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master's thesis
Karakterizacija funkcijonalnih spojeva izoliranih iz espresso kave „Karoma“ i srebrne pokožice kao njenog nusproizvoda
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:229267
Šango, Marina
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

Šango, M. (2020). Karakterizacija funkcijonalnih spojeva izoliranih iz espresso kave „Karoma“ i srebrne pokožice kao njenog nusproizvoda (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:229267

Šango, Marina. "Karakterizacija funkcijonalnih spojeva izoliranih iz espresso kave „Karoma“ i srebrne pokožice kao njenog nusproizvoda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:229267

Šango, Marina. "Karakterizacija funkcijonalnih spojeva izoliranih iz espresso kave „Karoma“ i srebrne pokožice kao njenog nusproizvoda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:229267

Šango, M. (2020). 'Karakterizacija funkcijonalnih spojeva izoliranih iz espresso kave „Karoma“ i srebrne pokožice kao njenog nusproizvoda', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:229267

Šango M. Karakterizacija funkcijonalnih spojeva izoliranih iz espresso kave „Karoma“ i srebrne pokožice kao njenog nusproizvoda [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 July 28] Available at: https://urn.nsk.hr/urn:nbn:hr:159:229267

M. Šango, "Karakterizacija funkcijonalnih spojeva izoliranih iz espresso kave „Karoma“ i srebrne pokožice kao njenog nusproizvoda", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:229267

Metadata
TitleKarakterizacija funkcijonalnih spojeva izoliranih iz espresso kave „Karoma“ i srebrne pokožice kao njenog nusproizvoda
Title (english)Characterization of functional compounds isolated from espresso coffee and silver skin as its byproduct
AuthorMarina Šango
MentorAntonela Ninčević Grassino (mentor)
Committee memberSuzana Rimac Brnčić (predsjednik povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for Analytical Chemistry)
Zagreb
Defense date and country2020-07-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Proizvodnjom espresso kave, prženjem zrna sirove kave nastaju znatne količine nusproizvoda - srebrne pokožice. U ovom radu je ispitana mogućnost iskorištenja srebrne pokožice kao izvora različitih funkcionalnih spojeva, poput fenola, flavonoida, masnih kiselina i pektina. Izuzev pektina, ostali navedeni spojevi su određeni i u samoj espresso kavi. Nakon mikrovalovima potpomognute ekstrakcije uzoraka (T = 50 i 70 °C, t = 5 i 15 minuta i 50 i 70 %-tne vodene otopine etanola), UV/Vis spektrofotometrijom je potvrđeno da srebrna pokožica sadrži manje fenola (7,23 - 9,32 mg g-1) u odnosu na kavu (57,79 - 70,98 mg gˉ¹). Metodom plinske kromatografije, nakon Soxhlet ekstrakcije uzoraka je pokazano da u srebrnoj pokožici dominiraju zasićene, a u kavi nezasićene masne kiseline. Nakon refluksiranja uzoraka srebrne pokožice i izolacijom pektina iz različitih kiselih ekstrakata utvrđeno je da najveći udio galakturonske kiseline (57,86 %) kao pokazatelja čistoće i primjene pektina kao prehrambenog aditiva daje klorovodična kiselina.
Abstract (english)
With production of espresso coffee by roasting raw coffee beans significant amounts of by-product is generated. In this work, the possibility of using silverskin as a source of various functional compounds, such as phenols, flavonoids, fatty acids and pectin was studied. Apart from pectin, the other listed compounds are also determined in espresso coffee itself. After microwave - assisted extraction of the samples (T = 50 and 70 ⁰C, t = 5 and 15 minutes and 50 % and 70 % acqueous ethanol solution), UV/Vis spectrophotometry it is confirmed that the silver epidermis contained less phenol (7.23 - 9.32 mg g-1) compared to coffee (57.79 - 70.98 mg gˉ¹). The method of gas chromatography, after Soxhlet extraction of samples, showed that saturated fatty acids dominate in silverskin and unsaturated fatty acids in coffee. After refluxing silverskin samples and isolating pectin from various acidic extracts, it is found that the highest proportion of galacturonic acid (57.86 %), as an indicator of purity and application of pectin as a food additive, is given by hydrochloric acid.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:229267
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 on2020-07-20 12:26:01