prikaz prve stranice dokumenta Određivanje fenolnih spojeva u vinima bazge (Sambucus nigra L.)
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master's thesis
Određivanje fenolnih spojeva u vinima bazge (Sambucus nigra L.)
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. urn:nbn:hr:159:536907
Orešnik, Ivana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Fruits and Vegetables Preservation and Processing

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Orešnik, I. (2010). Određivanje fenolnih spojeva u vinima bazge (Sambucus nigra L.) (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:536907

Orešnik, Ivana. "Određivanje fenolnih spojeva u vinima bazge (Sambucus nigra L.)." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:536907

Orešnik, Ivana. "Određivanje fenolnih spojeva u vinima bazge (Sambucus nigra L.)." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:536907

Orešnik, I. (2010). 'Određivanje fenolnih spojeva u vinima bazge (Sambucus nigra L.)', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 16 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:536907

Orešnik I. Određivanje fenolnih spojeva u vinima bazge (Sambucus nigra L.) [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:159:536907

I. Orešnik, "Određivanje fenolnih spojeva u vinima bazge (Sambucus nigra L.)", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:536907

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Metadata
TitleOdređivanje fenolnih spojeva u vinima bazge (Sambucus nigra L.)
Title (english)Determination of phenolic compounds in elderberry (Sambucus nigra L.) wine
AuthorIvana Orešnik
MentorVerica Dragović-Uzelac (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology of Fruits and Vegetables Preservation and Processing)
Zagreb
Defense date and country2010-07-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Provedena je alkoholna fermentacija masulja bobica bazge (Sambucus niga L.) s ciljem proizvodnje voćnog vina, te je praćen utjecaj procesa prerade na promjene fizikalnokemijskih parametara, fenolnih spojeva, antioksidacijskog kapaciteta i senzorskih svojstava. Fermentacija je provedena u laboratorijskim uvjetima pri sobnoj temperaturi uz upotrebu selekcioniranih kvasca i pektolitičkih enzima s time da su u uzorke prije fermentacije dodane različite količine šećera. Kvaliteta vina bazge procijenjena je na temelju fizikalno-kemijskih analiza (pH, ukupna i topljiva suha tvar, ukupni šećeri i ukupna kiselost), fenolnih spojeva (ukupnih fenola, flavonoida, neflavonoida, hidroliziranih tanina i antocijana), antioksidacijskog kapaciteata te senzorskih svojstava. Dobiveni rezultati su pokazali da su se vina bazge značajno razlikovala po svim određivanim parametrima. Općenito u svim vinima određene su značajne količine fenolnih spojeva, naročito ukupnih fenola i antocijana te visok antioksidacijski kapacitet određen primjenom FRAP metode. Senzorskom analizom je najbolje ocijenjeno vino koje je sadržavalo najviše šećera i najmanju ukupnu kiselost (vino E).
Abstract (english)
In order to produce elderberry (Sambucus niga L.) fruit wine and to investigate its quality, alcoholic fermentation was provided in laboratory at room temperature. Yeast starter culture strains (called "Fermol Rouge") and enzymes were used for production of fruit wine. Before the fermentation, different amounts of sugar were added, and wine samples C, D and E were diluted with water. Quality of final products was evaluated using physico-chemical analysis (pH, dry matter, soluble solid, total sugar content and total acidity), determining antioxidant capacity, phenolic compounds (flavonoids, non-flavonoids, hydrolised tannins, anthocyanins), and sensory analysis. The results showed significant differences between all measured parameters of elderberry wine. In all investigated samples high antioxidant capacity was determined using FRAP method. Sensory evaluation showed that fruit wine with high sugar and low acid amount (wine E) had the best organoleptic characteristic.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:536907
Study programmeTitle: Food Technology; specializations in: Food Engineering
Course: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
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 07:11:16

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