undergraduate thesis
Anthocyanins: importance of stability in food products

Valentina Besten (2011)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology
Metadata
TitleAntocijani: stabilnost i važnost u prehrambenim proizvodima
AuthorValentina Besten
Mentor(s)Mirela Kopjar (thesis advisor)
Abstract
Antocijani predstavljaju veliku skupinu u vodi topljivih biljnih pigmenata koji su odgovorni za crvenu, plavu i ljubičastu boju voća i povrća. U biljakama se antocijani nalaze pričvršćeni na nekoliko drugih molekula, kao što su šećeri i druge skupine flavonoida, te se tako poboljšava njihova stabilnost i boja. Najvažniji čimbenici koji sudjeluju u razgradnji antocijana, a samim time utječu na njihovu stabilnost su temperatura, pH, svjetlo, kisik, metali, šećeri, koncentracija samih antocijana, te njihova kemijska struktura. Relativno su nestabilni spojevi, ali samoudruživanjem i intermolekularnom pigmentacijom postaju stabilniji. Tijekom ekstrakcije, prerade i skladištenja može doći do degradacije antocijana pa je potrebno znati sve spomenute faktore koji utječu na njihovu stabilnost. Za ljude su važna farmakološka svojstva antocijana, oni služe, izmeñu ostalog, kao antioksidansi i metaboliti za prevenciju raka.
Keywordsanthocyanins flavonoids color stability antioxidants
Parallel title (English)Anthocyanins: importance of stability in food products
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Fruits and Vegetables Technology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2011-10-17
Parallel abstract (English)
Anthocyanins represent a large group of water-soluble plant pigments responsible for red, blue and purple colours of fruits and vegetables. In plants, anthocyanins are attached to several other molecules such as sugars and other groups of flavonoids, thus improving their stability and colour. The most important factors involved in the degradation of anthocyanins, and thus affect their stability, including temperature, pH, light, oxygen, metals, sugars, the concentration of anthocyanins, and their chemical structure. Anthocyanins are relatively unstable compounds, but with the self-association and intermolecular pigmentation become more stable. Extraction, processing and storage can lead to degradation of anthocyanins, so it is necessary to know all these factors which are affecting their stability. For the people are important pharmacological properties of anthocyanins, they are used as antioxidants and as metabolites for the prevention of cancer.
Parallel keywords (Croatian)antocijani flavonoidi boja stabilnost antioksidansi
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:431176
CommitterSanda Hasenay