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undergraduate thesis
Utjecaj hladne plazme na ekstrakciju fenolnih spojeva u aroniji
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:412215
Šulentić, Maja
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

Šulentić, M. (2014). Utjecaj hladne plazme na ekstrakciju fenolnih spojeva u aroniji (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:412215

Šulentić, Maja. "Utjecaj hladne plazme na ekstrakciju fenolnih spojeva u aroniji." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:412215

Šulentić, Maja. "Utjecaj hladne plazme na ekstrakciju fenolnih spojeva u aroniji." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:412215

Šulentić, M. (2014). 'Utjecaj hladne plazme na ekstrakciju fenolnih spojeva u aroniji', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:412215

Šulentić M. Utjecaj hladne plazme na ekstrakciju fenolnih spojeva u aroniji [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:412215

M. Šulentić, "Utjecaj hladne plazme na ekstrakciju fenolnih spojeva u aroniji", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:412215

Metadata
TitleUtjecaj hladne plazme na ekstrakciju fenolnih spojeva u aroniji
Title (english)Effect of cold atmospheric pressure gas phase plasma to extraction phenolic compounds in aronia
AuthorMaja Šulentić
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 country2014-09-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Aronija je biljka svrstana u kategoriju tzv. super voća zbog svog izuzetno bogatog nutritivnog sastava i visokog udjela polifenola koji pokazuju iznimnu antioksidacijsku aktivnost. Cilj ovog rada bio je odrediti utjecaj hladne plazme na ekstrakciju ukupnih fenola iz soka aronije usporedno sa postupkom klasične ekstrakcije iz svježeg i pasteriziranog soka. Istraživanje je provedeno na uzorcima svježeg, pasteriziranog soka i sokovima tretiranim hladnom plazmom koja se provodi pri različitom vremenu tretiranja (3,5 i 7 min) u različitim volumenima soka (3 i 5 mL). U svim uzorcima određena je masena koncentracija ukupnih fenola. Rezultati su pokazali da je u manjem volumenu tretiranog soka (3 mL) pri dužem vremenu tretiranja (7 min) koncentracija ukupnih fenola bila veća. U većem volumenu tretiranog soka (5 mL) veća koncentracija ukupnih fenola određena je pri kraćem vremenu tretiranja soka (3 min). Najveća koncentracija ukupnih fenola određena je u uzorku soku aronije pri čemu je volumen od 5 mL soka tretiran hladnom plazmom kroz vrijeme od 5 minuta.
Abstract (english)
Aronia plant is classified as super fruit because of its extremely rich nutritive composition and high content of polyphenols that exhibit exceptional antioxidant activity. The aim of this study was to determine the effect of cold atmospheric pressure gas phase plasma on the extraction of total phenols from aronia juice along with the classical method of extraction from fresh and pasteurized juice. The study was conducted on samples of fresh, pasteurized juice and juice treated with cold atmospheric pressure gas phase plasma, which is carried out at different times of treatment (3,5 and 7 min) in different volumes of juice (3 and 5 mL). In all samples, the mass concentration of total phenols was determined. The results showed that in a small volume of the treated juice (3 mL) with increased duration of treatment (7 min) concentration of total phenols was higher. The larger volume of the treated juice (5 mL) higher concentration of total phenols was determined in a shorter time of treating juice (3 min). The highest concentration of total phenolics in the sample is determined chokeberry juice whereby a volume of 5 ml of juice is treated with cold atmospheric pressure gas phase plasma for a period of 5 minutes.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:412215
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
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Created on2017-04-26 10:04:54