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undergraduate thesis
Usporedba polifenolnog sastava različitih vrsta čokolada
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:786582
Klarić, Nikolina
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

Klarić, N. (2011). Usporedba polifenolnog sastava različitih vrsta čokolada (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:786582

Klarić, Nikolina. "Usporedba polifenolnog sastava različitih vrsta čokolada." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:786582

Klarić, Nikolina. "Usporedba polifenolnog sastava različitih vrsta čokolada." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:786582

Klarić, N. (2011). 'Usporedba polifenolnog sastava različitih vrsta čokolada', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:786582

Klarić N. Usporedba polifenolnog sastava različitih vrsta čokolada [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:159:786582

N. Klarić, "Usporedba polifenolnog sastava različitih vrsta čokolada", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:786582

Metadata
TitleUsporedba polifenolnog sastava različitih vrsta čokolada
Title (english)Comparison of polyphenolic composition of different chocolates
AuthorNikolina Klarić
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 country2011-09-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Kakaovo zrno ima dugu tradiciju primjene u prehrani, kako zbog atraktivne arome tako i zbog svog pozitivnog učinka na ljudski organizam. Čokolada je najpopularniji proizvod u čijem sastavu dominira kakaovo zrno. Cilj ovog rada bio je odrediti polifenolni sastav čokolada različitog udjela suhe tvari kakaovih dijelova (30%, 38% i 72%). Primjenom spektrofotometrijskih metoda određen je udjel ukupnih fenola te pojedinih polifenolnih skupina (flavonoidi, flavan-3-oli, proantocijanidini), dok je tekućinskom kromatografijom visoke djelotvornosti određen udjel flavan-3-ola ((-)-epikatehin, procijanidin B2) i fenolnih kiselina (galna, kava, ferulinska kiselina). Također je određen udio bezmasne suhe tvari kakaovih dijelova. Ispitivane čokolade predstavljaju bogate izvore polifenola. Udio polifenola povećava se proporcionalno udjelu kakaovih dijelova u čokoladi, te je čokolada s 72% kakaovih dijelova najbogatija polifenolima.
Abstract (english)
Cocoa beans has a long tradition of use in the diet, both beacuse of the attractive aroma and for its positive effect on the human body. Chocolate is the most popular product whose composition is dominated by cocooa beans. The mark of this study was to determined the polyphenolic composition of different chocolate of dry cocoa solids (30%, 38% i 72%). Using the spectrophotometric method is determined by the ratio of total phenolics and the individual phenolic groups (flavonoids, flavan-3-ols, proanthocyanidins), while the High-performance liquid chromatography determined the share of flavan-3-ols ((-)-epicatehin, procyanidin B2) and phenolic acids (gallic, caffeic, ferulic acid). Also a certain share of non-fat cocoa solids parts is determined. Tested chocolates represented rich sources of polyphenols. Proportion of polyphenols increases proportionally to the share of parts of the cocoa in chocolate and chocolate with the 72% richest parts of the cocoa polyphenols.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:786582
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 on2017-05-19 10:43:46