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

master's thesis

• Title (english): Investigation of flavanone glycosides and polimetoxylated flavones in raw and processed peel of mandarin and clementine
• Author: Emina Ploh
• 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: 2005-12-13, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U četiri sorte mandarina (Citrus Unshiu Marcovitch Saigon i 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 svježe kore mandarina u sušenu i kandiranu koru. Ispitivane svježe kore od flavanon glikozida sadrže narirutin, naringin, hesperidin, didimin i poncirin, a od polimetoksi flavona sinensetin, nobiletin i tangeretin. Tijekom prerade u kandiranu koru, količina flavanon glikozida i polimetoksi flavona se smanjila, dok je prilikom prerade u sušenu koru uglavnom bila veća.

Abstract (english)

Four cultivars of raw mandarins (Citrus Unshiu Marcovitch Saigon and 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 raw peel of mandarins into candied and dehydrated peel was also studied. The investigated peels consisted of flavanone glycosides narirutin, naringin, hesperidin, dydimin and poncirin and polymetoxylated flavones sinensetin, nobiletin and tangeretin. During processing into candied peel flavanone glycosides and polymetoxylated flavones decreased, whereas during processing into dehydrated peel they increased in most cases.

• Keywords: flavanon glikozidi; klementina; mandarina; polifenolni spojevi; polimetoksi flavoni
• Keywords (english): clementine; flavanone glycosides; mandarin; polyfenols; polymetoxylated flavones
• Language: croatian
• URN:NBN: urn:nbn:hr:159:531089
• 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 13:08:30