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undergraduate thesis
Utjecaj sastojaka na antioksidacijski kapacitet čokoladnih likera
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:094707
Premoša, Tea
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Premoša, T. (2012). Utjecaj sastojaka na antioksidacijski kapacitet čokoladnih likera (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:094707

Premoša, Tea. "Utjecaj sastojaka na antioksidacijski kapacitet čokoladnih likera." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:094707

Premoša, Tea. "Utjecaj sastojaka na antioksidacijski kapacitet čokoladnih likera." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:094707

Premoša, T. (2012). 'Utjecaj sastojaka na antioksidacijski kapacitet čokoladnih likera', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:094707

Premoša T. Utjecaj sastojaka na antioksidacijski kapacitet čokoladnih likera [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 December 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:094707

T. Premoša, "Utjecaj sastojaka na antioksidacijski kapacitet čokoladnih likera", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:094707

Metadata
TitleUtjecaj sastojaka na antioksidacijski kapacitet čokoladnih likera
Title (english)Influence of ingredients on the antioxidant capacity of chocolate liqueur
AuthorTea Premoša
MentorDraženka Komes (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products)
Zagreb
Defense date and country2012-07-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada je ispitati utjecaj sastojaka čokoladnih likera (vrsta čokolade i postotak etanola) na antioksidacijski kapacitet čokoladnih likera nakon jednog i dva mjeseca odležavanja. Ĉokoladni likeri pripremljeni su od 4 vrste čokolade različitog udjela kakaovih dijelova (30%, 32%, 50% i 72%) u kombinaciji s 20%, 25% i 30%- tnim etanolom. Spektrofotometrijski su određeni udjeli ukupnih fenola metodom s Folin- Ciocalteau reagensom te udjeli ukupnih proantocijanidina metodom po Bate- Smithu. Za određivanje antioksidacijskog kapaciteta korištene su dvije metode: ABTS, reakcija s radikalima 2,2'-azino-bis(3-etilbenzotiazolin-6-sulfonskom kiselinom) i DPPH, reakcija s 2,2'-difenil-1-pikrilhidrazilom. Rezultati su potvrdili da liker s najvećim udjelom kakaovih dijelova (72%) i s najvećim postotkom alkohola (30% etanola), sadrži najveći udio polifenolnih spojeva (ukupnih fenola, proantocijanidina) i ima najveći antioksidacijski kapacitet.
Abstract (english)
The aim of the present study is to determine the effect the ingredients in chocolate liqueurs (chocolate variety and ethanol percentage) have on the antioxidant capacity after one and two moths of ageing. Chocolate liqueurs are made of four different kinds of chocolate with different cocoa percentages (30%, 32%, 50% and 72%) combined with ethanol (20%, 25% and 30% concentration). The percentage of total phenols was determined spectrophotometrically using the method with reagent Folin-Ciocalteau and the percentage of procyanidin using the Bate-Smith method. For the purpose of determining the antioxidant capacity two methods were used: ABTS, radical reaction 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and DPPH, reaction with 2,2'-diphenyl-1-picrylhydrazyl. The results have confirmed that the liqueur with the highest percentage of cocoa (72%) and the highest percentage of alcohol (30% ethanol concentration) contains the highest share of polyphenols (phenols in total and proanthocyanidin) and has the highest antioxidant capacity.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:094707
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-12 11:48:35