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undergraduate thesis
UTJECAJ SO2 NA STABILNOST PIGMENATA
2016. urn:nbn:hr:112:586516
Grabež, Adela
Polytehnic in Pozega

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Grabež, A. (2016). UTJECAJ SO2 NA STABILNOST PIGMENATA (Undergraduate thesis). Požega: Polytehnic in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:586516

Grabež, Adela. "UTJECAJ SO2 NA STABILNOST PIGMENATA." Undergraduate thesis, Polytehnic in Pozega, 2016. https://urn.nsk.hr/urn:nbn:hr:112:586516

Grabež, Adela. "UTJECAJ SO2 NA STABILNOST PIGMENATA." Undergraduate thesis, Polytehnic in Pozega, 2016. https://urn.nsk.hr/urn:nbn:hr:112:586516

Grabež, A. (2016). 'UTJECAJ SO2 NA STABILNOST PIGMENATA', Undergraduate thesis, Polytehnic in Pozega, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:112:586516

Grabež A. UTJECAJ SO2 NA STABILNOST PIGMENATA [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2016 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:112:586516

A. Grabež, "UTJECAJ SO2 NA STABILNOST PIGMENATA", Undergraduate thesis, Polytehnic in Pozega, Požega, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:112:586516

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Metadata
TitleUTJECAJ SO2 NA STABILNOST PIGMENATA
Title (english)INFLUENCE OF SO2 ON ANTHOCYANINS STABILITY
AuthorAdela Grabež
MentorValentina Obradović (mentor)
Committee memberJosip Mesić (predsjednik povjerenstva)
Committee memberValentina Obradović (član povjerenstva)
Committee memberStanko Zrinščak (član povjerenstva)
GranterPolytehnic in Pozega
Požega
Defense date and country2016-09-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Fruit Growing
Abstract
Zadatak ovog završnog rada bio je proučiti i istraŽiti stabilnost antocijana u voćnim sokovima i crnom vinu. Testirani su voćni sok od višnje, voćni sok od ribizla, voćni sok od šljive te kupaža crnog vina. Praćena je promjena tona i gustoće boje na uzorcima nakon dodavanja i povećavanja količine SO2 u vinu. Koncentracije SO2 su bile 50 mg/L, 100 mg/L, 150 mg/L i 200 mg/L. Rezultati su pokazali kako se gustoća boje smanjuje sa većom koncentracijom sumpora, a ton boje se povećava u svim testiranim uzorcima. Osim toga, praćena je i antioksidativna aktivnost na sva četiri uzorka DPPH metodom. Na osnovu provedenih analiza utvrđeno je da se stabilnost antocijana u svim uzorcima smanjuje što je veća koncentracija SO2. Najveći % inhibicije nakon 30 minuta imao je sok od crnog ribizla, zatim crno vino, a najmanji % inhibicije imao je sok od šljive.
Abstract (english)
The aim of this work was to study the stability of anthocyanins in the fruit juices and red wine. Cherry juice, currant juice, plum juice and red wine were tested. Stability is determined by monitoring changes in tone and color density of the samples after adding and increasing the amount of SO2 in wine. Concentrations of SO2 were 50 mg / L, 100 mg / L, 150 mg / L and 200 mg / L. The results showed that the color density decreases with higher concentration of SO2, and the color tone is increased in all tested samples. In addition, we studied the antioxidant activity in all four samples DPPH method. On the basis of the analysis it was found that the stability of anthocyanins in all samples decreases with increasing concentration of sulfur, The highest % inhibition after 30 minutes had the juice of black currant, followed by red wine, and the smallest % inhibition had plum juice.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:112:586516
Study programmeTitle: Viticulture and Fruit-growing
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka vinogradarstva- vinarstva-voćarstva (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka vinogradarstva- vinarstva-voćarstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2016-10-20 10:50:32