Utjecaj tehnika sušenja na sastav polifenola i ugljikohidrata te antioksidacijski kapacitet plodova murve (Morus sp.)

undergraduate thesis

• Title (english): Effect of different techniques of drying on the composition of polyphenols and carbohydrates and antioxidant capacity of mulberry fruits (Morus sp.)
• Author: Ana-Marija Dujmović
• Mentor: Draženka Komes (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products); Zagreb
• Defense date and country: 2014-07-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Murva (Morus, Moraceae) je široko rasprostranjena biljna vrsta u svijetu, od tropskih do sub-arktičkih regija. U prošlosti je bila poznata kao omiljena hrana dudova svilca, dok danas ima sve veću primjenu u prehrambenoj industriji i kozmetici. Cilj ovoga rada je ispitati utjecaj tri različite tehnike sušenja na sastav polifenola i ugljikohidrata te antioksidacijski kapacitet plodova bijele (Morus alba) i crne murve (Morus nigra). Postupci sušenja korišteni u radu bili su konvencionalno sušenje, infracrveno sušenje i liofilizacija. Za određivanje udjela ukupnih polifenola, flavonoida, antocijana i antioksidacijskog kapaciteta korištene su spektrofotometrijske metode, a udjel ugljikohidrata određen je visokodjelotvornom tekućinskom kromatografijom (HPLC-RID). Među ispitanim tehnikama sušenja, infracrveno sušenje pokazalo se kao najbolja tehnika koja rezultira sušenim plodovima murve s visokim udjelom polifenolnih spojeva.

Abstract (english)

Mulberry (Morus, Moraceae) is a widespread plant species in the world, from tropical to sub-arctic region. In the past it was known as the favourite food of the silkworm, while recently has been increasingly used in food industry and cosmetics. The purpose of this study was to examine the effects of three different drying techniques on the composition of polyphenols and carbohydrates and antioxidant capacity of fruits of white (Morus alba) and black mulberry (Morus nigra). Drying techniques used in the work were conventional drying, infrared drying and freeze-drying. For the determination of total polyphenols, flavonoids, anthocyanins and antioxidant capacity spectrophotometric methods were used, while the content of carbohydrates was determined by high performance liquid chromatography (HPLC-RID). Among the tested drying techniques, infrared drying proved to be the best technique which results with dried fruits with high content of polyphenolic compounds.

• Keywords: antioksidacijski kapacitet; antocijani; ekstrakcija; flavonoidi; murva; polifenoli; sušenje
• Keywords (english): anthocyanins; antioxidant capacity; drying; extraction; flavonoid; mulberry; polyphenols
• Language: croatian
• URN:NBN: urn:nbn:hr:159:406740
• 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: Access restricted to students and staff of home institution
• Created on: 2017-04-26 12:42:50