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undergraduate thesis
Antioksidacijska svojstva ekstrakata kave
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:267164
Košta, Marija
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

Košta, M. (2011). Antioksidacijska svojstva ekstrakata kave (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:267164

Košta, Marija. "Antioksidacijska svojstva ekstrakata kave." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:267164

Košta, Marija. "Antioksidacijska svojstva ekstrakata kave." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:267164

Košta, M. (2011). 'Antioksidacijska svojstva ekstrakata kave', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:267164

Košta M. Antioksidacijska svojstva ekstrakata kave [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:267164

M. Košta, "Antioksidacijska svojstva ekstrakata kave", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:267164

Metadata
TitleAntioksidacijska svojstva ekstrakata kave
Title (english)Antioxidant properties of coffee extracts
AuthorMarija Košta
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 country2011-02-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Kava se ubraja među najpopularnije napitke koji se konzumiraju širom svijeta. Sadrži značajan udjel polifenola zbog čega ima izražena antioksidacijska svojstva. Ekstrakcija se provodi vrućom vodom, a dobiveni napitak se konzumira u toplom obliku. Kava sadrži različite bioaktivne spojeve među kojima su najpoznatiji alkaloid kafein te polifenolni spojevi (derivati klorogenske kiseline). Cilj ovog istraživanja bio je odrediti udjel polifenola u 12 različitih ekstrakata kave te odrediti njihov antioksidacijski kapacitet. Za određivanje udjela ukupnih fenola primjenjena je Folin-Ciacolteau metoda, dok je antioksidacijski kapacitet određen primjenom tri različite metode: ABTS (2,2'-azinobis(3-etilbenzotiazolin-6-sulfonska kiselina)), DPPH (2,2-difenil-1-pikrihidrazil) i FRAP (Ferric Reducing Antioxidant Power). Određeni udjel ukupnih fenola u ekstraktima kave kreće se između 1722 ± 0 i 3454,55 ± 181,82 mg GAE/L. Primjenom sve tri metode određivanja antioksidacijskog kapaciteta potvrđeno je da svi ispitivani ekstrakti kave imaju izražena antioksidacijska svojstva.
Abstract (english)
Coffee is counted among the most popular beverages consumed worldwide. It contains a considerable amount of polyphenol, which gives it clear antioxidant properties. The extraction is performed using hot water, and the resulting beverage is consumed while warm. Coffee contains various bioactive compounds. The most known are caffeine and polyphenols (chlorogenyc acid derivate). The aim of this research was to determine the proportion of polyphenol in 12 different coffee extracts and to determine their antioxidant capacity. To determine the proportion of total phenols, the Folin-Ciacolteau method was used, while the antioxidant capacity was determined using three different methods: ABTS (2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid), DPPH (2,2-diphenyl-1-picrylhydrazyl) and FRAP (Ferric Reducing Antioxidant Power). Amount of determined phenols is between 1722 ± 0 and 3454,55 ± 181,82 mg GAE/L. Using all three methods for determining antioxidant capacity it is confirmed that all tested coffee extracts have clear antioxidant properties.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:267164
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 on2017-05-18 09:34:32