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master's thesis
Određivanje polifenolnih spojeva i antioksidacijskog kapaciteta u plodovima mandarine i klementine
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. urn:nbn:hr:159:508754
Krasnići, Nesrete
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Fruits and Vegetables Preservation and Processing

Cite this document

Krasnići, N. (2008). Određivanje polifenolnih spojeva i antioksidacijskog kapaciteta u plodovima mandarine i klementine (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:508754

Krasnići, Nesrete. "Određivanje polifenolnih spojeva i antioksidacijskog kapaciteta u plodovima mandarine i klementine." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. https://urn.nsk.hr/urn:nbn:hr:159:508754

Krasnići, Nesrete. "Određivanje polifenolnih spojeva i antioksidacijskog kapaciteta u plodovima mandarine i klementine." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. https://urn.nsk.hr/urn:nbn:hr:159:508754

Krasnići, N. (2008). 'Određivanje polifenolnih spojeva i antioksidacijskog kapaciteta u plodovima mandarine i klementine', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 31 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:508754

Krasnići N. Određivanje polifenolnih spojeva i antioksidacijskog kapaciteta u plodovima mandarine i klementine [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2008 [cited 2024 December 31] Available at: https://urn.nsk.hr/urn:nbn:hr:159:508754

N. Krasnići, "Određivanje polifenolnih spojeva i antioksidacijskog kapaciteta u plodovima mandarine i klementine", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2008. Available at: https://urn.nsk.hr/urn:nbn:hr:159:508754

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Metadata
TitleOdređivanje polifenolnih spojeva i antioksidacijskog kapaciteta u plodovima mandarine i klementine
Title (english)Determination of polyphenols and antioxidant capacity in mandarin and clementine fruit
AuthorNesrete Krasnići
MentorBranka Levaj (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 country2008-03-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj istraživanja bio je odrediti fizikalno-kemijski sastav te ukupne i pojedine polifenolne spojeve u pulpi i kori mandarine (Citrus Unshiu Marcoivitch) Saigon i klementine (Citrus Clementine) Corsica SRA 63 Ukupni fenolni spojevi i flavonoidi određivani su spektrofotometrijski, a pojedinačni flavanon glikozidi primjenom HPLC metode uz UV-PDA detekciju. Antioksidacijski kapacitet, plodova, određen je primjenom DPPH, FRAP i ABTS metoda. Rezultati pokazuju visoku koncentraciju polifenola u svim istraživanim uzorcima, posebno u svježoj kori (4137,5 mg/100 g-“mandarina“ i 4937,5 mg/100 g-“klementine“). Od koncentracije polifenola prevladavaju fenolni spojevi iz skupine flavonoida. Iz skupine flavanon glikozida određeni su hesperidin, naringin i narirutitn čije koncentracije se razlikuju ovisno o uzorku. Primjenom DPPH, FRAP ABTS metoda, u svim istraživanim uzorcima utvrđen je visoki antioksidacijski kapacitet.
Abstract (english)
The aim of this study was to perform physical-chemical analysis and to determined bioactive compounds, the total and single polyphenols in pulp and peel of mandarin (Citrus Unshiu Marcovitch) Saigon and clementine (Citrus Clementine) Corsica SRA 63. Total phenolic content was measured using the Folin-Ciocalteau method, flavonoids was measured by three methods, whereas a HPLC method was used for the analysis of individual flavanone glycosides.Three different methods (DPPH, FRAP and ABTS) were used to determined the antioxidant capacity. The result showed the high concentration of total polyphenols in all investigated samples, especially in fresh peel (4137,5 mg/100 g-“mandarin” and 4937,5 mg/100g-“clementine”). From total polyphenols flavonoids were determinate in significant quantities. The flavanone glycosides, determined in investigated samples by HPLC method are: narirutin, hesperidin and naringin. According to DPPH, FRAP and ABTS method, all samples posses an evident antioxidant capacity.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:508754
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 on2017-09-04 13:33:27

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