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undergraduate thesis
Primjena različitih metoda u određivanju antioksidacijskog kapaciteta ekstrakta kave
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:162368
Cuki, Ivana
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

Cuki, I. (2011). Primjena različitih metoda u određivanju antioksidacijskog kapaciteta ekstrakta kave (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:162368

Cuki, Ivana. "Primjena različitih metoda u određivanju antioksidacijskog kapaciteta ekstrakta kave." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:162368

Cuki, Ivana. "Primjena različitih metoda u određivanju antioksidacijskog kapaciteta ekstrakta kave." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:162368

Cuki, I. (2011). 'Primjena različitih metoda u određivanju antioksidacijskog kapaciteta ekstrakta kave', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:162368

Cuki I. Primjena različitih metoda u određivanju antioksidacijskog kapaciteta ekstrakta kave [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 May 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:162368

I. Cuki, "Primjena različitih metoda u određivanju antioksidacijskog kapaciteta ekstrakta kave", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:162368

Metadata
TitlePrimjena različitih metoda u određivanju antioksidacijskog kapaciteta ekstrakta kave
Title (english)Application of different assays in determination of antioxidative capacity of coffee extract
AuthorIvana Cuki
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
Nutrition
Abstract
Kava je napitak koji, uz stimulirajući i diuretički učinak, ima brojne pozitivne učinke na ljudsko zdravlje, ukoliko se konzumira u ograničenim količinama te se stoga svrstava u funkcionalne napitke. Kava predstavlja bogati izvor bioaktivnih spojeva, posebice polifenola kao najpoznatijih antioksidansa. Cilj ovog rada je karakterizacija antioksidacijskog kapaciteta ekstrakata kave. U tu svrhu ispitano je 12 vrsta kave kojima je određen udio ukupnih fenola i antioksidacijski kapacitet. Udjel ukupnih fenola određen je reakcijom s Folin-Ciocalteu reagensom. Antioksidacijski kapacitet određen je reakcijama sa željezo(III)-tripiridiltriazina (FRAP), pomoću radikala 2,2'-azinobis (3–etilbenzotiazolin-6-sulfonske kiseline) (ABTS) i 1,1-difenil-2-pikrilhidrazil radikala (DPPH). Udjel polifenolnih spojeva, kao i antioksidacijski kapacitet ekstrakata kave ovise o vrsti i načinu pripreme ekstrakata. Potvrđena je dobra korelacija između rezultata svih metoda primjenjenih u radu.
Abstract (english)
Abstract: Coffe brew is known as a stimulant, property mainly attributed to caffeine: however, the number of chemical compounds identified in this beverage is large and some have many beneficial attributes in preventing some severe and prevalent diseases what justifies its classification as a functional beverage. Coffee represents a source of bioactive compounds, especially polyphenols which are one of the main antioxidants. The aim of this study was to examine antioxidative capacity of coffee extract. For that cause, 12 types of coffee were tested to determine a concentration of total phenols and antioxidative capacity. The concentration of total phenols was determined by using a reaction with Folin-Ciocalteu reagent while the antioxidative capacity was determined by using reactions with iron(III)-tripyridyilitrazine (FRAP)radical, 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) and radicals 2,2'-azinobis (3–ethylbenzothiazoline-6-sulfonic acid) (ABTS). A good corelation has been confirmed between results that were tested in this study.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:162368
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
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Created on2017-05-19 12:21:41