master's thesis
Influence of sugar and chlorogenic acid addition on anthocyanin stability of blackberry juice during storage

Kristijan Jakšić (2010)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology
Metadata
TitleUtjecaj dodatka šećera i klorogenske kiseline na stabilnost antocijana u soku kupine tijekom skladištenja
AuthorKristijan Jakšić
Mentor(s)Mirela Kopjar (thesis advisor)
Abstract
U ovom radu ispitivan je utjecaj dodatka šećera i klorogenske kiseline na stabilnost antocijana u soku kupine tijekom skladištenja od 90 dana na 4 °C. Uzorci sokova su pripremljeni s dodatkom šećera (saharoze, trehaloze, fruktoze i glukoze), s dodatkom klorogenske kiseline i s dodatkom klorogenske kiseline i šećera. Sok bez dodataka korišten je kao kontrolni uzorak. U uzorcima je ispitivan sadržaj antocijana i polifenola, antioksidativna aktivnost i promjena boje. Uočen je pozitivan utjecaj dodatka trehaloze i glukoze na sadržaj antocijana (175,34 i 174,71 mg/L), dok su uzorci s dodatkom saharoze i fruktoze imali manji sadržaj antocijana (172,46 i 172,21 mg/L) u usporedbi s kontrolnim uzorkom (173,21 mg/L). Tijekom skladištenja došlo je do opadanja sadržaja antocijana, ali se tendencija zadržavanja antocijana nije promijenila. Dodatak klorogenske kiseline uzrokovao je povećanje sadržaja antocijana (175,84 mg/L) zbog kopigmentacijskog efekta. U nekim slučajevima kopigmentacijski efekat je povećan dodatkom šećera, kao kod trehaloze i glukoze (179,47 i 176,72 mg/L), te je ta tendencija zadržana tijekom skladištenja. Dodatak saharoze i fruktoze nije imao isti utjecaj na kopigmentacijski efekt, tako da u ovim slučajevima poboljšanje stabilnosti antocijana nije uočeno. Tijekom skladištenja došlo je do smanjenja sadržaja polifenola i antioksidativne aktivnosti.
Keywordsanthocyanins sugars chlorogenic acid storage
Parallel title (English)Influence of sugar and chlorogenic acid addition on anthocyanin stability of blackberry juice 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 date2010-10-06
Parallel abstract (English)
In this study influence of addition of sugars and chlorogenic acid on anthocyanin stability in blackberry juice during storage (90 days at 4°C) was investigated. Samples of juice were prepared with addition of sugars (sucrose, fructose, glucose and trehalose), with addition of chlorogenic acid and with addition of both, chlorogenic acid and sugars. Control sample was juice without additives. Samples were investigated for their anthocyanin content, polyphenol content, antioxidant activity and color change. After stabilization, positive influence of trehalose and glucose addition (175.34 and 174.71 mg/L, respectively) on anthocyanin content was observed, while samples with sucrose and fructose had lower anthocyanin content (172.46 and 172.21 mg/L, respectively) than control sample (173.21 mg/L). During storage anthocyanin content decreased but the same tendency remained. Addition of chlorogenic acid caused increase of anthocyanin content (175.84 mg/L) due to copigmentation effect. In some cases copimentation effect was enhanced with addition of sugars, such as in the case of glucose and trehalose (176.72 and 179.47 mg/L, respectively), and that tendency was observed also during storage. Addition of sucrose and fructose didn’t have the same effect on copigmentation, so improvement of anthocyanin stability wasn’t observed. During storage, both, total phenol content and antioxidant activity decreased.
Parallel keywords (Croatian)antocijani šećer klorogenska kiselina skladištenje
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:109:356786
CommitterSanda Hasenay