Određivanje flavanon glikozida i polimetoksi flavona u svježoj i prerađenoj pulpi mandarina i klementina

master's thesis

• Title (english): Investigation of flavanone glycosides and polimetoxylated flavones in raw and processed pulp of mandarin and clementine
• Author: Iva Jagar
• 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: 2005-10-07, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U četiri sorte mandarina (Citrus Unshiu Marcovitch Saigon, Citrus Unshiu Marcovitch Owari, Citrus Clementine Corsica SRA 63 i Citrus Clementine Hernandinas) određivani su flavanon glikozidi (FG) i polimetoksi flavoni (PMF). Također je ispitivana i stabilnost flavanon glikozida i polimetoksi flavona prilikom prerade mandarina u sokove i džemove. Ispitivane pulpe od flavanon glikozida sadrže narirutin, hesperidin, naringin, poncirin i didimin, a od polimetoksi flavona sinensetin, nobiletin i tangeretin. Tijekom prerade u sok, količina flavanon glikozida i polimetoksi flavona bila je relativno stabilna, dok se prilikom prerade u džem smanjila.

Abstract (english)

Four cultivars of raw mandarins (Citrus Unshiu Marcovitch Saigon, Citrus Unshiu Marcovitch Owari, Citrus Clementine Corsica SRA 63 and Citrus Clementine Hernandinas) were subjected to flavanone glycosides (FGs) and polymetoxylated flavones (PMFs) profile. The stability of flavanone glycosides and polymetoxylated flavones during processing of mandarins into juices and jams was also studied. The invastigated pulps consisted of flavanone glycosides narirutin, hesperidin, naringin, poncirin i dydimin and polymetoxylated flavones sinensetin, nobiletin i tangeretin. During processing into juices flavanone glycosides and polymetoxylated flavones were relatively stabile, whereas during processing into jams they decreased.

• Keywords: flavanon glikozidi; klementina; mandarina; polifenolni spojevi; polimetoksi flavoni
• Keywords (english): clementine; mandarin; flavanone glycosides; polyfenols; polymetoxylated flavones
• Language: croatian
• URN:NBN: urn:nbn:hr:159:280386
• 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: 2017-09-11 10:10:48