Fizikalno kemijska svojstva i fenolni sastav višnje i višnje Maraske tijekom zrenja

master's thesis

• Title (english): Physical and chemical analyses and phenolic composition in sour cherry and Marasca sour cherry during the ripening
• Author: Petra Kanjer
• 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: 2006-12-18, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U plodovima višnje maraske sorte Sokoluša, s područja Zadra i Splita, višnji sorte Cigančica i Debrecen, s područja Osijeka i višnje nepoznate sorte, s područja Zadra, ubranim u različitim terminima berbe, određena su fizikalno – kemijska svojstva i fenolni sastav te antioksidacijska aktivnost. Utvrđeno je da se količina fenolnih spojeva tijekom zrenja povećava kod višnje maraske sorte Sokoluša, a smanjuje kod ostalih ispitivanih sorti višnje. Koncentracija antocijana, kao glavnih pigmenata višnje, povećava se tijekom zrenja kod svih ispitivanih sorti, dok višnja maraska sorte Sokoluša sadrži znatno veću količinu antocijana od ostalih ispitivanih sorata višnje. Antioksidacijska aktivnost određivana primjenom DPPH metode smanjivala se tijekom zrenja što nije bilo u korelaciji sa količinom ukupnih fenola ili antocijana.

Abstract (english)

Physical and chemical analyses, phenolic composition and antioxidant activity analyses were made on maraska sour cherry variety called Sokoluša, from Zadar and Split area, and sour cherry varietes Cigančica and Debrecen, from Osijek, and sour cherry of unknown variety, from Zadar area. As a result of the analyses, at the different stages of ripening the amount of phenolic compound increased in maraska sour cherry variety Sokoluša, but decreased in other tested samples of sour cherry sort. Content of anthocyanins, the most prominent sour cherry pigment, increases during ripening in all tested samples, but maraska sour cherry Sokoluša initially has a considerably higher antocyanin level. Percentage of the antioxidative capacity determined by using DPPH method slightly decreases through stages of ripening which is not in corelation with the amount of phenolic compound or anthocyanins

• Keywords: antocijani; antioksidacijska aktivnost; fenolni spojevi; višnja; višnja maraska
• Keywords (english): anthocyanins; antioxidant activity; marasca sour cherry; phenolic composition; sour cherry
• Language: croatian
• URN:NBN: urn:nbn:hr:159:817268
• 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: 2017-09-08 09:01:49