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undergraduate thesis
Fizikalno-kemijski sastav i antioksidativna aktivnost plodova i kaše šipka (Rosa canina L.)
2020. urn:nbn:hr:109:752403
Brkić, Anamarija
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Cite this document

Brkić, A. (2020). Fizikalno-kemijski sastav i antioksidativna aktivnost plodova i kaše šipka (Rosa canina L.) (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:752403

Brkić, Anamarija. "Fizikalno-kemijski sastav i antioksidativna aktivnost plodova i kaše šipka (Rosa canina L.)." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:752403

Brkić, Anamarija. "Fizikalno-kemijski sastav i antioksidativna aktivnost plodova i kaše šipka (Rosa canina L.)." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:752403

Brkić, A. (2020). 'Fizikalno-kemijski sastav i antioksidativna aktivnost plodova i kaše šipka (Rosa canina L.)', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 02 October 2024, https://urn.nsk.hr/urn:nbn:hr:109:752403

Brkić A. Fizikalno-kemijski sastav i antioksidativna aktivnost plodova i kaše šipka (Rosa canina L.) [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 October 02] Available at: https://urn.nsk.hr/urn:nbn:hr:109:752403

A. Brkić, "Fizikalno-kemijski sastav i antioksidativna aktivnost plodova i kaše šipka (Rosa canina L.)", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:752403

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TitleFizikalno-kemijski sastav i antioksidativna aktivnost plodova i kaše šipka (Rosa canina L.)
Title (english)Physico-Chemical Composition and Antioxidative Activity of Rose Hip Fruits and Puree (Rosa canina L.)
AuthorAnamarija Brkić
MentorNela Nedić Tiban (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 country2020-09-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U radu su provedena pomološka mjerenja ploda šipka, determiniranje boje (L*a*b* sustav), te fizikalno-kemijski parametri u pojedinim dijelovima (mesnato usplođe i sjemenke) šipka: ukupna i topljiva suha tvar, udio reducirajućih i ukupnih šećera, ukupne kiseline, te pH vrijednost. Također je određen sadržaj važnih fitokemikalija kao što su askorbinska kiselina, polifenolni spojevi, te je ispitana antioksidacijska aktivnost u pojedinim dijelovima ploda. Pripravljena je pasirana kaša šipka kako bi se ispitali eventualni gubici pojedinih komponenti, kao i antioksidativna aktivnost kaše. Najviše vrijednosti ukupnih fenola zabilježene su u cijelom plodu, odnosno pulpi šipka, a najmanje u sjemenkama. Kod ABTS metode dobiveni su nešto viši rezultati antioksidativne aktivnosti u odnosu na DPPH metodu (osim u uzorcima sjemenki). Sadržaj askorbinske kiseline u pasiranoj kaši smanjen je za 30 %, polifenolnih tvari za 20 %, dok je antioksidativna aktivnost bila niža za 16-20 % u odnosu na svježu pulpu.
Abstract (english)
In present study pomological measurements of rose hip fruit, colour determination (L*a*b* system) and physico-chemical parameters in individual parts (pulp and seeds) of rose hip: total and soluble dry matter, reducing and total sugars, total acidity, and pH value performed. The content of important phytochemicals such as ascorbic acid, polyphenolic compounds was also determined, and the antioxidant activity in certain parts of the fruit was examined. A puree was prepared in order to examine possible losses of individual components, as well as antioxidant activity in the puree. The highest values of total phenols were recorded in the whole fruit, i.e. the pulp and the least in the seeds. With the ABTS method, slightly higher results of antioxidant activity were obtained compared to the DPPH method (except in seed samples). The content of ascorbic acid in puree reduced by 30%, polyphenolic substances by 20%, while the antioxidant activity was lower by 16-20%, compared to fresh pulp.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:752403
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 on2020-10-26 13:38:02