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undergraduate thesis
Ekstrakcija fenolnih spojeva iz komine grožđa sorte Plavac mali
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:696294
Matanić, Josipa
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

Matanić, J. (2016). Ekstrakcija fenolnih spojeva iz komine grožđa sorte Plavac mali (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:696294

Matanić, Josipa. "Ekstrakcija fenolnih spojeva iz komine grožđa sorte Plavac mali." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:696294

Matanić, Josipa. "Ekstrakcija fenolnih spojeva iz komine grožđa sorte Plavac mali." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:696294

Matanić, J. (2016). 'Ekstrakcija fenolnih spojeva iz komine grožđa sorte Plavac mali', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:696294

Matanić J. Ekstrakcija fenolnih spojeva iz komine grožđa sorte Plavac mali [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 November 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:696294

J. Matanić, "Ekstrakcija fenolnih spojeva iz komine grožđa sorte Plavac mali", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:696294

Metadata
TitleEkstrakcija fenolnih spojeva iz komine grožđa sorte Plavac mali
Title (english)Extraction of phenolic compounds from waste of grape Plavac mali
AuthorJosipa Matanić
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 country2016-06-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Cilj ovog istraživanja bio je ispitati utjecaj vremena ekstrakcije na izolaciju ukupnih fenolnih spojeva, polimernih proantocijanidina, monomernih antocijana te na antioksidacijski kapacitet u sjemenkama i pokožici grožđa sorte Plavac mali izdvojenih iz komine nakon proizvodnje vina. Ekstrakcija je provedena uz primjenu 80 %-tne vodene otopine metanola za sjemenke i 80 %-tne vodene otopine metanola sa 1 %-tnom mravljom kiselinom za pokožicu, kroz vrijeme ekstrakcije 30, 50 i 70 minuta. Ukupni fenoli određivani su spektrofotometrijskom Folin – Ciocalteu metodom, polimerni proantocijanidini vanilin metodom, mnomerni antocijani spektrofotometrijskom pH diferencijalnom metodom te antioksidacijski kapacitet FRAP metodom.
Abstract (english)
The aim of this study was to investigate the influence of extraction time to the isolation of total phenolic compounds, polymeric proanthocyanidins, monomeric anthocyanins and antioxidant capacity in the grape seeds and skin of grape variety Plavac mali, separated from the pomace after wine production. Extraction was made with the use of 80% aqueous methanol for the seeds and with 80% aqueous methanol containing 1% formic acid for the skin, through the extraction time of 30, 50 and 70 minutes. Total phenolic compounds were determinate by spectrophotometric Folin – Ciocalteu method, polymeric proanthcyanidins by vanillin method, monomeric anthocyanins by spectrophotometric pH differential method and antioxidant capacity by FRAP method.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:696294
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-04-25 08:45:51