prikaz prve stranice dokumenta Application of Fruit By-Products and Edible Film to Cookies: Antioxidant Activity and Concentration of Oxidized LDL Receptor in Women—A First Approach
  Preuzmi
PDF 475 KB
Znanstveni rad - Izvorni znanstveni rad
Application of Fruit By-Products and Edible Film to Cookies: Antioxidant Activity and Concentration of Oxidized LDL Receptor in Women—A First Approach
Applied Sciences, 13 (2023), 9; 5513. https://doi.org/10.3390/app13095513
Molnar, Dunja; Nikolac Gabaj, Nora; Vujić, Lovorka; Ščetar, Mario; Krisch, Judit; Miler, Marijana; Štefanović, Mario; Novotni, Dubravka

Citirajte ovaj rad

Molnar, D., Nikolac Gabaj, N., Vujić, L., Ščetar, M., Krisch, J., Miler, M. ... Novotni, D. (2023). Application of Fruit By-Products and Edible Film to Cookies: Antioxidant Activity and Concentration of Oxidized LDL Receptor in Women—A First Approach. Applied Sciences, 13. (9). doi: 10.3390/app13095513

Molnar, Dunja, et al. "Application of Fruit By-Products and Edible Film to Cookies: Antioxidant Activity and Concentration of Oxidized LDL Receptor in Women—A First Approach." Applied Sciences, vol. 13, br. 9, 2023. https://doi.org/10.3390/app13095513

Molnar, Dunja, Nora Nikolac Gabaj, Lovorka Vujić, Mario Ščetar, Judit Krisch, Marijana Miler, Mario Štefanović i Dubravka Novotni. "Application of Fruit By-Products and Edible Film to Cookies: Antioxidant Activity and Concentration of Oxidized LDL Receptor in Women—A First Approach." Applied Sciences 13, br. 9 (2023). https://doi.org/10.3390/app13095513

Molnar, D., et al. (2023) 'Application of Fruit By-Products and Edible Film to Cookies: Antioxidant Activity and Concentration of Oxidized LDL Receptor in Women—A First Approach', Applied Sciences, 13(9). doi: 10.3390/app13095513

Molnar D, Nikolac Gabaj N, Vujić L, Ščetar M, Krisch J, Miler M, i sur.. Application of Fruit By-Products and Edible Film to Cookies: Antioxidant Activity and Concentration of Oxidized LDL Receptor in Women—A First Approach. Applied Sciences [Internet]. 28.04.2023. [pristupljeno 26.10.2024.];13(9). doi: 10.3390/app13095513

D. Molnar, et al., "Application of Fruit By-Products and Edible Film to Cookies: Antioxidant Activity and Concentration of Oxidized LDL Receptor in Women—A First Approach", Applied Sciences, vol. 13, br. 9, Travanj 2023. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:220:583365. [Citirano: 26.10.2024.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:220:583365
Prijavite se u repozitorij kako biste mogli spremiti objekt u svoju listu.
Podaci o radu
Naslov (engleski)Application of Fruit By-Products and Edible Film to Cookies: Antioxidant Activity and Concentration of Oxidized LDL Receptor in Women—A First Approach
AutorDunja Molnar
AutorNora Nikolac Gabaj
AutorLovorka Vujić
AutorMario Ščetar
AutorJudit Krisch
AutorMarijana Miler
AutorMario Štefanović
AutorDubravka Novotni
Autorova ustanova(Klinički bolnički centar Sestre milosrdnice)
Autorova ustanovaSveučilište u Zagrebu
Prehrambeno-biotehnološki fakultet
Znanstveno / umjetničko
područje, polje i grana		BIOMEDICINA I ZDRAVSTVO
Kliničke medicinske znanosti
Klinička biokemija
Sažetak (engleski)
Cookie consumption can change the serum level of oxidized low-density lipoprotein (oxLDL) and oxLDL receptors, both playing important roles in the pathogenesis of atherosclerosis and cardiovascular diseases. This study investigated the nutritional value and the antioxidant activity of whole grain cookies in which 24% of the cocoa powder was substituted with grape and aronia pomace and were further coated with edible films enriched with grape seed extract (GAP with KGAE) as well as the effects of their consumption on the serum level of oxLDL receptors in women. The proximate composition, mineral content, antioxidant activity, and starch digestibility in vitro of experimental and control cookies were determined. A group of 12–13 healthy women (median age 36) consumed 45 g of GAP with KGAE or commercial cookies for 10 days. The results showed that GAP and KGAE cookies had increased flavonoid content (22%) and antioxidant potential (27–73%) compared to the control. The content of slowly digestible starch prevailed over rapidly digestible starch. The serum concentrations of the oxLDL receptors between the test and control groups were similar. We can conclude that the moderate consumption of whole grain cookies with fruit by-products does not lead to the formation of oxLDL receptors in healthy women.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaApplied Sciences
Brojčani podacivol. 13, br. 9, 5513
e-ISSN2076-3417
DOIhttps://doi.org/10.3390/app13095513
URN:NBNurn:nbn:hr:220:583365
Datum objave publikacije2023-04-28
URL dokumentahttps://www.mdpi.com/2076-3417/13/9/5513
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Zaštićeno autorskim pravom.
Datum i vrijeme pohrane2024-07-15 14:16:10