Utjecaj ultrazvuka i dodatka antioksidansa na stabilnost polifenolnih spojeva i arome vina Cabernet Sauvignon

master's thesis

• Title (english): Influence of ultrasound and antioxidants addition on the stability of polyphenol compounds and aroma of Cabernet Sauvignon wine
• Author: Rahela Kraljević
• Mentor: Natka Ćurko (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology and Analysis of Wine); Zagreb
• Defense date and country: 2019-09-25, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu ispitan je utjecaj ultrazvuka visokih snaga i dodatak antioksidansa (sumporov dioksid i glutation) na stabilnost polifenolnih spojeva i arome vina Cabernet Sauvignon. Za tretiranje vina korištena je ultrazvučna sonda promjera 25,4 mm i ultrazvučni procesor snage 700 W i 20 kHz. Tretiranja su izvršena pri amplitudi ultrazvučnog vala od 25 % i trajanju od 6 minuta. Nakon tretiranja provedeno je spektrofotometrijsko određivanje ukupnih fenola, tanina te ukupnih antocijana. Sastav slobodnih antocijana analiziran je primjenom tekućinske kromatografije visoke djelotvornosti (HPLC). Određivanje arome vina provedeno je primjenom plinske kromatografije s masenom detekcijom (GC/MS) uz prethodnu mikroekstrakciju na čvrstoj fazi (SPME). Tretman ultrazvukom utjecao je blago na promjene u sastavu polifenolnih spojeva (ukupni polifenoli, ukupni i slobodni antocijani) i arome vina (norizoprenoidi, esteri i hlapive masne kiseline), pri su čemu su koncentracije SO2 i dodatak glutationa pokazali zaštitno djelovanje.

Abstract (english)

In this paper, the impact of high power ultrasound and the addition of antioxidants (sulfur dioxide and glutathione) on the stability of polyphenolic compounds and aromas of Cabernet Sauvignon was examined. Treatment was performed with an ultrasonic probe with a diameter of 25.4 mm and ultrasonic processor with a power of 700 W and 20 kHz, with ultrasound wave amplitude of 25% and treatment duration of 6 minutes. Total phenols, tannins and anthocyanins were analyzed by spectrophotometric methods, while free anthocyanins were analyzed using high performance liquid chromatography (HPLC). The determination of the aroma of the wine was carried out using gas chromatography with mass detection (GC/MS) with previous solid-phase microextraction (SPME). Application of high power ultrasound induced slight changes in the composition of polyphenolic compounds (total phenols, total and free anthocyanins) and aroma (norisoprenoids, esters and volatile fatty acids), where SO2 concentration and glutathione showed protective effect.

• Keywords: vino; ultrazvuk visokih snaga; antioksidansi; aroma; polifenoli spojevi
• Keywords (english): wine; high power ultrasound; antioxidants; aroma; polyphenolic compounds
• Language: croatian
• URN:NBN: urn:nbn:hr:159:662149
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2020-01-28 14:28:43