Određivanje udjela polifenola u vinu od višnje

undergraduate thesis

• Title (english): Determination of polyphenol content in cherry wine
• Author: Mirela Zovko
• Mentor: Karin Kovačević Ganić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology and Analysis of Wine); Zagreb
• Defense date and country: 2013-07-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu, istražen je udjel polifenolih spojeva: fenolnih kiselina i flavonola (galna kiselina, protokatehinska, kafeinska, klorogenska, p-kumarinska i ferulinska kiselina te kvercetin) u vinu od višnje. Za analizu, uzeti su uzorci devet različitih vina od višnje. Identifikacija i kvantifikacija spojeva provedena je pomoću tekućinske kromatografije visoke djelotvornosti (HPLC) usporedbom vremena zadržavanja razdvojenih spojeva (Rt) s vremenom zadržavanja standarda te usporedbom UV-spektara. U istraživanim vinima od višnje, polifenoli su detektirani u različitim koncentracijama i u različitom sastavu. Razlika u koncentracijama i sastavu polifenolnih spojeva ovisi o različitom načinu proizvodnje vina, postupku tretiranja pulpe, postupku maceracije, fermentaciji i o procesu starenja vina.

Abstract (english)

In this research, we investigated polyphenols, phenolic acids and flavonols (gallic acid, protocatechuic, caffeic, chlorogenic, p-coumaric, ferulic acid and quercetin) in cherry wine. We analyzed nine different cherry wines. Identification and quantification of compounds was carried out by High Performance Liquid Chromatography (HPLC), by comparing the retention time of separated compounds (Rt) with retention time of standard and by comparing the UV spectrum. Polyphenols were detected in different concentrations and different composition. The difference in concentrations of the same compounds in different wines, can originate from different production methods, the pulp treating process, the maceration process, fermentation and on the wine aging process.

• Keywords: antioksidativna aktivnost; HPLC; polifenoli; vino od višnje
• Keywords (english): antioxidant activity; HPLC; polyphenols; cherry wine
• Language: croatian
• URN:NBN: urn:nbn:hr:159:149233
• 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: 2017-05-02 13:16:05