prikaz prve stranice dokumenta Utjecaj dodatka disaharida na udio polifenola i antioksidacijsku aktivnost gelova na bazi karboksimetil celuloze i soka aronije
  Download
PDF 1.9 MB
master's thesis
Utjecaj dodatka disaharida na udio polifenola i antioksidacijsku aktivnost gelova na bazi karboksimetil celuloze i soka aronije
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. urn:nbn:hr:109:782917
Balog, Željka
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

Balog, Ž. (2023). Utjecaj dodatka disaharida na udio polifenola i antioksidacijsku aktivnost gelova na bazi karboksimetil celuloze i soka aronije (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:782917

Balog, Željka. "Utjecaj dodatka disaharida na udio polifenola i antioksidacijsku aktivnost gelova na bazi karboksimetil celuloze i soka aronije." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:782917

Balog, Željka. "Utjecaj dodatka disaharida na udio polifenola i antioksidacijsku aktivnost gelova na bazi karboksimetil celuloze i soka aronije." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:782917

Balog, Ž. (2023). 'Utjecaj dodatka disaharida na udio polifenola i antioksidacijsku aktivnost gelova na bazi karboksimetil celuloze i soka aronije', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 03 May 2024, https://urn.nsk.hr/urn:nbn:hr:109:782917

Balog Ž. Utjecaj dodatka disaharida na udio polifenola i antioksidacijsku aktivnost gelova na bazi karboksimetil celuloze i soka aronije [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 May 03] Available at: https://urn.nsk.hr/urn:nbn:hr:109:782917

Ž. Balog, "Utjecaj dodatka disaharida na udio polifenola i antioksidacijsku aktivnost gelova na bazi karboksimetil celuloze i soka aronije", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:782917

Metadata
TitleUtjecaj dodatka disaharida na udio polifenola i antioksidacijsku aktivnost gelova na bazi karboksimetil celuloze i soka aronije
Title (english)Influence of the Addition of Disaccharides on Polyphenol Content and Antioxidant Activity of Gels Based on Carboxymethyl Cellulose and Chokeberry Juice
AuthorŽeljka Balog
MentorMirela Kopjar (mentor)
MentorIna Ćorković (pomoć pri izradi, neposredni voditelj)
Committee memberAnita Pichler (predsjednik povjerenstva)
Committee memberMirela Kopjar (član povjerenstva)
Committee memberNela Nedić Tiban (član povjerenstva)
Committee memberDaniela Čačić Kenjerić (član povjerenstva)
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 country2023-07-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj rada bio je ispitati utjecaj dodatka disaharida na udio polifenola i antioksidacijsku aktivnost gelova na bazi karboksimetil celuloze i soka aronije. Kontrolni uzorak je bio gel bez dodatka disaharida. Gelovi s disaharidima pripremljeni su s dodatkom saharoze ili trehaloze u količini od 30 %, 40 % ili 50 %. Uzorci su analizirani nakon pripreme i nakon 3 mjeseca skladištenja, a određeni su ukupni polifenoli, proantocijanidini, monomerni antocijani, koncentracije pojedinačnih polifenola, antioksidacijska aktivnost te parametri boje. Nakon provedenih analiza utvrđeno je da kontrolni uzorak odnosno gel s dodatkom karboksimetil celuloze ima najveći udio polifenola. Dodatak disaharida uzrokovao je smanjenje polifenola. Vrijednosti antioksidacijske aktivnosti pratile su udio polifenola. Usporedbom utjecaja tipa disaharida i količine dodanih disaharida utvrđeno je da je gel s dodatkom 30 % trehaloze imao najveći udio polifenola. Trend je zadržan i nakon skladištenja gelova.
Abstract (english)
The aim of this study was to investigate impact of disaccharides addition on content of polyphenols and antioxidant activity of gels prepared on the basis of carboxymethyl cellulose and chokeberry juice. Control sample was gel without addition of disaccharides. Gels with the addition of disaccharides were prepared with the addition of sucrose or trehalose in the amount of 30%, 40% or 50%. Samples were analyzed after preparation and 3 months of storage for the content of polyphenols, proanthocyanidins, monomeric anthocyanins, concentration of individual polyphenols and color parameters. Results of analysis showed that control sample i.e. sample without addition of disaccharides had the highest amount of polyphenols. Addition of disaccharides caused decrease of amount of polyphenols. Values of antioxidant activity followed amount of polyphenols. Comparing effect of type of disaccharides and their amount it was established that gel with the addition of 30% of trehalose had the highest amount of polyphenols. The same trend as after preparation was retained after storage of samples.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:782917
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-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2023-07-25 07:30:31