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undergraduate thesis
Utjecaj dodatka šećera na stabilnost eugenola tijekom skladištenja
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. urn:nbn:hr:109:780672
Topić, Matea
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Topić, M. (2018). Utjecaj dodatka šećera na stabilnost eugenola tijekom skladištenja (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:780672

Topić, Matea. "Utjecaj dodatka šećera na stabilnost eugenola tijekom skladištenja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:780672

Topić, Matea. "Utjecaj dodatka šećera na stabilnost eugenola tijekom skladištenja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:780672

Topić, M. (2018). 'Utjecaj dodatka šećera na stabilnost eugenola tijekom skladištenja', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 August 2024, https://urn.nsk.hr/urn:nbn:hr:109:780672

Topić M. Utjecaj dodatka šećera na stabilnost eugenola tijekom skladištenja [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2024 August 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:780672

M. Topić, "Utjecaj dodatka šećera na stabilnost eugenola tijekom skladištenja", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:780672

Metadata
TitleUtjecaj dodatka šećera na stabilnost eugenola tijekom skladištenja
Title (english)The effect of sugar addition on eugenol stability during storage
AuthorMatea Topić
MentorMirela Kopjar (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Fruits and Vegetables Technology)
Osijek
Defense date and country2018-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj rada bio je utvrditi utjecaj tipa šećera (saharoze i trehaloze) i količine šećera (5 %, 10 % i 15 %) na antioksidacijsku aktivnost modelnih otopina eugenola nakon pripreme i tijekom skladištenja. Antioksidacijska aktivnost pripremljenih sustava određena je primjenom DPPH, ABTS i CUPRAC metoda. Primjenom CUPRAC i DPPH metode u modelnim otopinama eugenola s dodatkom trehaloze utvrđeno je linearno smanjenje antioksidacijske aktivnosti, a u otopinama s dodatkom saharoze linearno povećanje s povećanjem udjela dodanog šećera. Primjenom ABTS metode u oba slučaja je utvrđeno da je s povećanjem dodanog šećera došlo do povećanja antioksidacijske aktivnosti.
Abstract (english)
The aim of the study was to determine the effect of the sugar type (sucrose and trehalose) and the amount of sugar (5%, 10% and 15%) on the antioxidant activity of eugenol model solutions after preparation and during storage. The antioxidant activity of the prepared systems was determined using DPPH, ABTS and CUPRAC methods. Using CUPRAC and DPPH method in eugenol model solutions with the addition of trehalose linear decrease of the antioxidant activity occurred while in solutions with addition of sucrose linear increase of antioxidant activity was observed under the same conditions. With application of ABTS method with increase of sugar amount linear increase of antioxidant activity occurred.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:780672
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
Terms of useLicence In copyright icon
Created on2018-11-07 11:29:24