master's thesis
Extraction of anthocyanins from sour cherry and stability of extracts during storage

Martina Oršolić (2011)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology
Metadata
TitleEkstrakcija antocijana iz višnje i stabilnost ekstrakata tijekom skladištenja
AuthorMartina Oršolić
Mentor(s)Mirela Kopjar (thesis advisor)
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.
Keywordspolyphenols antocijanins extraction color storage puree
Parallel title (English)Extraction of anthocyanins from sour cherry and stability of extracts during storage
Committee MembersVlasta Piližota
Mirela Kopjar
Jurislav Babić
Nela Nedić Tiban
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Fruits and Vegetables Technology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Study programme typeuniversity
Study levelgraduate
Study programmeFood Engineering
Academic title abbreviationmag. ing. techn. aliment.
Genremaster's thesis
Language Croatian
Defense date2011-11-11
Parallel 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.
Parallel keywords (Croatian)polifenoli antocijani ekstrakcija boja skladištenje kaša
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:109:363243
CommitterSanda Hasenay