Promjene fenolnih spojeva u plodu trnine tijekom dozrijevanja

master's thesis

• Title (english): The composition of phenols in blackthorn fruit during the ripening
• Author: Zdravka Brajdić
• 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, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U plodovima trnine različitih stupnjeva zrelosti određen je fizikalno-kemijski sastav, te je utvrđeno da gotovo u potpunosti sadrže reducirajuće šećere. Promjene fenolnih spojeva, i to posebno u pokožici i pulpi, određene su upotrebom HPLC s UV-VIS Diode Array detekcijom.. Nezreli plodovi trnine imali su najveći udio fenolnih spojeva i to u pulpi, te se taj udio smanjivao tijekom zrenja. U pokožici se količina fenolnih spojeva povećavala dozrijevanjem. Kroz sve faze zrelosti najzastupljeniji fenolni spojevi bili su neoklorogenska kiselina, klorogenska kiselina i kvercetin-3-ramnozid. Flavonoli su određeni u najvišim koncentracijama u srednje zrelim plodovima. Koncentracije flavonola određene u pokožici i u pulpi, neznatno su se razlikovale. Iz skupine antocijana određeni su cijanidin-3-glukozid, cijanidin-3-rutinozid i pelargonidin-3-glukozid. Pelargonidin-3-rutinozid nije pronađen u pokožici i pulpi nezrelih plodova trnine. Najviša antioksidativna aktivnost određena je u pulpi trnine srednje zrelosti.

Abstract (english)

Physical and chemical analysis was made in blachtorn fruit at different stages of ripening and consistance of mainly reducing sugars was fortified. Alteration of polyphenols was determined in peel and pulp, by using HPLC with UV-VIS Diode Array detection. Immature fruits showed the highest amounts of polyphenols, esspecially in pulp, where the amount decreased during the ripening. The amount of polyphenols increased during the ripening in pulp. Dominant polyphenols at all ripening stages were neochlorogenic acid, chlorogenic acid and quercetin-3-ramnoside. The highest amounts of flavonols were determinated in semi-mature fruits. Concentrations of flavonols which were determinated in peel and pulp showed insignificant differences in values. Anthocyanines were determinated as cyandin-3-glucoside, cyandin-3-rutinoside and pelargonidine-3-glucoside. Pelargonidine-3-rutinoside was not found in peel and pulp of immature blackthorn. The highest antioxidant activity was determinated in pulp of semi-mature blackthorn.

• Keywords: antioksidativna aktivnost; antocijani; fenolni spojevi; HPLC metoda; trnina
• Keywords (english): anthocyanines; antioxidant activity; blackthorn; HPLC method; polyphenols
• Language: croatian
• URN:NBN: urn:nbn:hr:159:592227
• 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 13:18:03