Funkcionalna svojstva bobičastog voća

master's thesis

• Title (english): Functional properties of berries
• Author: Melita Jelovečki
• Mentor: Suzana Rimac Brnčić (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: 2014-07-11, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Cilj ovoga rada bio je odrediti funkcionalna svojstva obojenog bobičastog voća: kupine, duda i borovnice. Određen je sadržaj i sastav fenolnih spojeva i antocijana spektrofotometrijski i tekućinskom kromatografijom visoke djelotvornosti (HPLC) te njihova antioksidacijska aktivnost DPPH i ABTS metodom. Također, cilj je bio odrediti stabilnost boje ekstrakta kupine, duda i borovnice praćenjem promjene parametara boje i apsorbancije pri 520 nm kao posljedice povišene temperature i vremena zagrijavanja. Najveća koncentracija ukupnih fenolnih spojeva određena je u borovnici. Većinu fenolnih spojeva u kupini, dudu i borovnici čine antocijani. Najzastupljeniji antocijan u kupini i dudu je cijanidin-3-rutinozid, a u borovnici delfinidin-3-galaktozid. Najviše monomernih antocijana sadrži kupina. U skladu sa koncentracijom ukupnih fenolnih spojeva u ispitivanom voću, borovnica posjeduje najveću antioksidacijsku aktivnost, zatim slijedi kupina te na posljetku dud. Vrijeme zagrijavanja i temperatura utječu na stabilnost boje ekstrakata kupine, duda i borovnice, a utvrđena je najveća stabilnost boje ekstrakta duda.

Abstract (english)

The aim of this work was to determine the functional properties of colored berries: blackberry, mulberry and blueberry. The content and composition of phenolic compounds and anthocyanins is determined using spectrophotometric methods and high performance liquid chromatography (HPLC) and their antioxidant activity using DPPH and ABTS method. Also, the aim was to determine stability of berry extracts color monitoring the changes in color parameters and absorbance at 520 nm as function of temperature and heating time. The highest concentration of total phenols compounds was determined in blueberry. The most of phenolic compounds in investigated berries are anthocyanins. The most common anthocyanin in blackberry and mulberry is cyanidin-3-rutinoside, while in blueberry delfinidin-3-galactoside. The highest content of monomeric anthocyanins is determined in blackberry. In accordance with total phenols content in berries, the highest antioxidant activity showed blueberry followed by blackberry and mulberry. Heating time and temperature influenced color stability of blackberry, mulberry and blueberry extracts. The mulberry was the most color thermo-resistant extract.

• Keywords: bobičasto voće; fenolni spojevi; antocijani; antioksidacijska aktivnost; stabilnost boje
• Keywords (english): berries; total phenols; anthocyanins; antioxidant activity; color stability
• Language: croatian
• URN:NBN: urn:nbn:hr:159:886852
• 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: 2017-04-28 12:10:35