Određivanje udjela karotenoida u sokovima mandarine

master's thesis

• Title (english): Determination of carotenoids amount in mandarin juices
• Author: Helena Plečko
• 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: 2005-07-12, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U sokovima mandarine s različitim udjelima voća (50, 65, 80, 100 %) proizvedenim od sorte Kuno određivani su ukupni karotenoidi i β-karoten. Navedeni sokovi su proizvedeni bez i s dodatkom 0,2 % askorbinske kiseline te je u njima ispitana stabilnost karotenoidnih spojeva tijekom skladištenja. Ukupni karotenoidi i β-karoten određivani su spektrofotometrijski. Tijekom skladištenja (45 dana, pri 4 °C) smanjila se količina karotenoidnih spojeva u svim sokovima neovisno o udjelu voća ili dodatku askorbinske kiseline. Dobiveni rezultati ukazuju da dodana količina askorbinske kiseline nema velikog utjecaja na očuvanje karotenoidnih spojeva.

Abstract (english)

In mandarin nectars with different level of fruit (50, 65, 80, 100 %) produced from cultivar Kuno, total carotenoids and β-caroten were determined. The mentioned nectars were produced without and with 0,2 % of ascorbic acid, and in those nectars the stability of carotenoid compounds during storage was investigated. Total carotenoids and β-caroten were determined with spectrophotometric method. After the storage of 45 days at 4 °C temperature, concentration of carotenoid compounds minimized in all mandarin nectars. The obtained data indicate the minor role of added shore of ascorbic acid on carotenoid compounds of mandarin nectars during storage.

• Keywords: karotenoidi; β-karoten; nektar mandarina; prirodni sok od mandarina
• Keywords (english): carotenoids; β-caroten; mandarine juice; mandarine nectar
• Language: croatian
• URN:NBN: urn:nbn:hr:159:541691
• 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: 2017-09-13 12:23:38