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master's thesis
Određivanje kemijskog i bioaktivnog sastava zelenih i prženih zrna kave i napitaka smanjenog udjela kafeina
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:772870
Fabečić, Patricia
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products

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

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Fabečić, P. (2022). Određivanje kemijskog i bioaktivnog sastava zelenih i prženih zrna kave i napitaka smanjenog udjela kafeina (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:772870

Fabečić, Patricia. "Određivanje kemijskog i bioaktivnog sastava zelenih i prženih zrna kave i napitaka smanjenog udjela kafeina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:772870

Fabečić, Patricia. "Određivanje kemijskog i bioaktivnog sastava zelenih i prženih zrna kave i napitaka smanjenog udjela kafeina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:772870

Fabečić, P. (2022). 'Određivanje kemijskog i bioaktivnog sastava zelenih i prženih zrna kave i napitaka smanjenog udjela kafeina', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:772870

Fabečić P. Određivanje kemijskog i bioaktivnog sastava zelenih i prženih zrna kave i napitaka smanjenog udjela kafeina [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 July 28] Available at: https://urn.nsk.hr/urn:nbn:hr:159:772870

P. Fabečić, "Određivanje kemijskog i bioaktivnog sastava zelenih i prženih zrna kave i napitaka smanjenog udjela kafeina", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:772870

Metadata
TitleOdređivanje kemijskog i bioaktivnog sastava zelenih i prženih zrna kave i napitaka smanjenog udjela kafeina
Title (english)Determination of the chemical and bioactive composition of green and roasted coffee beans and beverages with reduced caffeine content
AuthorPatricia Fabečić
MentorDraženka Komes (mentor)
Committee memberKsenija Marković (predsjednik povjerenstva)
Committee memberMarko Obranović (član povjerenstva)
Committee memberNada Vahčić (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products)
Zagreb
Defense date and country2022-09-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Kava je omiljen napitak ljudi širom svijeta čije konzumiranje ima brojne prednosti, no isto tako može imati i negativne učinke na ljudsko zdravlje ukoliko dnevna doza premašuje preporučenu dozu od 400 mg prema Europskoj agenciji za sigurnost hrane (engl. European Food Safety Authority, EFSA). Uzimajući to u obzir, ali i nastojeći omogućiti uživanje u konzumaciji većih količina kave, cilj ovoga rada je formuliranje blendova kava smanjenog udjela kafeina, ali bogatog bioaktivnog sastava. Kemijski i bioaktivni sastav zelenih i prženih zrna kave i napitaka određen je pomoću standardnih AOAC metoda (engl. Association of Official Analytical Chemists, AOAC), spektrofotometrijskih metoda te tekućinskom kromatografijom visoke djelotvornosti s detektorom s nizom dioda (engl. high-performance liquid chromatographic method with diode-array detection, HPLC-DAD). U istraživanje je bilo uključeno 6 vrsta kave; 4 Arabice i 2 Robuste, s time da su 2 uzorka Arabica kave bili dekafeinizirani. Bogatiji bioaktivni sastav karakterizira Robusta kave, dok su Arabica kave sadržavale više udjele ulja i saharoze. Napitci su pripremljeni primjenom tri tehnike te su se ispitivale filter, espresso i turska kava. Espresso je karakterizirana najvišim udjelom kafeoil kininskih kiselina i najboljim antioksidacijskim svojstvima. Novoformulirani blendovi imali su udjele kafeina redom 5,55, 15,44 i 20,44 mg gˉ¹ s. tv.
Abstract (english)
Coffee is a favorite drink among people around the world which consumption has numerous advantages, but it can also have negative effects on human health if the daily dose exceeds the recommended dose of 400 mg according to the European Food Safety Authority (EFSA). Taking this into account, but also trying to enable enjoyment in the consumption of larger quantities of coffee, the goal of this work is to formulate coffee blends with a reduced caffeine content, but with a rich bioactive composition. The chemical and bioactive composition of green and roasted coffee beans and beverages was determined using standard methods of the Association of Official Analytical Chemists (AOAC), spectrophotometric methods, and high-performance liquid chromatographic method with a diode-array detection (HPLC-DAD). 6 types of coffee were included in the research; 4 Arabica and 2 Robusta, with the fact that 2 Arabica coffee samples were decaffeinated. A richer bioactive composition characterizes Robusta coffees, while Arabica coffees contained higher proportions of oil and sucrose. The drinks were prepared using three techniques, and filter, espresso and Turkish coffee were tested. Espresso is characterized by the highest content of caffeoyl quinic acids and the best antioxidant properties. The newly formulated blends had caffeine contents of 5.55, 15.44 and 20.44 mg gˉ¹ DM.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:772870
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2023-03-15 12:06:58