prikaz prve stranice dokumenta Udjel ukupnih fenola i antioksidacijska svojstva sladovina pripravljenih od pilsner, münchenskog i karamelnog ječmenog slada
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undergraduate thesis
Udjel ukupnih fenola i antioksidacijska svojstva sladovina pripravljenih od pilsner, münchenskog i karamelnog ječmenog slada
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:212113
Cukon, Katja
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology

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

Cite this document

Cukon, K. (2012). Udjel ukupnih fenola i antioksidacijska svojstva sladovina pripravljenih od pilsner, münchenskog i karamelnog ječmenog slada (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:212113

Cukon, Katja. "Udjel ukupnih fenola i antioksidacijska svojstva sladovina pripravljenih od pilsner, münchenskog i karamelnog ječmenog slada." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:212113

Cukon, Katja. "Udjel ukupnih fenola i antioksidacijska svojstva sladovina pripravljenih od pilsner, münchenskog i karamelnog ječmenog slada." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:212113

Cukon, K. (2012). 'Udjel ukupnih fenola i antioksidacijska svojstva sladovina pripravljenih od pilsner, münchenskog i karamelnog ječmenog slada', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:212113

Cukon K. Udjel ukupnih fenola i antioksidacijska svojstva sladovina pripravljenih od pilsner, münchenskog i karamelnog ječmenog slada [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:212113

K. Cukon, "Udjel ukupnih fenola i antioksidacijska svojstva sladovina pripravljenih od pilsner, münchenskog i karamelnog ječmenog slada", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:212113

Metadata
TitleUdjel ukupnih fenola i antioksidacijska svojstva sladovina pripravljenih od pilsner, münchenskog i karamelnog ječmenog slada
Title (english)Total phenol content and antioxidant properties of worts made by pilsner, munchen and caramel barley malt
AuthorKatja Cukon
MentorSunčica Beluhan (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology)
Zagreb
Defense date and country2012-06-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Fenolni spojevi iz ječma i ječmenog slada značajno utječu na proces proizvodnje piva, te organoleptička i reološka svojstva sladovine i piva. Ovisno o sorti ječma, ne mogu se zanemariti antioksidacijska svojstva ječmenog slada. Cilj ovog rada bio je usporediti udjel ukupnih fenolnih sastojaka i antioksidacijska svojstva tri različita tipa slada – Pilsner, münchenskog i karamenog. Sladovine su pripravljene infuzijskim postupkom (Kongresna metoda). Udjeli ukupnih fenola u ječmenim sladovima i sladovinama pripravljenim od njih mjereni su spektrofotometrijski prema Folin-Ciocalteu metodi i izraženi kao ekvivalenti galne kiseline (GAE). Svi su tipovi slada imali značajan udjel fenolnih spojeva (3,53-6,77 mg GAE/g s. tv.). Antioksidacijska aktivnost Kongresnih sladovina mjerena je određivanjem redukcijske snage koja se temelji na redukciji Fe3+/K3Fe(CN)6 kompleksa do Fe2+. Sve su sladovine bile dobar izvor antioksidanasa (1,25 – 2,25 g Trolox/ml uzorka).
Abstract (english)
Phenolic compounds presented in barley and barley malt significantly impacted brewing process, organoleptic and rheological properties of wort and beer. Depending of the barley variety, the antioxidant properties of barley malt are not negligible. The aim of current research was to compare the content of total phenolic compounds and antioxidant properties of three different malt types – Pilsner, Munich and Caramel. Worts were produced by the infusion method (Congress method). The total phenol content of barley malts and worts was determined by spectrophotometric assay according to Folin-Ciocalteu colorimetric method and expressed as gallic acid equivalents (GAE). All barley malt types exhibited significant content of phenolic compounds (3.53 - 6.77 mg GAE/g dry weight). The measurements of the antioxidant activity using reducing power based on the reduction of a Fe3+/K3Fe(CN)6 complex to Fe2+ were assessed in the Congress worts. All worts were found to be a good source of antioxidants (1.25 – 2.25 g of Trolox equiv/mL).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:212113
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 on2017-05-16 10:18:47