undergraduate thesis
Influence of trehalose and maltose on phenol and anthocyanin content in sour cherry juice

Ana Fotez (2015)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology
Metadata
TitleUtjecaj dodatka trehaloze i maltoze na udio fenola i antocijana u soku višnje
AuthorAna Fotez
Mentor(s)Mirela Kopjar (thesis advisor)
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.
Keywordssour cherry juice trehalose maltose phenols anthocyanins antioxidant activity
Parallel title (English)Influence of trehalose and maltose on phenol and anthocyanin content in sour cherry juice
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 date2015-10-01
Parallel 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.
Parallel keywords (Croatian)sok višnje trehaloza maltoza fenoli antocijani antioksidacijska aktivnost
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:946935
CommitterIvana Šuvak