Usporedba metoda određivanja ukupnih antocijana u plodovima višnje Maraske

undergraduate thesis

• Title (english): Comparison of methods for determination of total anthocyanins in fruits of sour cherry Marasca
• Author: Margareta Pavlović
• Mentor: Verica Dragović Uzelac (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: 2013-02-27, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Višnja maraska autohtona je sorta višnje čija karakteristična tamno crvena boja potječe od antocijana prirodnih biljnih pigmenata. Prema kemijskoj strukturi antocijani spadaju u skupinu flavonoida, a budući da su prisutni u kationskoj formi vrlo su nestabilni i podložni brojnim utjecajima kao što su povišena temperatura, kisik, pH vrijednost, svijetlo, ionizirajuće zračenje, askorbinska kiselina, vodikov peroksid, sumporni dioksid, šećeri i produkti njihove razgradnje te ioni metala Za ekstrakciju antocijana primjenjuju se različite vrste otapala, a vrlo često otapala za ekstrakciju sadrže i male koncentracije kiselina poput HCl, mravlje, octene i sl. Cilj ovog rada bio je ispitati utjecaj primjene različitih ekstrakcijskih otapala sa i bez dodatka kiseline na izolaciju antocijana iz plodova višnje maraske, te razlike u koncentraciji antocijana u ovisnosti o primjenjenoj metodi određivanja. Rezultati su pokazali da se najveća koncentracija antocijana izolira primjenom etanola s 0,1% HCl, a kao najučinkovitija metoda određivanja pokazala se pH diferencijalna metoda.

Abstract (english)

Sour cherry marasca is an autochthonous cherry cultivar with characteristic dark red color derived from anthocyanins natural plant pigments. According to the chemical structure anthocyanins are subgroup of flavonoids, and since they are present in the cation form they are very unstable and having many influences such as high temperature, oxygen, pH, light, ionizing radiation, ascorbic acid, hydrogen peroxide, sulfur dioxide, sugars and their decomposition products, and metal ions. For extraction of anthocyanins apply different types of solvents, and often solvent for the extraction contain small concentrations of acids such as HCl, formic, acetic, etc. The aim of this study was to examine the impact of using different extraction solvents with and without acid on isolation of anthocyanins from marasca sour cherries and differences in the concentration of anthocyanins in relation to the applied method of determination. The results showed that the highest concentration of anthocyanins was observed using ethanol with 0.1% HCl, and as the most effective method of determining proved to be pH differential method.

• Keywords: višnja maraska; antocijani; simpl metoda; pH diferencijalna metoda; metoda izbjeljivanjem
• Keywords (english): sour cherry marasca; anthocyanins; simpl metod; pH differential method; metod by bleaching
• Language: croatian
• URN:NBN: urn:nbn:hr:159:736081
• 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: 2017-05-03 12:28:40