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master's thesis
Antocijani u naru (Punica granatum L.) s različitih lokacija uzgoja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:884039
Mučan, Nikolina
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

Mučan, N. (2013). Antocijani u naru (Punica granatum L.) s različitih lokacija uzgoja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:884039

Mučan, Nikolina. "Antocijani u naru (Punica granatum L.) s različitih lokacija uzgoja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:884039

Mučan, Nikolina. "Antocijani u naru (Punica granatum L.) s različitih lokacija uzgoja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:884039

Mučan, N. (2013). 'Antocijani u naru (Punica granatum L.) s različitih lokacija uzgoja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:884039

Mučan N. Antocijani u naru (Punica granatum L.) s različitih lokacija uzgoja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 December 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:884039

N. Mučan, "Antocijani u naru (Punica granatum L.) s različitih lokacija uzgoja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:884039

Metadata
TitleAntocijani u naru (Punica granatum L.) s različitih lokacija uzgoja
Title (english)Anthocyanins in pomegranate (Punica granatum L) from growing site of cultivations
AuthorNikolina Mučan
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 country2013-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom istraživanju provedena je analiza plodova nara (Punica granatum L.) koji su ubrani na deset različitih lokacija na području Hercegovine u dva termina berbe. Cilj ovog istraživanja bio je ispitati utjecaj područja uzgoja i termina berbe na udio ukupnih i pojedinačnih antocijana u plodovima nara, te ispitati postoji li povezanost s antioksidacijskom aktivnosti. Prema rezultatima provedenog istraživanja utvrđeno je da se udio ukupnih antocijana kretao u rasponu od 9,2 do 23,73 mg ekvivalenata Cy-3-Glc/100g uzorka, te da plodovi ubrani u prvom terminu berbe imaju veći udio antocijana, dok se u drugom terminu berbe taj udio smanjuje. U svim ispitivanim uzorcima određena je značajna antioksidacijska aktivnost. Iz skupine antocijana u najvećem udjelu identificiran je cijanidin-3-glukozid, a u padajućem nizu slijede cijanidin-3,5-diglukozid, pelargonidin-3,5-diglukozid te delfinidin-3-glukozid. Lokacija uzgoja, kao i termin berbe, značajno ne utječu na udio pojedinačnih antocijana i antioksidacijsku aktivnost, dok lokacija uzgoja signifikantno utječe na udio ukupnih antocijana (p≤0.05).
Abstract (english)
In this study, an analysis of the fruits of pomegranate (Punica granatum L), which we are collected at ten different locations in Herzegovina in two terms of harvest. The aim of this study was to investigate the influence of the area of cultivation and harvest date on the content of total anthocyanins and individual anthocyanins in the fruits of pomegranate, and to examine whether there is a correlation between the proportion of total and individual anthocyanins with antioxidant activity. According to the obtained results content of total anthocyanins ranged from 9.2 to 23.73 mg equivalents Cy-3-Glc/100g sample. The fruits harvested in the first period of harvest had a larger content of anthocyanins, while in the second harvest term this share decreases. In all the samples was determined by a significant antioxidant activity. The anthocyanins in the group identified by the largest share of cyanidin-3-glucoside, and in the following descending order of cyanidin-3,5-diglukozid, pelargonidin-3,5-diglukozid and delphinidin-3-glucoside. Location of cultivation and harvest dates, do not significantly affect the proportion of individual anthocyanins and antioxidant activity, while the location of cultivation significantly affects the content of total anthocyanins (p ≤ 0.05).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:884039
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
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Created on2017-05-05 08:09:02