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undergraduate thesis
Antioksidacijska aktivnost voćnih vina
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:618733
Abramović, Iva
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology and Analysis of Wine

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

Cite this document

Abramović, I. (2012). Antioksidacijska aktivnost voćnih vina (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:618733

Abramović, Iva. "Antioksidacijska aktivnost voćnih vina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:618733

Abramović, Iva. "Antioksidacijska aktivnost voćnih vina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:618733

Abramović, I. (2012). 'Antioksidacijska aktivnost voćnih vina', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 11 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:618733

Abramović I. Antioksidacijska aktivnost voćnih vina [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2025 January 11] Available at: https://urn.nsk.hr/urn:nbn:hr:159:618733

I. Abramović, "Antioksidacijska aktivnost voćnih vina", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:618733

Metadata
TitleAntioksidacijska aktivnost voćnih vina
Title (english)Antioxidant activity of fruit wines
AuthorIva Abramović
MentorMara Banović (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology and Analysis of Wine)
Zagreb
Defense date and country2012-09-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Antioksidansi su bitni spojevi jer štite organizam od nastanka štetnih slobodnih radikala, sve češće prisutnih zbog današnjeg načina življenja, te tako sudjeluju u očuvanju zdravlja. Voćna vina bogat su izbor polifenolnih spojeva koji imaju izrazitu antioksidativnu aktivnost, a uz to utječu i na senzorska svojstva vina. Antioksidativna aktivnost je, uz ostala svojstva vina, odraz kvalitete vina. Cilj ovog rada bio je odrediti antioksidativnu aktivnost različitih voćnih vina. Ispitivana vina proizvedena su od različitog voća: kupine, višnje, maline, borovnice, jagode, crnog ribizla i jabuke. Za određivanje antioksidativne aktivnosti korištena je FRAP metoda. Rezultati su pokazali velike razlike antioksidativne aktivnosti između iste vrste voćnog vina što dokazuje kako veliki broj čimbenika utječe na antioksidativnu aktivnost, tj. polifenolni sastav. Tamnija vina (od kupine, višnje, crnog ribizla) imaju veću antioksidativnu aktivnost, za što su odgovorni antocijani.
Abstract (english)
Antioxidants are essential compounds because they protect the body from free radical formation, increasingly present for today's lifestyles, and thus participate in the preservation of health. Fruit wines are a rich variety of polyphenolic compounds and they have high antioxidant activity, and also affect the sensory properties of wine. Antioxidant activity, along with other properties of wine, is a reflection of the quality of wine. The aim of this study was to determine the antioxidant activity of different fruit wines. Investigated wines are made from different fruits: blackberries, cherries, raspberries, blueberries, strawberries, black currants and apples. To determine the antioxidant activity was used FRAP method. The results showed significant differences in the antioxidant activity between the same kind of fruit wine, which proves that a large number of factors affect at the antioxidant activity and polyphenolic composition. Darker wines (blackberry, cherry, black currant) have higher antioxidant activity because of the higher concentration of anthocyanins.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:618733
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-15 09:43:51