prikaz prve stranice dokumenta Utjecaj uvjeta čuvanja likera od aronije na sadržaj fenolnih spojeva i kromatske parametre
  Download
PDF 1.05 MB
undergraduate thesis
Utjecaj uvjeta čuvanja likera od aronije na sadržaj fenolnih spojeva i kromatske parametre
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:411826
Haus, Valentina
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

Cite this document

Haus, V. (2024). Utjecaj uvjeta čuvanja likera od aronije na sadržaj fenolnih spojeva i kromatske parametre (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:411826

Haus, Valentina. "Utjecaj uvjeta čuvanja likera od aronije na sadržaj fenolnih spojeva i kromatske parametre." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:411826

Haus, Valentina. "Utjecaj uvjeta čuvanja likera od aronije na sadržaj fenolnih spojeva i kromatske parametre." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:411826

Haus, V. (2024). 'Utjecaj uvjeta čuvanja likera od aronije na sadržaj fenolnih spojeva i kromatske parametre', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:411826

Haus V. Utjecaj uvjeta čuvanja likera od aronije na sadržaj fenolnih spojeva i kromatske parametre [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2024 December 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:411826

V. Haus, "Utjecaj uvjeta čuvanja likera od aronije na sadržaj fenolnih spojeva i kromatske parametre", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:411826

Metadata
TitleUtjecaj uvjeta čuvanja likera od aronije na sadržaj fenolnih spojeva i kromatske parametre
Title (english)Influence of storage conditions of chokeberry liqueur on the content of phenolic compounds and chromatic parameters
AuthorValentina Haus
MentorDamir Stanzer (mentor)
MentorKarla Hanousek Čiča (pomoć pri izradi, neposredni voditelj)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Fermentation and Yeast Technology)
Zagreb
Defense date and country2024-07-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Interdisciplinary Technical Sciences
Abstract
Liker od aronije je jako alkoholno piće proizvedeno maceracijom ploda biljke aronije u vodeno-alkoholnoj bazi. Karakteristične je crvene boje koja potječe od fenolnih spojeva prisutnih u bobicama aronije. Cilj ovog rada je definirati optimalne uvjete čuvanja likera od aronije pri kojima ne dolazi do značajnog smanjenja sadržaja fenolnih spojeva i gubitka karakteristične boje. Tijekom 6 mjeseci čuvanja likera od aronije određen je sadržaj fenolnih spojeva i kromatski parametri. Sadržaj ukupnih fenolnih spojeva (TPC) određen je spektrofotometrijski pomoću Folin-Ciocalteu reagensa, a kromatski parametri pomoću CIELab sustava. Uvjeti čuvanja koji su ispitivani uključuju temperaturu, izloženost svjetlu te dodatak limunske kiseline. Statističkom analizom istraživanih uvjeta čuvanja utvrđeno je da dodatak limunske kiseline (8 g L⁻¹ ) značajno utječe na sadržaj fenolnih spojeva. Optimalni uvjeti čuvanja likera od aronije, pri kojima se postiže očuvanje fenolnih spojeva ekstrahiranih iz bobica aronije tijekom 6 mjeseci su: sobna temperatura (20 °C), potpuna tama, dodatak limunske kiseline.
Abstract (english)
Chokeberry liqueur is an alcoholic beverage produced by macerating the fruit of the chokeberry plant in a water-alcohol base. It is characterized by a red colour that comes from the phenolic compounds present in the chokeberry berries. The aim of this study is to define the optimal storage conditions for chokeberry liqueur to prevent significant reduction in phenolic compound content and loss of its characteristic color. During six months of storage, the content of phenolic compounds and chromatic parameters of chokeberry liqueur were determined. The total phenolic content (TPC) was determined spectrophotometrically using the Folin-Ciocalteu reagent and the chromatic parameters were measured using the CIELab system. The storage conditions examined included temperature, light exposure, and the presence of citric acid. Statistical analysis of the storage conditions showed that the addition of citric acid (8 g L⁻¹) significantly affects the phenolic compound content. The optimal storage conditions for chokeberry liqueur, which ensure the preservation of phenolic compounds extracted from chokeberry berries over six months, are: room temperature (20 °C), complete darkness, and the presence of citric acid.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:411826
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 on2024-11-08 12:13:30