prikaz prve stranice dokumenta Utjecaj dodatka saharoze i trehaloze na udio fenola, antioksidativnu aktivnost i boju soka jabuke
Access restricted to students and staff of home institution
master's thesis
Utjecaj dodatka saharoze i trehaloze na udio fenola, antioksidativnu aktivnost i boju soka jabuke
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. urn:nbn:hr:109:618020
Jovanović, Danijela
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

Jovanović, D. (2012). Utjecaj dodatka saharoze i trehaloze na udio fenola, antioksidativnu aktivnost i boju soka jabuke (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:618020

Jovanović, Danijela. "Utjecaj dodatka saharoze i trehaloze na udio fenola, antioksidativnu aktivnost i boju soka jabuke." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:618020

Jovanović, Danijela. "Utjecaj dodatka saharoze i trehaloze na udio fenola, antioksidativnu aktivnost i boju soka jabuke." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:618020

Jovanović, D. (2012). 'Utjecaj dodatka saharoze i trehaloze na udio fenola, antioksidativnu aktivnost i boju soka jabuke', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 05 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:618020

Jovanović D. Utjecaj dodatka saharoze i trehaloze na udio fenola, antioksidativnu aktivnost i boju soka jabuke [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2024 November 05] Available at: https://urn.nsk.hr/urn:nbn:hr:109:618020

D. Jovanović, "Utjecaj dodatka saharoze i trehaloze na udio fenola, antioksidativnu aktivnost i boju soka jabuke", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:618020

Metadata
TitleUtjecaj dodatka saharoze i trehaloze na udio fenola, antioksidativnu aktivnost i boju soka jabuke
Title (english)Influence of sucrose and trehalose addition on phenols, antioxidant activity and apple juice colour
AuthorDanijela Jovanović
MentorMirela Kopjar (mentor)
Committee memberVlasta Piližota (predsjednik povjerenstva)
Committee memberMirela Kopjar (član povjerenstva)
Committee memberAnita Pichler (član povjerenstva)
Committee memberNela Nedić Tiban (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 country2012-11-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Abstract
U prvom dijelu ovog rada ispitivana je aktivnost polifenoloksidaze, sadržaj fenola, antioksidativna aktivnost i boja svježeg soka jabuke. Sok jabuke je dobiven od sorata Golden Delicious, Pink Lady i Fuji. Najveću aktivnost polifenoloksidaze imao je sok jabuke sorte Fuji, potom sorte Golden Delicious i Pink Lady. Sok jabuke sorte Pink Lady imao je najveći udio fenola kao i antioksidativnu aktivnost, potom sokovi jabuke sorte Fuji i Golden Delicious. Tijekom skladištenja aktivnost polifenoloksidaze se smanjila a smanjio se je i udio fenola. Cilj drugog dijela ovog rada bio je istražiti utjecaj dodataka trehaloze i saharoze (10%) na udio fenola, antioksidativnu aktivnost i boju soka u termički tretiranom soku jabuke tijekom skladištenja pri 4 °C i sobnoj temperaturi. Kontrolni uzorak bio je sok od jabuke bez dodatka šećera. Najveći udio fenola imao je sok jabuke sorte Pink Lady, potom sorte Fuji i Golden Delicious (828,25, 796,01 i 749,67 mg/L). Tijekom skladištenja degradacija fenola je bila veća u uzorcima čuvanim pri sobnoj temperaturi. Dodatak šećera imao je utjecaj na udio fenola. Uzorci s dodatkom saharoze su imali manji, a uzorci s dodatkom trehaloze veći udio fenola u odnosu na kontrolni uzorak. Za određivanje antioksidativne aktivnosti koristile su se DPPH i ABTS metode. Sok jabuke sorte Pink Lady imao je najmanju antioksidativnu aktivnost (5,8 i 8,48 μmol TE/100 mL određenu s DPPH i ABTS metodom). Sokovi jabuke sorte Fuji i Golden Delicious imali su slične vrijednosti za antioksidativnu aktivnost bez obzira na metodu koja se koristila (~ 7,3 i ~ 10,2 μmol TE/100 mL određena s DPPH i ABTS metodom). Tijekom skladištenja došlo je do povećanja antioksidativne aktivnosti u svim uzorcima.
Abstract (english)
First part of this study was to evaluate phenoloxidase activity, phenol content, antioxidant activity and colour of fresh apple juice. Apple juice was obtained from Golden Delicious, Pink Lady and Fuji varieties. The highest phenoloxidase activity had juice from Fuji variety, than Golden Delicious and Pink Lady. The highest phenol content and antioxidant activity had juice from Pink Lady variety, than Fuji and Golden Delicious. During storage phenoloxidase activity decreased and degradation of phenols occurred. The objective of second part of study was to investigate influence of trehalose and sucrose addition (10 %) on phenol content, antioxidant activity and colour in thermally treated apple juice during storage at 4 °C and room temperature. Control sample was apple juice without sugar addition. The highest phenol content had juice from Pink Lady variety, than Fuji and Golden Delicious (828.25, 796.01 and 749.67 mg/L, respectively). During storage, degradation of phenols was higher in samples stored at room temperature. Addition of sugars had high influence on phenol content in comparison to control sample. Samples with addition of sucrose had lower, while samples with addition of trehalose had higher phenol content in contrast to control sample. DPPH and ABTS methods were used for antioxidant activity determination. The lowest antioxidant activity had juice from Pink Lady variety (5.82 and 8.48 μmol TE/100 mL obtained with DPPH and ABTS method). Juice from Fuji and Golden Delicious variety had similar values of antioxidant activity regardless of used method (~7.3 and ~10.2 μmol TE/100 mL obtained with DPPH and ABTS method). During storage, increase of antioxidant activity in all samples occurred.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:618020
ProjectNumber: 113-1130473-0340
Title: Razvoj procesa proizvodnje visokokvalitetne hrane
Title: Development of processes for high quality foods
Leader: Vlasta Piližota
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
Terms of useLicence In copyright icon
Created on2015-12-15 09:23:53