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master's thesis
Utjecaj ultrazvučne obrade na fenolni sastav soka višnje
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. urn:nbn:hr:159:187796
Penava, Antonia
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering

Cite this document

Penava, A. (2010). Utjecaj ultrazvučne obrade na fenolni sastav soka višnje (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:187796

Penava, Antonia. "Utjecaj ultrazvučne obrade na fenolni sastav soka višnje." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:187796

Penava, Antonia. "Utjecaj ultrazvučne obrade na fenolni sastav soka višnje." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:187796

Penava, A. (2010). 'Utjecaj ultrazvučne obrade na fenolni sastav soka višnje', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 16 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:187796

Penava A. Utjecaj ultrazvučne obrade na fenolni sastav soka višnje [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2024 April 16] Available at: https://urn.nsk.hr/urn:nbn:hr:159:187796

A. Penava, "Utjecaj ultrazvučne obrade na fenolni sastav soka višnje", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:187796

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Metadata
TitleUtjecaj ultrazvučne obrade na fenolni sastav soka višnje
Title (english)Phenols content and composition before and after ultrasound treatment in marasca sour cherry juice
AuthorAntonia Penava
MentorSuzana Rimac Brnčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Food Processes Engineering)
Zagreb
Defense date and country2010-12-21, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovoga rada bio je utvrditi sastav i udjel fenolnih spojeva u soku višnje prije i nakon ultrazvučne obrade. Sokovi su obrađeni ultrazvukom visokog intenziteta pri 100% amplitudi, frekvenciji od 20 kHZ pri dvije temperature (20 i 50 °C), sa sondama različitih promjera (12,7 i 19,1 mm) u različitim vremenskim periodima (3 min, 6 min, 9 min). Rezultati HPLC analize pokazuju da je iz skupine derivata hidroksicimetne kiseline najzastupljenija kloregenska kiselina. Najzastupljeniji antocijani su cijanidin-3- glukozilrutinozid, cijanidin-3-glukozid, cijanidin-3-rutinozid i cijanidin-3-soforozid. Na udjel i sastav fenolnih spojeva utječu temperatura obrade > promjer sondi > vrijeme obrade. Antioksidacijska aktivnost je određena pomoću DPPH metode. Najveću antioksidacijsku aktivnost imao je uzorak obrađen sondom promjera 19,1 mm pri temeperaturi od 20 oC i vremenu od 3 minute. Uzorci obrađeni pri 50˚C su imali najvišu a vrijednost što je u skladu s udjelom antocijana koji su odgovorni za crvenu boju višanja.
Abstract (english)
The aim of this work was to determine the content and composition of phenolic compounds before and after ultrasound treatment in Marasca sour cherry juice. Sour cherry juice was sonicated with processing variables of 100% amplitude at constant frequency of 20kHZ, sonication temperature (20 and 50 °C), ultrasound probe diameter (12,7 and 19,1 mm) and sonication times (3 min, 6 min, 9 min). Chlorogenic acid was the main hydroxycinnamic acid derivative. HPLC results showed that cyanidin-3-glucosylrutinoside, cyanidin-3-glucoside, cyanidin-3-rutinoside and cyanidin-3-sophoriside were the major anthocyanins. The greatest effect on the amount and composition of phenolic compounds had the sonication temperature > probe diameter > sonication time. DPPH assay was used to evaluate the antioxidative activity of treated juices. The highest antioxidant activity had a sample processed with probe of 19.1 mm diameter at temperature of 20oC and time of 3 minutes. With regard to amount of anthocyanins which are responsible for the red colour of sour cherries, samples treated at 50˚C had the highest value.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:187796
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
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2017-08-29 11:06:27

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