Kraljevina, autohtoni kultivar Prigorja na područje Svetog Ivana Zeline. ima dugu tradiciju uzgoja, međutim uočena je velika varijabilnost biotipova unutar populacije. Upravo zbog sve većeg interesa ...za uzgojem Kraljevine kao i nepostojanje matičnih (selekcioniranih) nasada upućivali su na potrebu klonske selekcije. U postupku selekcije klonova uz osnovne pokazatelje rodnosti i kvalitete grožđa potrebno je istražiti i razinu varijabilnosti klonskih kandidata u sintezi pojedinih grupa kemijskih spojeva (hlapivi aromatski spojevi, polifenolni spojevi, aminokiseline, pojedinačne organske kiseline) koji sudjeluju u formiranju senzornih svojstava vina te definiraju njegovu kvalitetu. Cilj ovog istraživanja bio je utvrditi osnovni kemijski sastav te udio pojedinačnih organskih kiselina, aminokiselina i aromatskih spojeva u moštu i vinima klonskih kandidata kultivara Kraljevine kao i utjecaj soja kvasca na osnovni kemijski sastav, te udio pojedinačnih organskih kiselina, aminokiselina i aromatskih spojeva, te sastav polifenolnih spojeva u vinima klonskih kandidata kultivara Kraljevine. Uz to cilj je bio i definirati senzorna svojstva vina klonskih kandidata kultivara Kraljevina. Dvogodišnje istraživanje 9 klonskih kandidata (VV-438, VV-406,VV-479,VV-486,VV-483,VV-423,VV-360, VV-434,VV-482) provedeno je u moštu i vinu dobivenom od grožđa iz pokusnih vinograda smještenih u Svetom Ivanu Zelini. Tretmani u istraživanju bili su tretman A: vinifikacija korištenjem komercijalnog soja kvasca Anchor VIN13, i tretman B: vinifikacija korištenjem komercijalnog soja kvasca Uvaferm Affinity. Kemijska analiza mošta i vina obuhvatila je određivanje koncentracije šećera refraktometrijski, ukupnu kiselost titracijskom metodom prema O.I.V.-u, pH vrijednost te određivanje pojedinačnih organskih kiselina te aminokiselina tekućinskom kromatografijom visoke djelotvornosti (HPLC). U uzorcima vina provedena je osnovna fizikalno-kemijska analiza vina prema metodama O.I.V., pojedinačni polifenoli analizirani su primjenom tekućinske kromatografije visoke djelotvornosti (HPLC) dok se određivanje kvalitativnog i kvantitativnog udjela tvari arome provelo primjenom instrumentalne metode plinske kromatografije (GC). Vina su senzorno ocijenjena metodom 100 bodova. Dobiveni rezultati istraživanja ukazali su na značajnu različitost ispitivanih klonskih kandidata pri čemu je klonski kandidat VV-360 u obje godine istraživanja imao najveću koncentraciju nakupljenog šećera kao i koncentraciju pojedinačnih aminokiselina dok se kao klonski kandidat sa najmanjim potencijalom nakupljanja šećera ali i najvećom ukupnom kiselošću nametnuo klonski kandidat VV-479. Po aminokiselinskom profilu 9 istraživanih klonskih kandidata možemo svrstati u tri grupe i to VV-360 u kojem je dominantna aminokiselina arginin, VV-434 u kojoj dominira glutaminska kiselina te preostalih sedam u kojima se aminokiselinski profil nije značajno razlikovao. Prema koncentracijama pojedinačnih organskih kiselina u grupi klonskih kandidata sa višim sadržajem vinske kiseline možemo izdvojiti VV-483, VV-482 i VV-423 dok se višim sadržajem jabučne kiseline nametnuo klonski kandidat VV-434 koji je zajedno sa klonskim kandidatima VV-479 i VV-486 u obje godine imao i niži pH. Rezultati polifenolnog profila ispitivanih klonskih kandidata također su se značajno razlikovali pri čemu je klonski kandidat VV-479 imao najviše hidroksicimetnih kiselina, VV-438 hidroksibenzojevih kiselina, a klonski kandidat VV-360 izdvojio se većim koncentracijama ukupnih flavanola. Aromatski profil dobivenih vina razlikovao se kako između ispitivanih klonskih kandidata tako i korištenog soja kvasca. Kao najzastupljeniji monoterpen izdvojo se linalol kojega je najviše utvrđeno kod klonskog kandidata VV-438. Po vrijednostima C13-norizoprenoida izdvojio se klonski kandidat VV479 dok je najviše viših alkohola imalo vino od klonskog kandidata VV-486. Pri tome je kod svih klonskih kandidata utvrđen i značajan utjecaj ispitivanih sojeva kvasaca pri čemu je soj Anchor VIN13 utjecao na veću koncentraciju norizoprenoida i monoterpena dok je Uvaferm Affinity stvorio više estera i viših alkohola. Dobiveni rezultati utjecali su i na senzornu ocjenu analiziranih vina pri čemu su se izdvojila vina od klonskih kandidata VV482 i VV-438 oba dobivena primjenom soja kvasca Anchor VIN13.
Kraljevina is an autochthonous grapevine cultivar whose name is closely linked to the area of St. Ivana Zelina. In this area cultivar Kraljevina has a long tradition, however, was observed large variability biotypes within the population. Because of the increasing interest in the cultivation of Kraljevina as well as the lack of selected plantation pointed to the need for the implementation of clonal selection. In the process of selection of clones with basic indicators of fertility and quality of grapes is necessary to investigate the level of variability of clonal candidates in the synthesis of certain groups of chemical compounds (volatile aromatic compounds, polyphenolic compounds, amino acids, individual organic acids) which participate in the formation of the sensory properties of wine and define its quality. The aim of this study was to determine the chemical composition and content of individual organic acids, amino acids and aromatic compounds in must and wine of clonal candidates cv Kraljevina and the impact of yeast strain on the chemical composition and content of individual organic acids, amino acids and aromatic compounds in wines of Kraljevina clonal candidates. In addition, the aim was to define the sensory characteristics of wines made from clonal candidates cv Kraljevina. In the chapter Overview of previous research data about cultivar Kraljevina and its general characteristic are noted as well as previous research conected with ampelographic description and basic chemical analysis of Kraljevina must and wine. Also the importance of clonal selection and resent achivments conected with this scientifical topic are listed as well as the results dealing with positive clonal selection. Published data about aromatic compounds in must and wine as well as their concentrations, pointed out the influence of wine technology, yeast selection and cultivar as well as selected clone. Stronge difference in the amount of individual chemical compounds from the group of monoterpens and C13 norisoprenoids is defined between Chardonnay selected clones as well as in clones of Kerner, Traminer, Rhine risling. Subchapter about polyphenols is dealing with a large and diverse group of chemical compounds that can strongly influence wine quality. So, determination of possible variability between cultivars and also clonal candidat in the accumulation of this group of compounds is important, the statement that is confirmed with large amount of published scientifical research dealing with this topic. Research wines of different clonal candidates have shown that it can significantly vary in intensity and color tonality as well as in concentration of individual polyphenols. Phenolic composition, antioxidant activity and color diversity was investigated in Concord grape clones from Brazil while in the wines obtained from seven clones Monastrell significant differences in the mineral composition, organic acids and color intensity was noticed. In the chapter Material and methods the course of research and data processing is presented. The two-year study of clonal candidates cv Kraljevina (Vitis vinifera L.) was carried out in the must and wine made from grapes grown in experimental vineyards located in Sveti Ivan Zelina, specifically at the position Puščak and position Krčina. Individual bunches of selected mass positive selection within the "Clonal selection of grapevine, cv. The Kraljevina ", are propagated and planted in both locations. This study was conducted on 9 clonal candidates cv Kraljevina (VV-438, VV-406, VV-479, VV-486, VV-483, VV -423, VV-360, VV-434, VV-482) which are separated due to a sufficient number of vines from which a minimal amount of grapes needed for good mikrovinifikacijskog process of alcoholic fermentation was secured. Grape harvest of each clonal candidate was done by hand, at the time of full maturity. The grapes were harvested in plastic boxes with capacity of 20 kg. After crushing the grapes must was settled for 24 h after which the precipitate was separated and clear must was poured in the four vessels, volume of 10 L per each clone candidate (a total of 36 pots). The alcoholic fermentation was carried out using two different commercial yeast strains, Anchor VIN13 and Uvaferm Affinity. During the alcoholic fermentation degradation of sugar and temperature was regularly monitored. After completion of the alcoholic fermentation samples were taken for analysis of wine and the wine was kept in basement conditions until the time of sensory evaluation that was carried out 6 months after the completion of alcoholic fermentation. Chemical analysis of must involves determining the concentration of sugar, total acidity, the pH value and the determination of individual organic acids and amino acids. In all must samples also the value of free amino acids (FAN) and the concentration of total polyphenols was determined. In wine samples basic chemical analysis was carried on (%vol alcohol, reducing sugar, total extract, total acidity, pH, volatile acidity, ash), as well as organic acid the amino-acids and individual polyphenols and aroma compounds concentrations were done using high performance liquid chromatography (HPLC) and gas chromatography (GC). The concentration of total phenolics and free amino acids in the wine was determined by spectrophotometry. All wines were evaluated by organoleptic method of 100 points. In the chapter Results, the main results obtained in the experiment are listed. Research results indicated a significant difference of tested clonal candidates where the clone candidate VV-360 in both years had the highest concentration of accum
Okarakterizirane su sortne rakije komovice proizvedene tradicionalnim načinom destilacije komine najznačajnijih sorti grožda u Istri, i to na osnovi sastava hlapivih spojeva arome. U proizvedenim ...rakijama komovicama te u različitim frakcijama destilata, kombiniranom tehnikom plinske kromatografije i spektrometrije masa (GC/MS), identificirani su najvažniji spojevi primarne i sekundarne arome (terpeni, C13-norizoprenoidi, viši alkoholi, masne kiseline, esteri, aldehidi, ketoni, te acetali), dok su njihovi udjeli određeni tehnikom plinske kromatografije uz plamenoionizacijski detektor (GC/FID). Uporabom statističkih metoda analize
utvrđene su razlike u sastavu hlapivih spojeva arome između rakija komovica od različitih sorti.
Provedeno je i senzorsko ocjenjivanje rakija DLG metodom, te su utvrđene korelacije između udjela spojeva arome i senzorske kvalitete. Zaključeno je da osnovu arome svih sortnih rakija komovica uključenih u istraživanje čine najvažniji spojevi sekundarne arome: viši alkoholi, hlapive masne kiseline, hlapivi esteri, te acetaldehid, a u pojedinim slučajevima i 1-heksanol.
Viši udjeli većine spojeva sekundarne arome pronađeni su u rakijama od sorti crnog grožda Teran i Cabernet Sauvignon, ali je utvrđeno da njihovi udjeli prvenstveno ovise o kvaliteti grožda i načinu pripreme komine. Rakije komovice od sorti Muškat bijeli i Muškat ruža porečki karakterizirala je izražena primarna, muškatna aroma, kao posljedica pojave visokih udjela
monoterpena. Rakije komovice od sorte Malvazija istarska karakterizirali su izrazito visoki udjeli metanola. Utvrđeno je da povišeni udjeli masnih kiselina srednjeg lanca, a posebno njihovih etilnih estera te ostalih estera, mogu poslužiti kao pokazatelji bolje senzorske kvalitete, dok povišeni udjeli seskviterpena, diterpena, C6-alkohola, metanola, octene kiseline, masnih
kiselina kratkog i dugog lanca te njihovih etilnih estera, acetatnih estera i aldehida, mogu poslužiti kao pokazatelji slabije senzorske kvalitete rakije komovice.
Monovarietal grape marc distillates, produced by traditional distillation of marcs from the
most important grape varieties in Istria, were characterized on the basis of volatile aroma
compound composition. In produced distillates, as well as in different fractions of the distillates,
the most important primary and secondary aroma compounds (terpenes, C13-norisoprenoids,
methanol, higher alcohols, fatty acids, esters, aldehydes, ketones and acetals) were identified by
gas chromatography-mass spectrometry (GC/MS), while their amounts were determined by gas
chromatography with flame-ionization detector (GC/FID). The differences in volatile aroma
compound composition between distillates made from different grape varieties were determined
using statistical methods. The distillates were subjected to sensory evaluation by the DLG
method, and correlations were determined between the amounts of aroma compounds and
sensory quality. It was concluded that basic aroma of all investigated monovarietal grape marc
distillates consists of the major secondary aroma compounds such as higher alcohols, volatile
fatty acids, volatile esters and acetaldehyde, and in some cases, 1-hexanol. Distillates made from
red grape varieties Teran and Cabernet Sauvignon contained higher amounts of the majority of
secondary aroma compounds, but it was assumed that their amounts mostly depend on the
quality of grapes and production parameters. Marc distillates made from Muscat blanc and
Muscat rose of Porec grape varieties were characterized by pronounced primary muscat aroma,
due to high amounts of monoterpenes. Malvazija istarska grape marc distillates were
characterized by very high methanol content. It was determined that increased amounts of
middle-chain fatty acids, and especially their ethyl esters, as well as other esters, could be used
as indicators of higher sensory quality, while increased amounts of sesquiterpenes, diterpenes,
C6-alcohols, methanol, acetic acid, short and long-chain fatty acids and their ethyl esters, acetates
and aldehydes could be utilized as indicators of lower sensory quality of grape marc distillates.
Cilj ovog istraživanja bio je utvrditi prisutnost i prirodu organskih mikroonečišćenja u poplavnom riječnom sedimentu s manjeg područja uz granicu između Hrvatske i Bosne i Hercegovine neposredno ...nakon katastrofalne poplave u proljeće 2014. Istraživanje je obavljeno na deset uzoraka poplavnog sedimenta rijeka Save i Bosne. Hlapivi aromatski spojevi, tj. benzen, toluen, etilbenzen, i ksilen (BTEX), te alkani (ravnolančani i razgranati od C10 do C28) određeni su pomoću GC-MS metode. Unatoč tome što su njihove procijenjene vrijednosti bile ispod dopuštenih koncentracija, potrebno je uzeti u obzir učinak njihova razrjeđenja u uvjetima goleme količine vode. Budući da te tvari ukazuju na problem izlijevanja mineralnih ulja, mogući izvori mikroorganskih onečišćenja zabilježenih u sedimentu vjerojatno su rafinerije nafte u gradovima Brod i Modriča u sjeverozapadnom dijelu Bosne i Hercegovine.
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CEKLJ, NUK, ODKLJ, UL, UM, UPUK
This study was conducted to determine the chemical content, antibacterial, and antifungal properties of essential oil obtained from the parts of the plant called Juniperus excelsa M. Bieb. In this ...study, essential oils of cone, needle, and twig of J. excelsa plant, which is a naturally grown plant in Gümüşhane province, were obtained by hydrodistillation method in a Clevenger type device. Chemical composition of essential oils was determined thanks to the analysis conducted with GC-MS/FID device. Besides, antimicrobial activity tests of essential oils were decided in contrast to 23 different microorganisms with the disc diffusion method. As a result of the essential oil analysis of J. excelsa, the percentage of essential oil yield in cones, needles, and twigs was found as 5.88 %, 2.00 %, and 0.62 %, respectively. α-pinene was confirmed to be the most abundant main compound found in the essential oils of cones, needles, and twigs. As a result of the essential oil analysis of the cone, needle, and twig of J. excelsa species, it was revealed that monoterpenes were the most abundant chemical class in terms of percentage. In the antimicrobial activity test performed on the essential oils of J. excelsa plant parts, it was found that cones, needles, and twigs have a strong antimicrobial effect against Bacillus subtilis, Enterococcus faecalis, Escherichia coli, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enteritidis, Salmonella typhimurium, Staphylococcus aureus, Candida albicans, Penicillum expansum, Saccharomyces cerevisiae bacteria, yeast, and molds.
Ovo je istraživanje provedeno kako bi se utvrdio kemijski sastav te antibakterijska i antifungalna svojstva eteričnog ulja dobivenoga iz dijelova biljke Juniperus excelsa M. Bieb. Za potrebe ove studije eterična ulja češera, iglica i grančica biljke J. excelsa, koja je prirodno uzgojena u pokrajini Gümüşhane, dobivena su metodom hidrodestilacije u uređaju tipa Clevenger. Kemijski sastav eteričnih ulja određen je analizom na uređaju GC-MS/FID. Osim toga, disk-difuzijskom metodom ispitano je antimikrobno djelovanje eteričnih ulja na 23 različita mikroorganizma. Analizom eteričnog ulja biljke J. excelsa utvrđeno je da je postotak prinosa eteričnog ulja u češerima, iglicama i grančicama bio (redom) 5,88 % 2,00 % i 0,62 %. Najzastupljeniji glavni spoj pronađen u eteričnim uljima češera, iglica i grančica jest α-pinen. Rezultat analize eteričnih ulja češera, iglica i grančica biljke J. excelsa pokazao je da su postotno najzastupljenija kemijska klasa monoterpeni. U ispitivanju antimikrobne aktivnosti provedenome na eteričnim uljima dijelova biljke J. excelsa ustanovljeno je da češeri, iglice i grančice imaju snažno antimikrobno djelovanje na bakterije, kvasce i plijesni Bacillus subtilis, Enterococcus faecalis, Escherichia coli, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enteritidis, Salmonella typhimurium, Staphylococcus aureus, Candida albicans, Penicillum expansum i Saccharomyces cerevisiae.
Investigation on precision and accuracy of gas chromatography equipped with thermal conductivity detector (GC-TCD) method for the measurement of CO.sub.2, C.sub.3H.sub.8, and CO as pollutant models ...at different flow rate of helium (He) carrier gas ranging from 17.50 to 36.25 ml/min were conducted. It was found that percentage of relative standard deviation (%RSD) values for both precision an accuracy show an overall gradual decrease as the carrier gas flow rates increased up to 25 ml/min. After that, the %RSD was found to increase with a further increase in the flow rate. These findings indicate that the flow rate of 25 ml/min was found to be the most precise and accurate level among all flow rates tested under experimental conditions of this study. While the %RSD values obtained at all flow rate are given in details. Consequently, our results suggest that the flow rate of carrier gas was a determining parameter for varying the precision and accuracy of the GC-TCD method. Owing to the fact that carrier gas acts as a transporter of components of the mixture in the form of vapor or gas through the column, setting of the flow rate of carrier gas should in proper level to achieve a precision and accuracy of the GC-TCD method. Keywords: precision, accuracy, gas chromatography, vehicle emission, pollutant. Available online at the Journal website: U radu je sprovedeno istrazivanje preciznosti i tacnosti metode gasne hromatografije opremljene toplotnim konduktivnim detektorom (GC-TCD) za merenje CO.sub.2, C.sub.3H.sub.8 i CO postavljenih za modele zagadjivaca pri razlicitim iznosima helijuma (He) kao gasnog nosaca u rasponu od 17,50 do 36,25 ml/min. Pronadjeno je da je vrednost standardne devijacije (RSD) i za preciznost i za tacnost pokazala sveukupni postepeni pad sa povecanjem protoka gasnog nosaca sve do 25ml/min. RSD se i dalje povecavala rastao sa povecanjem protoka i preko ove vrednosti. Ovi nalazi su ukazali na to da je protok od 25 ml/min je najpouzdaniji od svih protoka testiranih pod eksperimentalnim uslovima u toku ovog istrazivanja. Detaljno su prikazane sve vrednosti RSD koje su dobijene. Rezultati ukazuju na to da je protok gasnog nosaca kljucni parametar za preciznost GC-TCD metode. Imajuci u vidu da je gasni nosac transporter komponenti kroz kolonu, uspostavljanje optimalnog protoka gasnog nosaca je vazno kako bi se dostigla preciznost i tacnost GC-TCD metode. Kljucne reci: Preciznost * Tacnost * Gasna hromatografija * Izduvni gasovi vozila * Zagadjivac
Investigation on precision and accuracy of gas chromatography equipped with
thermal conductivity detector (GC-TCD) method for the measurement of CO2,
C3H8, and CO as pollutant models at different ...flow rate of helium (He)
carrier gas ranging from 17.50 to 36.25 ml/min were conducted. It was found
that percentage of relative standard deviation (%RSD) values for both
precision an accuracy show an overall gradual decrease as the carrier gas
flow rates increased up to 25 ml/min. After that, the %RSD was found to
increase with a further increase in the flow rate. These findings indicate
that the flow rate of 25 ml/min was found to be the most precise and accurate
level among all flow rates tested under experimental conditions of this
study. While the %RSD values obtained at all flow rate are given in details.
Consequently, our results suggest that the flow rate of carrier gas was a
determining parameter for varying the precision and accuracy of the GC-TCD
method. Owing to the fact that carrier gas act as a transporter of components
of the mixture in the form of vapor or gas through the column, setting of the
flow rate of carrier gas should in proper level achieve a precision and
accuracy of the GC-TCD method.
nema
The investigation of the chemical composition, antioxidant and antimicrobial
properties of the essential oil of Achillea collina Becker growing wild in
western Romania was the aim of this study. The ...chemical composition of the
essential oil was evaluated by GC-MS. The major compounds identified were
chamazulene (38.89%), germacrene D (12.90%), beta-caryophyllene (11.52%) and
beta-pinene (10.66%). The antimicrobial activity was assessed by the
diffusimetric method against seven common food-related bacteria. No effects
were observed against Clostridium perfringens and Streptococcus pyogenes.
The antioxidant activity was evaluated using the DPPH test, the essential
oil (IC50 = 25.03 ? 0.12 ?g/ml) demonstrated a stronger scavenging effect
than BHA and lower than that of ascorbic acid and propyl gallate. The
results reveal strong antimicrobial and antioxidant properties of the
essential oil tested and contribute to future research to find new sources
of natural antiseptics and antioxidants: a viable and safe alternative to
reduce the use of synthetic additives.
nema
Acrylamide is toxic and probably carcinogenic compound, made as a result of
high-temperature thermal treatment of carbohydrate-rich foodstuffs. In this
article a method is improved for the extraction ...and quantitation of
acrylamide in foods produced based on corn flour that are represented in our
traditional diet. Acrylamide extraction was carried out using reduced volume
of saturated solution of bromine water and the GC - MS method for the
quantification was shown. Quantification of acrylamide was preceded by:
sample homogenization, acrylamide extraction using water, extract
purification using solid phase extraction, bromination, using a reduced
volume of bromine water solution, dehydrobromination with sodium thiosulfate
and transformation of dibromopropenamide in 2,3- 2- bromopropenamide using
triethylamine. Regression and correlation analysis were applied for the
probability level of 0.05. Calibration is performed in the concentration
range 5-80 ug/kg with a detection limit 6.86 mg / kg and the limits of
quantification 10.78 ug/kg and the coefficient of determination R2 > 0.999.
Calibration curve was obtained: y = 0,069x + 0,038. Recovery values were an
average from 97 to 110%. Proposed GC-MS method is simple, precise and
reliable for the determination of acrylamide in the samples of thermal
treated foods. Our results show that the tested foods quantify the presence
of acrylamide in concentrations of 18 to 77 mg/kg acrylamide depending on
whether the food was prepared by cooking or baking.
nema
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