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Antibrowning effect of novel coumarin derivatives on apples (var. Idared)


Lukinac, Jasmina; Šarkanj, Bojan; Strelec, Ivica; Čačić, Milan; Šubarić, Drago; Magdić, Damir; Molnar, Maja
Antibrowning effect of novel coumarin derivatives on apples (var. Idared) // 13. Ružičkini dani Danas znanost - sutra industrija : knjiga sažetaka = 13th Ružička days Today science - tomorrw industry : abstracts / Šubarić, Drago ; Planinić, Mirela ; Hasenay, Sanda ; Pavleković, Ivana (ur.).
Osijek, 2010. str. 72-72 (poster, međunarodna recenzija, sažetak, znanstveni)


Naslov
Antibrowning effect of novel coumarin derivatives on apples (var. Idared)

Autori
Lukinac, Jasmina ; Šarkanj, Bojan ; Strelec, Ivica ; Čačić, Milan ; Šubarić, Drago ; Magdić, Damir ; Molnar, Maja

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
13. Ružičkini dani Danas znanost - sutra industrija : knjiga sažetaka = 13th Ružička days Today science - tomorrw industry : abstracts / Šubarić, Drago ; Planinić, Mirela ; Hasenay, Sanda ; Pavleković, Ivana - Osijek, 2010, 72-72

ISBN
978-953-7005-22-1

Skup
Ružičkini dani Danas znanost - sutra industrija (13 ; 2010)

Mjesto i datum
Vukovar, Hrvatska, 16.-17. 09. 2010

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Posmeđivanje; derivati kumarina
(Browning; coumarin derivatives)

Sažetak
Browning reactions of apples become evident during postharvest handling when material is subjected to processing or mechanical injury. Those changes are undesirable and can affect appearance, flavor or nutritional value of the apples. Inhibition of such reactions has become a subject of many researches and there are many more or less effective methods used to prevent browning. Coumarin derivatives have already shown to be potent tyrosinase inhibitors, as well as antioxydative agents. In our work we have synthesized various coumarin derivatives which are examined for their potency to prevent browning of the apple slices. Apple slices were treated with coumarine derivatives solutions and their inhibitory effect on the browning reaction was monitored in a period of 15 days. Color measurement was performed on Minolta Chroma meter (CR 400) using CIE L*a*b* color. Results have shown that some derivatives have been very potent antibrowning agents and further research will elucidate inhibitory effect of these derivatives.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
113-1130471-0451 - Prijenos topline i toplinska svojstva pri procesiranju hrane (Bernarda Šeruga, )
113-1130471-0592 - Nedestruktivne metode u procesima proizvodnje i čuvanja hrane (Damir Magdić, )

Ustanove
Prehrambeno-tehnološki fakultet, Osijek