prikaz prve stranice dokumenta Kemijski sastav "Karoma" kave i njenih nusproizvoda
  Download
PDF 1.25 MB
master's thesis
Kemijski sastav "Karoma" kave i njenih nusproizvoda
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:676137
Šušić, Iva
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

Šušić, I. (2020). Kemijski sastav "Karoma" kave i njenih nusproizvoda (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:676137

Šušić, Iva. "Kemijski sastav "Karoma" kave i njenih nusproizvoda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:676137

Šušić, Iva. "Kemijski sastav "Karoma" kave i njenih nusproizvoda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:676137

Šušić, I. (2020). 'Kemijski sastav "Karoma" kave i njenih nusproizvoda', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:676137

Šušić I. Kemijski sastav "Karoma" kave i njenih nusproizvoda [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:676137

I. Šušić, "Kemijski sastav "Karoma" kave i njenih nusproizvoda", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:676137

Metadata
TitleKemijski sastav "Karoma" kave i njenih nusproizvoda
Title (english)Chemical composition of Karoma coffee and its by-products
AuthorIva Šušić
MentorAntonela Ninčević Grassino (mentor)
Committee memberSuzana Rimac Brnčić (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for Analytical Chemistry)
Zagreb
Defense date and country2020-03-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Prilikom proizvodnje i konzumacije kave nastaju lakodostupni nusproizvodi. Kako bi se srebrna pokoţica i talog kave, nusproizvodi dobiveni postupcima prţenja i priprave espresso napitka mogli potencijalno iskoristiti kao izvori različitih analita, u ovom radu je određen njihov kemijski sastav. Istovremeno je ispitan i sastav sirove i espresso kave u cilju procjene vrijednosti analita prisutnih u nusproizvodima. Sadrţaj vlage, pepela, masti, celuloze i lignina, te fenola, flavonoida, šećera i proteina određen je gravimetrijskim i spektrofotometrijskim metodama. Mineralni sastav određen je spektrometrijom masa visoke razlučivosti uz induktivno spregnutu plazmu. Rezultati su pokazali da analizirani uzorci pokazuju razlike u kemijskom sastavu, pa se tako srebrna pokoţica ističe bogatim mineralnim sastavom i celulozom, a talog kave visokim udjelom masti. Sirova kava ima najviše šećera, a espresso kava proteina, fenola i flavonoida. Valja naglasiti da srebrna pokoţica i talog čine jeftine izvore minerala i masti, pa ih u tom smjeru treba i valorizirati.
Abstract (english)
During production and consumption of coffee, the easily accessible by-products are gained. In order to re-use the silver skin and spent coffee grounds, the by-products formed during processes of roasting and preparation of espresso beverage, as a potential source of various analytes, in this work is determined their chemical composition. Simultaneously, the chemical composition of green and espresso coffee is also examined with the aim to valorise the analytes found in by-products. The content of moisture, ash, fat, cellulose and lignin, and phenols, flavonoids, sugars and proteins is determined by gravimetric and spectrophotometric methods. Mineral composition is determined by high resolution inductively coupled plasma mass spectrometry method. The results showed that analysed samples showed the differences in chemical composition, and thus the silver skin stands out with rich mineral composition and cellulose, while spent coffee ground with a high amount of fat. Green coffee has the highest amounts of sugar, while espresso coffee the high amounts of protein, phenols and flavonoids. It should be emphasized that silver skin and spent coffee ground presented the low-cost sources of minerals and fats, and in that direction, it might be valorised.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:676137
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 Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2020-03-13 11:09:26