Utjecaj vrste podloge na fenolne spojeve trešnje sorada Kordia i Regina

master's thesis

• Title (english): Effect of different rootstock on the phenolic compounds in sweet cherry cultivar Kordia and Regina
• Author: Slavica Paradinović
• 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: 2013-09-24, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Trešnja je koštuničavo voće izvanrednog kemijskog sastava i nutritivne vrijednosti. Osim vitamina i minerala, sadrži fenolne spojeve koji joj daju antioksidacijsku aktivnost. Fenolni spojevi se prema kemijskoj strukturi dijele na flavonoide i neflavonoide. Flavonoidi su brojna skupina spojeva od kojih su najznačajniji biljni pigmenti antocijani, a neflavonoide čine hidroksicimetna i hidroksibenzojeva kiselina i njihovi derivati. Fenolni spojevi pozitivno djeluju na zdravlje, a osim antioksidacijske aktivnosti imaju i antimikrobno i protuupalno djelovanje. Na kemijski sastav, a time i fenolne spojeve utječu mnogi čimbenici. Značajniji utjecaj imaju sorta trešnje i podloga na kojoj je uzgojena sama trešnja, a ostali čimbenici su klima, reljef te geografsko područje uzgoja. Ciljevi ovog rada su: odrediti utjecaj različitih podloga na ukupne i pojedinačne fenolne spojeve, antocijane i antioksidacijski kapacitet trešnje, te utvrditi da li postoji linearna povezanost između masenog udjela fenolnih spojeva odnosno antocijana i antioksidacijskog kapaciteta. Utvrđeno je da različitim sortama odgovaraju različite podloge za uzgoj što pokazuje količina fenolnih spojeva i antocijana dobivena na određenim podlogama. Neovisno o sorti i podlozi najzastupljeniji antocijan je cijanidin-3-rutinozid a fenolna kiselina p-kumarinska. Također je utvrđeno da postoji pozitivna korelacija između fenolnih spojeva i antioksidacijskog kapaciteta kod obje sorte.

Abstract (english)

Cherry is berry fruit with outstanding chemical composition and nutritional value. In addition to vitamins and minerals, it contains phenols which provides antioxidant activity. Phenolic compounds based on chemical structure are divided into flavonoids and nonflavonoids. Flavonoids are large group of compounds of which the most important are plant pigments anthocyanins. Nonflavonoid group contains hydroxycinnamic and hydroxybenzoic acids and their derivates. Phenolic compounds have a positive effect on health, and apart from antioxidant activity have an antimicrobial and anti-inflammatory activity. The chemical composition and therefore phenolic compounds are affected by many factors. Significant impact have cherry cultivar and rootstock on which cherry is cultivated. Other factors are climate, relief and geographical area of cultivation. The objectives of this research were: to determine the effect of different rootstock on the total and individual phenolic compounds, anthocyanins and antioxidant capacity of sweet cherry, and to determine whether there is a positive correlation between phenolic compounds and anthocyanins and antioxidant capacity. It was found that different cultivars suit to different rootstocks what is showed by the amount of phenolic compounds and anthocyanins obtained on certain rootstock. Regardless of the varieties and rootstock, the most common anthocyanin is cyanidin-3-rutinoside and phenolic acid is pcoumaroylquinic. It was also found that there is a positive correlation between phenolic compounds and antioxidant capacity in both cultivars.

• Keywords: trešnja; podloge; fenolni spojevi; antocijani; antioksidacijski kapacitet
• Keywords (english): cherry; rootstocks; phenolic compounds; anthocyans; antioxidant activity
• Language: croatian
• URN:NBN: urn:nbn:hr:159:844448
• Study programme: Title: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-04 10:29:33