Processing math: 100%
prikaz prve stranice dokumenta Utjecaj temperature i vremena sušenja na udio ekstrahiranih fenolnih tvari iz tropa grožđa
  Download
PDF 1.12 MB
master's thesis
Utjecaj temperature i vremena sušenja na udio ekstrahiranih fenolnih tvari iz tropa grožđa
2015. urn:nbn:hr:109:756335
Greganić, Katarina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering

Cite this document

Greganić, K. (2015). Utjecaj temperature i vremena sušenja na udio ekstrahiranih fenolnih tvari iz tropa grožđa (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:756335

Greganić, Katarina. "Utjecaj temperature i vremena sušenja na udio ekstrahiranih fenolnih tvari iz tropa grožđa." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:756335

Greganić, Katarina. "Utjecaj temperature i vremena sušenja na udio ekstrahiranih fenolnih tvari iz tropa grožđa." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:756335

Greganić, K. (2015). 'Utjecaj temperature i vremena sušenja na udio ekstrahiranih fenolnih tvari iz tropa grožđa', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 31 March 2025, https://urn.nsk.hr/urn:nbn:hr:109:756335

Greganić K. Utjecaj temperature i vremena sušenja na udio ekstrahiranih fenolnih tvari iz tropa grožđa [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2025 March 31] Available at: https://urn.nsk.hr/urn:nbn:hr:109:756335

K. Greganić, "Utjecaj temperature i vremena sušenja na udio ekstrahiranih fenolnih tvari iz tropa grožđa", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:756335

Please login to the repository to save this object to your list.
Metadata
TitleUtjecaj temperature i vremena sušenja na udio ekstrahiranih fenolnih tvari iz tropa grožđa
Title (english)Influence of temperature and drying time on the proportion of extracted phenolic compounds from grape pomace
AuthorKatarina Greganić
MentorMirela Planinić (mentor)
Committee memberSrećko Tomas (predsjednik povjerenstva)
Committee memberMirela Planinić (član povjerenstva)
Committee memberAna Bucić-Kojić (član povjerenstva)
Committee memberMarina Tišma (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
Osijek
Defense date and country2015-02-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U ovom radu ispitan je utjecaj temperature i vremena sušenja na udio ekstrahiranih fenolnih spojeva (ukupni fenolni spojevi, UFSFC i UFSPB; ukupni flavonoidi, UF; ukupni proantocijanidini UPA) te na antioksidacijsku aktivnost (AA) ekstrakta tropa grožđa. Istraživanje je provedeno na tropu dviju sorti grožđa, Traminac i Portogizac. Sušenje je provedeno u fluidiziranom sloju na različitim temperaturama (60 ⁰C, 70 ⁰C i 80 ⁰C) tijekom 90 minuta, 135 minuta i 180 minuta. Ekstrakcija... More fenolnih spojeva je provedena iz vlažnog i sušenog tropa grožđa na 80 ⁰C, 50 %-tnom vodenom otopinom etanola tijekom 120 minuta na 200 rpm. Udio fenolnih spojeva i antioksidacijska aktivnost ekstrakata tropa grožđa određena je spektrofotometrijskim metodama. Udio fenolnih spojeva i antioksidacijska aktivnost ekstrakata vlažnog tropa grožđa kod sorte Traminac iznosili su 80,04 mgGAE/gs.t., 38,36 mgGAE/gs.t., 47,38 mgCE/gs.t., 30,74 mg/gs.t., 0,43 ginhDPPH/gs.t. za UFSFC, UFSPB, UF, UPA i AA. Vrijednosti udjela fenolnih spojeva i antioksidacijska aktivnost ekstrakata sušenog tropa grožđa bile su do 32,7 % i 31,7 % više za UFSFC i UFSPB i do 16,8 %, 35,4 % i 39,5 % niže za UF, UPA i AA. Udio fenolnih spojeva i antioksidacijska aktivnost ekstrakata vlažnog tropa grožđa kod sorte Portogizac iznosili su 73,83 mgGAE/gs.t., 39,15 mgGAE/gs.t., 42,24 mgCE/gs.t., 30,53 mg/gs.t., 0,35 ginhDPPH/gs.t. za UFSFC, UFSPB, UF, UPA i AA. Vrijednosti udjela fenolnih spojeva i antioksidacijska aktivnost ekstrakata sušenog tropa grožđa bile su do 13,2 %, 22,3 %, 15,3 %, 43,1 % i 20 % niže za UFSFC i UFSPB, UF, UPA i AA. Less
Abstract (english)
The aim of this work was to investigate the influence of temperature and drying time on some of the extracted phenolic compounds (total phenolic compounds, TPCFC and TPCPB; total flavonoids, TF; total proanthocyanidins TPA) and on the antioxidant activity (AA) of grape pomace extract. The study was carried out on two grape varieties, Traminac and Portogizac. Drying was carried out in a liquefied layer at different temperatures (60 ⁰C, 70 ⁰C, 80 ⁰C) for 90 minutes, 135 minutes... More and 180 minutes. The extraction of phenolic compounds was carried out on moist and dry grape pomace at 80 ⁰C with a 50 % water-ethanol solution for 120 minutes at 200 rpm. The proportion of phenolic compounds and the antioxidant activity of grape pomace was determined by spectrophotometric methods. The content of phenolic compounds and antioxidant activity of wet grape pomace extract in Traminac variety were 80.04 mgGAE/gdb, 38.36 mgGAE/gdb, 47.38 mgCE/gdb, 30.74 mg/gdb and 0.43 ginhDPPH/gdb for TPCFC, TPCPB, TF, TPA and AA, respectively. The percentage of phenolic compounds and antioxidant activity of the dry grape pomace extract was 32.7 % and 31.7 % higher for TPCFC and TPCPB, and 16.8 %, 35.4 % and 39.5 lower for TF, TPA and AA, respectively. The levels of phenolic compounds and antioxidant activity of Portogizac wet grape pomace extract were 73.83 mgGAE/gdb, 39.15 mgGAE/gdb, 42.24 mgCE/gdb, 30.53 mg/gdb and 0.35 ginhDPPH/gdb for TPCFC, TPCPB, TF, TPA and AA, respectively. The percentage of phenolic compounds and antioxidant activity of the dry grape pomace extract was 13.2 %, 22.3 %, 15.3 %, 43.1 % and 20 % lower for TPCFC, TPCPB, TF, TPA and AA, respectively. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:756335
Study programmeTitle: Food Technology and Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva (diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2023-12-04 13:28:36
accessibility

closeAccessibilityrefresh

If you wish to permanently save changes, click on Save, if not - your settings will be reset when you restart the browser.