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undergraduate thesis
Određivanje vitamina C i ukupnih ugljikohidrata u varaždinskom kupusu
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:214605
Gulija, Mateja
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Cell Technology, Application and Biotransformations

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

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Gulija, M. (2016). Određivanje vitamina C i ukupnih ugljikohidrata u varaždinskom kupusu (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:214605

Gulija, Mateja. "Određivanje vitamina C i ukupnih ugljikohidrata u varaždinskom kupusu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:214605

Gulija, Mateja. "Određivanje vitamina C i ukupnih ugljikohidrata u varaždinskom kupusu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:214605

Gulija, M. (2016). 'Određivanje vitamina C i ukupnih ugljikohidrata u varaždinskom kupusu', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:214605

Gulija M. Određivanje vitamina C i ukupnih ugljikohidrata u varaždinskom kupusu [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 August 05] Available at: https://urn.nsk.hr/urn:nbn:hr:159:214605

M. Gulija, "Određivanje vitamina C i ukupnih ugljikohidrata u varaždinskom kupusu", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:214605

Metadata
TitleOdređivanje vitamina C i ukupnih ugljikohidrata u varaždinskom kupusu
Title (english)Determination of vitamin C and total carbohydrates in varaždin cabbage
AuthorMateja Gulija
MentorIvana Radojčić Redovniković (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for Cell Technology, Application and Biotransformations)
Zagreb
Defense date and country2016-06-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Uobičajeno je prihvaćeno da zelje potječe iz zemalja sjeverne Europe i Baltičke obale te Mediteranskog područja. Varaždinsko zelje je povrtna kultura dobivena od autohtone čuvane sorte varaždinski kupus (Brassica oleracea var. capitata f. alba), upisane u sortnu listu u Republici Hrvatskoj, a koja se proizvodi na tradicionalan način, na ograničenom zemljopisnom području Varaždinske županije u sustavu kontrole izvornosti, podrijetla i kvalitete. U ovom radu je analizirano deset uzoraka varaždinskog zelja s ciljem određivanja udjela suhe tvari, vitamina C i ukupnih ugljikohidrata. Udjeli vitamina C i ugljikohidrata su određeni spektrofotometrijski. Udio suhe tvari je bio u rasponu od 6,78 ± 0,23 do 9,74 ± 0,57 %. Udio vitamina C je bio u rasponu od 48,19 ± 2,81 do 83,81 ± 0,64 mg 100 g-1 svježe tvari, a udio ukupnih ugljikohidrata u rasponu od 36,99 ± 3,01 do 59,06 ± 2,80 mg g-1 svježe tvari.
Abstract (english)
It is commonly accepted that the origin of cabbage is the north european countries and the Baltic Sea coast and the Mediterranean region. Cabbage “Varaždinsko zelje” (Brassica oleracea var. capitata f. alba) is an authentic vegetable variety of Varaždin cabbage, registered in the list of varieties of Croatia, which is in Varaždin region, produced in the traditional way under authenticity, origin and quality control. In this study ten samples of Varaždin cabbage in order to determine the content of dry matter, vitamin C and total carbohydrates. Spectrophotometric method was used for determination of contents of vitamin C and total carbohydrates. Dry matter was in range from 6,78 ± 0,23 to 9,74 ± 0,57 %. Content of vitamin C in Varaždin cabbage was in range from 48,19 ± 2,81 to 83,81 ± 0,64 mg 100 g-1 of fresh weight, and total carbohydrates were in range from 36,99 ± 3,01 to 59,06 ± 2,80 mg g-1 of fresh weight.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:214605
Study programmeTitle: Biotechnology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
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Created on2017-04-21 12:09:54