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undergraduate thesis
Antocijani: stabilnost i važnost u prehrambenim proizvodima
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. urn:nbn:hr:109:431176
Besten, Valentina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Cite this document

Besten, V. (2011). Antocijani: stabilnost i važnost u prehrambenim proizvodima (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:431176

Besten, Valentina. "Antocijani: stabilnost i važnost u prehrambenim proizvodima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:431176

Besten, Valentina. "Antocijani: stabilnost i važnost u prehrambenim proizvodima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:431176

Besten, V. (2011). 'Antocijani: stabilnost i važnost u prehrambenim proizvodima', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:431176

Besten V. Antocijani: stabilnost i važnost u prehrambenim proizvodima [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2024 April 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:431176

V. Besten, "Antocijani: stabilnost i važnost u prehrambenim proizvodima", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:431176

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Metadata
TitleAntocijani: stabilnost i važnost u prehrambenim proizvodima
Title (english)Anthocyanins: importance of stability in food products
AuthorValentina Besten
MentorMirela Kopjar (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Fruits and Vegetables Technology)
Osijek
Defense date and country2011-10-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Abstract
Antocijani predstavljaju veliku skupinu u vodi topljivih biljnih pigmenata koji su odgovorni za crvenu, plavu i ljubičastu boju voća i povrća. U biljakama se antocijani nalaze pričvršćeni na nekoliko drugih molekula, kao što su šećeri i druge skupine flavonoida, te se tako poboljšava njihova stabilnost i boja. Najvažniji čimbenici koji sudjeluju u razgradnji antocijana, a samim time utječu na njihovu stabilnost su temperatura, pH, svjetlo, kisik, metali, šećeri, koncentracija samih antocijana, te njihova kemijska struktura. Relativno su nestabilni spojevi, ali samoudruživanjem i intermolekularnom pigmentacijom postaju stabilniji. Tijekom ekstrakcije, prerade i skladištenja može doći do degradacije antocijana pa je potrebno znati sve spomenute faktore koji utječu na njihovu stabilnost. Za ljude su važna farmakološka svojstva antocijana, oni služe, izmeñu ostalog, kao antioksidansi i metaboliti za prevenciju raka.
Abstract (english)
Anthocyanins represent a large group of water-soluble plant pigments responsible for red, blue and purple colours of fruits and vegetables. In plants, anthocyanins are attached to several other molecules such as sugars and other groups of flavonoids, thus improving their stability and colour. The most important factors involved in the degradation of anthocyanins, and thus affect their stability, including temperature, pH, light, oxygen, metals, sugars, the concentration of anthocyanins, and their chemical structure. Anthocyanins are relatively unstable compounds, but with the self-association and intermolecular pigmentation become more stable. Extraction, processing and storage can lead to degradation of anthocyanins, so it is necessary to know all these factors which are affecting their stability. For the people are important pharmacological properties of anthocyanins, they are used as antioxidants and as metabolites for the prevention of cancer.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:431176
ProjectNumber: 113-1130473-0340
Title: Razvoj procesa proizvodnje visokokvalitetne hrane
Title: Development of processes for high quality foods
Leader: Vlasta Piližota
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology Osijek
Created on2015-10-07 13:13:51