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undergraduate thesis
Utjecaj uvjeta maceracije na ukupne fenole i antioksidativnu aktivnost macerata rogača
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:196224
Kantoci, Helena
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

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Kantoci, H. (2020). Utjecaj uvjeta maceracije na ukupne fenole i antioksidativnu aktivnost macerata rogača (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:196224

Kantoci, Helena. "Utjecaj uvjeta maceracije na ukupne fenole i antioksidativnu aktivnost macerata rogača." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:196224

Kantoci, Helena. "Utjecaj uvjeta maceracije na ukupne fenole i antioksidativnu aktivnost macerata rogača." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:196224

Kantoci, H. (2020). 'Utjecaj uvjeta maceracije na ukupne fenole i antioksidativnu aktivnost macerata rogača', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:196224

Kantoci H. Utjecaj uvjeta maceracije na ukupne fenole i antioksidativnu aktivnost macerata rogača [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2025 January 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:196224

H. Kantoci, "Utjecaj uvjeta maceracije na ukupne fenole i antioksidativnu aktivnost macerata rogača", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:196224

Metadata
TitleUtjecaj uvjeta maceracije na ukupne fenole i antioksidativnu aktivnost macerata rogača
Title (english)Influence of maceration conditions on the total polyphenolic content and the antioxidant activity on the carob macerates
AuthorHelena Kantoci
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 country2020-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Liker od rogača je jako alkoholno piće s minimalno 15 % v/v alkohola i 100 g Lˉ¹ šećera koje se proizvodi maceracijom mahuna rogača u vodeno-alkoholnoj bazi. Maceracija je najstariji i najkorišteniji postupak ekstrahiranja aromatskih i bioaktivnih tvari iz biljaka i voća. Rogač je bogat bioaktivnim polifenolnim spojevima koji imaju učinak na ljudsko zdravlje jer neutraliziraju štetne slobodne radikale. Cilj ovoga rada bio je odrediti kako uvjeti maceracije utječu na količinu ukupnih fenola, antioksidativnu aktivnost i kromatske karakteristike macerata rogača. Ispitani uvjeti su vrijeme maceracije, volumni udio etanola u vodeno-alkoholnoj bazi, omjer mase rogača i vodeno-alkoholne baze te izloženost svjetlu odnosno tami. Količina ukupnih fenola određena je spektofometrijski pomoću Folin-Cioalteu reagensa, antioksidativna aktivnost FRAP i DPPH metodom dok su kromatske karakteristike određene kolorimetrom (CIELab sustav).
Abstract (english)
Carob liqueur is a strong alcoholic beverage with a minimum of 15 % v/v alcohol and 100 g Lˉ¹ sugar produced by maceration of carob pods in a hydro-alcohol base. Maceration is the oldest and most widely used process for extracting aromatic and bioactive substances from plants and fruits. Carob is rich in bioactive polyphenolic compounds that have an effect on human health because they neutralize harmful free radicals. The aim of this study was to determine the influence of maceration conditions on the total polyphenolic content, the antioxidant activity and chromatic characteristics of the carob macerates. The examined conditions are the maceration time, the ethanol content in the hydro-alcohol base, the ratio of the mass of carob and the hydro-alcohol base, and the exposure to light or darkness. The total polyphenol content was determined spectrophotometrically by Folin-Ciocalteu reagent, antioxidant activity was determined using FRAP and DPPH methods and chromatic characteristics by colorimeter (CIELab system).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:196224
Study programmeTitle: Biotechnology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2020-10-14 12:03:05