Određivanje fenolnih i aromatičnih spojeva u breskvi i proizvodima od breskve

master's thesis

• Title (english): Determination of phenolic and flavor compounds in peach and peach products
• Author: Vladimir Iveković
• 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: 2004-10-12, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu cilj je bio istražiti sastav fenolnih (ukupnih fenola, flavonoida i neflavonoida) i aromatičnih spojeva u breskvi, kaši, marmeladi i kašastom soku proizvedenim u laboratorijskim uvjetima. Osim toga u svim uzorcima provedene su analize suhe tvari, pH vrijednosti i ukupne kiselosti, dok su u breskvi i kaši određene količine šećera. Ukupni fenoli određeni su primjenom spektrofotometrijskih metoda, dok je sastav aromatičnih spojeva određen primjenom plinske kromatografije (GC) s plameno ionizacijskim detektorom (FID) uz mikroekstrakciju uzorka na čvrstoj fazi (SPME). Najveća količina fenolnih spojeva određena je u svježoj breskvi, dok tijekom pripreme kaše, soka i marmelade dolazi do smanjenja količine fenolnih spojeva. Primjenom plinsko-kromatografske analize utvrđeno je da je došlo do manjeg smanjenja broja i količine aromatičnih spojeva tijekom pripreme kaše, soka i marmelade iz svježe breskve.

Abstract (english)

The aim of this work was to evaluate composition of phenolic (total phenols, flavonoids and non-flavonoids) and flavour compounds in fresh peach, pulp, jam and peach juice made in laboratory conditions. Analasys of dry matter, pH-value and total acidity were conducted in all samples, until in fresh peach and pulp were determined amounts of sugars. Level of phenolic compounds was determined by spectrofotometric methods, until flavor compounds composition was determined by gas cromatography (GC) with flame ionization detector (FID) by sample microextraction on solid phase (SPME). The highest phenolic compounds content was determined in fresh peach, until during preparation of pulp, juice and jam the content of phenolic compounds was decreased. Using gas cromatography analysis it was determined that number and quantity of flavor compounds were decreased a bit during preparation of pulp, juice and jam from fresh peach.

• Keywords: aromatični spojevi; bresva; GC; fenoli
• Keywords (english): flavor compounds; GC; peach; phenol
• Language: croatian
• URN:NBN: urn:nbn:hr:159:890349
• 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: 2017-09-12 11:13:05