Određivanje ukupnih fenola i antocijana u komini grožđa sorte Merlot

undergraduate thesis

• Title (english): Polyphenols and anthocyanins of grape pomace from cv. Merlot
• Author: Marina Marinčić
• 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: 2015-09-09, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology; Engineering

Abstract

Cilj ovog istraživanja je bio ispitati utjecaj vremena (30, 45 i 60 min) i upotrebe 50% vodene otopine etanola, te iste otopine s udjelom 0,5 i 1% klorovodične kiseline, na izolaciju fenola i antocijana iz pokožice grožđa sorte Merlot primjenom ekstrakcije pomoću refluksa. Određivanje ukupnih fenola i antocijana provedeno je spektrofotometrijski. Najviši prinos ukupnih fenola određen je u ektraktu ekstrahiranom 60 min uz dodatak 0,5% klorovodične kiseline. Najviši prinos antocijana određen je u ekstraktu ekstrahirnom 30 min uz dodatak 0,5% klorovodične kiseline.

Abstract (english)

The aim of this study was to examine the effect of time (30, 45 and 60 minute) and the use of 50% aqueous ethanol, and the same solution with a share of 0.5 and 1% hydrochloric acid, on the isolation of polyphenols and anthocyanins from the skin of the Merlot variety grapes. The proces of determination of total polyphenols and anthocyanins was carried out by spectrophotometry. The highest yield of total polyphenols in the extract was determined by the 60 minute extraction with the addition of 0,5 % hydrochloric acid. The highest yield of anthocyanins in the extract was determined by the 30 minute extraction with the addition of 0,5 % hydrochloric acid.

• Keywords: fenoli; antocijani; ekstrakcija; grožđe; komina
• Keywords (english): polyphenols; anthocyanins; extraction; grapes; grape pomace
• Language: croatian
• URN:NBN: urn:nbn:hr:159:540746
• 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: Open access
• Created on: 2016-01-20 12:45:39