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undergraduate thesis
Kemijski sastav espresso kave Kimbo i otpada nastalog njenim konzumiranjem
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:920313
Brnica, Bojana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for Analytical Chemistry

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

Cite this document

Brnica, B. (2018). Kemijski sastav espresso kave Kimbo i otpada nastalog njenim konzumiranjem (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:920313

Brnica, Bojana. "Kemijski sastav espresso kave Kimbo i otpada nastalog njenim konzumiranjem." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:920313

Brnica, Bojana. "Kemijski sastav espresso kave Kimbo i otpada nastalog njenim konzumiranjem." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:920313

Brnica, B. (2018). 'Kemijski sastav espresso kave Kimbo i otpada nastalog njenim konzumiranjem', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 08 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:920313

Brnica B. Kemijski sastav espresso kave Kimbo i otpada nastalog njenim konzumiranjem [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 August 08] Available at: https://urn.nsk.hr/urn:nbn:hr:159:920313

B. Brnica, "Kemijski sastav espresso kave Kimbo i otpada nastalog njenim konzumiranjem", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:920313

Metadata
TitleKemijski sastav espresso kave Kimbo i otpada nastalog njenim konzumiranjem
Title (english)Chemical composition of espresso coffee Kimbo and waste formed after its consumption
AuthorBojana Brnica
MentorAntonela Ninčević Grassino (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for Analytical Chemistry)
Zagreb
Defense date and country2018-07-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Tijekom priprave napitka espresso kave zaostaje čvrsti ostatak, koji se obično sakuplja i baca. U ovom radu je određen kemijski sastav otpada nastalog konzumiranjem espresso kave „Kimbo“ u cilju valorizacije njegovih nutritivnih i fitokemijskih svojstava. Također, provedena je i kemijska analiza izvornog uzorka „Kimbo“ kave radi usporedbe dobivenih parametara. Sadržaj vlage, pepela, masti, celuloze i lignina određen je gravimetrijskom metodom, dok su ukupni fenoli, flavonoidi, šećeri i proteini određeni UV/Vis spektrofotometrijom. Dobiveni rezultati su pokazali značajne razlike u kemijskom sastavu espresso kave i njenom otpadu, pri čemu je utvrđeno da otpad sadrži manje ukupnih fenola, flavonoida, šećera i proteina od izvornog uzorka, no više masti i lignina. Bez obzira na niže dobivene vrijednosti nekih od analita, otpad kave sakupljen nakon njena konzumiranja može predstavljati iznimno pogodan biosupstrat za izolaciju različitih spojeva. No, daljnja istraživanja treba usmjeriti na ekstrakcije manje skupine ciljanih analita i njihove primjene u prehrambenoj industriji.
Abstract (english)
During preparation, espresso coffee drinks are leaving behind a solid residue, which is usually collected and thrown away. In this paper chemical composition of waste generated by the consumption of espresso coffee "Kimbo" was determined to valorize its nutritional and phytochemical properties. Also, chemical analysis of the original "Kimbo" coffee sample was performed to compare the obtained parameters. Moisture, ash, fat, cellulose and lignin contents was determined by the gravimetric method, while total phenols, flavonoids, sugars and proteins were determined by UV/Vis spectrophotometry. The obtained results showed significant differences in the chemical composition of espresso coffee and its waste, where it was found that the waste contains less total phenols, flavonoids, sugars, and proteins than the original sample, but more fat and lignin. Regardless of the lower values of some of the analytes, coffee waste collected after its consumption can be an extremely suitable biosupstrat for the isolation of various compounds. However, further research should focus on the extraction of a smaller group of targeted analytes and their application in food industry.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:920313
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
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Created on2018-07-18 10:05:19