prikaz prve stranice dokumenta Bioaktivni potencijal kavovina
Access restricted to students and staff of home institution
undergraduate thesis
Bioaktivni potencijal kavovina
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:545061
Petras, 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

Petras, M. (2011). Bioaktivni potencijal kavovina (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:545061

Petras, Marija. "Bioaktivni potencijal kavovina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:545061

Petras, Marija. "Bioaktivni potencijal kavovina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:545061

Petras, M. (2011). 'Bioaktivni potencijal kavovina', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:545061

Petras M. Bioaktivni potencijal kavovina [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 December 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:545061

M. Petras, "Bioaktivni potencijal kavovina", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:545061

Metadata
TitleBioaktivni potencijal kavovina
Title (english)Bioactive potential of coffee substitutes
AuthorMarija Petras
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 country2011-07-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Kavovine su zamjene za kavu koje se dobivaju prženjem različitih biljaka bogatih šećerom, inuliom i škrobom. Kavovine sadrže visoke udjele bioaktivnih sastojaka, posebice polifenola. U ovom radu određen je udjel ukupnih polifenola i ukupnih proantocijanidina u 7 vrsta kavovina te je određen ukupan antioksidacijski kapacitet. Udjel ukupnih fenola određen je spektrofotometrijski metodom s Folin-Ciocalteau reagensom, a ukupni proantocijanidini metodom po Bate-Smith-u. Za određivanje antioksidacijskog kapaciteta kavovina primijenjena je metoda s 2,2'-azinobis (3-etilbenzotiazolin-6-sulfonska kiselina) diamonijevom soli. Kavovine koje u sastavu imaju najviše cikorije karakterizirane su najvećim udjelom ukupnih fenola, ukupnih proantocijanidina, kao i najvećim antioksidacijskim kapacitetom.
Abstract (english)
Coffee substitutes are replacements for coffee, obtained by roasting a variety of plants rich in sugar, inulin and starch. Coffee substitutes contain a high portion of bioactive compounds, especially polyphenols. In this paper, total portion of polyphenols, proanthocyanidins and total antioxidant capacity is determined in 7 kinds of substitutes. The share of total phenols was determined spectrophotometrically using the Folin-Ciocalteu reagent, and the portion of total proanthocyanidins was assessed using the Bate-Smith method. To determine the antioxidant capacity of coffee substitutes the method with 2,2'- azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonia salt was applied. Substitutes, which are composed mostly of chicory are characterized by the largest share of total phenols, total proanthocyanidins, as well as the highest antioxidant capacity.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:545061
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 on2017-05-18 11:14:14