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undergraduate thesis
Utjecaj dodatka trehaloze i maltoze na udio fenola i antocijana u soku višnje
2015. urn:nbn:hr:109:946935
Fotez, Ana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

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Fotez, A. (2015). Utjecaj dodatka trehaloze i maltoze na udio fenola i antocijana u soku višnje (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:946935

Fotez, Ana. "Utjecaj dodatka trehaloze i maltoze na udio fenola i antocijana u soku višnje." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:946935

Fotez, Ana. "Utjecaj dodatka trehaloze i maltoze na udio fenola i antocijana u soku višnje." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:946935

Fotez, A. (2015). 'Utjecaj dodatka trehaloze i maltoze na udio fenola i antocijana u soku višnje', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 06 October 2024, https://urn.nsk.hr/urn:nbn:hr:109:946935

Fotez A. Utjecaj dodatka trehaloze i maltoze na udio fenola i antocijana u soku višnje [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2024 October 06] Available at: https://urn.nsk.hr/urn:nbn:hr:109:946935

A. Fotez, "Utjecaj dodatka trehaloze i maltoze na udio fenola i antocijana u soku višnje", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:946935

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TitleUtjecaj dodatka trehaloze i maltoze na udio fenola i antocijana u soku višnje
Title (english)Influence of trehalose and maltose on phenol and anthocyanin content in sour cherry juice
AuthorAna Fotez
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 country2015-10-01, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Abstract
Cilj ovog rada bio je odrediti utjecaj trehaloze i maltoze u soku od višnje na udio fenola, flavonoida, antocijana, polimernu boju i antioksidativnu aktivnost. Mjerenja su provedena na uzorcima nakon pripreme i nakon skladištenja od 7 mjeseci na sobnoj temperaturi. Rezultati uzoraka s dodanim šećerima uspoređeni su s kontrolnim uzorkom odnosno sa sokom bez dodatka šećera. Fenolne tvari, flavonoidi i antocijani smanjuju se skladištenjem. Udio fenola i flavonoida u uzorcima s dodatkom šećera nakon pripreme, se je povećao u odnosu na kontrolni uzorak, a udio antocijana je bio isti. Tijekom skladištenja je došlo do degradacije fenolnih tvari. U uzorcima s dodatkom šećera, udio fenola je bio manji, a udio flavonoida i antocijana veći, u odnosu na kontrolni uzorak. Antioksidativna aktivnost mjerena je pomoću tri metode (ABTS, DPPH i FRAP). Antioksidativna aktivnost se smanjuje skladištenjem, s time da je u uzorcima s dodatkom šećera utvrđena veća antioksidativna aktivnost.
Abstract (english)
The aim of this work was to determine the influence of trehalose and maltose in cherry juice on phenols, flavonoids and anthocyanins content, polymeric color and antioxidant activity. The measurements were done on samples after preparation and after storage of 7 months at room temperature. Samples with addition of sugars were compared with the control samples, respectively with pure juice. After preparation, samples with addition of sugars had higher content of phenols and flavonoids in contract to control sample, while anthocyanin content was same in all samples. During storage, degradation of phenolic compounds occurred. Samples with addition of sugars had higher content of flavonoids and anthocyanins and lower content of phenols in comparison to control sample. Antioxidant activity was determined by ABTS, DPPH and FRAP methods. During storage, antioxidant activity decreased, but samples with addition of sugars had higher antioxidant activity.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:946935
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2015-12-08 12:31:41