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undergraduate thesis
Fitokemijska karakterizacija macerata peteljki grožđa
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:934727
Barač, Monika
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

Cite this document

Barač, M. (2018). Fitokemijska karakterizacija macerata peteljki grožđa (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:934727

Barač, Monika. "Fitokemijska karakterizacija macerata peteljki grožđa." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:934727

Barač, Monika. "Fitokemijska karakterizacija macerata peteljki grožđa." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:934727

Barač, M. (2018). 'Fitokemijska karakterizacija macerata peteljki grožđa', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:934727

Barač M. Fitokemijska karakterizacija macerata peteljki grožđa [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2025 January 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:934727

M. Barač, "Fitokemijska karakterizacija macerata peteljki grožđa", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:934727

Metadata
TitleFitokemijska karakterizacija macerata peteljki grožđa
Title (english)Phytochemical characterization of grape stems macerate
AuthorMonika Barač
MentorJasna Mrvčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Fermentation and Yeast Technology)
Zagreb
Defense date and country2018-06-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Peteljke grožđa čine do 25% otpada koji nastane nakon proizvodnje vina. No, zbog polifenola koje sadrže, a koji imaju antioksidacijska i antikancerogena svojstva, peteljke se ne moraju nužno smatrati otpadom nego se mogu iskoristiti daljnom preradom. U svrhu proizvodnje biljnog likera maceracijom peteljki u etanolu, kao načina njihovog racionalnog iskorištenja, analizirani su uzorci maceracije peteljki grožđa u 45, 70 i 96%-tnom etanolu s omjerima peteljki i etanola 1:5 i 1:10. Određena je količina ukupnih polifenola spektrofotometrijski pomoću Folin-Ciocalteou reagensa, njihova antioksidacijska aktivnost FRAP i DPPH metodama te njihove kromatske karakteristike i pH vrijednosti. Najveći sadržaj polifenola imali su macerati dobiveni maceracijom peteljki nakon 2 mjeseca, s omjerom peteljki i etanola 1:5, a najviše se polifenola ekstrahiralo u 70%-tnom etanolu. Najveću antioksidacijsku aktivnost pokazali su uzorci nakon maceracije od jednog mjeseca s omjerom peteljki i etanola 1:5.
Abstract (english)
Grape stems make up to 25% of the waste generated after wine production. Because of the polyphenols they contain, which show antioxidant and anticancer properties, they do not necessarily have to be considered as a waste, but they can instead be utilized in further processing. With the purpose of their rational utilization by making a herbal liquor by macerating them in ethanol, the samples of maceration of grape stems in 45, 70 and 96% ethanol with stems and ethanol ratios of 1:5 and 1:10 have been analysed. Parameters which were determined were their amount of total polyphenols spectrophotometrically with Folin-Ciocalteu reagent, their antioxidant activity by FRAP and DPPH methods, their chromatic characteristics and pH values. The macerates with the highest content of polyphenols were the ones obtained after 2 months of maceration, with the ratio of stems and ethanol 1:5, and the macerate with the most polyphenols extracted was the one with 70% ethanol. The highest antioxidant activity was determined in the macerates obtained after 1 month of maceration with the ratio of stems and ethanol of 1:5.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:934727
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2018-06-14 12:20:42