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undergraduate thesis
Fizikalno-kemijska i fitokemijska karakterizacija Biske
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:542063
Filipan, Katarina
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

Filipan, K. (2018). Fizikalno-kemijska i fitokemijska karakterizacija Biske (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:542063

Filipan, Katarina. "Fizikalno-kemijska i fitokemijska karakterizacija Biske." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:542063

Filipan, Katarina. "Fizikalno-kemijska i fitokemijska karakterizacija Biske." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:542063

Filipan, K. (2018). 'Fizikalno-kemijska i fitokemijska karakterizacija Biske', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:542063

Filipan K. Fizikalno-kemijska i fitokemijska karakterizacija Biske [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 December 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:542063

K. Filipan, "Fizikalno-kemijska i fitokemijska karakterizacija Biske", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:542063

Metadata
TitleFizikalno-kemijska i fitokemijska karakterizacija Biske
Title (english)Physicochemical and phytochemical characterization of Biska
AuthorKatarina Filipan
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 country2018-07-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Biska je tradicionalna istarska travarica koja se proizvodi postupkom maceracije grančica i lišća bijele imele u etilnom alkoholu poljoprivrednog podrijetla, a najčešće u neutralnoj rakiji - lozi ili komovici. Budući da tijekom maceracije dolazi do ekstrakcije aromatskih i biološki aktivnih spojeva prisutnih u bijeloj imeli, ona se (kao i ostale travarice) smatra ljekovitom rakijom. U istraživanjima koja su do sada provedena detektirani su lektini, viskotoksini, terpeni i polifenolni spojevi koji ovoj rakiji daju izrazita antioksidacijska i antitumorska svojstva. Na prikupljenim uzorcima Biske provedena je fizikalno-kemijska i fitokemijska analiza, a određeni su sljedeći parametri: ukupni fenoli, antioksidacijska aktivnost pomoću dvije metode - FRAP i DPPH, volumni udio etanola, pH i kromatske karakteristike. U ispitivanim uzorcima zabilježena je velika raznolikost rezultata. Udio ukupnih fenola kreće se u rasponu 0,1 - 80 mg GAE/100 ml pića, a antioksidacijska aktivnost između 0 i 7 mM Trolox (FRAP metoda), odnosno određena pomoću druge metode između 0,3 i 71 % inhibicije DPPH radikala.
Abstract (english)
Biska is a traditional Istrian spirit drink produced by maceration of white mistletoe twigs and leaves in ethyl alcohol of agricultural origin, but mostly in neutral grape marc brandy. Since various aromatic and biologically active compounds are present in the white mistletoe and during maceration they are extracted from it, Biska is (like the other bitters) considered as medicinal brandy. In resarches conducted so far, lectins, viscotoxins, terpenes and polyphenolic compounds have been detected which are responsible for strong antioxidant and anti-tumor properties of this brandy. Physicochemical and phytochemical analysis was performed on the collected samples of biska and the following parameters were determined: total phenol content, antioxidant activity using two methods - FRAP and DPPH, volume percentage of ethanol, pH value and chromatic characteristics. In the investigated samples, a great variety of results was recorded. The total phenol content ranges from 0,1 to 80 mg GAE/100 ml of sample drink and an antioxidant activity between 0 and 7 mM Trolox (FRAP method) or determined by another method between 0,3 and 71 % inhibition of DPPH radical.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:542063
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 on2018-07-20 10:07:10