Ispitivanje utjecaja sorte i područja uzgoja te procesa proizvodnje na udjel melatonina u sokovima višnje i višnje Maraske

master's thesis

• Title (english): Effect of cultivar, geographical region and processing on melatonin concetration in juices of sour cherry and sour cherry Marasca
• Author: Josipa Boras
• 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: 2012-11-27, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom istraživanju pratio se utjecaj sorte, područja uzgoja i procesa proizvodnje na udio melatonina u soku višnje i višnje maraske. U prvom dijelu (proizvodnja soka na sokovniku) pratio se utjecaj sorte i područja uzgoja, a u drugom utjecaj procesa proizvodnje (mini-linija za proizvodnju soka prešanjem). Za određivanje melatonina iz sokova višnje i višnje maraske koristila se visokodjelotvorna tekućinska kromatografija (HPLC). Udjel melatonina u ispitivanim uzorcima sokova različitih sorti višanja je određen u rasponu od 0,1033 ng/g (sorta Kelleris, Osijek) do 3,6056 ng/g (sorta Haimann, Zadar). Udjeli melatonina nisu se signifikantno razlikovali u ispitivanim uzorcima obzirom na različito uzgojno područje (Osijek i Zadar) te obzirom na sortu ili ekotip višnje. U uzorcima u kojima se pratio proces proizvodnje utvrđen je veći udjel melatonina u sokovima nakon pasterizacije. Statističkom obradom rezultata pokazalo se da je jedino pasterizacija, za razliku od vremena maceracije enzimom imala signifikantan utjecaj na udjel melatonina.

Abstract (english)

In this research the effect of the cultivar, geographical region (Osijek and Zadar) and processing on melatonin concentration in sour cherry and sour cherry marasca juice was monitored. In the first part (juice was made on juicer) was monitored the effect of the cultivar and geographical region, and in the second the impact of the processing (mini-scale equipment for juice production by pressing). In order to quantify melatonin in obtained juices high performance liquid chromatography (HPLC) was used. Concentration of melatonin in the juices of different cherry cultivars from different geographical region was determined in range from 0.1033 ng/g (cultivar Kelleris, Osijek) to 3.6056 ng/g (cultivar Haimann, Zadar). Concentrations of melatonin did not significantly differ in determined samples considering different geographical regions and considering a cherry cultivar. In samples in which was monitored juice processing were found higher concentrations of melatonin in juices after pasteurization. Statistical analysis showed that only pasteurization, as opposed to the time of maceration with enzyme, had a significant effect on melatonin concentration.

• Keywords: višnja; višnja maraska; melatonin; voćni sok; nutraceutik
• Keywords (english): sour cherry; sour cherry marasca; melatonin; fruit juice; nutraceutic
• Language: croatian
• URN:NBN: urn:nbn:hr:159:708788
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-08 11:35:46