808
Della Corte, K., Perrar, I., Penczynski, K., Schwingshackl, L., Herder, C. and Buyken, A., 2018. Effect of dietary sugar intake on biomarkers of subclinical inflammation: a systematic review and meta-analysis of intervention studies. Nutrients 10: 606. http://www.ncbi.nlm.nih.gov/pubmed/29757229%0A; http://www.mdpi.com/2072-6643/10/5/606
Dhaouadi, K., Raboudi, F., Funez-Gomez, L., Pamies, D., Estevan, C., Hamdaoui, M. and Fattouch, S., 2013. Polyphenolic extract of barbary-fig (Opuntia ficus-indica) syrup: RP-HPLC-ESI-MS analysis and determination of antioxidant, antimicrobial and cancer-cells cytotoxic potentials. Food Analytical Methods 6: 45–53. 10.1007/s12161-012-9410-x
Essawet, N., Cvetkovic, D., Velicanski, A., Canadanovic-Brunet, J., Vulic, J., Maksimovic, V. and Markov, S., 2015. Polyphenols and antioxidant activities of Kombucha beverage enriched with Coffeeberry® extract. Chemical Industry and Chemical Engineering Quarterly 21: 399–409. http://www.doiserbia.nb.rs/Article.aspx?ID=1451-93721400042E
Fernandes, I., Pèrez-Gregorio, R., Soares, S., Mateus, N., De Freitas, V., Santos-Buelga, C. and Feliciano, A.S., 2017. Wine flavonoids in health and disease prevention. Molecules 22 (2): 1–30. 10.3390/molecules22020292
Geng, L. and Zhou, Y.L., 2010. Use of saccharides in extraction of tea or herbaceous plants. 1–8. http://v3.espacenet.com/textdoc?DB=EPODOC&IDX=US2010136191
Ho, G.T.T., Yen Nguyen, T.K., Kase, E.T., Tadesse, M., Barsett, H. and Wangensteen, H., 2017. Enhanced glucose uptake in human liver cells and inhibition of carbohydrate hydrolyzing enzymes by nordic berry extracts. Molecules 22 (10): 1–15. 10.3390/molecules22101806
Jlassi, H., Dhaouadi, K. and Laaribi, M., 2016. Short cooking time increases, but sucrose or sweetener counteracts the radical scavenging activities of tea decoction as compared to tea infusion. Journal of Food and Nutritional Disorders 5, available at: http://www.scitechnol.com/peer-review/short-cooking-time-increasesbut-sucrose-or-sweetenercounteracts-the-radicalscavenging-activities-of-teadecoction-as-compared-to-te-RY0i.php?article_id=5574
Kim, I.S., Yang, M.R., Lee, O.H. and Kang, S.N., 2011. Antioxidant activities of hot water extracts from various spices. International Journal of Molecular Sciences 12: 4120–4131. 10.3390/ijms12064120
Kodama, D., Gonçalves, A., Lajolo, F. and Genovese, M., 2010. Flavonoids, total phenolics and antioxidant capacity: comparison between commercial green tea preparations. Ciência e Tecnologia de Alimentos 30: 1077–1082. 10.1590/S0101-20612010000400037
Kongkaew, S., Chaijan, M. and Riebroy, S., 2014. Some characteristics and antioxidant activity of commercial sugars produced in Thailand. KMITL Science and Technology Journal. 14: 1–9. http://stj.kmitl.ac.th/Archives/vol14no1/00089_reformatted.pdf
Lachowicz, S., Oszmiański, J. and Kalisz, S., 2018. Effects of various polysaccharide clarification agents and reaction time on content of polyphenolic compound, antioxidant activity, turbidity and colour of chokeberry juice. Lebensmittel-Wissenschaft & Technologie 92: 347–360. 10.1016/j.lwt.2018.02.054
Lech, K., Figiel, A., Michalska, A., Wojdylo, A. and Nowicka, P., 2018. The effect of selected fruit juice concentrates used as osmotic agents on the drying kinetics and chemical properties of vacuum-microwave drying of pumpkin. Journal of Food Quality 2018: 1–11. 10.1155/2018/7293932
Liu, S.X., Yang, H.Y., Li, S.Y., Zhang, J.Y., Li, T., Zhu, B.Q., Zhang, B.L., 2015. Polyphenolic compositions and chromatic characteristics of bog bilberry syrup wines. Molecules 20: 19865–19877. 10.3390/molecules201119662
Loncaric, A., Dugalic, K., Mihaljevic, I., Jakobek, L. and Pilizota, V., 2014. Effects of sugar addition on total polyphenol content and antioxidant activity of frozen and freeze-dried apple Purée. Journal of Agricultural and Food Chemistry 62: 1674–1682. 10.1021/jf405003u
Madhavamenon, K.I. and Maliakel, B.P., 2015. Instant water soluble bioactive dietary phytonutrients composition of spice/herb extracts and a process for its preparation. United States Application Publication. US 2015/0352173 A1. 1–8.
Mansoor, K., Qadan, F., Schmidt, M., Mallah, E., Abudayyih, W. and Matalka, K., 2017. Stability study and a 14-day oral dose toxicity in rats of plantain leaf extract (Plantago lanceolata L.) syrup. Scientia Pharmaceutica. 85 (1): 1-5. 10.3390/scipharm85010015
Marjanović, A., Đeđibegović, J., Brčaninović, M., Omeragić, E., Čaklovica, F., Dobrača, A. and Šober, M., 2015. Antioxidant potential of selected traditional plant-based beverages in Bosnia and Herzegovina. https://www.academia.edu/36703896/Antioxidant_potential_of_selected_traditional_plant-based_beverages_in_Bosnia_and_Herzegovina
Martin, K.R., 2009. Polyphenols as dietary supplements: a double-edged sword. Nutrition and Dietary Supplements 2: 1–12. 10.2147/NDS.S6422
Musa, K.H., Abdullah, A., Jusoh, K. and Subramaniam, V., 2011. Antioxidant activity of pink-flesh guava (Psidium guajava L.): effect of extraction techniques and solvents. Food Analytical Methods 4: 100–107. 10.1007/s12161-010-9139-3
Payne, A.C., Mazzer, A., Clarkson, G.J.J. and Taylor, G., 2013. Antioxidant assays–consistent findings from FRAP and ORAC reveal a negative impact of organic cultivation on antioxidant potential in spinach but not watercress or rocket leaves. Food Science & Nutrition 1: 439–444. 10.1002/fsn3.71
Peinado, J., de Lerma, N.L. and Peinado, R.A., 2010. Synergistic antioxidant interaction between sugars and phenolics from a sweet wine. European Food Research and Technology 231: 363–370. 10.1007/s00217-010-1279-6
Pengseng, N., Siripongvutikorn, S., Usawakesmanee, W. and Wattanachant, S., 2011. Combined effect of carbohydrate and thermal processing on antioxidant activity of galangal coconut-milk paste extract, Tom-Kha. International Food Research Journal 18: 907–914.
Pereira, W., Silva, C.M.D.P.S., Lígia, K., De Almeida, C. and Aires, F., 2014. Description of guava osmotic dehydration using a three-dimensional analytical diffusion model. Journal of Food Processing 2014: 1-7. 10.1155/2014/157427
Pires, T.C.S.P., Dias, M.I., Calhelha, R.C., Carvalho, A.M., Queiroz, M.J.R.P., Barros, L., Ferreira, I.C.F.R. and McPhee, D.J., 2015. Bioactive properties of tabebuia impetiginosa-based phytopreparations and phytoformulations: a comparison between extracts and dietary supplements. Molecules 20: 22863–22871. 10.3390/molecules201219885
Puoci, F., Iemma, F., Spizzirri, U.G., Restuccia, D., Pezzi, V., Sirianni, R., Manganaro, L., Curcio, M., Parisi, O.I., Cirillo, G. and Picci, N., 2011. Antioxidant activity of a mediterranean food product: “fig syrup.” Nutrients 3: 317–329. 10.3390/nu3030317
Ramachandran, P. and Nagarajan, S., 2014. Quality characteristics, nutraceutical profile, and storage stability of Aloe gel-papaya functional beverage blend. International Journal of Food Sciences and Nutrition 2014: 1–7. 10.1155/2014/847013
Ramalingum, N. and Mahomoodally, M.F., 2014. The therapeutic potential of medicinal foods. Advances in Pharmacological and Pharmaceutical Sciences 2014: 1–18, available at: http://www.ncbi.nlm.nih.gov/pubmed/24822061%5Cn
Rippe, J.M. and Angelopoulos, T.J., 2016. Relationship between added sugars consumption and chronic disease risk factors: current understanding. Nutrients 8: 1–19. 10.3390/nu8110697
Shalaby, E.A., Mahmoud, G.I. and Shanab, S.M.M., 2016. Suggested mechanism for the effect of sweeteners on radical scavenging activity of of phenolic compounds in black and green tea. Frontiers in Life Science 9: 241–251. http://www.agriculturejournals.cz/publicFiles/105870.pdf
Shashank, K. and Pandey, A.K., 2013. Chemistry and biological activities of flavonoids. Hindawi Scientific World Journal 2013: 533–548. http://linkinghub.elsevier.com/retrieve/pii/S0924224405002049
Singleton VL, Orthofer R, Lamuela-Raventós, 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. In: Oxidants and Antioxidants Part A. Academic Press, pp 152–78. https://www.sciencedirect.com/science/article/pii/S0076687999990171
Szymanowska, U., Baraniak, B. and Gawlik-Dziki, U., 2017. Changes in the level and antioxidant activity of polyphenols during storage of enzymatically treated raspberry juices and syrups. Acta Scientiarum Polonorum. Technologia Alimentaria 16: 269–282. 10.17306/J.AFS.2017.0491
Tarko, T., Duda-Chodak, A., Semik, D. and Nycz, M., 2015. The use of fruit extracts for production of beverages with high antioxidative activity. Potravinarstvo 9: 280–283. 10.5219/480
Teixeira, J., Gaspar, A., Garrido, E.M., Garrido, J. and Borges, F., 2013. Hydroxycinnamic acid antioxidants: an electrochemical overview. BioMed Research International 2013: 1-11. 10.1155/2013/251754
Zeng, Z., Li, Y., Yang, R., Liu, C., Hu, X., Luo, S., Gong, E. and Ye, J., 2017. The relationship between reducing sugars and phenolic retention of brown rice after enzymatic extrusion. Journal of Cereal Science 74: 244–249. 10.1016/j.jcs.2017.02.016
Zhang, H., Yu, D., Sun, J., Liu, X., Jiang, L., Guo, H. and Ren, F., 2014. Interaction of plant phenols with food macronutrients: characterisation and nutritional-physiological consequences. Nutrition Research Reviews 27: 1–15. 10.1017/S095442241300019X
Zlatić, E., Pichler, A. and Kopjar, M., 2017. Disaccharides: influence on volatiles and phenolics of sour cherry juice. Molecules 22 (11): 1-10. 10.3390/molecules22111939
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Zayapor, M. N., Abdullah, A., & Wan Mustapha, W. A. (2021). Influence of sugar concentration and sugar type on the polyphenol content and antioxidant activity in spiced syrup preparation. Italian Journal of Food Science, 33(1), 96-105. https://doi.org/10.15586/ijfs.v33i1.1874
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Come citare
Zayapor, M. N., Abdullah, A., & Wan Mustapha, W. A. (2021). Influence of sugar concentration and sugar type on the polyphenol content and antioxidant activity in spiced syrup preparation. Italian Journal of Food Science, 33(1), 96-105. https://doi.org/10.15586/ijfs.v33i1.1874