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master's thesis
Validacija metode za određivanje antocijana u višnjama
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:213293
Vidović, Marija
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Fruits and Vegetables Preservation and Processing

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Vidović, M. (2011). Validacija metode za određivanje antocijana u višnjama (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:213293

Vidović, Marija. "Validacija metode za određivanje antocijana u višnjama." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:213293

Vidović, Marija. "Validacija metode za određivanje antocijana u višnjama." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:213293

Vidović, M. (2011). 'Validacija metode za određivanje antocijana u višnjama', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:213293

Vidović M. Validacija metode za određivanje antocijana u višnjama [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 June 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:213293

M. Vidović, "Validacija metode za određivanje antocijana u višnjama", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:213293

Metadata
TitleValidacija metode za određivanje antocijana u višnjama
Title (english)Validation of methods for the determination anthocyanins in sour cherries
AuthorMarija Vidović
MentorVerica Dragović Uzelac (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology of Fruits and Vegetables Preservation and Processing)
Zagreb
Defense date and country2011-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Antocijani, biološki aktivne komponente imaju brojne pozitivne učinke na zdravlje čovjeka i veliku primjenu u prehrambenoj industriji kao prirodna bojila. Pojedina hrana se smatra funkcionalnom zbog visokog udjela biološki aktivnih komponenti, a za višnju sorte Maraska poznato je da sadrži visoki udio antocijana. Cilj ove preliminarne studije bio je validacija HPLC metode za određivanje antocijana u plodovima višnje Maraska, pri čemu su ispitani sljedeći parametri: selektivnost, linearnost, preciznost, točnost, granica detekcije i kvantifikacije te robusnost metode. Postupak validacije je pokazao da metoda zadovoljava postavljene zahtjeve i smatra se prikladnom za predviđenu svrhu. Metodom se mogu odrediti i kvantificirati pojedinačni, kao i ukupni antocijani. Granica detekcije za cijanidin-3-glukozid je 0,34 mg kg-1, dok je granica kvantifikacije 1,03 mg kg-1.
Abstract (english)
Anthocyanins, the biologically active components have numerous positive effects on human health and the extensive application in food industry as natural colorants. Certain foods are considered functional because of the high level of biologically active components, and sour cherry varieties Maraska is known to contain high level of anthocyanins. The aim of this preliminary study was the validation of HPLC methods for determination of anthocyanins in sour cherry Maraska, where they examined the following parameters: selectivity, linearity, precision, accuracy, limit of detection, limit of quantification and the robustness of the method. The process of validation showed that the method meets the requirements and it is considered appropriate for the intended purpose. The method can identify and quantify the individual and total anthocyanins. The detection limit for cyanidin-3-glucoside was 0.34 mg kg-1, while the limit of quantification was 1.03 mg kg-1.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:213293
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-06-01 09:12:21