master's thesis
Fluorescent and UV/VIS properties of essential wine polyphenols

Marina Viljevac (2011)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Biochemistry and Toxicology
Metadata
TitleFluorescentna i UV/VIS svojstva glavnih polifenola vina
AuthorMarina Viljevac
Mentor(s)Ivica Strelec (thesis advisor)
Abstract
Fenolni i polifenolni spojevi su bitni sastojci vina o čijoj prisutnosti i koncentracijama u vinu ovise organoleptička svojstva te se često povezuju sa blagotovornim učincima na zdravlje. Ranija su istraživanja pokazala da su u vinu najzastupljeniji polifenoli: epikatehin, katehin, galna kiselina, kvercetin, rutin, pkumarinska i kava kiselina. Cilj je ovog rada bio odrediti fluorescentna i UV/VIS svojstva glavnih polifenola vina. Rezultati istraživanja potvrdili su da najveći intenzitet fluorescencije, koji je ovisan o pH vrijednosti, imaju epikatehin, katehin i galna kiselina. Snimanjem UV/VIS spektara ispitanih polifenola uočeno je kako postoji jedan vrh apsorbancije karakterističan za sve polifenole, a osim ovog vrha, još jedan ili dva vrha koji su specifični za pojedini polifenol, a intenzitet i položaj, kao i pomak položaja ovih vrhova ovise o primjenjenoj pH vrijednosti što je najvjerojatnije uzrokovano disocijacijom funkcionalnih skupina polifenola.
Keywordspolyphenols fluorescence UV/VIS properties wine
Parallel title (English)Fluorescent and UV/VIS properties of essential wine polyphenols
Committee MembersMilan Čačić
Ivica Strelec
Mirela Kopjar
Marina Tišma
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Applied Chemistry and Ecology
Sub-department of Biochemistry and Toxicology
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 date2011-11-03
Parallel abstract (English)
Phenolic acids and polyphenols are important wine ingridients affecting the organoleptic properties of wine and has beneficial impact on human health. The most common wine polyphenols are epicatechin, catechin, gallic acid, quercetin, rutin, p-coumaric and caffeic acid. The aim of this work was to examine fluorescent and UV/VIS properties of the most common wine polyphenols. Results showed epicatechin, catechin and gallic acid are highly fluorescent compounds, but their fluorescence intenisty is dependent on applied pH. Determination of UV/VIS properties of examined polyphenols showed the presence of one unique apsorbance peak for all examined polyphenols, and two or three apsorbance peaks specific for certain polyphenol. Intensity and position, as well as the change of position of these peaks depended on applied pH what can be attributed to dissociation of carboxyl or hydroxyl groups of examined polyphenols.
Parallel keywords (Croatian)polifenoli fluorescencija UV/VIS svojstva vino
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:109:969987
CommitterSanda Hasenay