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undergraduate thesis
Adsorpcija antocijanina na ß-glukan
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. urn:nbn:hr:109:921828
Beljan, Kristina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Sub-department of Applied Chemistry and instrumental Methods
Physical Chemistry

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Beljan, K. (2021). Adsorpcija antocijanina na ß-glukan (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:921828

Beljan, Kristina. "Adsorpcija antocijanina na ß-glukan." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:921828

Beljan, Kristina. "Adsorpcija antocijanina na ß-glukan." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:921828

Beljan, K. (2021). 'Adsorpcija antocijanina na ß-glukan', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:921828

Beljan K. Adsorpcija antocijanina na ß-glukan [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:921828

K. Beljan, "Adsorpcija antocijanina na ß-glukan", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:921828

Metadata
TitleAdsorpcija antocijanina na ß-glukan
Title (english)Adsorption of Anthocyanins onto ß-Glucan
AuthorKristina Beljan
MentorLidija Jakobek Barron (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Sub-department of Applied Chemistry and instrumental Methods)
(Physical Chemistry)
Osijek
Defense date and country2021-07-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Antocijanini su spojevi koji se nalaze u aroniji, pripadaju skupini polifenolnih spojeva, a pokazali su biaktivna svojstva. Na njihove bioaktivnosti mogu utjecati interakcije s vlaknima kao što je β-glukan te ih je zbog toga potrebno istražiti. U tu svrhu može poslužiti istraživanje procesa adsorpcije antocijanina na β-glukan. U ovom radu istražena je adsorpcija antocijanina iz aronije na β-glukanu, a sam proces analiziran je jednadžbama Frenudlichove i Langmuirove adsorpcijske izoterme. Eksperimentalni adsorpcijski kapaciteti \((q_{e})\) te teorijski maksimalni kapaciteti dobiveni iz Langmuirove izoterme \((q_{m})\) veći su za cijanidin-3-galaktozid i cijanidin-3-arabinozid u usporedbi s kapacitetom cijanidin-3-glukozida i cijanidin-3-ksilozida. Parametar 1/n iz Freundlichove izoterme pokazao je da je adsorpcija antocijanina favorizirana. Interakcije antocijanina i β-glukana mogu se istražiti procesom adsorpcije, a parametri adsorpcijskih izotermi imaju mogućnost dati dodatne informacije o procesu adsorpcije.
Abstract (english)
Anthocyanins are compounds found in chokeberry, belong to the group of polyphenolic compounds, and have shown biactive properties. Their bioactivities may be affected by interactions with fibers such as β-glucan and therefore need to be investigated. Research into the adsorption process of anthocyanins to β-glucan can serve this purpose. In this study, the adsorption of anthocyanins from chokeberry onto β-glucan was investigated, and the process itself was analyzed by the equations of the Frenudlich and Langmuir adsorption isotherms. The experimental adsorption capacities \((q_{e})\) and the theoretical maximum capacities obtained from the Langmuir isotherm \((q_{m})\) were higher for cyanidin-3-galactoside and cyanidin-3-arabinoside compared to the capacities of cyanidin-3-glucoside and cyanidin-3-xyloside. Parameter 1/n from the Freundlich isotherm showed that anthocyanin adsorption was favored. Interactions between anthocyanins and β-glucans can be investigated by the adsorption process, and the parameters of adsorption isotherms have the ability to provide additional information about the adsorption process.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:921828
ProjectNumber: IP-2016-06-6777
Title: Utjecaj prehrambenih vlakana na bioraspoloživost polifenola istraživanjem adsorpcije i simuliranih probavnih procesa, in vitro
Acronym: BIO-POLIFENOL
Leader: Lidija Jakobek Barron
Jurisdiction: Croatia
Funder: HRZZ
Funding stream: IP
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
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Created on2021-08-25 10:12:20