Promjene fenolnog sastava i antioksidativne aktivnosti u marmeladama od jagode nakon 6 mjeseci skladištenja

master's thesis

• Title (english): The stability of phenols and antioctidative activity in strawberry jams after 6 month storage
• Author: Maja Mišković
• 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: 2007-02-02, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu ispitivan je fizikalno – kemijski sastav i antioksidativna aktivnost niskokaloričnih marmelada od jagoda sorti Marmolada (iz konvencionalnog i ekološkog uzgoja) te Honeoye, Clery i NF 421 (iz konvencionalnog uzgoja) koje su skladištene 6 mjeseci. Marmelade su kuhane u vakuum – kuhaču. U analiziranim marmeladama količina topljive suhe tvari se nije bitno promijenila, a i kod pH vrijednosti promjena je bila minimalna. Količina ukupnih fenola, neflavonoida, flavonoida i antocijana se smanjila kod svih sorti, a uslijed korištenja metoda antioksidativne aktivnosti, niti kod jedne sorte linearna ovisnost nije utvrđena.

Abstract (english)

The aim of the study was to examine physical and chemical composition and antioxidative acivity of low – calorie marmelades of strawberry cultivars, Marmolada (grown in conventional and organic cultivation) and Honeoy, Clery and NF 421 (grown in conventional cultivation) after 6 month storage. Marmelades were prepared under vacuum conditions. In analysed marmelades total soluble solids were not changed and the changes in pH values were minimal . The amount of total phenolics, flavonoids and anthocyanins was reduced in all sorts, and after using the antioxidative activity methods, there was no linear addiction determined.

• Keywords: antioksidativna aktivnost; antocijani; jagode; marmelade; DPPH; ABTS; FRAP
• Keywords (english): antioxidative activity; anthocyanins; strawberries; marmelades; DPPH; ABTS; FRAP
• Language: croatian
• URN:NBN: urn:nbn:hr:159:695454
• 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: 2017-09-06 10:49:50