Utjecaj sonifikacije voćnog nektara brusnice na udio antocijana i stupanj neenzimskog posmeđivanja

master's thesis

• Title (english): Effect of cranberry nectar sonification on anthocyanins content and degree of nonenzymatic browning
• Author: Marija Vladić
• Mentor: Anet Režek Jambrak (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Food Processes Engineering); Zagreb
• Defense date and country: 2012-07-11, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Svrha ovog rada je utvrditi djelovanje ultrazvuka visoke snage, (amplitude i vremena tretiranja) na udio antocijana i stupanj neenzimskog posmeđivanja. Uzorci voćnog nektra brusnice su tretirani ultrazvukom visoke snage pri 100%, 75% i 50% amplitude i vremenima obrade 3, 6, i 9 minuta. Eksperiment je dizajniran putem potpunog faktorijalnog plana, a rezultati su obrađeni metodom odzivne površine (RSM), te je proces ultrazvučne obrade optimiran. HPLC metodom identificirani su antocijani: cijanidin-3-glukozilrutinozid, cijanidin-3-glukozid, cijanidin-3-rutinozid i cijanidin-3-soforozid. Boja netretiranog soka je bila najtamnija i sa najvećim udjelom crvene i žute boje. Stupanj neenzimskog posmeđivanja je najizraženiji kod uzorka tretiranog 9 minuta pri 100% amplitude. Koncentracija ukupnih antocijana je određivana spektrofotometrijski te je najmanja kod netretiranog uzorka uz iznimku jednog uzorka, a slični rezultati su dobiveni i za ukupne fenole. Ovim istraživanjem je utvrđeno da ni na jedan ispitivani parametar svih uzoraka vrijeme obrade i amlituda te njihovo međudjelovanje nisu imali statistički značajan utjecaj.

Abstract (english)

The object of this paper is to determine the effect of power ultrasound (amplitude and treatment time) on anthocyanins and the degree of nonenzymatic browning. Cranberry nectar samples were treated with power ultrasound at 100%, 75% and 50% amplitude and with treatment time 3,6 and 9 minutes. Anthocyanins compounds: cyanidin-3glucosylrutinoside, cyanidin-3-glucoside, cyanidin-3-rutinoside and cyanidin-3-sophoriside were identified with HPLC. Color of the untreated sample was the darkest and with the highest levels of redness and yellowness. The sample treated for 9 minutes and at 100% amplitude had the highest degree of nonenzymatic browning. Total anthocyanins compounds were determinated spectrophotometrically (at 520 nm) and the lowest concentration had the untreated sample with an exeption of one sample and also similar results were obtained for total phenolic compounds. With thise research it was determined that treatment time, amplitude and their interactions did not have statisticlly important effect on any of the parameters in all the samples.

• Keywords: ultrazvuk visoke snage; faktorijalni plan; antocijani; brusnica; stupanj neenzimskog posmeđivanja
• Keywords (english): ultrasound; anthocyanins; total phenolic content; cranberry; color; degree of nonenzymatic browning
• Language: croatian
• URN:NBN: urn:nbn:hr:159:408919
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-08 11:42:43