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undergraduate thesis
Utjecaj dodatka šećera na stabilnost vanilina tijekom skladištenja
2018. urn:nbn:hr:109:513403
Trgovac, Mirela
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Cite this document

Trgovac, M. (2018). Utjecaj dodatka šećera na stabilnost vanilina tijekom skladištenja (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:513403

Trgovac, Mirela. "Utjecaj dodatka šećera na stabilnost vanilina tijekom skladištenja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:513403

Trgovac, Mirela. "Utjecaj dodatka šećera na stabilnost vanilina tijekom skladištenja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:513403

Trgovac, M. (2018). 'Utjecaj dodatka šećera na stabilnost vanilina tijekom skladištenja', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 10 October 2024, https://urn.nsk.hr/urn:nbn:hr:109:513403

Trgovac M. Utjecaj dodatka šećera na stabilnost vanilina tijekom skladištenja [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2024 October 10] Available at: https://urn.nsk.hr/urn:nbn:hr:109:513403

M. Trgovac, "Utjecaj dodatka šećera na stabilnost vanilina tijekom skladištenja", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:513403

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Metadata
TitleUtjecaj dodatka šećera na stabilnost vanilina tijekom skladištenja
Title (english)The influence of sugar addition on vanillin stability during storage
AuthorMirela Trgovac
MentorMirela Kopjar (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Fruits and Vegetables Technology)
Osijek
Defense date and country2018-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu ispitivan je utjecaj dodatka različitih količina (5, 10 ili 20 %) disaharida (saharoze i trehaloze) na antioksidacijsku aktivnost vanilina tijekom skladištenja od 12 mjeseci pri sobnoj temperaturi. Rezultati su uspoređivani s rezultatima za kontrolni uzorak odnosno s otopinom vanilina bez dodatka šećera. Antioksidacijska aktivnost je određena primjenom ABTS, DPPH i CUPRAC metoda. Vrijednosti dobivene CUPRAC metodom su niže od vrijednosti dobivenih DPPH i ABTS metodama. Antioksidacijska aktivnost uzoraka tijekom skladištenja povećala se u odnosu na početne uzorke. Modelne otopine s dodatkom šećera imale su manju antioksidacijsku aktivnost od otopine vanilina. Povećanjem udjela dodanog šećera, bez obzira na tip šećera, antioksidacijska aktivnost se linearno povećala primjenom DPPH metode. Primjenom CUPRAC i ABTS metode u otopinama trehaloze utvrđeno je linearno smanjenje antioksidacijske aktivnosti, a u otopinama s dodatkom saharoze linearno povećanje s povećanjem udjela dodanog šećera. Rezultati ovog istraživanja pokazuju važnost odabira sastojaka prilikom formuliranja prehrambenih proizvoda obzirom da njihove interakcije mogu utjecati na antioksidacijsku aktivnost proizvoda.
Abstract (english)
The aim of this research was investigation of the influence of different amounts (5, 10 or 20%) of disaccharides (saccharose and trehalose) on antioxidant activity of vanillin during storage for 12 months at room temperature. The results were compared with the results for the control sample, vanillin solution without the addition of sugar. The antioxidant activity was determined by ABTS, DPPH and CUPRAC methods. Values obtained from CUPRAC were lower than values obtained by DPPH and ABTS methods. Antioxidant activity of the samples increased during storage in regards to the initial sample. The sugar-containing solutions had lower antioxidant activity than the vanillin solution. By increasing amount of added sugar, despite of the type of sugar, antioxidant activity increased when the DPPH method was used. Using the CUPRAC and ABTS method in trehalose solutions, linear decrease of antioxidant activity was determined, while in solutions with saccharose addition linear increase occurred with increase of added sugar. Results of this research indicated importance of formulation of food products, since selected ingredients through interactions could affect antioxidant activity of the product.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:513403
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
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Created on2018-11-07 11:58:54