Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/90934
Type of publication: Straipsnis nerecenzuojamoje Lietuvos konferencijos medžiagoje / Article in non-peer-reviewed Lithuanian conference proceedings (P2c)
Field of Science: Agronomija / Agronomy (A001)
Author(s): Barkauskaitė, Agnė
Contributor(s): Paulauskienė, Aurelija
Title: Vitamino C kiekio aktinidijų uogose ir jų perdirbimo produktuose tyrimas
Other Title: The study on the amount of vitamin C in actinidia berries and their reprocessed products
Is part of: Jaunasis mokslininkas 2017: studentų mokslinės konferencijos pranešimų rinkinys / Aleksandro Stulginskio universitetas. Agronomijos fakultetas. Akademija,, 2017
Extent: p. 85-87
Date: 2017
Abstract: The main aim was to assess the amount of vitamin C in Actinidia berries. The berries that accumulate great amounts of vitamin C are the variegated-leaf hardy kiwi berries (Actinidia kolomikta (Maxim. & Rupr.) Maxim.) Actinidia berries also contain 6.4 mg kg-1 of carotenoids, vitamins B1, B2, E and P, approx. 1.5 % of various organic acids, phenolic compounds, 6–8 % of saccharides, and 0.8 % of pectin, leaven and other substances. The berries acquire their green colour, which remains even after processing, from chlorophyll a and b. If food products are processed, the amount of vitamin C found in them may decrease. This depends on the methods of processing the raw materials, e.g. the amount of vitamin C in frozen berries remains almost unchanged compared to fresh berries. Actinidia berries can be consumed fresh, but they expire relatively quickly. Innovative processing technologies allow the preservation of the most valuable characteristics of these berries. One of the best methods for processing Actinidia berries is lyophilisation, i.e. freeze-drying. Studies have shown that the most amount of soluble solids were found in the ʻLankėʼ type of berries 36.67 % and the least amount was found in the ʻLandėʼ berries 6.53 %. Fresh berries contained a varying amount of vitamin C, ranging from 4331.92 mg kg-1 in ʻPaukštės Šakarvaʼ to 2853.82 mg kg-1 in ʻLaibaʼ berries. The greatest reliable amount of vitamin C was found in the ʻPaukštės Šakarvaʼ berries. Lyophilised berries that containing the most vitamin C were ʻPaukštės Šakarvaʼ berries, being at 29707.19 mg kg-1
Internet: https://hdl.handle.net/20.500.12259/90934
Affiliation(s): Vytauto Didžiojo universitetas
Žemės ūkio akademija
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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