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undergraduate thesis
Rogač i mak kao izvori funkcionalnih sastojaka
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:428415
Buneta, Anamarija
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

Buneta, A. (2015). Rogač i mak kao izvori funkcionalnih sastojaka (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:428415

Buneta, Anamarija. "Rogač i mak kao izvori funkcionalnih sastojaka." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:428415

Buneta, Anamarija. "Rogač i mak kao izvori funkcionalnih sastojaka." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:428415

Buneta, A. (2015). 'Rogač i mak kao izvori funkcionalnih sastojaka', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 31 March 2025, https://urn.nsk.hr/urn:nbn:hr:159:428415

Buneta A. Rogač i mak kao izvori funkcionalnih sastojaka [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2025 March 31] Available at: https://urn.nsk.hr/urn:nbn:hr:159:428415

A. Buneta, "Rogač i mak kao izvori funkcionalnih sastojaka", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:428415

Metadata
TitleRogač i mak kao izvori funkcionalnih sastojaka
Title (english)Carob and poppy as sources of functional ingredients
AuthorAnamarija Buneta
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 country2015-07-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Rogač (Ceratonia siliqua L.) je drvo mediteranskog područja, čiji se plod (mahuna) tradicionalno upotrebljava u kulinarstvu, a u današnje vrijeme posebno kao zamjena za kakaov prah. Iznimno je bogat polisaharidima, kao i polifenolima (posebice taninima), a zahvaljujući njihovim antioksidacijskim svojstvima, sve veću primjenu ima i u medicinske svrhe. Mak (Papaver somniferum L.) je začinska biljka mediteranskog područja, koja se najčešće koristi u konditorskoj i farmaceutskoj industriji. Bogat... More je alkaloidima (morfin, papaverin, noskapin, tebain i dr.), no, s druge strane, bioaktivni sastav maka još uvijek nije dovoljno istražen. Stoga, cilj ovog rada bio je odrediti bioaktivni sastav (ukupni polifenoli i flavonoidi, flavan-3-oli, hidroksicimentne kiseline, proantocijanidini, ukupni tanini, flavoni i flavonoli), antioksidacijski kapacitet te udjel topljivih polisaharida rogača i maka. Udjel polifenolnih spojeva, kao i antioksidacijski kapacitet ispitan reakcijama s radikalima 2,2′-azino-bis(3-etilbenzotiazolin-6-sulfonskom kiselinom) (ABTS) i 2,2′-difenil-1-pikrilhidrazilom (DPPH) te željezo(III)-tripiridiltriazinom (FRAP), određen je spektrofotometrijskim metodama. Definiran je i senzorski profil napitaka rogača i maka pripremljenih s vodom i mlijekom te je provedena senzorska analiza istih. Prema dobivenim rezultatima, u odnosu na mak, rogač se istaknuo kao bolji izvor bioaktivnih spojeva, izraženijih antioksidacijskih svojstava, kao i višeg udjela topljivih polisaharida. Udjel ukupnih polifenola u rogaču iznosio je 5,78±0,08 mg EGK/g, dok je u maku udjel istih iznosio 2,16±0,00 mg EGK/g. Napitci rogača su senzorski bolje ocijenjeni, posebice napitak s vodom, dok je kod maka prihvatljiviji bio napitak s mlijekom. Less
Abstract (english)
Carob (Ceratonia siliqua L.) is a Mediterranean tree whose fruit (pod) is traditionally used in culinary, and nowdays especially as a cocoa substitute. It is very rich in polysaccharides, as well as in polyphenols (especially tannins), and due to their antioxidant properties, his usage in medicinal purposes is increasing. Poppy (Papaver somniferum L.) is a spicy herb of Mediterranean area, mostly used in confectionery and pharmeceutical industry. It is abundant in alkaloids (morphin,... More papaverin, noscapin, thebain etc.), but, on the other side, bioactive content of poppy has not been enough investigated. Therefore, the aim of this study was to define bioactive content (total polyphenols and flavonoids, flavan-3-ols, hydroxycinnamic acids, proanthocyanidins, total tannins, flavones and flavonols), antioxidant capacity and soluble polysaccharides content of carob and poppy. Polyphenolic compounds, and antioxidant capacity examined by reactions with 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals and ferric tripyridyltriazine complex (FRAP), were determined spectrophotometrically. As well, sensory profile of carob and poppy brews prepared with water and milk was defined, and their sensory analysis was performed. According to the obtained results, in comparison to poppy, carob was highlighted as a better source of bioactive compounds, with stronger antioxidant properties, and higher content of soluble polysaccharides. Total polyphenol content in carob was amounted to 5,78±0,08 mg GAE/g, while in poppy their content was 2,16±0,00 mg GAE/g. Carob brews, especially the one prepared with water, were sensory evaluated with higher scores, while among poppy brews more acceptable was brew prepared with milk. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:428415
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 on2017-04-25 12:37:59
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