Distribucija vitamina C u plodovima četiri sorte jabuka

undergraduate thesis

• Title (english): Distribution of vitamin C in fruits of four apple
• Author: Valentina Bačić
• 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: 2014-06-11, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog istraživanja bio je odrediti raspodjelu vitamina C u plodovima jabuke četiri različite sorte, a određena je topljiva suha tvar i pH vrijednost. Plod jabuke podijeljen je u 3 segmenta (kora, usplođe, dio ploda sa sjemenom ložom) i svaki je posebno analiziran. Istraživanjem su obuhvaćene četiri različite sorte: Jonagold, Golden Delicious, Granny Smith i Idared. Vitamin C je određen HPLC-om. U kori većine sorata određen je najveći udio vitamina C, dok je dijelu sa sjemenom ložom i u usplođu određen manji udio i to podjednak u oba dijela. Najveći udio vitamina C u cijelom plodu određen je u sorti Granny Smith, a najmanji u sorti Golden Delicious.

Abstract (english)

The aim of this study was to determine the distribution of vitamin C in fruits of four different varieties of apples, and the total soluble solids and pH-values were determined, too. The fruit of the apple is divided into three segments (bark, husks, and part of fruit with seed hamstrings) and each was analysed separately. The investigation includes four different varieties: Jonagold, Golden Delicious, Granny Smith and Idared. Vitamin C was determined by HPLC. The largest proportion of vitamin C is determined in the bark of most varieties, while with the seed husks and hamstrings and less alike. The largest proportion of vitamin C in the whole fruit is determined by the variety Granny Smith, and the smallest in the Golden Delicious.

• Keywords: jabuka; vitamin C; HPLC
• Keywords (english): apples; Vitamin C; HPLC
• Language: croatian
• URN:NBN: urn:nbn:hr:159:253333
• 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: 2017-05-02 08:44:37