master's thesis
Influence of packaging type on the antiradical activity, polyphenolic antioxidants and vitamin C in fruit juices

Jasmina Zastavniković (2012)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Sub-department of Applied Chemistry and instrumental Methods
Metadata
TitleUtjecaj vrste pakiranja na antiradikalnu aktivnost, polifenolne antioksidanse i vitamin C u voćnim sokovima
AuthorJasmina Zastavniković
Mentor(s)Lidija Jakobek (thesis advisor)
Abstract
U ovom radu ispitivan je utjecaj vrste pakiranja (poli(etilen-tereftalat)-PET, zeleno obojena i bezbojna staklena ambalaža, višeslojno pakiranje (papir-karton/plastika/aluminij)) na antiradikalnu aktivnost i sadržaj polifenolnih antioksidansa i vitamina C u voćnim sokovima. Ispitivanja su provedena u vremenskom periodu od 43 dana. Promjene u količini ukupnih polifenolnih spojeva, ukupnih antocijanina i vitamina C praćene su korištenjem spektroskopskih metoda te reverzno-faznom visokodjelotvornom tekućinskom kromatografijom (RP-HPLC) s PDA detektorom. Antiradikalna aktivnost voćnih sokova određena je DPPH metodom. Rezultati su pokazali da je došlo do fluktuacije u količini ukupnih polifenola te do smanjenja ukupnih antocijanina, vitamina C i antiradikalne aktivnosti. Premda su se svi ambalažni materijali pokazali sličnima u očuvanju njihove količine može se reći da je polimerna ambalaža te zelena staklena ambalaža bila nešto bolja u usporedbi s višeslojnom ambalažom. No, vrlo je bitno uzeti u obzir sastav soka te moguće interakcije između spojeva prisutnih u soku (npr. antocijanini, askorbinska kiselina) koje mogu dovesti do brže degradacije ovih spojeva.
Keywordsglass poly(ethylene terephthalate) packaging fruit juice polyphenols anthocyanins vitamin C antiradical activity
Parallel title (English)Influence of packaging type on the antiradical activity, polyphenolic antioxidants and vitamin C in fruit juices
Committee MembersMarijan Šeruga
Lidija Jakobek
Ivica Strelec
Mirna Habuda-Stanić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsSub-department of Applied Chemistry and instrumental Methods
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelgraduate
Study programmeFood Engineering
Academic title abbreviationmag. ing. techn. aliment.
Genremaster's thesis
Language Croatian
Defense date2012-10-30
Parallel abstract (English)
In this work, the influence of the packaging material (poly(ethylene terephthalate)-PET, green and colorless glass, multilayer packaging (paper-cardboard/plastic/aluminium)) on the antiradical activity and content of polyphenolic antioxidants and vitamin C in fruit juices was studied. The experiment was conducted over a period of 43 days. Changes in the quantity of total polyphenols, total anthocyanins and vitamin C were monitored using spectroscopic methods and reverse-phase high performance liquid chromatography (RP-HPLC) with a PDA detector. The antiradical activity of fruit juices was determined by DPPH method. The results showed the fluctuation in the amount of total polyphenols and a decrease in total anthocyanins, vitamin C and antiradical activity. Although all packaging materials shown similarity in preservation of the amount of these compounds, polymer packing and green glass was the most promising. However, it is very important to consider the type and the composition of the juice, and possible interactions between compounds present in the juice (e.g. anthocyanins, ascorbic acid), which might led to the degradation of these compounds.
Parallel keywords (Croatian)staklo poli(etilen-tereftalat) pakiranje voćni sok polifenoli antocijanini vitamin C antiradikalna aktivnost
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:109:710233
CommitterSanda Hasenay