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master's thesis
Voltametrijska karakterizacija nekih polifenola iz dunje
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. urn:nbn:hr:109:620758
Mlinac, Magdalena
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Chemistry and Ecology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Mlinac, M. (2023). Voltametrijska karakterizacija nekih polifenola iz dunje (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:620758

Mlinac, Magdalena. "Voltametrijska karakterizacija nekih polifenola iz dunje." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:620758

Mlinac, Magdalena. "Voltametrijska karakterizacija nekih polifenola iz dunje." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:620758

Mlinac, M. (2023). 'Voltametrijska karakterizacija nekih polifenola iz dunje', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 25 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:620758

Mlinac M. Voltametrijska karakterizacija nekih polifenola iz dunje [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 December 25] Available at: https://urn.nsk.hr/urn:nbn:hr:109:620758

M. Mlinac, "Voltametrijska karakterizacija nekih polifenola iz dunje", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:620758

Metadata
TitleVoltametrijska karakterizacija nekih polifenola iz dunje
Title (english)Voltammetric Characterization of Some Polyphenols from Quince
AuthorMagdalena Mlinac
MentorIvana Tomac (mentor)
Committee memberValentina Bušić (predsjednik povjerenstva)
Committee memberIvana Tomac (član povjerenstva)
Committee memberLidija Jakobek Barron (član povjerenstva)
Committee memberIvica Strelec (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Applied Chemistry and Ecology)
(Sub-department of Chemistry and Ecology)
Osijek
Defense date and country2023-05-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Abstract
Dunja (lat. Cydonia oblonga Mill.) pripada porodici ruža (Rosaceae) i predstavlja izvor fenola, flavonoida, karotenoida, organskih kiselina, tanina, vitamina. Plod, meso i sjemenke dunje uporabljavaju se u medicini, kulinarstvu i prehrambenoj industriji. Polifenolni spojevi iz dunje su elektroaktivne tvari te su pogodni za analizu primjenom voltametrijskih tehnika. Voltametrijske tehnike ubrajaju se u elektrokemijske tehnike. Cilj diplomskog rada je bio ispitati utjecaj elektrokemijskih parametara (pH, brzinu polarizacije, pobudni signal, koncentraciju) na polifenole iz ekstrakta dunje na dvije različite vrste radnih elektroda, dijamantna elektroda s primjesama bora i elektroda od staklastog ugljika te utjecaj dvije različite vrste inertnog elektrolita, Britton-Robinson i fosfatni pufer primjenom cikličke i pravokutnovalne voltametrije. Rezultati istraživanja pokazali su da obje vrste elektroda i svi primijenjeni osnovni elektroliti kao i primijenjene elektrokemijske tehnike su pogodni za elektrokemijsku karakterizaciju polifenolnih spojeva i vitamina C u uzorku dunje.
Abstract (english)
Quince (lat. Cydonia oblonga Mill.) belongs to the family Rosaceae and is a source of phenols, flavonoids, carotenoids, organic acids, tannins, and vitamins. Quince fruit, meat and seeds are used in medicine, cooking and the food industry. Polyphenolic compounds from quince are electroactive substances and are suitable for analysis using voltammetric techniques. Voltammetric techniques are included in electrochemical techniques. The aim of the thesis was to examine the influence of electrochemical parameters (pH, polarization speed, excitation signal, concentration) on polyphenols from quince extract on two different types of working electrodes, a boron-doped diamond electrode and a glassy carbon electrode, and the influence of two different types of inert electrolyte, Britton-Robinson and phosphate buffer using cyclic and square wave voltammetry. The research results showed that both types of electrodes and all applied basic electrolytes as well as applied electrochemical techniques are suitable for the electrochemical characterization of polyphenolic compounds and vitamin C in the quince sample.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:620758
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
Terms of useLicence Attribution-ShareAlike 4.0 International (CC BY-SA 4.0) icon
Created on2023-05-23 08:36:59