Određivanje parametara kvalitete, udjela ukupnih fenolnih spojeva i antioksidacijske aktivnosti sokova od aronije

master's thesis

• Title (english): Determination of quality parameters, the amount of total phenol compounds and antioxidant activity of aronia juices
• Author: Kujtesa Shabanaj
• Mentor: Ksenija Marković (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Food Quality Control); Zagreb
• Defense date and country: 2014-09-22, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Tijekom ovog istraživanja određeni su fizikalno-kemijski parametri kvalitete te antioksidacijski potencijal komercijalnih sokova od aronije različitih proizvođača. Analizirano je 11 uzoraka sokova od aronije, a vrijednosti fizikalno-kemijskih parametara kao što su pH, ukupna kiselost, ukupna suha tvar i topljiva suha tvar iznose prosječno 3,79 ± 0,12, 0,92 ± 0,29 % 15,90 ± 2,43 %, 16,61 ± 2,45 °Brix. Udio ukupnih fenola, neflavonoida, flavonoida i antocijana iznosi prosječno 4416,146 ± 1086,065 mg GAE·kg-1 (2793,912 ± 630,348 mg GAE/100 g suhe tvari), 1235,840 ± 210,376 mg GAE·kg-1 (798,104 ± 200,957 mg GAE/100 g suhe tvari), 3180,306 ± 1012,621 mg GAE·kg-1 (1995,808 ± 539,281 mg GAE/100 g suhe tvari), odnosno 444,404 ± 306,864 mg CGE·kg-1 (289,355 ± 229,082 mg CGE/100 g suhe tvari). Vrijednosti antioksidacijske aktivnosti određene DPPH i FRAP metodama iznose prosječno 24,746 ± 8,565 mmol TE·kg-1 (16,187 ± 6,753 mmol TE/100 g suhe tvari), odnosno 59,053 ± 14,707 mmol Fe2+·kg-1 (38,004 ± 11,438 mmol Fe2+/100 g suhe tvari). Utvrđene vrijednosti ukazuju na visoki antioksidacijski kapacitet komercijalno dostupnih sokova od aronije.

Abstract (english)

During this research were determined physico-chemical quality parameters and antioxidant potencial of comercial aronia juices from different producers. 11 samples of aronia juices were analyzed, and the values of the physico-chemichal parameters such as pH, total acidity, total dry matter and soluble solids amount to an average of 3,79 ± 0,12, 0,92 ± 0,29% 15,90 ± 2,43%, 16,61 ± 2,45 °Brix. The amount of total phenolics, nonflavonoids, flavonoids and anthocyanins was in average 4416,146 ± 1086,065 mg GAE·kg-1 (2793,912 ± 630,348 mg GAE/100 g dry matter), 1235,840 ± 210,376 mg GAE·kg-1 (798,104 ± 200,957 mg GAE/100 g dry matter), 3180,306 ± 1012,621 mg GAE·kg-1 (1995,808 ± 539,281 mg GAE/100 g dry matter), and 444,404 ± 306,864 mg CGE·kg-1 (289,355 ± 229,082 mg CGE/100 g dry matter), respectively. The values of antioxidant activity determined by DPPH and FRAP methods were in average 24,746 ± 8,565 mmol TE·kg-1 (16,187 ± 6,753 mmol TE/100 g dry matter), and 59,053 ± 14,707 mmol Fe2+·kg-1 (38,004 ± 11,438 mmol Fe2+/100 g dry matter), respectively. The determined values indicate high antioxidant capacity of comercially available aronia juices.

• Keywords: aronija; ukupni fenolni spojevi; antioksidacijska aktivnost; FRAP; DPPH
• Keywords (english): aronia; total phenolic content; antioxidative activity; FRAP; DPPH
• Language: croatian
• URN:NBN: urn:nbn:hr:159:441598
• Study programme: Title: Food Safety Management; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-02 09:51:26