Promjene u sadržaju vitamina C tijekom skladištenja brzo i klasično zamrznutih jagoda

master's thesis

• Title (english): Changes at vitamin C content during fast and classical frozen strawberry
• Author: Zrinka Emanović
• Mentor: Sandra Voća (mentor)
• Committee member: Sandra Voća (predsjednik povjerenstva)
• Committee member: Jana Šic Žlabur (član povjerenstva)
• Committee member: Boris Duralija (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Agricultural Technology, Storage and Transport); Zagreb
• Defense date and country: 2019-09-30, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Vitamin C jedan je od najzastupljenijih antioksidanasa prisutnih u jagodama. Najvažniji je u vodi topljiv vitamin za ljudsko zdravlje, a njegova glavna funkcija je antioksidacijsko djelovanje, odnosno sposobnost vezanja slobodnih radikala. Cilj ovog rada je utvrditi gubitak vitamina C tijekom skladištenja brzo i klasično zamrznutih jagoda. Brzo zamrzavanje provedeno je pri temperaturi od -34 °C u vremenskom periodu od 25 minuta, a klasično zamrzavanje pri temperaturi od -18 °C u vremenskom periodu od 24 sata. Sadržaj vitamina C analizirao se 10, 20, i 30 dana nakon zamrzavanja. Dobiveni rezultati pokazali su da se sadržaj vitamina C gubi tijekom skladištenja. Manji gubitak vitamina C tijekom skladištenja je bio u brzo zamrznutim plodovima.

Abstract (english)

Vitamin C is one of the most common antioxidants present in strawberries. It is the most important water-soluble vitamin for human health, and its main function is antioxidant activity, correlated with the ability to bind free radicals. The purpose of this paperwork is to determine the loss of vitamin C during storage of fast and classically frozen strawberries. Flash (fast) freezing was performed at -34 ° C for a period of 25 minutes, while classical freezing at -18 °C for a period of 24 hours. Vitamin C content was analyzed after 10, 20 and 30 days after freezing. The obtained results showed reduction of vitamin C content during the storage period. During storage minor loss of vitamin C was noted in fast frozen fruits.

• Keywords: jagoda; vitamin C; zamrzavanje; klasično; brzo zamrzavanje
• Keywords (english): strawberry; vitamin C; freezing; classical; flash freezing
• Language: croatian
• URN:NBN: urn:nbn:hr:204:306991
• Study programme: Title: Horticulture; Study programme type: university; Study level: graduate; Academic / professional title: magistar/ magistra inženjer/inženjerka hortikulture (magistar/ magistra inženjer/inženjerka hortikulture)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2019-11-26 13:03:50