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undergraduate thesis
Utjecaj dodatka glukoze i saharoze na udio fenola i antocijana u soku višnje
2015. urn:nbn:hr:109:357066
Barbarić, Bernardica
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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Barbarić, B. (2015). Utjecaj dodatka glukoze i saharoze 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:109:357066

Barbarić, Bernardica. "Utjecaj dodatka glukoze i saharoze 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:109:357066

Barbarić, Bernardica. "Utjecaj dodatka glukoze i saharoze 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:109:357066

Barbarić, B. (2015). 'Utjecaj dodatka glukoze i saharoze na udio fenola i antocijana u soku višnje', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 12 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:357066

Barbarić B. Utjecaj dodatka glukoze i saharoze na udio fenola i antocijana u soku višnje [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2025 January 12] Available at: https://urn.nsk.hr/urn:nbn:hr:109:357066

B. Barbarić, "Utjecaj dodatka glukoze i saharoze 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:109:357066

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Metadata
TitleUtjecaj dodatka glukoze i saharoze na udio fenola i antocijana u soku višnje
Title (english)Influence of glucose and sucrose on phenol and anthocyanin content in sour cherry juice
AuthorBernardica Barbarić
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 country2015-10-06, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Abstract
Cilj ovog rada je bio odrediti utjecaj dodatka glukoze i saharoze u sok od višnje na udio fenola, flavonoida, antocijana, polimernu boju i antioksidativnu aktivnost. Mjerenja su provedena nakon pripreme uzoraka i skladištenja od 7 mjeseci na sobnoj temperaturi. Rezultati uzoraka s dodanim šećerima uspoređeni su s kontrolnim uzorkom, a to je sok od višnje bez dodatka šećera. Udio fenola i flavonoida u uzorcima s dodanim šećerima nakon pripreme, je bio veći 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, međutim u uzorcima s dodatkom šećera utvrđena je veća antioksidativna aktivnost.
Abstract (english)
The aim of this work was to determine the influence of addition of glucose and sucrose 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, with pure juice. After preparation, samples with addition of sugars had higher content of phenols and flavonoids in contrast 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 three methods (ABTS, DPPH i FRAP). During storage, antioxidant activity decreased, but samples with addition of sugars had higher antioxidant activity.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:357066
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 on2015-12-09 12:11:21