prikaz prve stranice dokumenta Promjene udjela metilksantina i polifenola tijekom šestomjesečnog skladištenja čokoladnih likera
Access restricted to students and staff of home institution
master's thesis
Promjene udjela metilksantina i polifenola tijekom šestomjesečnog skladištenja čokoladnih likera
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:058717
Finderle, Iva
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

Finderle, I. (2014). Promjene udjela metilksantina i polifenola tijekom šestomjesečnog skladištenja čokoladnih likera (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:058717

Finderle, Iva. "Promjene udjela metilksantina i polifenola tijekom šestomjesečnog skladištenja čokoladnih likera." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:058717

Finderle, Iva. "Promjene udjela metilksantina i polifenola tijekom šestomjesečnog skladištenja čokoladnih likera." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:058717

Finderle, I. (2014). 'Promjene udjela metilksantina i polifenola tijekom šestomjesečnog skladištenja čokoladnih likera', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 31 March 2025, https://urn.nsk.hr/urn:nbn:hr:159:058717

Finderle I. Promjene udjela metilksantina i polifenola tijekom šestomjesečnog skladištenja čokoladnih likera [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2025 March 31] Available at: https://urn.nsk.hr/urn:nbn:hr:159:058717

I. Finderle, "Promjene udjela metilksantina i polifenola tijekom šestomjesečnog skladištenja čokoladnih likera", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:058717

Metadata
TitlePromjene udjela metilksantina i polifenola tijekom šestomjesečnog skladištenja čokoladnih likera
Title (english)Changes in the compositions of methylxantines and polyphenols in chocolate liquers during six months of storage
AuthorIva Finderle
MentorDraženka Komes (mentor)
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 country2014-02-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
U skladu s povećanim interesom za funkcionalne prehrambene proizvode, i čokoladni likeri, zbog svog zanimljivog bioaktivnog sastava, postaju zanimljiv predmet znanstvenih istraživanja. Čokolada, kao dobar izvor polifenola i metilksantina, i etanol, kao učinkovito otapalo za njihovu ekstrakciju, dobra su polazna točka za proizvodnju ovih potencijalno funkcionalnih proizvoda. Cilj istraživanja bio je odrediti promjenu sastava polifenola i metilksantina u čokoladnim likerima proizvedenima od... More čokolada različitih udjela kakaovih dijelova (30, 32, 50 i 72%) u kombinaciji s različitim udjelima etanola (20, 25 i 30 % vol.) tijekom šestomjesečnog skladištenja. Udjeli polifenola ((-)-epikatehin, (+)-katehin, procijanidin B2, protokatehinska kiselina) i metilksantina (teobromin i kafein) određeni su tekućinskom kromatografijom visoke djelotvornosti (HPLC-PDA). Teobromin je bio dominantan metilksantin, dok su među polifenolnim spojevima određeni (-)-epikatehin, (+)-katehin, procijanidin B2 i protokatehinska kiselina, čiji su udjeli varirali ovisno o sastavu likera. Čokoladni liker pripremljen s čokoladom koja sadrži 72% kakaovih dijelova u kombinaciji s 30%-tnim etanolom sadržavao je najveći udjel svih bioaktivnih spojeva i zadržao stabilnost tijekom svih šest mjeseci skladištenja. Less
Abstract (english)
With the increasing interest for functional products, chocolate liqueurs, due to their interesting bioactive composition, are becoming an interesting subject in scientific research. Chocolate, as good source of polyphenols and methylxantines, and ethanol, as an effective solvent for their extraction, are a good starting point for production of a potential functional products. The aim of this research was to determine changes in the composition of polyphenols and methylxantines in... More chocolate liqueurs produced from chocolates with different cocoa solids content (30, 32, 50 and 72%) in combination with different concentrations of ethanol (20, 25 and 30% vol.) during six months of storage. Contents of polyphenols ((-)-epicatechin, (+)-catechin, procyanidin B2, protocatechuic acid) and methylxanthines (theobromine and caffeine) were determined by high-performance liquid chromatography (HPLC-PDA). Theobromine was a dominant methylxanthine, while among polyphenolic compounds, the shares of (-)-epicatechin, (+)-catechin, procyanidin B2 and protocatechuic acid depended on the composition of the liqueur. Chocolate liqueur prepared with the chocolate containing 72% cocoa solids in combination with 30% ethanol was proven to have the highest amount of bioactive compounds, and the best sustainability during six months of storage. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:058717
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-04-28 12:05:45
accessibility

closeAccessibilityrefresh

If you wish to permanently save changes, click on Save, if not - your settings will be reset when you restart the browser.