Određivanje fenolnih spojeva u vinima bazge (Sambucus nigra L.)

master's thesis

• Title (english): Determination of phenolic compounds in elderberry (Sambucus nigra L.) wine
• Author: Ivana Orešnik
• 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: 2010-07-09, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Provedena je alkoholna fermentacija masulja bobica bazge (Sambucus niga L.) s ciljem proizvodnje voćnog vina, te je praćen utjecaj procesa prerade na promjene fizikalnokemijskih parametara, fenolnih spojeva, antioksidacijskog kapaciteta i senzorskih svojstava. Fermentacija je provedena u laboratorijskim uvjetima pri sobnoj temperaturi uz upotrebu selekcioniranih kvasca i pektolitičkih enzima s time da su u uzorke prije fermentacije dodane različite količine šećera. Kvaliteta vina bazge procijenjena je na temelju fizikalno-kemijskih analiza (pH, ukupna i topljiva suha tvar, ukupni šećeri i ukupna kiselost), fenolnih spojeva (ukupnih fenola, flavonoida, neflavonoida, hidroliziranih tanina i antocijana), antioksidacijskog kapaciteata te senzorskih svojstava. Dobiveni rezultati su pokazali da su se vina bazge značajno razlikovala po svim određivanim parametrima. Općenito u svim vinima određene su značajne količine fenolnih spojeva, naročito ukupnih fenola i antocijana te visok antioksidacijski kapacitet određen primjenom FRAP metode. Senzorskom analizom je najbolje ocijenjeno vino koje je sadržavalo najviše šećera i najmanju ukupnu kiselost (vino E).

Abstract (english)

In order to produce elderberry (Sambucus niga L.) fruit wine and to investigate its quality, alcoholic fermentation was provided in laboratory at room temperature. Yeast starter culture strains (called "Fermol Rouge") and enzymes were used for production of fruit wine. Before the fermentation, different amounts of sugar were added, and wine samples C, D and E were diluted with water. Quality of final products was evaluated using physico-chemical analysis (pH, dry matter, soluble solid, total sugar content and total acidity), determining antioxidant capacity, phenolic compounds (flavonoids, non-flavonoids, hydrolised tannins, anthocyanins), and sensory analysis. The results showed significant differences between all measured parameters of elderberry wine. In all investigated samples high antioxidant capacity was determined using FRAP method. Sensory evaluation showed that fruit wine with high sugar and low acid amount (wine E) had the best organoleptic characteristic.

• Keywords: bobice bazge; vino; antocijani; antioksidacijski kapacitet; senzorska analiza
• Keywords (english): elderberry fruits; fruit wine; anthocyanines; antioxidant capacity; sensory analysis
• Language: croatian
• URN:NBN: urn:nbn:hr:159:536907
• 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: 2017-08-29 07:11:16