master's thesis
Vitamin C content of fruits and commercial fruit juices determined by HPLC method

Ljiljana Vinko (2012)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Food Quality
Metadata
TitleSadržaj vitamina C u komercijalnim voćnim sokovima i voću određen HPLC metodom
AuthorLjiljana Vinko
Mentor(s)Daniela Čačić Kenjerić (thesis advisor)
Abstract
Vitamin C je vitamin topljiv u vodi, jedan je od najvažnijih antioksidanasa dobivenih iz voća i povrća. Kao antioksidans uključen je u mnoge biološke i biokemijske procese. U ovom radu provedeno je istraživanje s ciljem utvrđivanja količina vitamina C u komercijalnim voćnim sokovima i voću pomoću HPLC metode. Komercijalni voćni sokovi i voće su odabrani za analizu zbog svoje široke rasprostranjenosti na tržištu i njihove velike potrošnje. HPLC metoda je jedna od najpouzdanijih metoda za određivanje vitamina C u voću i njegovim prerađevinama i stoga je i odabrana zbog svoje visoke osjetljivost i preciznosti u dobivanju rezultata. Metoda je validirana i utvrđeno je da je prikladna namjeni. Vitamin C je određivan u komercijalnim voćnim sokovima od naranče, jabuke i ananasa, te voću istih vrsta. Sadržaj vitamina C u soku od naranče kretao se u rasponu 25,17 – 48,18 mg/100mL, u soku od jabuke od sadržaja ispod limita kvantifikacije do 54,0 mg/100mL a u soku od ananasa 4,87 – 36,96 mg/100mL. Vrijednosti za sadržaj vitamina C u voću su veće u odnosu na komercijalne voćne sokove, tako za naranču iznose 53,28 mg/100mL a za ananas 67,23 mg/100mL. Svježe jabuke nisu pokazale mjerljivu koncentraciju vitamina C.
Keywordsvitamins vitamin C HPLC methods fruit juices fruits
Parallel title (English)Vitamin C content of fruits and commercial fruit juices determined by HPLC method
Committee MembersLjiljana Primorac
Daniela Čačić Kenjerić
Mirela Kopjar
Lidija Jakobek
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food and Nutrition Research
Sub-department of Food Quality
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Study programme typeuniversity
Study levelgraduate
Study programmeFood Science and Nutrition
Academic title abbreviationmag. nutr.
Genremaster's thesis
Language Croatian
Defense date2012-03-02
Parallel abstract (English)
Vitamin C belongs to the group of water soluble vitamin, and it is one of the most important antioxidants derived from fruits and vegetables. As an antioxidant it is involved in many biological and biochemical processes. The aim of this study was to determine amount of vitamin C in commercial fruit juices and fruit by HPLC method. Commercial fruit juices and fruits are selected for analysis because of their wide distribution in the market and their high consumption. Because of its high sensitivity and accuracy in obtaining results HPLC method is one of the most reliable methods for the determination of vitamin C in fruits and their products and therefore was chosen. The method was validated and found to be fit purpose. Vitamin C was determined in commercial fruit juices of orange, apple and pineapple, and fruit of the same species. The content of vitamin C in orange juice was found to be in range from 25.17 to 48.18 mg/100mL, the juice of apples from values below limit of quanitification to 54.0 mg/100mL and pineapple juice from 4.87 to 36.96 mg/100mL. Content of vitamin C in fruits is higher in comparison to commercial fruit juices, so the amount of 53.28 mg/100mL orange and pineapple for 67.23 mg/100mL. Fresh apples showed no detectable concentrations of vitamin C.
Parallel keywords (Croatian)vitamini vitamin C HPLC metoda voćni sokovi voće
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:109:132411
CommitterSanda Hasenay