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master's thesis
Bioaktivna karakterizacija cold brew kava
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:485600
Marić, Mateja
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

Cite this document

Marić, M. (2024). Bioaktivna karakterizacija cold brew kava (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:485600

Marić, Mateja. "Bioaktivna karakterizacija cold brew kava." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:485600

Marić, Mateja. "Bioaktivna karakterizacija cold brew kava." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:485600

Marić, M. (2024). 'Bioaktivna karakterizacija cold brew kava', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 March 2025, https://urn.nsk.hr/urn:nbn:hr:159:485600

Marić M. Bioaktivna karakterizacija cold brew kava [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2025 March 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:485600

M. Marić, "Bioaktivna karakterizacija cold brew kava", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:485600

Metadata
TitleBioaktivna karakterizacija cold brew kava
Title (english)Bioactive characterization of cold brew coffee
AuthorMateja Marić
MentorDraženka Komes (mentor)
MentorDanijela Šeremet (pomoć pri izradi, neposredni voditelj)
Committee memberAleksandra Vojvodić Cebin (predsjednik povjerenstva)
Committee memberKsenija Marković (član povjerenstva)
Committee memberDubravka Novotni (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 country2024-11-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Među novijim trendovima na tržištu kave ističu se cold brew napitci koji se pripremaju različitim tehnikama, pri čemu omjeri kave i vode, temperatura i vrijeme ekstrakcije značajno utječu na njihova bioaktivna i senzorska svojstva. Cilj rada bio je pripremiti funkcionalne cold brew napitke Arabika i Robusta kave obogaćene dodatkom zelene kave, dobričice (Glechoma hederacea L.) i trave ive (Teucrium montanum L.). Napici su pripremljeni na 15 °C i 25 °C. Bioaktivna karakterizacija kava i napitaka... More određena je spektrofotometrijskim metodama i tekućinskom kromatografijom visoke djelotvornosti s detektorom s nizom fotodioda (engl. high-performance liquid chromatographic method with photodiode array detector, HPLC-PDA). Robusta kava imala je veći udjel melanoidina, ukupnih polifenola, kafeina i klorogenskih kiselina te izraženiji antioksidacijski kapacitet, u usporedbi s Arabika kavom. Cold brew napitke pripremljene na višoj temperaturi (25 °C) karakterizira viši udjel melanoidina, polifenola i kafeina kao i viši antioksidacijski kapacitet u odnosu na napitke pripremljene na nižoj temperaturi (15 °C), koji su i senzorski bili slabije ocijenjeni. Funkcionalni cold brew napitak kave s dodatkom trave ive bio je senzorski najlošije prihvaćen od strane senzorskog panela. Less
Abstract (english)
Among recent trends in the coffee market, cold brew beverages stand out, prepared using various techniques where the coffee-to-water ratio, temperature, and extraction time significantly influence their bioactive and sensory properties. The aim of this study was to prepare functional cold brew beverages from Arabica and Robusta coffee, enriched with the addition of green coffee, ground ivy (Glechoma hederacea L.), and mountain germander (Teucrium montanum L.). The beverages were prepared at 15... More °C and 25 °C. The bioactive characterization of the coffees and beverages was determined using spectrophotometric methods and high-performance liquid chromatography with photodiode array detection (HPLC-PDA). Robusta coffee had a higher content of melanoidins, total polyphenols, caffeine, and chlorogenic acids, as well as a more pronounced antioxidant capacity compared to Arabica coffee. Cold brew beverages prepared at the higher temperature (25 °C) were characterized by a higher content of melanoidins, polyphenols, and caffeine, along with a higher antioxidant capacity compared to beverages prepared at the lower temperature (15 °C), which also received lower sensory evaluations. The functional cold brew coffee beverage with the addition of mountain germander was the least well-received by the sensory panel. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:485600
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 on2024-12-10 10:26:31
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