doctoral thesis
Effect of sugars and apple peel powder on polyphenols and antioxidant activity in apple puree

Ante Lončarić (2014)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology
Metadata
TitleUtjecaj dodatka šećera i praha kore jabuka na udio polifenola i antioksidacijsku aktivnost kaša od jabuka
AuthorAnte Lončarić
Mentor(s)Vlasta Piližota
Abstract
Cilj rada je bio ispitati utjecaj šećera (glukoze, fruktoze, saharoze i trehaloze) na očuvanje polifenolnih spojeva i antioksidativnu aktivnost kaša od jabuka pripremljenih zamrzavanjem i dehidratacijom (liofilizacijom). Istraživanje je obuhvatilo ispitivanje dviju sorti jabuka (Granny Smith i Gold Rush) kroz dvije proizvodne sezone, a također je obuhvatilo i mogućnost iskorištavanja nusprodukta industrije voća, koru jabuke, koja se često tretira kao otpad pri preradi, a kojom bi se (kao dodatak) obogaćivala kaša od jabuka. Rezultati su pokazali da dodatak šećera i praha kore jabuka znakovito utječe na očuvanje odnosno povećanje polifenolnih spojeva i antioksidacijske aktivnosti procesiranih kaša jabuka u odnosu na kaše jabuka bez dodataka. Od ispitivanih šećera trehaloza je najviše utjecala na očuvanje promatranih parametara dok je glukoza imala najmanji utjecaj. Nakon skladištenja uzorci s dodatkom šećera i praha kore jabuka su i dalje imali veći sadržaj polifenola i antioksidacijsku aktivnosti u usporedbi s kontrolnim uzorcima.
Keywordspolyphenol apple apple puree polyphenol compounds antioxidant activity sugars freez-drying and freezing
Parallel title (English)Effect of sugars and apple peel powder on polyphenols and antioxidant activity in apple puree
Committee MembersMirela Kopjar (committee chairperson)
Vlasta Piližota (committee member)
Branka Levaj (committee member)
Jurislav Babić (committee member)
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
Engineering
UDK663
APPLIED SCIENCES. MEDICINE. TECHNOLOGY
Industrial microbiology. Industrial mycology. Zymurgy, fermentation industry. Beverage industry. Stimulant industry
Study programme typeuniversity
Study levelpostgraduate
Study programmeFood Engineering
Academic title abbreviationdr. sc.
Genredoctoral thesis
Language Croatian
Defense date2014-11-24
Parallel abstract (English)
The aim of this research was to determine the influence of sugars (glucose, fructose, sucrose and trehalose) on retention of polyphenols and antioxidative activity of processed (frozen and freeze-dried) apple puree. The research included examination of two apple varieties (Granny Smith and the Gold Rush) through two production seasons, and also include the possibility of exploiting by-product from fruit industry, apple peels, which are often treated as waste for enrichment of apple puree. Results showed that the addition of sugars and apple peel powder resulted in retention of polyphenols and antioxidative activity in comparison to samples without addition of additives. The addition of trehalose had the highest impact on polyphenol and antioxidant activity retention and glucose the lowest. After storage samples with sugar and apple peel powder addition had higher content of polyphenols and antioxidative activity in comparison to control samples.
Parallel keywords (Croatian)polifenoli jabuka kaša od jabuka polifenolni spojevi antioksidacijska aktivnost šećeri liofilizacija i zamrzavanje
Extent136 str.; 30 cm
Versionaccepted version
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
Noteaccepted version
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:366005
CommitterSanda Hasenay