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undergraduate thesis
Antioksidacijska svojstva i stabilnost boje crvenog piva, ružičastog vina i ružičastog pjenušca
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:693824
Šipalo, Toni
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

Šipalo, T. (2016). Antioksidacijska svojstva i stabilnost boje crvenog piva, ružičastog vina i ružičastog pjenušca (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:693824

Šipalo, Toni. "Antioksidacijska svojstva i stabilnost boje crvenog piva, ružičastog vina i ružičastog pjenušca." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:693824

Šipalo, Toni. "Antioksidacijska svojstva i stabilnost boje crvenog piva, ružičastog vina i ružičastog pjenušca." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:693824

Šipalo, T. (2016). 'Antioksidacijska svojstva i stabilnost boje crvenog piva, ružičastog vina i ružičastog pjenušca', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:693824

Šipalo T. Antioksidacijska svojstva i stabilnost boje crvenog piva, ružičastog vina i ružičastog pjenušca [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:693824

T. Šipalo, "Antioksidacijska svojstva i stabilnost boje crvenog piva, ružičastog vina i ružičastog pjenušca", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:693824

Metadata
TitleAntioksidacijska svojstva i stabilnost boje crvenog piva, ružičastog vina i ružičastog pjenušca
Title (english)Antioxidative properties and color stability in red beer, rośe wine and rośe sparkling wine
AuthorToni Šipalo
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 country2016-06-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Biološki aktivne supstancije u pivu i vinu, posebice fenoli, zbog antioksidacijske aktivnosti smanjuju rizik za oboljenje od sve učestalijih kroničnih bolesti. Udjel fenolnih spojeva jedan je od najvažnijih parametara sastava, kako piva, tako i vina, budući da doprinose njihovim organoleptičkim svojstvima, kao što su boja, trpkost i gorčina. U ovom su radu uspoređena antioksidacijska svojstva Istarskog crvenog piva, ružičastog vina i ružičastog pjenušca primjenom različitih testova: određivanja udjela polifenola, sposobnosti vezanja slobodnih radikala (DPPH), redukcijske snage i određivanja stabilnosti boje piva, vina i pjenušca. Udjel ukupnih polifenola bio je veći u pivu nego u ružičastom vinu i pjenušcu. Veća koncentracija galne kiseline i (+)-katehina u pivu objašnjava bolji izbor piva kao dodatka prehrani zbog veće antioksidacijske aktivnosti nego što ju ima ružičasto vino. Nadalje, dokazana je razlika u kromatskim svojstvima između crvenog piva, ružičastog vina i ružičastog pjenušca tijekom osam tjedana skladištenja.
Abstract (english)
The biologically active compounds in beer and wine, especially phenolics, are responsible for reduced risk of developing chronic diseases due to their antioxidant activities. Phenolic compounds content are one of the most important quality parameters both of beers and wines, since they contribute to organoleptic characteristics such as colour, astringency, and bitterness. In this work, the antioxidant properties of Istrian red beer, rośe wine and rosè sparkling wine have been compared using a range of assays: total polyphenol content, free radical scavenging ability (DPPH), reducing power and beer or wine colour stability. The content of total plyphenols was higher in beer than in rośe wine and sparkling wine. The higher content of gallic acid and (+)-catechin in beer is a possible explanation of the marked antioxidant activity of diets supplemented with this beverage rather than with rośe wine. The red beer, rośe wine and rośe sparkling wine also showed differences in their chromatic characteristics according to the duration of their ageing in eight weeks.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:693824
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 conditionsOpen access
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Created on2017-04-24 14:02:12