Utjecaj procesa proizvodnje na udio polifenolnih spojeva soka jagode (Fragaria x ananassa Duch.)

undergraduate thesis

• Title (english): Determine influence of processing on total phenols and total flavonoids stability of strawberry juice (Fragaria x ananassa Duch.)
• Author: Andrej Štrbac
• 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: 2010-09-16, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Istraživanje je provedeno na jagodama sorte Alba. U ovom radu proučavan je utjecaj procesa proizvodnje na stabilnost ukupnih fenola i flavonoida soka jagode. Ukupni fenoli određivani su spektrofotometrijski primjenom Folin Ciocalteu metode, a ukupni flavonoidi tvorbom kompleksa s AlCl3. Svježe jagode i sokovi jagode bogat su izvor fenolnih spojeva, a u ukupnoj količini ukupnih fenola prevladavaju flavonoidi. Blanširanje je utjecalo na smanjenje fenolnih spojeva. No međutim tijekom daljnjih operacija proizvodnje soka jagode, u sokovima proizvedenim iz blanširane kaše odredena je veća koncentracija ukupnih fenola i flavonoida. Proces depektinizacije utjecao je na bolju ekstrakciju fenolnih spojeva, te je koncentracija fenolnih spojeva u sokovima proizvedenim iz depektinizirane kaše veća u usporedbi sa sokovima proizvedenim iz nedepktinizirane kaše jagode.

Abstract (english)

The research was performed on strawberry var. Alba. The aim of presented investigation was to determine influence of processing on total phenols and total flavonoids stability of strawberry juice. Total phenols were determined using spectrophotometric Folin Ciocalteu method, and total flavonoids by formation of complex with AlCl3. In strawberry fruits and strawberry juice, high content of total phenols was observed, while flavonoids were predominant. Blanching influenced on decreasing of phenolic compounds. However, during additional phases of strawberry fruit juce processing, juices produced from blanched puree contained higher content of total phenols and total flavonoids. The process of depectinization influenced on better extraction of phenolic compounds, and strawberry juices processed from depectinizated pulp contained hihger concentration of total phenols and flavonoids.

• Keywords: jagoda; sok jagode; ukupni fenoli; ukupni flavonoidi
• Keywords (english): strawberry; strawberry juice; total phenols; total flavonoids
• Language: croatian
• URN:NBN: urn:nbn:hr:159:732737
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-06-07 11:51:22