Fizikalno kemijska svojstva te fenolni sastav i antioksidacijski kapacitet svježe i prerađene klementine

master's thesis

• Title (english): Chemico-physical characteristic, phenolic content and antioxidant capacity in fresh and processed clementine
• Author: Ivana Norac Kljajo
• 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: 2008-03-20, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Pulpi i kori klementine iz vrste Citrus reticulata Blanco određivana su fizikalno kemijska svojstva, fenolni sastav i antioksidativni kapacitet. Proizvedena su tri džema i marmelada na kojima je također provedeno ispitivanje fizikalno kemijskih svojstava, fenolni sastav i antoiksidativni kapacitet. Određivan je i koeficjent koleracije između pojedinih grupa fenolnih spojeva i antioksidativnog kapaciteta za pulpu, koru i proizvode od klementine. Količina pulpe utjecala je na ukupnu kiselost, količinu reducirajuih šećera, količinu fenolnih spojeva i čvrstoću gela ispitivanih uzoraka. Od ispitivanih uzoraka korica sadrži najveću koncentraciju fenolnih spojeva, a među proizvodima obogaćeni džem. Između koncentracije fenolnih spojeva i antioksidacijskog kapaciteta utvrđena je pozitivna linearna korelacija, a koeficjenti korelacije su izrazito visoki u svim uzorcima. Na dobivenim proizvodima provedeno je i senzorsko ocjenjivanje, gdje je obogaćeni džem dobio najviše ocjene.

Abstract (english)

Fruit pulp and peel from clementine (Citrus reticulata Blanco) were submit to a cemico – physical analysis, analysis for a phenolic compound and antioxidant activity. Three jams and one mamrmelade were made, and submited to the same analysis as the fruit pulp and peel. This study also determine relation between amount of phenolic compound and antioxidant capacity for the fruit pulp, peel and produtcts. Amount of the fruit pulp had influence on a total sournes, amount of the sugar, amount of the phenolic compound and hardnes of a gelatine produtcts. Peel has the highest concentration of phenolics compound among the sampels, and among the produtcts, enriched jam. It was determine linear koleracion between amount of phenolic compound and antioxidant capacity and it was high in all samples. On the products was conducted senzoric evaluation and the enriched jam was the highest rated.

• Keywords: klementina; fenolni spojevi; antioksidativni kapacitet; džem
• Keywords (english): clementine; phenolic compounds; antioxidant capacity; jam
• Language: croatian
• URN:NBN: urn:nbn:hr:159:856696
• Study programme: Title: Food Technology; specializations in: Nutrition; Course: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer nutricionizam (diplomirani inženjer prehrambene tehnologije; smjer nutricionizam)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-04 12:07:22