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master's thesis
Utjecaj kriomljevenja na veličinu čestica i bioaktivne spojeve posija prosa
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:049745
Habuš, Matea
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Cereal Chemistry and Technology

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

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Habuš, M. (2018). Utjecaj kriomljevenja na veličinu čestica i bioaktivne spojeve posija prosa (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:049745

Habuš, Matea. "Utjecaj kriomljevenja na veličinu čestica i bioaktivne spojeve posija prosa." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:049745

Habuš, Matea. "Utjecaj kriomljevenja na veličinu čestica i bioaktivne spojeve posija prosa." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:049745

Habuš, M. (2018). 'Utjecaj kriomljevenja na veličinu čestica i bioaktivne spojeve posija prosa', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:049745

Habuš M. Utjecaj kriomljevenja na veličinu čestica i bioaktivne spojeve posija prosa [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 May 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:049745

M. Habuš, "Utjecaj kriomljevenja na veličinu čestica i bioaktivne spojeve posija prosa", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:049745

Metadata
TitleUtjecaj kriomljevenja na veličinu čestica i bioaktivne spojeve posija prosa
Title (english)The influence of cryomilling on the particle size and the bioactive compounds of the millet bran
AuthorMatea Habuš
MentorNikolina Čukelj Mustač (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Cereal Chemistry and Technology)
Zagreb
Defense date and country2018-06-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu ispitan je utjecaj vremena i načina mljevenja na raspodjelu veličine čestica, sadržaj ukupnih polifenola, kao i slobodne antioksidanse posija prosa. Mljevenje je provodeno u kugličnom mlinu bez i uz kriogeno hlađenje, odnosno primjenu tekućeg dušika (N2). Posije prosa mljevene su 2, 4, 8 i 12 minuta, uz frekvenciju od 30 Hz. Sadržaj ukupnih fenolnih spojeva određen je Folin-Ciocalteu metodom, a antioksidacijska aktivnost ABTS, DPPH i FRAP metodama. Rezultati pokazuju kako oba načina mljevenja dovode do smanjenja veličine čestica, međutim niti vrijeme niti način mljevenja nisu utjecali na količinu slobodnih ukupnih fenolnih spojeva, kao niti DPPH antioksidacijsku aktivnost. U slučaju ABTS i FRAP metoda, najviša antioksidacijska aktivnost izmjerena je u uzorcima mljevenima uz kriogeno hlađenje 4 minute, ali su te vrijednosti usporedive s uzorcima mljevenima 4 minute bez kriogenog hlađenja. U slučaju FRAP metode, ako nije primjenjeno kriogeno hlađenje, antioksidacijska aktivnost je dodatno rasla s vremenom mljevenja.
Abstract (english)
This study explored the effect of time and grinding conditions on the particle size distribution, content of the total polyphenols, as well as the free antioxidants of the millet bran. The milling was conducted in a ball mill without and with cryogenic cooling, i.e. the application of liquid nitrogen (N2). Millet bran was milled for 2, 4, 8 and 12 minutes at a frequency of 30 Hz. The total phenolic content was determined by the Folin-Ciocalte method and antioxidant activity by ABTS, DPPH and FRAP methods. The results show that both grinding modes reduced particle size, however, neither time nor grinding mode influenced the amount of free total phenolic compounds or DPPH antioxidant activity. In the case of ABTS and FRAP methods, the highest antioxidant activity was measured in samples milled with cryogenic cooling for 4 minutes but these values were comparable to samples milled for 4 minutes without cryogenic cooling.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:049745
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2019-11-21 14:21:11