Određivanje fenolnih i aromatičnih spojeva u breskvi i proizvodima od breskve

Iveković, Vladimir

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master's thesis

Određivanje fenolnih i aromatičnih spojeva u breskvi i proizvodima od breskve

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2004. urn:nbn:hr:159:890349

Iveković, Vladimir

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

Iveković, V. (2004). Određivanje fenolnih i aromatičnih spojeva u breskvi i proizvodima od breskve (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:890349

MLA 8th Edition

Iveković, Vladimir. "Određivanje fenolnih i aromatičnih spojeva u breskvi i proizvodima od breskve." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2004. https://urn.nsk.hr/urn:nbn:hr:159:890349

Chicago 17th Edition

Harvard

Iveković, V. (2004). 'Određivanje fenolnih i aromatičnih spojeva u breskvi i proizvodima od breskve', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 February 2025, https://urn.nsk.hr/urn:nbn:hr:159:890349

Vancouver

Iveković V. Određivanje fenolnih i aromatičnih spojeva u breskvi i proizvodima od breskve [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2004 [cited 2025 February 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:890349

IEEE

V. Iveković, "Određivanje fenolnih i aromatičnih spojeva u breskvi i proizvodima od breskve", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2004. Available at: https://urn.nsk.hr/urn:nbn:hr:159:890349

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:890349

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Title	Određivanje fenolnih i aromatičnih spojeva u breskvi i proizvodima od breskve
Title (english)	Determination of phenolic and flavor compounds in peach and peach products
Author	Vladimir Iveković
Mentor	Branka Levaj (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	2004-10-12, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Abstract	U ovom radu cilj je bio istražiti sastav fenolnih (ukupnih fenola, flavonoida i neflavonoida) i aromatičnih spojeva u breskvi, kaši, marmeladi i kašastom soku proizvedenim u laboratorijskim uvjetima. Osim toga u svim uzorcima provedene su analize suhe tvari, pH vrijednosti i ukupne kiselosti, dok su u breskvi i kaši određene količine šećera. Ukupni fenoli određeni su primjenom spektrofotometrijskih metoda, dok je sastav aromatičnih spojeva određen primjenom plinske kromatografije (GC) s plameno ionizacijskim detektorom (FID) uz mikroekstrakciju uzorka na čvrstoj fazi (SPME). Najveća količina fenolnih spojeva određena je u svježoj breskvi, dok tijekom pripreme kaše, soka i marmelade dolazi do smanjenja količine fenolnih spojeva. Primjenom plinsko-kromatografske analize utvrđeno je da je došlo do manjeg smanjenja broja i količine aromatičnih spojeva tijekom pripreme kaše, soka i marmelade iz svježe breskve.
Abstract (english)	The aim of this work was to evaluate composition of phenolic (total phenols, flavonoids and non-flavonoids) and flavour compounds in fresh peach, pulp, jam and peach juice made in laboratory conditions. Analasys of dry matter, pH-value and total acidity were conducted in all samples, until in fresh peach and pulp were determined amounts of sugars. Level of phenolic compounds was determined by spectrofotometric methods, until flavor compounds composition was determined by gas cromatography (GC) with flame ionization detector (FID) by sample microextraction on solid phase (SPME). The highest phenolic compounds content was determined in fresh peach, until during preparation of pulp, juice and jam the content of phenolic compounds was decreased. Using gas cromatography analysis it was determined that number and quantity of flavor compounds were decreased a bit during preparation of pulp, juice and jam from fresh peach.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:890349
Study programme	Title: Food Technology; specializations in: Nutrition Course: Nutrition Study programme type: university Study level: graduate Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer nutricionizam (diplomirani inženjer prehrambene tehnologije; smjer nutricionizam)
Type of resource	Text
File origin	Born digital
Access conditions	Access restricted to students and staff of home institution
Terms of use
Repository	Repository of the Faculty of Food Technology and Biotechnology
Created on	2017-09-12 11:13:05