Articles
THE ROLE AND SIGNIFICANCE OF CASTANEA SATIVA MILL. LEAF POLYPHENOLS ON SENSORY AND ORGANOLEPTIC PROPERTIES OF FOOD
Article number
1043_23
Pages
175 – 182
Language
English
Abstract
Bioactive plant polyphenols are well known for their antioxidant, antimutagenic, anti-cancer, anti-inflammatory, anti-angiogenic, antiulcer and antimicrobial properties.
Food intake of phenolic compounds is associated with reduced risk of a variety of diseases.
In addition, epidemiological studies have established a connection between food intake rich in natural antioxidants, i.e. specifically-foods rich in polyphenols, and lower risk of cardiovascular disease.
For many herbal ingredients, it has been determined to prevent mold growth and accumulation of mycotoxins.
With multiple biological activities, extracts rich in phenols are of special importance for the food industry because they slow down the oxidative degradation of lipids and improve the quality and nutritional value of food.
Plant polyphenols affect the sensory properties of food, functional and nutritional value of the protein present in the food, and the texture of the food.
As a good example of such a plant species that contains a variety of bioactive compounds with potential antioxidant properties can serve Castanea sativa Mill., whose extracts are poorly scientifically tested.
Until now this plant species was primarily used for nutrition and getting tannin extract.
Food intake of phenolic compounds is associated with reduced risk of a variety of diseases.
In addition, epidemiological studies have established a connection between food intake rich in natural antioxidants, i.e. specifically-foods rich in polyphenols, and lower risk of cardiovascular disease.
For many herbal ingredients, it has been determined to prevent mold growth and accumulation of mycotoxins.
With multiple biological activities, extracts rich in phenols are of special importance for the food industry because they slow down the oxidative degradation of lipids and improve the quality and nutritional value of food.
Plant polyphenols affect the sensory properties of food, functional and nutritional value of the protein present in the food, and the texture of the food.
As a good example of such a plant species that contains a variety of bioactive compounds with potential antioxidant properties can serve Castanea sativa Mill., whose extracts are poorly scientifically tested.
Until now this plant species was primarily used for nutrition and getting tannin extract.
Publication
Authors
H. Jukić, I. Mujić, S. Vladimir-Knezević, D. Rudić, D. Jug, J. Zivković, G. Nikolić
Keywords
antioxidant activity, Castanea sativa Mill., polyphenols, sensory analysis
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