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master's thesis
Određivanje aktivnosti enzima polifenoloksidaze u uzorcima kultivirane borovnice
diplomski rad
2017. urn:nbn:hr:167:414558
Pervan, Ivana
University of Split
Faculty of Chemistry and Technology
Division of Engineering and Chemistry

Cite this document

Pervan, I. (2017). Određivanje aktivnosti enzima polifenoloksidaze u uzorcima kultivirane borovnice : diplomski rad (Master's thesis). Split: University of Split, Faculty of Chemistry and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:414558

Pervan, Ivana. "Određivanje aktivnosti enzima polifenoloksidaze u uzorcima kultivirane borovnice : diplomski rad." Master's thesis, University of Split, Faculty of Chemistry and Technology, 2017. https://urn.nsk.hr/urn:nbn:hr:167:414558

Pervan, Ivana. "Određivanje aktivnosti enzima polifenoloksidaze u uzorcima kultivirane borovnice : diplomski rad." Master's thesis, University of Split, Faculty of Chemistry and Technology, 2017. https://urn.nsk.hr/urn:nbn:hr:167:414558

Pervan, I. (2017). 'Određivanje aktivnosti enzima polifenoloksidaze u uzorcima kultivirane borovnice : diplomski rad', Master's thesis, University of Split, Faculty of Chemistry and Technology, accessed 20 November 2024, https://urn.nsk.hr/urn:nbn:hr:167:414558

Pervan I. Određivanje aktivnosti enzima polifenoloksidaze u uzorcima kultivirane borovnice : diplomski rad [Master's thesis]. Split: University of Split, Faculty of Chemistry and Technology; 2017 [cited 2024 November 20] Available at: https://urn.nsk.hr/urn:nbn:hr:167:414558

I. Pervan, "Određivanje aktivnosti enzima polifenoloksidaze u uzorcima kultivirane borovnice : diplomski rad", Master's thesis, University of Split, Faculty of Chemistry and Technology, Split, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:167:414558

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Metadata
TitleOdređivanje aktivnosti enzima polifenoloksidaze u uzorcima kultivirane borovnice : diplomski rad
Title (english)Determination of the polyphenoloxidase enzyme activity in cultivated blueberry : diploma thesis
AuthorIvana Pervan
MentorTea Bilušić (mentor)
Committee memberIvana Generalić Mekinić (predsjednik povjerenstva)
Committee memberFranko Burčul (član povjerenstva)
Committee memberTea Bilušić (član povjerenstva)
GranterUniversity of Split
Faculty of Chemistry and Technology
(Division of Engineering and Chemistry)
Split
Defense date and country2017-10-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Fenolni spojevi su ključni za prehrambena i organoleptička svojstva hrane poput boje, okusa, mirisa te njenog učinka na zdravlje čovjeka. Borovnice se smatraju jednim od najvažnijih prirodnih izvora polifenolnih spojeva među kojima dominiraju antocijani. Ovi visokovrijedni spojevi nalaze se najvećim dijelom u kožici ploda pa je njihova biodostupnost potrošačima velika. Borovnice, kao voće koje je izrazito bogato fenolnim spojevima, izuzetno su podložne procesu enzimskog posmeđivanja što znatno umanjuje njihovu nutritivnu vrijednost i skraćuje period konzumacije. U ovom radu uspoređen je utjecaj različitih tehnika obrade uzoraka borovnice na aktivnost enzima polifenoloksidaze, koji je odgovoran za proces posmeđivanja. Uspoređena je aktivnost enzima polifenoloksidaze u uzorcima svježe borovnice, uzorcima podvrgnutima termičkoj obradi – pasterizacija, liofiliziranim uzorcima te uzorcima tretiranima ultrazvukom visokog intenziteta. Aktivnost enzima polifenoloksidaze određena je uz pomoć brze spektrofotometrijske metode. Aktivnost enzima polifenoloksidaze pokazala se najnižom u liofiliziranim uzorcima borovnice što znači da je taj proces optimalan za očuvanje stabilnosti biološki aktivnih spojeva iz borovnice
Abstract (english)
Phenolic compunds are crucial for nutritional and organoleptic food traits, such as colour, taste, odour and due to their impact on human health. Blueberries are considered as one of the most important natural sources of polyphenolic compounds, amongst which anthocyanins are found as dominant ones. These valued compounds can mostly be found in the fruit membrane, which makes them being easily accessible to the consumers. Due to the fact that they are extremely rich in phenolic compounds , blueberries are susceptible to becoming brown by enzymatic activity, which leads to decreasing their nutritional value and shelf-life.This thesis compares the effect of different techniques of processing blueberry samples on the activity of polyphenoloxidase enzyme, which is responsible for the process of enzymatic browing. The activity of polyphenoloxidase enzyme in fresh blueberry samples which were subjected to thermal treatment such as pasterization, is compared to lyophilized samples and to ones which were treated with high intensity ultrasound. Activity of polyphenoloxidase enzyme was determined by quick spectrophotometric method. It has been shown that the activity of poliphenoloxidase enzyme is the lowest in lyophilized blueberry samples, which makes that process optimal for preserving stability of biologically active compounds from blueberry.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:167:414558
Study programmeTitle: Chemical Technology; specializations in: Materials, Environmental Protection, Mediteranean Cultures
Course: Mediteranean Cultures
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka kemijskog inženjerstva (magistar/magistra inženjer/inženjerka kemijskog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Public noteKljučne riječi doradio knjižničar/ Key words are revised by the librarian
Created on2018-06-19 12:04:38