Promjena fizikalno-kemijskih svojstava i sastava flavonoida bobica bazge (Sambucus nigra L.) tijekom proizvodnje koncentriranog soka

master's thesis

• Title (english): Changes of physico-chemical properties and flavonoid content of elderberry (Sambucus nigra L.) during processing into concentrate juice
• Author: Ante Galić
• 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: 2007-07-06, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Bobice bazge (Sambucus niga L.) prerađene su u koncentrat, te je pracćn utjecaj procesa prerade na promjene količine antocijana, flavonol glikozida i flavan-3-ola. Najzastupljeniji antocijani u svim istraživanim uzorcima (svježe bobice bazge, bobice bazge nakon blanširanja, prešanja i koncentriranja) bili su cijanidin 3-sambubiozid i cijanidin 3- sambubiozid-5-glukozid, dok su cijanidin 3-glukozid i cijanidin 3,5-diglukozid određeni u značajno manjim količinama. Osim antocijana u bobicama bazge određeni su (+)-katehin, neidentificirani procijanidin, kvercetin-3-glukozid, kvercetin-3-ksilozid i kvercetin-3- rutinozid. Određeni su gubitci navedenih spojeva tijekom blanširanja, prešanja i koncentriranja. Izrazit gubitak antocijana i flavonol glikozida tijekom koncentriranja smatra se da je posljedica izlaganja visokoj koncentraciji kisika tijekom koncentriranja, te dugotrajan proces koncentriranja.

Abstract (english)

Elderberry fruits (Sambucus niga L.) were processed into concentrate to determine the effect of processing on the changes in anthocyanin pigments, flavonol glycosides, flavan- 3-ols content. The most abundant anthocyanins in all investigated samples (fresh elderberry, elderberry after blanching, passing, and concentration) were cyanidin 3-sambubiozid and cyanidin 3-sambubiozid-5-glucoside, whereas cyanidin 3-glucoside and cyanidin 3,5- diglucoside were determined in remarkable smaller amounts. Besides anthocyanins, (+)- catechin, unknown procyanidin, quercetin-3-glucoside, quercetin-3-xyloside and quercetin-3- rutinoside in elderberry were determined also. Losses during blanching, pressing and concentration were determined. Pronounced losses of anthocyanins and flavonol glycosides during concentration are believed to be due to high concentration of oxygen, and long time of process concentration.

• Keywords: bobice bazge; enzimi; antocijani; flavonoidi; HPLC
• Keywords (english): elderberry fruits; enzymes; anthocyanines; flavonoids; HPLC
• Language: croatian
• URN:NBN: urn:nbn:hr:159:265668
• 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: 2017-09-07 09:54:22