prikaz prve stranice dokumenta Sadržaj vitamina C u komercijalnim voćnim sokovima i voću određen HPLC metodom
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master's thesis
Sadržaj vitamina C u komercijalnim voćnim sokovima i voću određen HPLC metodom
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. urn:nbn:hr:109:132411
Vinko, Ljiljana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Food Quality

Cite this document

Vinko, Lj. (2012). Sadržaj vitamina C u komercijalnim voćnim sokovima i voću određen HPLC metodom (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:132411

Vinko, Ljiljana. "Sadržaj vitamina C u komercijalnim voćnim sokovima i voću određen HPLC metodom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:132411

Vinko, Ljiljana. "Sadržaj vitamina C u komercijalnim voćnim sokovima i voću određen HPLC metodom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:132411

Vinko, Lj. (2012). 'Sadržaj vitamina C u komercijalnim voćnim sokovima i voću određen HPLC metodom', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:132411

Vinko Lj. Sadržaj vitamina C u komercijalnim voćnim sokovima i voću određen HPLC metodom [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:132411

Lj. Vinko, "Sadržaj vitamina C u komercijalnim voćnim sokovima i voću određen HPLC metodom", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:132411

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Metadata
TitleSadržaj vitamina C u komercijalnim voćnim sokovima i voću određen HPLC metodom
Title (english)Vitamin C content of fruits and commercial fruit juices determined by HPLC method
AuthorLjiljana Vinko
MentorDaniela Čačić Kenjerić (mentor)
Committee memberLjiljana Primorac
Committee memberDaniela Čačić Kenjerić
Committee memberMirela Kopjar
Committee memberLidija Jakobek
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Food Quality)
Osijek
Defense date and country2012-03-02, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Abstract
Vitamin C je vitamin topljiv u vodi, jedan je od najvažnijih antioksidanasa dobivenih iz voća i povrća. Kao antioksidans uključen je u mnoge biološke i biokemijske procese. U ovom radu provedeno je istraživanje s ciljem utvrđivanja količina vitamina C u komercijalnim voćnim sokovima i voću pomoću HPLC metode. Komercijalni voćni sokovi i voće su odabrani za analizu zbog svoje široke rasprostranjenosti na tržištu i njihove velike potrošnje. HPLC metoda je jedna od najpouzdanijih metoda za određivanje vitamina C u voću i njegovim prerađevinama i stoga je i odabrana zbog svoje visoke osjetljivost i preciznosti u dobivanju rezultata. Metoda je validirana i utvrđeno je da je prikladna namjeni. Vitamin C je određivan u komercijalnim voćnim sokovima od naranče, jabuke i ananasa, te voću istih vrsta. Sadržaj vitamina C u soku od naranče kretao se u rasponu 25,17 – 48,18 mg/100mL, u soku od jabuke od sadržaja ispod limita kvantifikacije do 54,0 mg/100mL a u soku od ananasa 4,87 – 36,96 mg/100mL. Vrijednosti za sadržaj vitamina C u voću su veće u odnosu na komercijalne voćne sokove, tako za naranču iznose 53,28 mg/100mL a za ananas 67,23 mg/100mL. Svježe jabuke nisu pokazale mjerljivu koncentraciju vitamina C.
Abstract (english)
Vitamin C belongs to the group of water soluble vitamin, and it is one of the most important antioxidants derived from fruits and vegetables. As an antioxidant it is involved in many biological and biochemical processes. The aim of this study was to determine amount of vitamin C in commercial fruit juices and fruit by HPLC method. Commercial fruit juices and fruits are selected for analysis because of their wide distribution in the market and their high consumption. Because of its high sensitivity and accuracy in obtaining results HPLC method is one of the most reliable methods for the determination of vitamin C in fruits and their products and therefore was chosen. The method was validated and found to be fit purpose. Vitamin C was determined in commercial fruit juices of orange, apple and pineapple, and fruit of the same species. The content of vitamin C in orange juice was found to be in range from 25.17 to 48.18 mg/100mL, the juice of apples from values below limit of quanitification to 54.0 mg/100mL and pineapple juice from 4.87 to 36.96 mg/100mL. Content of vitamin C in fruits is higher in comparison to commercial fruit juices, so the amount of 53.28 mg/100mL orange and pineapple for 67.23 mg/100mL. Fresh apples showed no detectable concentrations of vitamin C.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:132411
Study programmeTitle: Food Science and Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka nutricionizma i znanosti o hrani (magistar/magistra inženjer/inženjerka nutricionizma i znanosti o hrani)
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 on2015-12-14 14:27:50