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undergraduate thesis
Određivanje ukupnih fenola i antocijana u komini grožđa sorte Merlot
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:540746
Marinčić, Marina
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

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Marinčić, M. (2015). Određivanje ukupnih fenola i antocijana u komini grožđa sorte Merlot (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:540746

Marinčić, Marina. "Određivanje ukupnih fenola i antocijana u komini grožđa sorte Merlot." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:540746

Marinčić, Marina. "Određivanje ukupnih fenola i antocijana u komini grožđa sorte Merlot." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:540746

Marinčić, M. (2015). 'Određivanje ukupnih fenola i antocijana u komini grožđa sorte Merlot', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 01 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:540746

Marinčić M. Određivanje ukupnih fenola i antocijana u komini grožđa sorte Merlot [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 September 01] Available at: https://urn.nsk.hr/urn:nbn:hr:159:540746

M. Marinčić, "Određivanje ukupnih fenola i antocijana u komini grožđa sorte Merlot", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:540746

Metadata
TitleOdređivanje ukupnih fenola i antocijana u komini grožđa sorte Merlot
Title (english)Polyphenols and anthocyanins of grape pomace from cv. Merlot
AuthorMarina Marinčić
MentorBranka Levaj (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 country2015-09-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Cilj ovog istraživanja je bio ispitati utjecaj vremena (30, 45 i 60 min) i upotrebe 50% vodene otopine etanola, te iste otopine s udjelom 0,5 i 1% klorovodične kiseline, na izolaciju fenola i antocijana iz pokožice grožđa sorte Merlot primjenom ekstrakcije pomoću refluksa. Određivanje ukupnih fenola i antocijana provedeno je spektrofotometrijski. Najviši prinos ukupnih fenola određen je u ektraktu ekstrahiranom 60 min uz dodatak 0,5% klorovodične kiseline. Najviši prinos antocijana određen je u ekstraktu ekstrahirnom 30 min uz dodatak 0,5% klorovodične kiseline.
Abstract (english)
The aim of this study was to examine the effect of time (30, 45 and 60 minute) and the use of 50% aqueous ethanol, and the same solution with a share of 0.5 and 1% hydrochloric acid, on the isolation of polyphenols and anthocyanins from the skin of the Merlot variety grapes. The proces of determination of total polyphenols and anthocyanins was carried out by spectrophotometry. The highest yield of total polyphenols in the extract was determined by the 60 minute extraction with the addition of 0,5 % hydrochloric acid. The highest yield of anthocyanins in the extract was determined by the 30 minute extraction with the addition of 0,5 % hydrochloric acid.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:540746
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 conditionsOpen access
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Created on2016-01-20 12:45:39