Određivanje vitamina C i ukupnih ugljikohidrata u varaždinskom kupusu

undergraduate thesis

• Title (english): Determination of vitamin C and total carbohydrates in varaždin cabbage
• Author: Mateja Gulija
• Mentor: Ivana Radojčić Redovniković (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for Cell Technology, Application and Biotransformations); Zagreb
• Defense date and country: 2016-06-30, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Uobičajeno je prihvaćeno da zelje potječe iz zemalja sjeverne Europe i Baltičke obale te Mediteranskog područja. Varaždinsko zelje je povrtna kultura dobivena od autohtone čuvane sorte varaždinski kupus (Brassica oleracea var. capitata f. alba), upisane u sortnu listu u Republici Hrvatskoj, a koja se proizvodi na tradicionalan način, na ograničenom zemljopisnom području Varaždinske županije u sustavu kontrole izvornosti, podrijetla i kvalitete. U ovom radu je analizirano deset uzoraka... More varaždinskog zelja s ciljem određivanja udjela suhe tvari, vitamina C i ukupnih ugljikohidrata. Udjeli vitamina C i ugljikohidrata su određeni spektrofotometrijski. Udio suhe tvari je bio u rasponu od 6,78 ± 0,23 do 9,74 ± 0,57 %. Udio vitamina C je bio u rasponu od 48,19 ± 2,81 do 83,81 ± 0,64 mg 100 g-1 svježe tvari, a udio ukupnih ugljikohidrata u rasponu od 36,99 ± 3,01 do 59,06 ± 2,80 mg g-1 svježe tvari. Less

Abstract (english)

It is commonly accepted that the origin of cabbage is the north european countries and the Baltic Sea coast and the Mediterranean region. Cabbage “Varaždinsko zelje” (Brassica oleracea var. capitata f. alba) is an authentic vegetable variety of Varaždin cabbage, registered in the list of varieties of Croatia, which is in Varaždin region, produced in the traditional way under authenticity, origin and quality control. In this study ten samples of Varaždin cabbage in order to determine... More the content of dry matter, vitamin C and total carbohydrates. Spectrophotometric method was used for determination of contents of vitamin C and total carbohydrates. Dry matter was in range from 6,78 ± 0,23 to 9,74 ± 0,57 %. Content of vitamin C in Varaždin cabbage was in range from 48,19 ± 2,81 to 83,81 ± 0,64 mg 100 g-1 of fresh weight, and total carbohydrates were in range from 36,99 ± 3,01 to 59,06 ± 2,80 mg g-1 of fresh weight. Less

• Keywords: varaždinsko zelje; suha tvar; vitamin C; ukupni ugljikohidrati; spektrofotometrija
• Keywords (english): varaždin cabbage; dry matter; vitamin C; total carbohydrates; spectrophotometry
• Language: croatian
• URN:NBN: urn:nbn:hr:159:214605
• Study programme: Title: Biotechnology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-04-21 12:09:54