prikaz prve stranice dokumenta Ekstrakcija antocijana iz višnje i stabilnost ekstrakata tijekom skladištenja
Access restricted to students and staff of home institution
master's thesis
Ekstrakcija antocijana iz višnje i stabilnost ekstrakata tijekom skladištenja
2011. urn:nbn:hr:109:363243
Oršolić, Martina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Cite this document

Oršolić, M. (2011). Ekstrakcija antocijana iz višnje i stabilnost ekstrakata tijekom skladištenja (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:363243

Oršolić, Martina. "Ekstrakcija antocijana iz višnje i stabilnost ekstrakata tijekom skladištenja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:363243

Oršolić, Martina. "Ekstrakcija antocijana iz višnje i stabilnost ekstrakata tijekom skladištenja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:363243

Oršolić, M. (2011). 'Ekstrakcija antocijana iz višnje i stabilnost ekstrakata tijekom skladištenja', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 08 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:363243

Oršolić M. Ekstrakcija antocijana iz višnje i stabilnost ekstrakata tijekom skladištenja [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2025 January 08] Available at: https://urn.nsk.hr/urn:nbn:hr:109:363243

M. Oršolić, "Ekstrakcija antocijana iz višnje i stabilnost ekstrakata tijekom skladištenja", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:363243

Please login to the repository to save this object to your list.
Metadata
TitleEkstrakcija antocijana iz višnje i stabilnost ekstrakata tijekom skladištenja
Title (english)Extraction of anthocyanins from sour cherry and stability of extracts during storage
AuthorMartina Oršolić
MentorMirela Kopjar (mentor)
Committee memberVlasta Piližota (član povjerenstva)
Committee memberMirela Kopjar (član povjerenstva)
Committee memberJurislav Babić (član povjerenstva)
Committee memberNela Nedić Tiban (član povjerenstva)
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 country2011-11-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Abstract
U ovom radu ispitivan je utjecaj tipa otapala i vremena ekstrakcije na sadržaj antocijana, polifenola, flavonoida i antioksidativnu aktivnost, te boju ekstrakata iz kaše višnje. Kao otapalo koristili su se voda, metanol i etanol te zakiseljena navedena otapala. Zakiseljavanje navedenih otapala provelo se dodatkom kloridne kiseline i octene kiseline. Vrijeme ekstrakcije bilo je 1, 3 ili 24 sata, a ekstrakcija se je provela pri sobnoj temperaturi. Praćena je stabilnost dobivenih ekstrakata kroz 42 dana pri sobnoj temperaturi i pri 4 °C. Navedeni parametri određeni su nakon 7 i 42 dana skladištenja pri spomenutim temperaturama. Najučinkovitije otapalo za ekstrakciju antocijana, polifenola i flavonoida bio je metanol zakiseljen kloridnom kiselinom. Najveći sadržaj navedenih komponenata uočen je nakon 1 sata ekstrakcije, tako da produženje vremena ekstrakcije nije imalo utjecaja na povećanje sadržaja navedenih komponenata. Skladištenjem uzoraka sadržaj antocijana, ukupnih fenola, flavonoida te antioksidativna aktivnost su se smanjili, dok su se postotak polimerne boje kao i degradacijski indeks povećali.
Abstract (english)
In this study influence of solvent type and extraction time on the content of antocyanins, polyphenols, flavonoids, antioxidant activity and colour of the extracts from sour cherry puree was investigated. Water, methanol and ethanol, as well as acidified solvents were used. These solvents were acidified with hydrochloric acid and acetic acid. Extraction time was 1, 3 or 24 hours, and the extraction was conducted at room temperature. Stability of the obtained extracts was monitored trough 42 days of storage at room temperature and at 4 °C. Investigated parameters were determined after 7 and 42 days at mentioned temperatures. The most efficient extraction solvent for anthocyanin, phenol and flavonoid extraction was methanol acidified with hydrochloric acid. The highest content of mentioned compounds was observed after 1 hour extraction, thus prolongation of extraction time didn’t enhanced extraction of mentioned compounds. During storage of samples, the content of anthocyanins, total phenols, flavonoids and antioxidant activity decreased, while the percentage of polymeric colour as well as degradation index increased.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:363243
ProjectNumber: 113-1130473-0340
Title: Razvoj procesa proizvodnje visokokvalitetne hrane
Title: Development of processes for high quality foods
Leader: Vlasta Piližota
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-14 15:37:54