Fizikalno-kemijska svojstva, fenolni sastav i antioksidativni kapacitet svježih i prerađenih smokava

master's thesis

• Title (english): Physico-chemical characteristics, pheolic content and antioxidant capacity of fresh and prosessed fig
• Author: Maja Jukić
• 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: 2007-03-09, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Zadatak ovog rada bio je odrediti fizikalno-kemijski i fenolni sastav te odrediti antioksidativni kapacitet u plodovima i džemovima smokava dobivenih kuhanjem u vakuum kuhaču. Israživanje je provedeno na dvije sorte smokava. Plodovi ispitivanih sorti smokava imali su nešt različita osnovna fizikalno-kemijska svojstva te su sadržavale podjednaku količinu pektinskih tvari i fenolnih spojeva. Flavonoidi su bili zastupljeniji od neflavonoida. Prilikom prerade došlo je do razgradnje pektinskih frakcija i fenolnih spojeva te se promijenio omjer flavonoida i neflavonoida u korist flavonoida. Utvrđena je linearna ovisnost fenolnih spojeva i određivane antioksidative aktivnosti.

Abstract (english)

The aim of this work was to determine physico-chemical parameters, phenolic content and antioxidant capacity in fresh fig and jams which were produced by cooking in the vacuum cooker. Troughout this research two sorts of fig were investigated. Both of the sorts contain similar pectic and phenolic content, but physico-chemical characteristics were somewhat different. Flavonoids were representative than nonflavonoids. During the processing the pectic fractions and phenolic compounds were degradated. The proportion of flavonoids and nonflavonoids changed in the advantage of flavonoids. The linear depandency of phenolic content and detarmined antioxidant capacity has been defined.

• Keywords: antioksidativna aktivnost; džem; fenolni spojevi; pektini; smokva
• Keywords (english): antioxidant capacity; fig; jam; pectic substances; phenolic content
• Language: croatian
• URN:NBN: urn:nbn:hr:159:486447
• 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: 2017-09-06 11:46:29