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master's thesis
Funkcionalna svojstva bobičastog voća
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:886852
Jelovečki, Melita
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Jelovečki, M. (2014). Funkcionalna svojstva bobičastog voća (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:886852

Jelovečki, Melita. "Funkcionalna svojstva bobičastog voća." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:886852

Jelovečki, Melita. "Funkcionalna svojstva bobičastog voća." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:886852

Jelovečki, M. (2014). 'Funkcionalna svojstva bobičastog voća', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:886852

Jelovečki M. Funkcionalna svojstva bobičastog voća [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 September 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:886852

M. Jelovečki, "Funkcionalna svojstva bobičastog voća", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:886852

Metadata
TitleFunkcionalna svojstva bobičastog voća
Title (english)Functional properties of berries
AuthorMelita Jelovečki
MentorSuzana Rimac Brnčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Food Processes Engineering)
Zagreb
Defense date and country2014-07-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Cilj ovoga rada bio je odrediti funkcionalna svojstva obojenog bobičastog voća: kupine, duda i borovnice. Određen je sadržaj i sastav fenolnih spojeva i antocijana spektrofotometrijski i tekućinskom kromatografijom visoke djelotvornosti (HPLC) te njihova antioksidacijska aktivnost DPPH i ABTS metodom. Također, cilj je bio odrediti stabilnost boje ekstrakta kupine, duda i borovnice praćenjem promjene parametara boje i apsorbancije pri 520 nm kao posljedice povišene temperature i vremena zagrijavanja. Najveća koncentracija ukupnih fenolnih spojeva određena je u borovnici. Većinu fenolnih spojeva u kupini, dudu i borovnici čine antocijani. Najzastupljeniji antocijan u kupini i dudu je cijanidin-3-rutinozid, a u borovnici delfinidin-3-galaktozid. Najviše monomernih antocijana sadrži kupina. U skladu sa koncentracijom ukupnih fenolnih spojeva u ispitivanom voću, borovnica posjeduje najveću antioksidacijsku aktivnost, zatim slijedi kupina te na posljetku dud. Vrijeme zagrijavanja i temperatura utječu na stabilnost boje ekstrakata kupine, duda i borovnice, a utvrđena je najveća stabilnost boje ekstrakta duda.
Abstract (english)
The aim of this work was to determine the functional properties of colored berries: blackberry, mulberry and blueberry. The content and composition of phenolic compounds and anthocyanins is determined using spectrophotometric methods and high performance liquid chromatography (HPLC) and their antioxidant activity using DPPH and ABTS method. Also, the aim was to determine stability of berry extracts color monitoring the changes in color parameters and absorbance at 520 nm as function of temperature and heating time. The highest concentration of total phenols compounds was determined in blueberry. The most of phenolic compounds in investigated berries are anthocyanins. The most common anthocyanin in blackberry and mulberry is cyanidin-3-rutinoside, while in blueberry delfinidin-3-galactoside. The highest content of monomeric anthocyanins is determined in blackberry. In accordance with total phenols content in berries, the highest antioxidant activity showed blueberry followed by blackberry and mulberry. Heating time and temperature influenced color stability of blackberry, mulberry and blueberry extracts. The mulberry was the most color thermo-resistant extract.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:886852
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-04-28 12:10:35