Utjecaj prerade na promjenu fenolnih spojeva i antioksidativni kapacitet bobica bazge (Sambucus nigra L.)

master's thesis

• Title (english): Effect of proccessing on the changes in phenolics and antioxidant capacity of elderberry (Sambucus nigra L.)
• Author: Sabina Arnautović
• 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: 2007-12-06, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Bobice bazge (Sambucus nigra L.) prerađene su u koncentrat, te je praćen utjecaj procesa prerade na promjene količine fenolnih kiselina (hidroksibenzojevih i hidroksicimetnih). Sve istraživane skupine fenolnih spojeva određene su u značajnim količinama. Najzastupljenije fenolne kiseline (određene primjenom HPLC uz UV PDA detekciju) u svim istraživanim uzorcima (svježe bobice bazge, bobice bazge nakon blanširanja, pasiranja te koncentriranja) bile su ferulinska i galna kiselina, dok su pkumarinska, kava i neoklorogenska kiselina određene u manjim količinama. Gubitci fenolnih spojeva tijekom blanširanja, prešanja i koncentriranja nisu utvrđeni. U svim istraživanim uzorcima utvrđen je visok antioksidativni kapacitet određen primjenom DPPH, ABTS·+ i FRAP metoda.

Abstract (english)

Elderberry fruits (Sambucus nigra L.) were processed into concentrate to determine the effect of processing on the changes in total phenolics, flavonoids, non-flavonoids, flavan- 3-ols and hydrolised tannins, as well as single hydroxybenzoic and hydroxycinnamic acids content. All investigate group of phenolics were determined in remarkable amounts. The most abundant phenolic acids (determined by using HPLC UV PDA detection) in all investigated samples (fresh elderberry, elderberry after blanching, passing, and concentration) were ferulic and gallic acids, whereas p-coumaric, caffeic and neochlorogenic acid were determined in smaller amounts. Losses during blanching, pressing and concentration were not observed. In all investigated samples high antioxidant capacity was determined by using DPPH, ABTS·+ and FRAP methods.

• Keywords: antioksidativni kapacitet; bobice bazge; fenolne kiseline; fenolni spojevi; HPLC
• Keywords (english): antioxidant capacity; elderberry fruits; HPLC; phenolic acids; phenolics
• Language: croatian
• URN:NBN: urn:nbn:hr:159:949371
• 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: 2017-09-05 11:32:44