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master's thesis
Stabilnost i antioksidativna aktivnost glukozil hesperidina
2017. urn:nbn:hr:109:903522
Trtinjak, Ivona
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

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Trtinjak, I. (2017). Stabilnost i antioksidativna aktivnost glukozil hesperidina (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:903522

Trtinjak, Ivona. "Stabilnost i antioksidativna aktivnost glukozil hesperidina." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:903522

Trtinjak, Ivona. "Stabilnost i antioksidativna aktivnost glukozil hesperidina." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:903522

Trtinjak, I. (2017). 'Stabilnost i antioksidativna aktivnost glukozil hesperidina', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 20 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:903522

Trtinjak I. Stabilnost i antioksidativna aktivnost glukozil hesperidina [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 April 20] Available at: https://urn.nsk.hr/urn:nbn:hr:109:903522

I. Trtinjak, "Stabilnost i antioksidativna aktivnost glukozil hesperidina", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:903522

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Metadata
TitleStabilnost i antioksidativna aktivnost glukozil hesperidina
Title (english)Stability and antioxidant activity of glucosyl hesperidin
AuthorIvona Trtinjak
MentorMirela Kopjar (mentor)
Committee memberAnita Pichler (predsjednik povjerenstva)
Committee memberMirela Kopjar (član povjerenstva)
Committee memberDaniela Čačić Kenjerić (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 country2017-10-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U ovom radu ispitivana je stabilnost i antioksidativna aktivnost glukozil hesperidina. Antioksidativna aktivnost glukozil hesperidina je uspoređena s katehinom i kvercetinom nakon pripreme uzoraka ali i tijekom skladištenja pod različitim uvjetima. Ujedno je ispitivan i utjecaj šećera (saharoze, maltoze i trehaloze) na antioksidativnu aktivnost glukozil hesperidina, te njihov utjecaj tijekom zagrijavanja na 60 °C, 80 °C i 100 °C. Za određivanje antioksidativne aktivnosti korištene su DPPH, ABTS i CUPRAC metode. Usporedbom glukozil hesperidina s katehinom i kvercetinom utvrđeno je da je antioksidativna aktivnost glukozil hesperidina znatno niža u odnosu na druge dvije fenolne komponente, bez obzira na primijenjenu metodu određivanja antioksidativne aktivnosti. Tijekom skladištenja najmanja promjena antioksidativne aktivnosti utvrđena je za otopinu glukozil hesperidina. Rezultati pokazuju da je vrlo važna metoda koja se koristi za određivanje antioksidativne aktivnosti, ali i da antioksidativna aktivnost ovisi o tipu šećera, načinu skladištenja te temperaturi zagrijavanja.
Abstract (english)
In this study, investigation of stability and antioxidant activity of glucosyl hesperidin was investigated. Antioxidant activity of glucosyl hesperidin was compared with catechin and quercetin, after preparation of samples and during storage under different conditions. Also, influence of sugars (sucrose, maltose and trehalose) on antioxidant activity of glucosyl hesperidin and influence of temperature (60 °C, 80 °C and 100 °C) was investigated. For determination of antioxidant activity DPPH, ABTS and CUPRAC methods were used. Comparison of glucosyl hesperidin with catechin and quercetin reveled that antioxidant activity of glucosyl hesperidin was much lower than antioxidant activity of other two phenolic compounds, regardless of used methods. During storage, the lowest decrease of antioxidant activity was determined for glucosyl hesperidin. Results showed that method for determination of antioxidant activity is very important, but also antioxidant activity depends on type of sugar, storage conditions and temperature.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:903522
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-10-12 08:04:04