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master's thesis
Utjecaj dodatka šećera i klorogenske kiseline na stabilnost antocijana u soku kupine tijekom skladištenja
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. urn:nbn:hr:109:356786
Jakšić, Kristijan
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

Jakšić, K. (2010). Utjecaj dodatka šećera i klorogenske kiseline na stabilnost antocijana u soku kupine tijekom skladištenja (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:356786

Jakšić, Kristijan. "Utjecaj dodatka šećera i klorogenske kiseline na stabilnost antocijana u soku kupine tijekom skladištenja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:356786

Jakšić, Kristijan. "Utjecaj dodatka šećera i klorogenske kiseline na stabilnost antocijana u soku kupine tijekom skladištenja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:356786

Jakšić, K. (2010). 'Utjecaj dodatka šećera i klorogenske kiseline na stabilnost antocijana u soku kupine tijekom skladištenja', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:356786

Jakšić K. Utjecaj dodatka šećera i klorogenske kiseline na stabilnost antocijana u soku kupine tijekom skladištenja [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:356786

K. Jakšić, "Utjecaj dodatka šećera i klorogenske kiseline na stabilnost antocijana u soku kupine tijekom skladištenja", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:356786

Metadata
TitleUtjecaj dodatka šećera i klorogenske kiseline na stabilnost antocijana u soku kupine tijekom skladištenja
Title (english)Influence of sugar and chlorogenic acid addition on anthocyanin stability of blackberry juice during storage
AuthorKristijan Jakšić
MentorMirela Kopjar (mentor)
Committee memberVlasta Piližota (član povjerenstva)
Committee memberMirela Kopjar (član povjerenstva)
Committee memberJurislav Babić (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 country2010-10-06, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Abstract
U ovom radu ispitivan je utjecaj dodatka šećera i klorogenske kiseline na stabilnost antocijana u soku kupine tijekom skladištenja od 90 dana na 4 °C. Uzorci sokova su pripremljeni s dodatkom šećera (saharoze, trehaloze, fruktoze i glukoze), s dodatkom klorogenske kiseline i s dodatkom klorogenske kiseline i šećera. Sok bez dodataka korišten je kao kontrolni uzorak. U uzorcima je ispitivan sadržaj antocijana i polifenola, antioksidativna aktivnost i promjena boje. Uočen je pozitivan utjecaj dodatka trehaloze i glukoze na sadržaj antocijana (175,34 i 174,71 mg/L), dok su uzorci s dodatkom saharoze i fruktoze imali manji sadržaj antocijana (172,46 i 172,21 mg/L) u usporedbi s kontrolnim uzorkom (173,21 mg/L). Tijekom skladištenja došlo je do opadanja sadržaja antocijana, ali se tendencija zadržavanja antocijana nije promijenila. Dodatak klorogenske kiseline uzrokovao je povećanje sadržaja antocijana (175,84 mg/L) zbog kopigmentacijskog efekta. U nekim slučajevima kopigmentacijski efekat je povećan dodatkom šećera, kao kod trehaloze i glukoze (179,47 i 176,72 mg/L), te je ta tendencija zadržana tijekom skladištenja. Dodatak saharoze i fruktoze nije imao isti utjecaj na kopigmentacijski efekt, tako da u ovim slučajevima poboljšanje stabilnosti antocijana nije uočeno. Tijekom skladištenja došlo je do smanjenja sadržaja polifenola i antioksidativne aktivnosti.
Abstract (english)
In this study influence of addition of sugars and chlorogenic acid on anthocyanin stability in blackberry juice during storage (90 days at 4°C) was investigated. Samples of juice were prepared with addition of sugars (sucrose, fructose, glucose and trehalose), with addition of chlorogenic acid and with addition of both, chlorogenic acid and sugars. Control sample was juice without additives. Samples were investigated for their anthocyanin content, polyphenol content, antioxidant activity and color change. After stabilization, positive influence of trehalose and glucose addition (175.34 and 174.71 mg/L, respectively) on anthocyanin content was observed, while samples with sucrose and fructose had lower anthocyanin content (172.46 and 172.21 mg/L, respectively) than control sample (173.21 mg/L). During storage anthocyanin content decreased but the same tendency remained. Addition of chlorogenic acid caused increase of anthocyanin content (175.84 mg/L) due to copigmentation effect. In some cases copimentation effect was enhanced with addition of sugars, such as in the case of glucose and trehalose 176.72 and 179.47 mg/L, respectively), and that tendency was observed also during storage. Addition of sucrose and fructose didn’t have the same effect on copigmentation, so improvement of anthocyanin stability wasn’t observed. During storage, both, total phenol content and antioxidant activity decreased.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:356786
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 15:07:09