Fizikalno kemijska svojstva te fenolni sastav i antioksidacijski kapacitet svježe i prerađene mandarine

master's thesis

• Title (english): Chemico-physical characteristic, phenolic content and antioxidant capacity in fresh and processed mandarin
• Author: Nina Pilić
• 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: 2008-05-12, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Pulpi i kori mandarine iz vrste Citrus Unshiu Markovitz određivana su fizikalno kemijska svojstva, fenolni sastav i antioksidacijski kapacitet. Proizvedena su tri džema i marmelada na kojima je također provedeno ispitivanje fizikalno kemijskih svojstava, fenolni sastav i antioksidacijski kapacitet. Određivani su i koeficijenti korelacije između pojedinih grupa fenolnih spojeva i antioksidacijskog kapaciteta za pulpu, koru i proizvode od mandarine. Na dobivenim proizvodima provedeno je i senzorsko ocjenjivanje. Svježa korica mandarine sadrži veću količinu fenolnih spojeva i pektina nego pulpa. Od proizvoda obogaćeni džem sadrži najveću količinu fenolnih spojeva. U uzorcima koji su imali veću količinu fenolnih spojeva određen je i veći antioksidacijski kapacitet. Senzorskim ocjenjivanjem obogaćeni džem je dobio najviše ocjene.

Abstract (english)

Fruit pulp and peel from mandarin (Citrus Unshiu Markovitz) were submit to a cemico – physical analysis, analysis for a phenolic content and antioxidant capacity. Three jams and one marmelade were made, and submited to the same analysis as the fruit pulp and peel. This study also determine relation between amount of phenolic compounds and antioxidant capacity for the fruit pulp, peel and produtcts. On the products was conducted senzoric evaluation. Fresh peel from mandarin has higher amount of phenolic compounds and pectin then fruit pulp. Among the products enriched jam has the highest amount of phenolic compounds. In the samples that have higher amount of phenolic compounds was determined higher antioxidant capacity. Enriched jam was highest rated in senzoric evaluation.

• Keywords: mandarina; fenolni spojevi; antioksidacijski kapacitet; niskokalorični džem
• Keywords (english): mandarin; phenolic compounds; antioxidant capacity; low-sugar jam
• Language: croatian
• URN:NBN: urn:nbn:hr:159:799844
• 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
• Created on: 2017-09-04 11:56:04