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undergraduate thesis
Biološki aktivni spojevi u jakim alkoholnim pićima
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:787131
Vrebac, Marija
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Fermentation and Yeast Technology

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

Cite this document

Vrebac, M. (2012). Biološki aktivni spojevi u jakim alkoholnim pićima (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:787131

Vrebac, Marija. "Biološki aktivni spojevi u jakim alkoholnim pićima." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:787131

Vrebac, Marija. "Biološki aktivni spojevi u jakim alkoholnim pićima." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:787131

Vrebac, M. (2012). 'Biološki aktivni spojevi u jakim alkoholnim pićima', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:787131

Vrebac M. Biološki aktivni spojevi u jakim alkoholnim pićima [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2025 January 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:787131

M. Vrebac, "Biološki aktivni spojevi u jakim alkoholnim pićima", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:787131

Metadata
TitleBiološki aktivni spojevi u jakim alkoholnim pićima
Title (english)Biologically active compounds in the spirit drinks
AuthorMarija Vrebac
MentorJasna Mrvčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Fermentation and Yeast Technology)
Zagreb
Defense date and country2012-07-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Jaka alkoholna pića pripravljena maceracijom voća i bilja u etanolu, kao i jaka alkoholna pića čiji sirovi destilati odležavaju u drvenim bačvama tijekom starenja destilata, bogati su izvor polifenolnih spojeva koji pozitivno utječu na ljudsko zdravlje. Cilj ovog rada je bio istražiti i usporediti polifenolni sastav i antioksidativnu aktivnost višnjevca i orahovca, likera od voća koji se tradicionalno proizvode i koriste u hrvatskim domaćinstvima. U likeru od višnje najzastupljeniji polifenolni spojevi su: protokatehinska, vanilinska, p-kumarinska i kava kiselina te (-) epikatehin, dok je u likeru od oraha najzastupljenija galna kiselina te sinerginska, elaginska, protokatehinska, p-kumarinska, klorogenska i sinapinska kiselina, kao i (±) katehin. Za orah su tipični fenolini spojevi kinonini, od kojih su u orahovcu najviše zastupljena dva kinonina: 1,1-naftokvinon i juglon. Količina fenolnih spojeva u orahovcu smanjuje se pripremom likera od zrelijih plodova oraha, a povećava se dužinom maceracije plodova u etanolu. Temperatura maceracije ne utječe značajno na količinu polifenola, a antioksidativna aktivnost likera proporcionalna je količini fenolnih spojeva u likeru.
Abstract (english)
Strong alcoholic drinks prepared through maceration of fruits and herbs in ethanol, as well as strong alcoholic drinks whose raw distillate lies in wooden barrels during the ageing of distillates, are a rich source of polyphenolic compounds that have a positive impact on human health. The aim of this thesis was to investigate and compare the polyphenolic composition and antioxidant activity of cherry liqueur and walnut liqueur, fruit liqueurs, which are traditionally produced and used in Croatian households. In most of the cherry liqueur polyphenolic compounds are protocatechuic, vanillic, p-coumaric acid and tea and (-) epicatechin, while in the liqueur of the most common walnuts and syringic, gallic acid, ellagic, protocatechuic, p-coumaric, sinapic and chlorogenic acid and (±) catechin. For nuts are typical phenolic quinones compounds, but the most represented in walnut liqueur are two quinones: 1.1-naftokvinon and juglon. The amount of phenolic compounds in walnut liqueur reduces the preparation of the mature fruit liqueur walnut, and increases the length of the maceration of fruits into ethanol. Maceration temperature does not significantly affect the amount of polyphenols and antioxidant activity of liqueur is proportional to the amount of phenolic compounds in the liqueur.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:787131
Study programmeTitle: Biotechnology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
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Created on2017-05-15 11:13:22