Fenolni spojevi i antioksidativna aktivnost u plodovima trnine te u nektarima i sirupima trnine (Prunus spinosa L.)

Pavlić, Monika

prikaz prve stranice dokumenta Fenolni spojevi i antioksidativna aktivnost u plodovima trnine te u nektarima i sirupima trnine (Prunus spinosa L.)

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master's thesis

Fenolni spojevi i antioksidativna aktivnost u plodovima trnine te u nektarima i sirupima trnine (Prunus spinosa L.)

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2006. urn:nbn:hr:159:677789

Pavlić, Monika

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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APA 6th Edition

Pavlić, M. (2006). Fenolni spojevi i antioksidativna aktivnost u plodovima trnine te u nektarima i sirupima trnine (Prunus spinosa L.) (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:677789

MLA 8th Edition

Pavlić, Monika. "Fenolni spojevi i antioksidativna aktivnost u plodovima trnine te u nektarima i sirupima trnine (Prunus spinosa L.)." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2006. https://urn.nsk.hr/urn:nbn:hr:159:677789

Chicago 17th Edition

Harvard

Pavlić, M. (2006). 'Fenolni spojevi i antioksidativna aktivnost u plodovima trnine te u nektarima i sirupima trnine (Prunus spinosa L.)', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 06 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:677789

Vancouver

Pavlić M. Fenolni spojevi i antioksidativna aktivnost u plodovima trnine te u nektarima i sirupima trnine (Prunus spinosa L.) [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2006 [cited 2025 January 06] Available at: https://urn.nsk.hr/urn:nbn:hr:159:677789

IEEE

M. Pavlić, "Fenolni spojevi i antioksidativna aktivnost u plodovima trnine te u nektarima i sirupima trnine (Prunus spinosa L.)", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2006. Available at: https://urn.nsk.hr/urn:nbn:hr:159:677789

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:677789

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Title	Fenolni spojevi i antioksidativna aktivnost u plodovima trnine te u nektarima i sirupima trnine (Prunus spinosa L.)
Title (english)	Phenolic compounds and antioxidant activity in blackthorn fruits (Prunus spinosa L.) and in their nectars and syrup
Author	Monika Pavlić
Mentor	Verica Dragović-Uzelac (mentor)
Granter	University 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 country	2006-11-07, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Abstract	U plodu trnine (Prunus spinosa L.) dva različita stupnja zrelosti, nektarima i sirupu trnine analizirani su fizikalno-kemijski sastav (ukupna i topljiva suha tvar, pH, ukupna kiselost, šećeri), fenolni spojevi (ukupni i pojedinačni), antioksidativna aktivnost i senzorske karakteristike. Ukupni fenoli, flavonoidi i neflavonoidi određeni su primjenom spektrofotometrijskih metoda, dok su pojedinačni fenolni spojevi (flavan-3-oli, flavonoli, procijanidini i hidroksicimetne kiseline) određeni primjenom tekućinske kromatografije visoke djelotvornosti uz UV- Photo Dioda Array detekciju (HPLC-UV/PDA). Antioksidativna aktivnost plodova i proizvoda mjerena je spektrofotometrijski primjenom 1,1-difenil-2-pikrilhidrazil radikala (DPPH) i 2,2`,-azinobis(3-etilbenzotiazolin-6-sulfonska kiselina) radikal kationa (ABTS). Najveća količina ukupnih i pojedinačnih fenolnih spojeva određena je u plodu trnine ubrane poslije prvog mraza, u listopadu. Njihova količina tijekom prerade u nektare i sirup bitno se smanjila. Plodovi trnine ubrani u studenom također su sadržavali manje količine fenolnih spojeva. U istraživanim uzorcima najzastupljeniji fenolni spojevi bili su: neoklorogenska kiselina, (-)-epikatehin i kvercetin-3-rutinozid. U svim uzorcima određena je visoka antioksidativna aktivnost, a naročito u plodovima trnine ubranim u listopadu. Rezultati dobiveni u ovom radu pokazuju da plodovi trnine i proizvodi dobiveni iz nje mogu biti važan izvor biološki aktivnih spojeva s izrazitom antioksidativnom aktivnošću.
Abstract (english)	Blackthorn (Prunus spinosa L) fruits harvested at two stages of maturity, their nectars and syrup, were assayed for physico-chemical composition (total and soluble dry matter, pH, total acidity and sugars), phenolics (total and single), antioxidant activity and sensory characteristic. Total phenols, flavonoids and non-flavonoids were determined using spectrophotometric methods, whereas single phenols (flavan-3-ols, flavonols, procyanidins and hydroxycinamic acid) were determined using HPLC with UV-VIS Dioda Array detection. Antioxidant activity was evaluated by spectrophotometric methods against stable 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and 2,2`,-azino-di(3-ethylbenzothiazolin-6-sulfonic acid) radical cation (ABTS). The highest amount of total and single phenolic compounds was determined in blackthorn fruits harvested after 1st frost, in October. Their amounts significantly decreased during processing into nectars and syrup. Blackthorn fruits harvested in November also contained remarkable lower amounts of phenolic compounds. The most abundant phenolics in investigated samples were: neochlorogenic acid, (-)-epicatechin and quercetin-3-rutinoside. In all investigated samples an evident antioxidant activity was observed, especially in blackthorn fruits harvested in October. The results obtained in this study suggested that blackthorn fruits and their products may be important source of biologically active compounds with pronounced antioxidant activity.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:677789
Study programme	Title: 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 resource	Text
File origin	Born digital
Access conditions	Access restricted to students and staff of home institution
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Repository	Repository of the Faculty of Food Technology and Biotechnology
Created on	2017-09-08 07:35:29