Određivanje polifenolnih spojeva i antioksidacijskog kapaciteta u plodovima mandarine i klementine

master's thesis

• Title (english): Determination of polyphenols and antioxidant capacity in mandarin and clementine fruit
• Author: Nesrete Krasnići
• 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: 2008-03-14, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj istraživanja bio je odrediti fizikalno-kemijski sastav te ukupne i pojedine polifenolne spojeve u pulpi i kori mandarine (Citrus Unshiu Marcoivitch) Saigon i klementine (Citrus Clementine) Corsica SRA 63 Ukupni fenolni spojevi i flavonoidi određivani su spektrofotometrijski, a pojedinačni flavanon glikozidi primjenom HPLC metode uz UV-PDA detekciju. Antioksidacijski kapacitet, plodova, određen je primjenom DPPH, FRAP i ABTS metoda. Rezultati pokazuju visoku koncentraciju polifenola u svim istraživanim uzorcima, posebno u svježoj kori (4137,5 mg/100 g-“mandarina“ i 4937,5 mg/100 g-“klementine“). Od koncentracije polifenola prevladavaju fenolni spojevi iz skupine flavonoida. Iz skupine flavanon glikozida određeni su hesperidin, naringin i narirutitn čije koncentracije se razlikuju ovisno o uzorku. Primjenom DPPH, FRAP ABTS metoda, u svim istraživanim uzorcima utvrđen je visoki antioksidacijski kapacitet.

Abstract (english)

The aim of this study was to perform physical-chemical analysis and to determined bioactive compounds, the total and single polyphenols in pulp and peel of mandarin (Citrus Unshiu Marcovitch) Saigon and clementine (Citrus Clementine) Corsica SRA 63. Total phenolic content was measured using the Folin-Ciocalteau method, flavonoids was measured by three methods, whereas a HPLC method was used for the analysis of individual flavanone glycosides.Three different methods (DPPH, FRAP and ABTS) were used to determined the antioxidant capacity. The result showed the high concentration of total polyphenols in all investigated samples, especially in fresh peel (4137,5 mg/100 g-“mandarin” and 4937,5 mg/100g-“clementine”). From total polyphenols flavonoids were determinate in significant quantities. The flavanone glycosides, determined in investigated samples by HPLC method are: narirutin, hesperidin and naringin. According to DPPH, FRAP and ABTS method, all samples posses an evident antioxidant capacity.

• Keywords: mandarina; klementina; antioksidacijski kapacitet; fenolni spojevi; flavonoidi
• Keywords (english): mandarin; clementine; antioxidant activity; polyphenols; flavonoids
• Language: croatian
• URN:NBN: urn:nbn:hr:159:508754
• 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: 2017-09-04 13:33:27