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undergraduate thesis
Utjecaj dodatka šećera na stabilnost sustava vanilin/eugenol tijekom skladištenja
2018. urn:nbn:hr:109:058913
Meštrić, Marija
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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Meštrić, M. (2018). Utjecaj dodatka šećera na stabilnost sustava vanilin/eugenol tijekom skladištenja (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:058913

Meštrić, Marija. "Utjecaj dodatka šećera na stabilnost sustava vanilin/eugenol tijekom skladištenja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:058913

Meštrić, Marija. "Utjecaj dodatka šećera na stabilnost sustava vanilin/eugenol tijekom skladištenja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:058913

Meštrić, M. (2018). 'Utjecaj dodatka šećera na stabilnost sustava vanilin/eugenol tijekom skladištenja', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 13 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:058913

Meštrić M. Utjecaj dodatka šećera na stabilnost sustava vanilin/eugenol tijekom skladištenja [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2025 January 13] Available at: https://urn.nsk.hr/urn:nbn:hr:109:058913

M. Meštrić, "Utjecaj dodatka šećera na stabilnost sustava vanilin/eugenol tijekom skladištenja", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:058913

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TitleUtjecaj dodatka šećera na stabilnost sustava vanilin/eugenol tijekom skladištenja
Title (english)The effects of sugar addition on the stability of vanillin/eugenol during storage
AuthorMarija Meštrić
MentorMirela Kopjar (mentor)
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 country2018-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj istraživanja bio je utvrditi utjecaj saharoze i trehaloze (5, 10 i 15 %) na antioksidacijsku aktivnost modelnih sustava vanilin/eugenol. Mjerenja su provedena na uzorcima nakon pripreme i nakon skladištenja od 12 mjeseci pri sobnoj temperaturi. Rezultati uzorka s dodanim šećerima uspoređivani su s rezultatima za kontrolni uzorak, odnosno s otopinom vanilin/eugenol bez dodatka šećera. Antioksidacijska aktivnost određena je DPPH, ABTS i CUPRAC metodom. Najveće vrijednosti antioksidacijske aktivnosti dobivene su DPPH metodom, a najmanje CUPRAC metodom. Antioksidacijska aktivnost otopina vanilin/eugenola nakon skladištenja od 12 mjeseci smanjila se primjenom DPPH i ABTS metoda, a povećala primjenom CUPRAC metode u odnosu na početnu otopinu vanilin/eugenola. DPPH i ABTS metodama, antioksidacijska aktivnost se linearno povećava s povećanjem udjela dodanog šećera bez obzira na tip šećera. CUPRAC metodom, u otopinama trehaloze utvrđeno je linearno smanjenje a u otopinama s dodatkom saharoze linearno povećanje s povećanjem udjela dodanog šećera.
Abstract (english)
The aim of this research was to determine the effects of sucrose and trehalose (5, 10 and 15%) on the antioxidant activity of vanillin/eugenol model systems. Measurements were conducted on samples after preparation and after 12 months of storage at room temperature. The results of the sample with added sugars were compared with the results of the control sample, i.e. with vanillin/eugenol solution without sugar addition. Antioxidant activity was measured by DPPH, ABTS and CUPRAC methods. The highest values of antioxidant activity were obtained by DPPH method and the lowest by CUPRAC method. After 12 months of storage, the antioxidant activity of vanillin/eugenol solution decreased using DPPH and ABTS methods, and increased using CUPRAC method in comparison to the initial vanillin/eugenol solution. Using DPPH and ABTS methods, antioxidant activity increased linearly with the increase of the amount of added sugar, regardless of the type of sugar. Applying the CUPRAC method, a linear decrease was observed in trehalose solution, whereas in solutions with added sucrose an increase occurred with the amount of added sugar.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:058913
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2018-11-07 13:23:47