Fenolni spojevi četiriju sorata borovnice (Vaccinium corymbosum L.)

master's thesis

• Title (english): Phenols in four blueberry fruits cultivars (Vaccinium corymbosum L.)
• Author: Marina Oštrić
• 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: 2007-07-06, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Različite skupine polifenola (antocijani, flavonol glikozidi, flavan-3-oli i fenolne kiseline) identificirane su i kvantificirane u četiri sorte borovnice (Vaccinium corymbosum L.) tijekom tri perioda berbe. U ekstraktima borovnice analizirani su antocijani, flavonol glikozidi, flavan-3-oli i fenolne kiseline primjenom HPLC metode uz UV/VIS PDA detekciju. Antocijani borovnice smjesa su spojeva: cijanidin-3-galaktozid, cijanidin-3-glukozid, petunidin-3-galaktozid, petunidin-3-glukozid, petunidin-3-arabinozid, malvidin-3-arabinozid .Najzastupljeniji antocijan u svim sortama bio je petunidin-3-arabinozid , a u nizu padajućih koncentracija slijede cijanidin-3-galaktozid i petunidin-3-galaktozid. Druga po važnosti skupina fenola određena u istraživanim kultivarima borovnice spojevi su iz skupine flavonol glikozida (kvercetin-3-rutinozida, kvercetin-3-ksilozid i kvercetin -3- glukozid ), dok je od hidroksicimetnih kiselina određena samo klorogenska kiselina.

Abstract (english)

Different group of polyphenols (anthocyanins, flavonol glycosides, flavan-3-ols and phenolic acids) were identified and quantified in four cultivars (Eliote, Duke, Sierra, Bluecrop) of blueberry fruits (Vaccinium corymbosum L.) during three harvesting period. Blueberry extracts were analyzed for anthocyanins, flavonol glycosides, flavan-3-ols and phenolic acids using HPLC method with UV/VIS PDA detection. Blueberry anthocyanins are a mixture of compounds: cyanidin-3-galactosid, cyanidin-3-glucosid, petunidin-3-galactosid, petunidin-3-glucosid, petunidin-3-arabinosid, malvidin-3-arabinosid. The most abundant anthocyanin in all cultivars was petunidin-3-arabinosid, followed cyanidin-3-galactosid and petunidin-3-galactosid.Flavonol glycosides (quercetin-3-rhutinosida, quercetin-3-xylozid i quercetin -3- glucosid ) were the second major class of polyphenols present in blueberry fruits, whereas among hydroxycinnamic acids only chlorogenic acid was identified.

• Keywords: antocijani; flavonol glikozidi; flavan-3-oli i fenole kiseline
• Keywords (english): anthocyanins; flavanon glycosides; flavan -3- ols; phenolic acids
• Language: croatian
• URN:NBN: urn:nbn:hr:159:190680
• 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: 2017-09-06 08:56:44