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undergraduate thesis
Antioksidacijska svojstva crnih vina Singač i Postup pelješkog vinogorja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:148266
Valić, Daniel
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology

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

Cite this document

Valić, D. (2013). Antioksidacijska svojstva crnih vina Singač i Postup pelješkog vinogorja (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:148266

Valić, Daniel. "Antioksidacijska svojstva crnih vina Singač i Postup pelješkog vinogorja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:148266

Valić, Daniel. "Antioksidacijska svojstva crnih vina Singač i Postup pelješkog vinogorja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:148266

Valić, D. (2013). 'Antioksidacijska svojstva crnih vina Singač i Postup pelješkog vinogorja', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:148266

Valić D. Antioksidacijska svojstva crnih vina Singač i Postup pelješkog vinogorja [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2025 January 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:148266

D. Valić, "Antioksidacijska svojstva crnih vina Singač i Postup pelješkog vinogorja", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:148266

Metadata
TitleAntioksidacijska svojstva crnih vina Singač i Postup pelješkog vinogorja
Title (english)Antioxidant properties of red wines Dingač and Postup from pelješac wine region
AuthorDaniel Valić
MentorVesna Zechner-Krpan (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology)
Zagreb
Defense date and country2013-09-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Zahvaljujući antioksidacijskim svojstvima, crnim se vinima, osim pića s bogatom povijesti i tradicijom, moţe pripisati i atribut pića s blagotvornim učincima na zdravlje ljudskog organizma. Antioksidacijsko djelovanje crnih vina potječe od njihovih bioaktivnih komponenti, ponajviše polifenola (antocijana i tanina), koji imaju sposobnost vezanja slobodnih radikala. Poznato je da su slobodni radikali glavni uzrok oksidativnog stresa u organizmu te potiču razvoj brojnih degenerativnih, kardiovaskularnih i sličnih bolesti. Plavac mali je gospodarski najznačajnija crna sorta vinove loze za Hrvatsku, a vina Dingač i Postup vrlo specifična i jedna od najkvalitetnijih hrvatskih vina. Provedena je analiza antioksidacijske aktivnosti vina Dingač i Postup korištenjem indirektnih metoda, DPPH i ABTS metode. Provedeno je i odreĎivanje ukupnih fenola, udjela neprevrelog šećera, etanola, ukupnih i hlapljivih kiselina te slobodnog i ukupnog sumporovog dioksida. Vino Postup pokazuje 10,0% (DPPH) i 13,5% (ABTS) manju antioksidacijsku aktivnost u usporedbi s vinom Dingač. Svi analizirani parametri koji podlijeţu zakonskim propisima u skladu su s istima.
Abstract (english)
Red wine, a drink with a rich history and tradition, is also a beverage with beneficial effects on the human health according to its antioxidant properties. Due to its bioactive compounds called polyphenols (mostly anthocyanins and tannins), red wine shows the ability to bind free radicals, the major cause of oxidative stress in the body, which can stimulate numerous degenerative, cardiovascular and other diseases. Plavac mali is Croatia’s economically most important red wine variety, and the wines Dingač and Postup are ones of the best and well-known Croatian wines. Antioxidant activity analysis was made by the use of two indirect methods, the DPPH and ABTS method. Total phenolic compounds, residual sugar, ethanol, total and volatile acids as well as free and total sulfur dioxide were also determined. The wine Dingač has shown a higher antioxidant activity than Postup. According to used DPPH and ABTS method, Postup has 10.0% and 13.5% lower antioxidant activity, respectively. The values of analyzed parameters of investigated wines, that are subject of legal regulations, are found to be in the permitted range.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:148266
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-03 10:54:07