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master's thesis
Utjecaj vrste pakiranja na antiradikalnu aktivnost, polifenolne antioksidanse i vitamin C u voćnim sokovima
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. urn:nbn:hr:109:710233
Zastavniković, Jasmina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Sub-department of Applied Chemistry and instrumental Methods

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Zastavniković, J. (2012). Utjecaj vrste pakiranja na antiradikalnu aktivnost, polifenolne antioksidanse i vitamin C u voćnim sokovima (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:710233

Zastavniković, Jasmina. "Utjecaj vrste pakiranja na antiradikalnu aktivnost, polifenolne antioksidanse i vitamin C u voćnim sokovima." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:710233

Zastavniković, Jasmina. "Utjecaj vrste pakiranja na antiradikalnu aktivnost, polifenolne antioksidanse i vitamin C u voćnim sokovima." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:710233

Zastavniković, J. (2012). 'Utjecaj vrste pakiranja na antiradikalnu aktivnost, polifenolne antioksidanse i vitamin C u voćnim sokovima', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 29 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:710233

Zastavniković J. Utjecaj vrste pakiranja na antiradikalnu aktivnost, polifenolne antioksidanse i vitamin C u voćnim sokovima [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2024 December 29] Available at: https://urn.nsk.hr/urn:nbn:hr:109:710233

J. Zastavniković, "Utjecaj vrste pakiranja na antiradikalnu aktivnost, polifenolne antioksidanse i vitamin C u voćnim sokovima", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:710233

Metadata
TitleUtjecaj vrste pakiranja na antiradikalnu aktivnost, polifenolne antioksidanse i vitamin C u voćnim sokovima
Title (english)Influence of packaging type on the antiradical activity, polyphenolic antioxidants and vitamin C in fruit juices
AuthorJasmina Zastavniković
MentorLidija Jakobek (mentor)
Committee memberMarijan Šeruga (predsjednik povjerenstva)
Committee memberLidija Jakobek (član povjerenstva)
Committee memberIvica Strelec (član povjerenstva)
Committee memberMirna Habuda-Stanić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Sub-department of Applied Chemistry and instrumental Methods)
Osijek
Defense date and country2012-10-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U ovom radu ispitivan je utjecaj vrste pakiranja (poli(etilen-tereftalat)-PET, zeleno obojena i bezbojna staklena ambalaža, višeslojno pakiranje (papir-karton/plastika/aluminij)) na antiradikalnu aktivnost i sadržaj polifenolnih antioksidansa i vitamina C u voćnim sokovima. Ispitivanja su provedena u vremenskom periodu od 43 dana. Promjene u količini ukupnih polifenolnih spojeva, ukupnih antocijanina i vitamina C praćene su korištenjem spektroskopskih metoda te reverzno-faznom visokodjelotvornom tekućinskom kromatografijom (RP-HPLC) s PDA detektorom. Antiradikalna aktivnost voćnih sokova određena je DPPH metodom. Rezultati su pokazali da je došlo do fluktuacije u količini ukupnih polifenola te do smanjenja ukupnih antocijanina, vitamina C i antiradikalne aktivnosti. Premda su se svi ambalažni materijali pokazali sličnima u očuvanju njihove količine može se reći da je polimerna ambalaža te zelena staklena ambalaža bila nešto bolja u usporedbi s višeslojnom ambalažom. No, vrlo je bitno uzeti u obzir sastav soka te moguće interakcije između spojeva prisutnih u soku (npr. antocijanini, askorbinska kiselina) koje mogu dovesti do brže degradacije ovih spojeva.
Abstract (english)
In this work, the influence of the packaging material (poly(ethylene terephthalate)-PET, green and colorless glass, multilayer packaging (paper-cardboard/plastic/aluminium)) on the antiradical activity and content of polyphenolic antioxidants and vitamin C in fruit juices was studied. The experiment was conducted over a period of 43 days. Changes in the quantity of total polyphenols, total anthocyanins and vitamin C were monitored using spectroscopic methods and reverse-phase high performance liquid chromatography (RP-HPLC) with a PDA detector. The antiradical activity of fruit juices was determined by DPPH method. The results showed the fluctuation in the amount of total polyphenols and a decrease in total anthocyanins, vitamin C and antiradical activity. Although all packaging materials shown similarity in preservation of the amount of these compounds, polymer packing and green glass was the most promising. However, it is very important to consider the type and the composition of the juice, and possible interactions between compounds present in the juice (e.g. anthocyanins, ascorbic acid), which might led to the degradation of these compounds.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:710233
ProjectNumber: 113-1130471-0451
Title: Prijenos topline i toplinska svojstva pri procesiranju hrane
Title: Heat transfer and thermal properties of food during processing
Leader: Bernarda Šeruga
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
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 conditionsAccess restricted to students and staff of home institution
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Created on2015-12-14 13:09:17