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undergraduate thesis
Adsorpcija fenola kupine na citrus vlakna
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. urn:nbn:hr:109:910151
Tuba, Elena
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Cite this document

Tuba, E. (2021). Adsorpcija fenola kupine na citrus vlakna (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:910151

Tuba, Elena. "Adsorpcija fenola kupine na citrus vlakna." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:910151

Tuba, Elena. "Adsorpcija fenola kupine na citrus vlakna." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:910151

Tuba, E. (2021). 'Adsorpcija fenola kupine na citrus vlakna', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:910151

Tuba E. Adsorpcija fenola kupine na citrus vlakna [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:910151

E. Tuba, "Adsorpcija fenola kupine na citrus vlakna", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:910151

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Metadata
TitleAdsorpcija fenola kupine na citrus vlakna
Title (english)Adsorption of Blackberry Phenolics on Citrus Fibre
AuthorElena Tuba
MentorMirela Kopjar (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Fruits and Vegetables Technology)
Osijek
Defense date and country2021-09-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu ispitana je mogućnost primjene citrus vlakana kao nositelja polifenolnih komponenti soka kupine. Od fenolnih komponenti određeni su ukupni fenoli, proantocijanidini i monomerni antocijani. U tu svrhu pripremljeni su kompleksi citrus vlakna/fenoli kupine s 1 %, 2 % i 4 % citrus vlakana. Metodama DPPH, ABTS, FRAP i CUPRAC određena je antioksidacijska aktivnost kompleksa citrus vlakna/fenoli kupine. Navedenim metodama utvrđena je najveća antioksidacijska aktivnost kompleksa CV_1%_K, tj. kompleksa s najmanjom količinom vlakana. Također su određeni parametri boje kompleksa: L*, a*, b*, c* i °h iz kojih je potom izračunata promjena boje. Promjena boje bila je najveća kod kompleksa CV_2%_K. FTIR-ATR analizom, tj. usporedbom IR spektara citrus vlakana i kompleksa citrus vlakna/fenoli kupine utvrđene su strukturne promjene na vlaknima nakon kompleksiranja s fenolima soka kupine.
Abstract (english)
In this assignment the possibility of using citrus fibers as carriers of polyphenolic components of blackberry juice was tested. Total phenols, proantocyanidins and monomeric anthocyanins were determined. For this purpose complexes of citrus fibers/phenols of blackberry with 1%, 2% and 4% citrus fibers were prepared. The antioxidant activity of these complexes was determined using DPPH, ABTS, FRAP and CUPPRAC methods. Results showed the highest antioxidant activity for complex CV_1%_K, which is the complex with the lowest amount of citrus fibers. Also, color parameters: L*, a*, b*, c* and °h were determined. The most significant change of color was visible for complex CV_2%_K. FTIR-ATR analysis, i.e. comparison of IR spectra of citrus fibers and complex citrus fibers/blackberry phenols, proved that there has been structural changes on fibers by complexing with blackberry phenols.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:910151
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
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 Osijek
Created on2021-09-15 14:43:01

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