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undergraduate thesis
Antioksidativna aktivnost svježih i prženih lješnjaka
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:061242
Ciko, Tamara
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Chemistry and Biochemistry

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

Cite this document

Ciko, T. (2012). Antioksidativna aktivnost svježih i prženih lješnjaka (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:061242

Ciko, Tamara. "Antioksidativna aktivnost svježih i prženih lješnjaka." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:061242

Ciko, Tamara. "Antioksidativna aktivnost svježih i prženih lješnjaka." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:061242

Ciko, T. (2012). 'Antioksidativna aktivnost svježih i prženih lješnjaka', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:061242

Ciko T. Antioksidativna aktivnost svježih i prženih lješnjaka [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 November 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:061242

T. Ciko, "Antioksidativna aktivnost svježih i prženih lješnjaka", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:061242

Metadata
TitleAntioksidativna aktivnost svježih i prženih lješnjaka
Title (english)Antioxidant activity of raw and roasted hazelnuts
AuthorTamara Ciko
MentorInes Panjkota Krbavčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Chemistry and Biochemistry)
Zagreb
Defense date and country2012-06-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Cilj ovog rada bio je istražiti antioksidativnu aktivnost u svježim i prženim lješnjacima te kako vrijeme prženja utječe na količinu ukupnih fenola i antioksidativnu aktivnost. Svi su uzorci grubo usitnjeni i podvrgnuti vodenoj ekstrakciji kako bi se ekstrahirali fenolni spojevi. Za određivanje ukupnih fenola u uzorcima je korištena Folin-Ciocalteu metoda, a za određivanje antioksidativne aktivnosti se koristila DPPH metoda. Utvrđena je korelacija između količine fenolnih spojeva i antioksidativne aktivnosti u ovisnosti o vremenu prženja (r=0,99; p<0,001). U uzorku svježih lješnjaka je pronađena najveća količina ukupnih fenola (18,2 ± 0,85 mgGAE/g uzorka), slijedi uzorak pržen 10 minuta (16,8 ± 0,28 mgGAE/g uzorka), a u uzorku prženom 20 minuta je količina fenola najmanja (7,6 ± 0,28 mgGAE/g uzorka). Stoga je i antioksidativna aktivnost najveća u svježim lješnjacima u odnosu na pržene uzorke. Produljenjem vremena prženja dolazi do opadanja količine ukupnih fenola i posljedično smanjene antioksidativne aktivnosti.
Abstract (english)
The aim of this work was to evaluate antioxidant activity of raw and roasted hazelnuts according to their total phenol content. The influence of different roasting conditions ( 180°C/ 10 min and 180°C/ 20 min) was also examined and its effect on total phenol content and antioxidant activity. All samples were chopped in advance. Water extraction was used to extract phenolic compounds and then the obtained extracts were diluted. Folin-Ciocalteu method was used to examine total phenol content in hazelnut samples and DPPH radical-scavenging method to estimate antioxidant activity. Significant correlation was found between total phenol content and antioxidant activity due to longer roasting period (r=0,99; p<0,001). Raw samples had higher phenol content (18,2 ± 0,85 mgGAE/g sample) than samples roasted for 10 minutes (16,8 ± 0,28 mgGAE/g sample) and samples roasted for 20 minutes had the lowest phenol content (7,6 ± 0,28 mgGAE/g sample). Consequently, raw samples showed higher antioxidant activity in comparison with roasted ones. As a result of longer roasting period, both phenol content and antioxidant activity were decreased.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:061242
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 on2017-05-16 08:55:43