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undergraduate thesis
Usporedno određivanje antocijana u soku višnje maraske primjenom različitih metoda
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:229496
Banić, Branka
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

Banić, B. (2013). Usporedno određivanje antocijana u soku višnje maraske primjenom različitih metoda (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:229496

Banić, Branka. "Usporedno određivanje antocijana u soku višnje maraske primjenom različitih metoda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:229496

Banić, Branka. "Usporedno određivanje antocijana u soku višnje maraske primjenom različitih metoda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:229496

Banić, B. (2013). 'Usporedno određivanje antocijana u soku višnje maraske primjenom različitih metoda', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:229496

Banić B. Usporedno određivanje antocijana u soku višnje maraske primjenom različitih metoda [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:229496

B. Banić, "Usporedno određivanje antocijana u soku višnje maraske primjenom različitih metoda", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:229496

Metadata
TitleUsporedno određivanje antocijana u soku višnje maraske primjenom različitih metoda
Title (english)Comparative determination of anthocyanins in marasca sour cherry juice using different methods
AuthorBranka Banić
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 country2013-02-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Antocijani su značajna skupina fenolnih spojeva koji su nosioci karakterističnih boja voća i povrća od crvenih do gotovo tamno ljubiĉastih. Zbog svoje kemijske strukture osjetljivi su na visoke koncentracije kisika, svijetlost, povišenu temperaturu, visoki pH itd. Antocijani su najstabilniji u kiselom području (pri nižim pH vrijednostima stabilnost otopine je veća, a samim time je veći i udio kationa). Za određivanje antocijana koriste se različite metode: pH - diferencijalna metoda, tankoslojna kromatografija, kapilarno-zonska elektroforeza (TLC), tekućinska kromatografija visoke djelotvornosti (HPLC) itd. U ovom radu provedeno je usporedno određivanje antocijana primjenom četiri metode: pH–diferencijalne metode 1 i 2, metode izbjeljivanja bisulfitom te simpl metode. Na temelju dobivenih rezultata može se zaključiti da koncentracija antocijana značajno ovisi o postupku ekstrakcije, ekstrakcijskim otapalima ali i o primjenjenoj metodi određivanja. Najveće koncentracija antocijana u soku višnje maraske određene su u ekstraktima kiselog etanola te primjenom pH diferencijalne metode 1.
Abstract (english)
Anthocyanins are a significant group of phenolic compounds that are carriers of the characteristic colors of fruits and vegetables from dark red to almost purple. Because of there chemical structure they are sensitive to high concentrations of oxygen, light, high temperature, high pH, etc. Anthocyans are stable in the acidic pH range (at low pH, stability of the solution is higher, and thus the greater the proportion of cations). Different methods are used for determination of anthocyanins: pH - differential method , thin layer chromatography, capillary-zone electrophoresis (TLC), high performance liquid chromatography (HPLC), etc. In this paper, a comparative determination of anthocyanins was made by using four methods: pH-differential method 1 and 2, bisulfite bleaching method and simpl method. Based on the obtained results it can be concluded that the concentration of anthocyanins significantly depends on the process of extraction, solvents applied for extraction and extraction method for determination. The greatest concentration of anthocyanins in the sour cherry juice was determined in acidic ethanol extracts and the pH differential method 1 used for determination.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:229496
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 on2017-05-03 11:55:56