master's thesis
Functional properties of some types of tubers

Ivan Domazet (2012)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Nutrition
Metadata
TitleFunkcionalna svojstva nekih vrsta gomoljastog povrća
AuthorIvan Domazet
Mentor(s)Milena Mandić (thesis advisor)
Abstract
U ovom radu određivan je antioksidacijski kapacitet, te sadržaj ukupnih polifenola i ukupnih antocijanina u različitim vrstama gomoljastog povrća iz reda Solanales. Analizirani su krumpiri bijelog, plavog i crvenog mesa, te batat bijele i narančaste boje mesa. Ekstrakcija polifenola provedena je primjenom ultrazvučnih valova uz otapalo metanol/HCl = 99/1, v/v. Za određivanje sadržaja ukupnih polifenola korištena je spekrofotometrijska Folin-Ciocalteu (FC) metoda. Najveći sadržaj ukupnih polifenola određen je u plavom (92,69 mg GAE / 100 g FW), dok bijeli krumpir sadrži najmanji udio (30,34 GAE / 100 g FW). U bijelom i narančastom batatu sadržaj ukupnih polifenola iznosio je 79,49 GAE / 100 g FW odnosno 72,33 GAE / 100 g FW. Sadržaj ukupnih antocijanina određen je pH-diferencijalnom metodom i izražen u ekvivalentima cijanidin-3-glukozida. Antocijanini su nađeni jedino u plavom i crvenom krumpiru, u količini od 26,57 odnosno 6,77 mg Cyd-3-glu / 100 g FW. Antioksidacijski kapacitet ekstrakata analiziranog povrća određen je DPPH metodom i izražen u ekvivalentima Troloxa (TE) / kg svježe mase povrća. Najveći antioksidacijski kapacitet određen je za narančasti batat (8.43 mmol TE / kg FW), a najniži za plavi krumpir (6,73 mmol TE / kg FW). Očekivana korelacija između sadržaja ukupnih polifenola i antioksidacijske aktivnosti nije dobivena.
Keywordspotato sweet potato polyphenols anthocyanin antioxidants antioxidant activity
Parallel title (English)Functional properties of some types of tubers
Committee MembersDaniela Čačić Kenjerić
Milena Mandić
Lidija Jakobek
Mirela Kopjar
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food and Nutrition Research
Sub-department of Nutrition
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Study programme typeuniversity
Study levelgraduate
Study programmeFood Engineering
Academic title abbreviationmag. ing. techn. aliment.
Genremaster's thesis
Language Croatian
Defense date2012-10-19
Parallel abstract (English)
In this thesis the antioxidant activity, total polyphenol and total antocyanin in different species from order Solanales was determined. White-, red-, blue-fleshed potato and white-, orange-fleshed sweet potato was analyzed. Extraction of the polyphenols from potato was performed by ultrasonication with methanol/HCl = 99/1 (v/v). For determination content of total polyphenol and total antocyanin were characerized by Folin Ciocalteu assay. Larger amount of total polyphenols were present in blue-fleshed potato (92,69 mg GAE / 100 g FW) and in white-fleshed potato was determined lowest amounts od total polyphenols (30,34 GAE / 100 g FW). In white- and orange-fleshed sweet potato was present in amounts of 79,49 GAE / 100 g FW for white-fleshed and 72,33 GAE / 100 g FW orange-fleshed sweet potato. Anthocyanins was measured using the pH differential method and total antioxidant capacity was expressed in cyanidin-3-glucoside equivalents. Anthocyanins was determined only in red- and blue-fleshed potato in amounts od 26,57 and 6,77 mg Cyd-3-glu / 100 g FW. The antiradical activity of different fractions was determined using the DPPH method and was eypressed in Trolox equivalents (TEAC) / kg FW. TEAC valutes vary from the higest valutes for the orange-fleshed sweet potato (8.43 mmol TE / kg FW), to the lowest valutes for the blue-fleshed potato (6,73 mmol TE / kg FW). The expected coleration between amounts od total polyphenols and antioxidant capacity was`t found.
Parallel keywords (Croatian)krumpir slatki krumpir polifenoli antocijanini antioksidansi antioksidacijska 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:109:006996
CommitterSanda Hasenay