prikaz prve stranice dokumenta Utjecaj tehnika sušenja na sastav polifenola i ugljikohidrata te antioksidacijski kapacitet plodova murve (Morus sp.)
Access restricted to students and staff of home institution
undergraduate thesis
Utjecaj tehnika sušenja na sastav polifenola i ugljikohidrata te antioksidacijski kapacitet plodova murve (Morus sp.)
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:406740
Dujmović, Ana-Marija
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products

Cite this document

Dujmović, A. M. (2014). Utjecaj tehnika sušenja na sastav polifenola i ugljikohidrata te antioksidacijski kapacitet plodova murve (Morus sp.) (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:406740

Dujmović, Ana Marija. "Utjecaj tehnika sušenja na sastav polifenola i ugljikohidrata te antioksidacijski kapacitet plodova murve (Morus sp.)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:406740

Dujmović, Ana Marija. "Utjecaj tehnika sušenja na sastav polifenola i ugljikohidrata te antioksidacijski kapacitet plodova murve (Morus sp.)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:406740

Dujmović, A. M. (2014). 'Utjecaj tehnika sušenja na sastav polifenola i ugljikohidrata te antioksidacijski kapacitet plodova murve (Morus sp.)', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:406740

Dujmović AM. Utjecaj tehnika sušenja na sastav polifenola i ugljikohidrata te antioksidacijski kapacitet plodova murve (Morus sp.) [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 April 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:406740

A. M. Dujmović, "Utjecaj tehnika sušenja na sastav polifenola i ugljikohidrata te antioksidacijski kapacitet plodova murve (Morus sp.)", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:406740

Please login to the repository to save this object to your list.
Metadata
TitleUtjecaj tehnika sušenja na sastav polifenola i ugljikohidrata te antioksidacijski kapacitet plodova murve (Morus sp.)
Title (english)Effect of different techniques of drying on the composition of polyphenols and carbohydrates and antioxidant capacity of mulberry fruits (Morus sp.)
AuthorAna-Marija Dujmović
MentorDraženka Komes (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products)
Zagreb
Defense date and country2014-07-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Murva (Morus, Moraceae) je široko rasprostranjena biljna vrsta u svijetu, od tropskih do sub-arktičkih regija. U prošlosti je bila poznata kao omiljena hrana dudova svilca, dok danas ima sve veću primjenu u prehrambenoj industriji i kozmetici. Cilj ovoga rada je ispitati utjecaj tri različite tehnike sušenja na sastav polifenola i ugljikohidrata te antioksidacijski kapacitet plodova bijele (Morus alba) i crne murve (Morus nigra). Postupci sušenja korišteni u radu bili su konvencionalno sušenje, infracrveno sušenje i liofilizacija. Za određivanje udjela ukupnih polifenola, flavonoida, antocijana i antioksidacijskog kapaciteta korištene su spektrofotometrijske metode, a udjel ugljikohidrata određen je visokodjelotvornom tekućinskom kromatografijom (HPLC-RID). Među ispitanim tehnikama sušenja, infracrveno sušenje pokazalo se kao najbolja tehnika koja rezultira sušenim plodovima murve s visokim udjelom polifenolnih spojeva.
Abstract (english)
Mulberry (Morus, Moraceae) is a widespread plant species in the world, from tropical to sub-arctic region. In the past it was known as the favourite food of the silkworm, while recently has been increasingly used in food industry and cosmetics. The purpose of this study was to examine the effects of three different drying techniques on the composition of polyphenols and carbohydrates and antioxidant capacity of fruits of white (Morus alba) and black mulberry (Morus nigra). Drying techniques used in the work were conventional drying, infrared drying and freeze-drying. For the determination of total polyphenols, flavonoids, anthocyanins and antioxidant capacity spectrophotometric methods were used, while the content of carbohydrates was determined by high performance liquid chromatography (HPLC-RID). Among the tested drying techniques, infrared drying proved to be the best technique which results with dried fruits with high content of polyphenolic compounds.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:406740
Study programmeTitle: Biotechnology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
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 on2017-04-26 12:42:50

(©) Nacionalna i sveučilišna knjižnica u Zagrebu 2015. Sva prava pridržana. | Hrvatske bratske zajednice 4 p.p. 550, 10000 Zagreb, Hrvatska Tel. ++ 385 1 616-4040
OIB: 84838770814 | IBAN: HR66 2340 0091 1000 1008 1, Porezni broj (PDV identifikacijski broj) - VAT Number: HR84838770814
Prijava u repozitorij