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undergraduate thesis
Izolacija teobromina iz kakao praha i čokolade
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:819779
Pejić, Mateja
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for Organic Chemistry

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

Cite this document

Pejić, M. (2013). Izolacija teobromina iz kakao praha i čokolade (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:819779

Pejić, Mateja. "Izolacija teobromina iz kakao praha i čokolade." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:819779

Pejić, Mateja. "Izolacija teobromina iz kakao praha i čokolade." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:819779

Pejić, M. (2013). 'Izolacija teobromina iz kakao praha i čokolade', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:819779

Pejić M. Izolacija teobromina iz kakao praha i čokolade [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 June 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:819779

M. Pejić, "Izolacija teobromina iz kakao praha i čokolade", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:819779

Metadata
TitleIzolacija teobromina iz kakao praha i čokolade
Title (english)Isolation of theobromine from cacao powder and chocolate
AuthorMateja Pejić
MentorSenka Djaković (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for Organic Chemistry)
Zagreb
Defense date and country2013-09-06, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Theobroma cacao, botaničko ime za kakaovac, znači „hrana za bogove“ i malo je onih koji se s tim ne bi složili. Čokolada predstavlja vrijedan izvor energije, svojstvene je arome, slatkog okusa i jedinstvenog osjećaja topljenja u ustima. Također ima razne pozitivne učinke na naše zdravlje, snižava razinu kolesterola, smanjuje rizik od kardiovaskularnih bolesti i mnoge druge. U ovom radu opisana je izolacija, pročišćavanje te identifikacija FTIR spektroskopijom teobromina iz tamne čokolade (70 % kakaa) i kakao praha. Nakon provedene analize dokazana je prisutnost teobromina u oba ispitana uzorka, a u nastavku rada određen je i sastav ostalih komponenata koje su zastupljene u kakao prahu i čokoladi.
Abstract (english)
The botanical name for cocoa is Theobroma cacao, which means "food of the gods", and few are of those who disagree with that. Chocolate is a valuable source of energy, characteristic aroma, sweet taste and a unique feeling of melting in the mouth. It also features number of positive effects on our health, for example, reduces cholesterol, decreases risk of cardiovascular disease and many others. This work describes the isolation, purification and characterization by FTIR spectroscopy of theobromine from the dark chocolate (70% cocoa) and cocoa powder. After performed analysis, the presence of theobromine in both studied sample was proved, and in continuation of this work is determined the structure of other components in cocoa powder and chocolate.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:819779
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-04 07:32:31