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master's thesis
Karakterizacija i procjena kvalitete rakija "Biska"
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:627482
Rupert, Maja
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Fermentation and Yeast Technology

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

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Rupert, M. (2017). Karakterizacija i procjena kvalitete rakija "Biska" (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:627482

Rupert, Maja. "Karakterizacija i procjena kvalitete rakija "Biska"." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:627482

Rupert, Maja. "Karakterizacija i procjena kvalitete rakija "Biska"." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:627482

Rupert, M. (2017). 'Karakterizacija i procjena kvalitete rakija "Biska"', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:627482

Rupert M. Karakterizacija i procjena kvalitete rakija "Biska" [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 May 28] Available at: https://urn.nsk.hr/urn:nbn:hr:159:627482

M. Rupert, "Karakterizacija i procjena kvalitete rakija "Biska"", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:627482

Metadata
TitleKarakterizacija i procjena kvalitete rakija "Biska"
Title (english)Characterization and quality evaluation of mistletoe spirits
AuthorMaja Rupert
MentorDamir Stanzer (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Fermentation and Yeast Technology)
Zagreb
Defense date and country2017-07-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Moderate and regular consumption of phenolic-containing alcoholic beverages has been associated with health benefits. The aim of this work was to evaluate mistletoe spirits quality and whether they contain polyphenols and have antioxidant activities. The total polyphenol content (TPC) and antioxidant activity were estimated using spectrophotometric methods (Folin-Ciocalteu, DPPH and FRAP). Some spirits have high TPC, DPPH and FRAP antioxidant activities and stimulation of moderate consumption of mistletoe spirit is justified. As analysis of aroma compounds is one of the most important steps in the evaluation of spirit quality, the aroma composition of mistletoe spirits was determinated for the first time, using GC/MS, solid-phase microextraction (SPME). A total number of 166 aroma compounds in mistletoe spirit samples were determinated. FTIR spectra were registered to create calibration models to predict TPC and antioxidant activities in unknown mistletoe spirits. The determination coefficients in calibration and prediction models were greater than 0.8, suggesting strong correlation of predicted parameters based on the FTIR spectra.
Abstract (english)
Umjerena konzumacija alkoholnih pića koja sadrže polifenole povezana je s pozitivnim učincima na zdravlje. Cilj ovog rada bio je procijeniti kvalitetu rakija "Biska" i utvrditi sadrže li polifenole i imaju li antioksidativnu aktivnost. Ukupni polifenoli i antioksidativna aktivnost određeni su spektrofotometrijskim metodama (s Folin-Ciocalteu reagensom, DPPH i FRAP metodom). S obzirom da neki uzorci sadrže visok udjel polifenola i imaju visoku anitoksidacijsku aktivnost, umjerena konzumacija "Biske" je opravdana. Određivanje aroma važan je korak u procjeni kvalitete. U ovom radu po prvi put su određeni spojevi rakija "Biske" koji pridonose sveukupnoj aromi. Koristeći GC/MS SPME metodu, detektirano je 166 spojeva aroma u uzorcima rakije "Biske". Snimljeni su spektri pomoću FTIR-a s ciljem kreiranja modela za brzu procjenu udjela polifenola i antioksidacijske aktivnosti u nepoznatim uzorcima "Biske". Determinacijski koficijenti u primijenjenim modelima bili su viši od 0.8, što dokazuje da su modeli kvalitetni i pouzdani.
Keywords
Keywords (english)
Languageenglish
URN:NBNurn:nbn:hr:159:627482
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-11-07 10:31:25