prikaz prve stranice dokumenta Utjecaj procesa proizvodnje na udio polifenolnih spojeva soka jagode (Fragaria x ananassa Duch.)
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undergraduate thesis
Utjecaj procesa proizvodnje na udio polifenolnih spojeva soka jagode (Fragaria x ananassa Duch.)
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. urn:nbn:hr:159:732737
Štrbac, Andrej
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

Štrbac, A. (2010). Utjecaj procesa proizvodnje na udio polifenolnih spojeva soka jagode (Fragaria x ananassa Duch.) (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:732737

Štrbac, Andrej. "Utjecaj procesa proizvodnje na udio polifenolnih spojeva soka jagode (Fragaria x ananassa Duch.)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:732737

Štrbac, Andrej. "Utjecaj procesa proizvodnje na udio polifenolnih spojeva soka jagode (Fragaria x ananassa Duch.)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:732737

Štrbac, A. (2010). 'Utjecaj procesa proizvodnje na udio polifenolnih spojeva soka jagode (Fragaria x ananassa Duch.)', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:732737

Štrbac A. Utjecaj procesa proizvodnje na udio polifenolnih spojeva soka jagode (Fragaria x ananassa Duch.) [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:732737

A. Štrbac, "Utjecaj procesa proizvodnje na udio polifenolnih spojeva soka jagode (Fragaria x ananassa Duch.)", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:732737

Metadata
TitleUtjecaj procesa proizvodnje na udio polifenolnih spojeva soka jagode (Fragaria x ananassa Duch.)
Title (english)Determine influence of processing on total phenols and total flavonoids stability of strawberry juice (Fragaria x ananassa Duch.)
AuthorAndrej Štrbac
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 country2010-09-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Istraživanje je provedeno na jagodama sorte Alba. U ovom radu proučavan je utjecaj procesa proizvodnje na stabilnost ukupnih fenola i flavonoida soka jagode. Ukupni fenoli određivani su spektrofotometrijski primjenom Folin Ciocalteu metode, a ukupni flavonoidi tvorbom kompleksa s AlCl3. Svježe jagode i sokovi jagode bogat su izvor fenolnih spojeva, a u ukupnoj količini ukupnih fenola prevladavaju flavonoidi. Blanširanje je utjecalo na smanjenje fenolnih spojeva. No međutim tijekom daljnjih operacija proizvodnje soka jagode, u sokovima proizvedenim iz blanširane kaše odredena je veća koncentracija ukupnih fenola i flavonoida. Proces depektinizacije utjecao je na bolju ekstrakciju fenolnih spojeva, te je koncentracija fenolnih spojeva u sokovima proizvedenim iz depektinizirane kaše veća u usporedbi sa sokovima proizvedenim iz nedepktinizirane kaše jagode.
Abstract (english)
The research was performed on strawberry var. Alba. The aim of presented investigation was to determine influence of processing on total phenols and total flavonoids stability of strawberry juice. Total phenols were determined using spectrophotometric Folin Ciocalteu method, and total flavonoids by formation of complex with AlCl3. In strawberry fruits and strawberry juice, high content of total phenols was observed, while flavonoids were predominant. Blanching influenced on decreasing of phenolic compounds. However, during additional phases of strawberry fruit juce processing, juices produced from blanched puree contained higher content of total phenols and total flavonoids. The process of depectinization influenced on better extraction of phenolic compounds, and strawberry juices processed from depectinizated pulp contained hihger concentration of total phenols and flavonoids.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:732737
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 on2017-06-07 11:51:22