prikaz prve stranice dokumenta Fluorescentna i UV/VIS svojstva glavnih polifenola vina
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master's thesis
Fluorescentna i UV/VIS svojstva glavnih polifenola vina
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. urn:nbn:hr:109:969987
Viljevac, Marina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Biochemistry and Toxicology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Viljevac, M. (2011). Fluorescentna i UV/VIS svojstva glavnih polifenola vina (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:969987

Viljevac, Marina. "Fluorescentna i UV/VIS svojstva glavnih polifenola vina." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:969987

Viljevac, Marina. "Fluorescentna i UV/VIS svojstva glavnih polifenola vina." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:969987

Viljevac, M. (2011). 'Fluorescentna i UV/VIS svojstva glavnih polifenola vina', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 13 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:969987

Viljevac M. Fluorescentna i UV/VIS svojstva glavnih polifenola vina [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2025 January 13] Available at: https://urn.nsk.hr/urn:nbn:hr:109:969987

M. Viljevac, "Fluorescentna i UV/VIS svojstva glavnih polifenola vina", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:969987

Metadata
TitleFluorescentna i UV/VIS svojstva glavnih polifenola vina
Title (english)Fluorescent and UV/VIS properties of essential wine polyphenols
AuthorMarina Viljevac
MentorIvica Strelec (mentor)
Committee memberMilan Čačić (član povjerenstva)
Committee memberIvica Strelec (član povjerenstva)
Committee memberMirela Kopjar (član povjerenstva)
Committee memberMarina Tišma (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Applied Chemistry and Ecology)
(Sub-department of Biochemistry and Toxicology)
Osijek
Defense date and country2011-11-03, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Abstract
Fenolni i polifenolni spojevi su bitni sastojci vina o čijoj prisutnosti i koncentracijama u vinu ovise organoleptička svojstva te se često povezuju sa blagotovornim učincima na zdravlje. Ranija su istraživanja pokazala da su u vinu najzastupljeniji polifenoli: epikatehin, katehin, galna kiselina, kvercetin, rutin, pkumarinska i kava kiselina. Cilj je ovog rada bio odrediti fluorescentna i UV/VIS svojstva glavnih polifenola vina. Rezultati istraživanja potvrdili su da najveći intenzitet fluorescencije, koji je ovisan o pH vrijednosti, imaju epikatehin, katehin i galna kiselina. Snimanjem UV/VIS spektara ispitanih polifenola uočeno je kako postoji jedan vrh apsorbancije karakterističan za sve polifenole, a osim ovog vrha, još jedan ili dva vrha koji su specifični za pojedini polifenol, a intenzitet i položaj, kao i pomak položaja ovih vrhova ovise o primjenjenoj pH vrijednosti što je najvjerojatnije uzrokovano disocijacijom funkcionalnih skupina polifenola.
Abstract (english)
Phenolic acids and polyphenols are important wine ingridients affecting the organoleptic properties of wine and has beneficial impact on human health. The most common wine polyphenols are epicatechin, catechin, gallic acid, quercetin, rutin, p-coumaric and caffeic acid. The aim of this work was to examine fluorescent and UV/VIS properties of the most common wine polyphenols. Results showed epicatechin, catechin and gallic acid are highly fluorescent compounds, but their fluorescence intenisty is dependent on applied pH. Determination of UV/VIS properties of examined polyphenols showed the presence of one unique apsorbance peak for all examined polyphenols, and two or three apsorbance peaks specific for certain polyphenol. Intensity and position, as well as the change of position of these peaks depended on applied pH what can be attributed to dissociation of carboxyl or hydroxyl groups of examined polyphenols.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:969987
ProjectNumber: 113-1130473-0334
Title: Sinergističke smjese u antifungalnoj i antimikotoksigenoj zaštiti hrane
Title: Synergistic mixtures in antifungal and antimycotoxigenic food protection
Leader: Tomislav Klapec
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
ProjectNumber: 113-1130475-2722
Title: Unapređenje kakvoće, trajnosti i funkcionalnosti proizvoda na bazi pšenice
Title: Improvement of quality, shelf life and functionality of wheat-based products
Leader: Daliborka Koceva Komlenić
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 15:41:22