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master's thesis
Sadržaj antocijana, polifenola, flavonoida i antioksidativna aktivnost u crnim vinima slovačkih vinogorja
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. urn:nbn:hr:109:620364
Prce, Vjeran
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Prce, V. (2014). Sadržaj antocijana, polifenola, flavonoida i antioksidativna aktivnost u crnim vinima slovačkih vinogorja (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:620364

Prce, Vjeran. "Sadržaj antocijana, polifenola, flavonoida i antioksidativna aktivnost u crnim vinima slovačkih vinogorja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:620364

Prce, Vjeran. "Sadržaj antocijana, polifenola, flavonoida i antioksidativna aktivnost u crnim vinima slovačkih vinogorja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:620364

Prce, V. (2014). 'Sadržaj antocijana, polifenola, flavonoida i antioksidativna aktivnost u crnim vinima slovačkih vinogorja', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:620364

Prce V. Sadržaj antocijana, polifenola, flavonoida i antioksidativna aktivnost u crnim vinima slovačkih vinogorja [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2024 December 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:620364

V. Prce, "Sadržaj antocijana, polifenola, flavonoida i antioksidativna aktivnost u crnim vinima slovačkih vinogorja", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:620364

Metadata
TitleSadržaj antocijana, polifenola, flavonoida i antioksidativna aktivnost u crnim vinima slovačkih vinogorja
Title (english)Content of anthocyanins, polyphenols, flavonoids and antioxidant activity of red wines of Slovakian vineyards
AuthorVjeran Prce
MentorAndrija Pozderović (mentor)
Committee memberTihomir Moslavac (predsjednik povjerenstva)
Committee memberAndrija Pozderović (član povjerenstva)
Committee memberAnita Pichler (član povjerenstva)
Committee memberMirela Kopjar (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2014-07-03, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Cilj ovog rada je bio ispitati utjecaj vinogorja i sorte na antioksidativnu aktivnost te na sadržaj flavonoida, polifenola i antocijana crnih vina iz slovačkih vinogorja. Uzeti su uzorci crnih vina slovačkih vinogorja (Levicka frankovka, Frankovka modra, Merlot, Alibernet te Cabernet Sauvignon). Određivan je sadržaj antocijana metodom prema Giusti i Wrolstadu (2001.), kojom je pokazano da na sadržaj antocijana utječe sorta, okolinski i klimatski uvjeti, odnosno godina berbe i karakteristike vinogorja. Najveći sadržaj antocijana je imalo vino Donjokarpatskog vinogorja, sorte Frankovka modra. Određeno je, da je sadržaj antocijana veći što je određena degradacija antocijana manja i obrnuto. Polifenolni spojevi su određeni metodom prema Folin – Ciocalteu, a flavonoidi metodom prema Kim, Jeong i Lee (2003), te je utvrđeno da njihov sadržaj u vinima ovisi o sorti, okolinskim i klimatskim uvjetima, odnosno o godini berbe i karakteristikama vinogorja. Antioksidativna aktivnosti je određivana ABTS metodom. Najveću antioksidativnu aktivnost pokazivala je sorta Merlot.
Abstract (english)
The goal of this research was to examine the influence of vineyard and variety of grape on antioxidant activity, flavonoids, polyphenol and anthocyanin content in red wine from Slovakian vineyards.. The samples of wines from Slovakian vineyards were taken from the market (Levicka frankovka, Frankovka modra, Merlot, Alibernet te Cabernet Sauvignon). The content of anthocyanin was determinated according to Giusti and Wrolstad (2001.) which shown that a content of anthocyanin was affected by variety, environmental and climatic conditions, i.e. vintage and vineyard characteristics. The largest amont of anthocyanin had wine from Lesser Carpathian vineyard, the Frankovka modra variety. It is determinated that the lower degradation of anthocyanin leads to greater content of anthocyanin and vice versa. Polyphenol compounds were determined by Folin – Ciocalteu method, while flavonoids by method of Kim, Jeong and Lee (2003.) and it is shown that the amount of polyphenol and flavonoids in wine deppends on variety, environmental and climatic conditions, i.e. vintage and vineyard characteristics. Antioxidant activity was determined by ABTS- method. The greatest antioxidant activity had the Merlot wine.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:620364
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
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Created on2015-09-24 13:38:52