Naslov
Utjecaj ekstrakcije potpomognute mikrovalovima na antocijane u višnji Maraski
(Influence of micriwave assisted extraction on anthocyanins in sour cherry Marasca)

Autori
Greblo, Kristina

Vrsta, podvrsta i kategorija rada
Ocjenski radovi, diplomski rad, diplomski

Fakultet
Prehrambeno-biotehnološki fakultet

Mjesto
Zagreb

Datum
28.09

Godina
2011

Stranica
51

Mentor
Dragović-Uzelac, Verica

Ključne riječi
Antocijani; Višnja Maraska; Mikrovalovi; HPLC
(Anthocyanins; Sour cherry; Microwaves; HPLC)

Sažetak
Sour Cherry is rich in phenolic compounds especially anthocyanins. They show a series of positive health effects, that are subject of many researches. Conventional methods of extraction of anthocyanins are to slow, in recent years a growing attention is reverted to more recent procedures such is the microwave-assisted extraction. The purpose of this study was to determine the impact of microwave assisted extraction (MAE) on the composition and concentration of anthocyanins in Sour Cherry compared to conventional extraction. The influence of temperature, extraction time and microwave power was analysed. The highest concentration of anthocyanins by MAE was obtained at a temperature of 77 ° C, the microwave power at 425W, and in period of time of 8.5 minutes. Applying HPLC UV-VIS PDA analysis identified the four most common anthocyanins in Sour Cherry (cyanidin-3-glukozilrutinozid, cyanidin-3-soforozid, cyanidin-3-rutinoside and cyanidin-3-glucoside). Although the time of extraction was significantly reduced, concentration of anthocyanins obtained with the MAE was slightly lower compared to conventional extraction.

Izvorni jezik
Hrvatski

Znanstvena područja
Prehrambena tehnologija

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