Validacija metode za određivanje antocijana u višnjama

master's thesis

• Title (english): Validation of methods for the determination anthocyanins in sour cherries
• Author: Marija Vidović
• 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: 2011-09-28, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Antocijani, biološki aktivne komponente imaju brojne pozitivne učinke na zdravlje čovjeka i veliku primjenu u prehrambenoj industriji kao prirodna bojila. Pojedina hrana se smatra funkcionalnom zbog visokog udjela biološki aktivnih komponenti, a za višnju sorte Maraska poznato je da sadrži visoki udio antocijana. Cilj ove preliminarne studije bio je validacija HPLC metode za određivanje antocijana u plodovima višnje Maraska, pri čemu su ispitani sljedeći parametri: selektivnost, linearnost, preciznost, točnost, granica detekcije i kvantifikacije te robusnost metode. Postupak validacije je pokazao da metoda zadovoljava postavljene zahtjeve i smatra se prikladnom za predviđenu svrhu. Metodom se mogu odrediti i kvantificirati pojedinačni, kao i ukupni antocijani. Granica detekcije za cijanidin-3-glukozid je 0,34 mg kg-1, dok je granica kvantifikacije 1,03 mg kg-1.

Abstract (english)

Anthocyanins, the biologically active components have numerous positive effects on human health and the extensive application in food industry as natural colorants. Certain foods are considered functional because of the high level of biologically active components, and sour cherry varieties Maraska is known to contain high level of anthocyanins. The aim of this preliminary study was the validation of HPLC methods for determination of anthocyanins in sour cherry Maraska, where they examined the following parameters: selectivity, linearity, precision, accuracy, limit of detection, limit of quantification and the robustness of the method. The process of validation showed that the method meets the requirements and it is considered appropriate for the intended purpose. The method can identify and quantify the individual and total anthocyanins. The detection limit for cyanidin-3-glucoside was 0.34 mg kg-1, while the limit of quantification was 1.03 mg kg-1.

• Keywords: antocijani; HPLC; validacija
• Keywords (english): anthocyanins; HPLC; validation
• Language: croatian
• URN:NBN: urn:nbn:hr:159:213293
• Study programme: Title: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-06-01 09:12:21