Određivanje vitamina C u različitim sortama jabuka

undergraduate thesis

• Title (english): Determination of vitamin C in different apple cultivars
• Author: Petra Veršec
• 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: 2014-07-09, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Ispitivane su četiri sorte jabuka, Fuji, Granny Smith, Gala i Cripps Pink, kupljene u trgovačkoj mreži. Provedena je analiza topljive suhe tvari, pH – vrijednosti i vitamina C na uzorcima kore, usplođa i srži. Topljiva suha tvar mjerila se digitalnim refraktometrom, a pH – vrijednost pH – metrom. Vitamin C određivao se tekućinskom kromatografijom visoke djelotvornosti (HPLC) s UV/Vis PDA detektorom. Rezultati analize pokazali su da usplođe sadrži najviše topljive suhe tvari (11.0 – 15.8 %) i najniži pH (3.31 – 3.97). Količina vitamina C varirala je ovisno o uzorku u rasponu od 0.03 – 6.35 mg/100 g uzorka. Najviše je bio prisutan u kori (ovisno o sorti od 0.61 – 6.35 mg/100 g), a najmanje u usplođu jabuke (od 0.03 – 0.06 mg/100 g). Količina vitamina C u srži je varirala od 0.04 – 0.11 mg/100 g. Prema dobivenim rezultatima za ukupnu količini vitamina C u cijelom plodu, sorte Granny Smith te Fuji sadržavale su najmanje (0,74 odnosno 2,01 mg/100g), a Cripps Pink te Gala najviše (5,85 odnosno 6,45 mg/100g) vitamina C.

Abstract (english)

Four apple cultivars, Fuji, Granny Smith, Gala and Cripps Pink, purchased in chain store were analyzed to determine pH value, the quantity of soluble solids and vitamin C in samples of apple peel, pulp and core. Soluble solids were measured with digital refractometer and pH with pH – meter. Vitamin C was determined by high pressure liquid cromatography (HPLC) with UV/Vis PDA detector. The results showed that pulp contains the largest quantity of soluble solids (11.0 – 15.8 %) and the lowest pH (3.31 – 3.97). Content of vitamin C varied depending on the sample, and was in the range from 0.03 to 6.35 mg/100 g of sample. The highest amount was determined in the peel (depending on cultivar of 0.61 – 6.35 mg/100 g), and the lowest in the pulp (0.03 to 0.06 mg/100 g). The amount of vitamin C in the core varied from 0.04 to 0.11 mg/100 g Considering the amount of vitamin C in the whole apple fruit, cultivars Granny Smith and Fuji contained the least amount (0.74 and 2.01 mg/100 g, respectively), and Cripps Pink and Gala the highest amount (5.85 and 6.45 mg/100 g, respectively) of vitamin C.

• Keywords: jabuka; vitamin C; HPLC; pH
• Keywords (english): apple; vitamin C; HPLC; pH
• Language: croatian
• URN:NBN: urn:nbn:hr:159:422375
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-04-27 09:25:13