Određivanje vitamina C u soku od jabuke

undergraduate thesis

• Title (english): Determination of vitamin C in apple juice
• Author: Kristina Čunčić
• 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: 2014-06-11, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj istraživanja bio je odrediti i usporediti fizikalno- kemijska svojstva, udjele vitamina C te senzorska svojstva u osam industrijski proizvedenih sokova jabuke: Fructal, Cappy, Fructal 100% bio jabolko, Rauch, Juicy, Fructal Superior, Velis jabuka, Eko zona. Vitamin C određen je tekućinskom kromatografijom visoke djelotvornosti (HPLC) uz UV PDA detekciju, a senzorska određivanja provedena su hedonističkom skalom. Rezultati provedenih analiza pokazali su da je udio vitamina C u industrijskim... More sokovima značajno varirao u ovisnosti o proizvođaču te je najmanja koncentracija od 0,03 mg/g soka određena u soku Cappy te najviša 42,38 mg/g u soku Fructal superior – 100% jabuka sok. Senzorska svojstva svih ocjenjivanih sokova bila su dobro ocjenjena s tim da je senzorski najprihvatljiviji i najharmoničniji bio sok Juicy (proizvođač Jamnica). Less

Abstract (english)

The objective of this work was to determine and compare physical and chemical properties, the quantity of vitamin C and sensory attributes in eight industrially manufactured samples of apple juice: Fructal, Cappy, Fructal 100% bio jabolko, Rauch, Juicy, Fructal Superior, Velis jabuka, Eko zona. Vitamin C was determined with high performance liquid chromatography (HPLC) with UV PDA detection and sensory analysis was conducted with hedonistic scale. The obtained results show that the... More concentration of vitamin C in industrial juices varied significantly depending on the manufacturer. The lowest concentration was determined in Cappy juice (0,03 mg/g) and the highest (42,38 mg/g) in Fructal superior – 100% apple juice. According to sensory analysis of all juices were acceptable, and the most acceptable and most harmonious was Juicy juice (producer Jamnica). Less

• Keywords: sok jabuke; vitamin C; senzorska svojstva; HPLC
• Keywords (english): apple juice; vitamin C; sensory properties; HPLC
• Language: croatian
• URN:NBN: urn:nbn:hr:159:033341
• 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: 2017-04-26 11:28:26