prikaz prve stranice dokumenta Utjecaj ultrazvuka na stabilnost flavan-3-ola i antioksidacijski kapacitet u mutnom soku od jabuke
Access restricted to students and staff of home institution
master's thesis
Utjecaj ultrazvuka na stabilnost flavan-3-ola i antioksidacijski kapacitet u mutnom soku od jabuke
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:854647
Buntić, Blaženka
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

Buntić, B. (2018). Utjecaj ultrazvuka na stabilnost flavan-3-ola i antioksidacijski kapacitet u mutnom soku od jabuke (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:854647

Buntić, Blaženka. "Utjecaj ultrazvuka na stabilnost flavan-3-ola i antioksidacijski kapacitet u mutnom soku od jabuke." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:854647

Buntić, Blaženka. "Utjecaj ultrazvuka na stabilnost flavan-3-ola i antioksidacijski kapacitet u mutnom soku od jabuke." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:854647

Buntić, B. (2018). 'Utjecaj ultrazvuka na stabilnost flavan-3-ola i antioksidacijski kapacitet u mutnom soku od jabuke', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:854647

Buntić B. Utjecaj ultrazvuka na stabilnost flavan-3-ola i antioksidacijski kapacitet u mutnom soku od jabuke [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2025 January 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:854647

B. Buntić, "Utjecaj ultrazvuka na stabilnost flavan-3-ola i antioksidacijski kapacitet u mutnom soku od jabuke", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:854647

Metadata
TitleUtjecaj ultrazvuka na stabilnost flavan-3-ola i antioksidacijski kapacitet u mutnom soku od jabuke
Title (english)The effect of ultrasound on the stability of flavan-3-ols and antioxidant capacity in cloudy apple juice
AuthorBlaženka Buntić
MentorDanijela Bursać Kovačević (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 country2018-07-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog istraživanja bio je ispitati stabilnost flavan-3-ola i vrijednosti antioksidacijskog kapaciteta (FRAP) u mutnom soku od jabuke uslijed tretmana ultrazvukom te tijekom 7 dana skladištenja na +4 °C. Sokovi od jabuke tretirani su ultrazvukom visokog intenziteta uz variranje amplitude (40 i 80 %), promjera sonde (7 i 10 mm) i vremena tretiranja (3, 6 i 9 min). Antioksidacijski kapacitet i flavan-3-oli određeni su spektrofotometrijski. Utjecaj ultrazvuka na vrijednost masenih udjela flavan-3-ola pokazao je negativan trend u većini uzoraka, osim u uzorcima UZ-6, UZ-8, UZ-11 i UZ-12 gdje je došlo do značajnog povećanja. Primjena ultrazvuka značajno je utjecala i na smanjenje antioksidacijskog kapaciteta u svim uzorcima neovisno o amplitudi, promjeru sonde i vremenu tretiranja u odnosu na svježi sok. Vrijeme skladištenja također se izdvojilo se kao signifikantan čimbenik sa nepovoljnim doprinosom stabilnosti flavan-3-ola i antioksidacijskog kapaciteta.
Abstract (english)
The main goal of this work was to investigate the stability of flavan-3-ols and antioxidant capacity in cloudy apple juice during seven-day refrigerated storage at 4 °C. Immediately after pressing, juice samples were treated with High Power Ultrasound (HPU) according to the experimental design with 40% and 80% amplitude levels, ultrasound probe 7 mm and 10 mm for 3, 6 and 9 min. Flavan-3-ols and antioxidant capacity were determined according to previously described spectrophotometric methods. With no significant impact of amplitude level, ultrasound probe and the treatment, obtained results suggest that HPU has negative effect on the stability of flavan-3-ols and antioxidant capacity, except for the samples UZ-6, UZ-8, UZ-11 and UZ-12, where the greatest stability and even increasing was observed. With respect to the shelf-life, it could be concluded that seven-days of storage at 4 °C negatively affect the flavan-3-ols concentration and antioxidant capacity.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:854647
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2019-11-27 11:54:57