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master's thesis
Antioksidativni potencijal i udio polifenola u napitcima na bazi rogača
Zagreb: University of Zagreb, Faculty of Pharmacy and Biochemistry, 2018. urn:nbn:hr:163:511227
Matak, Andrea
University of Zagreb
Faculty of Pharmacy and Biochemistry
Department of food chemistry

Institutional repository: Repository of Faculty of Pharmacy and Biochemistry University of Zagreb

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Matak, A. (2018). Antioksidativni potencijal i udio polifenola u napitcima na bazi rogača (Master's thesis). Zagreb: University of Zagreb, Faculty of Pharmacy and Biochemistry. Retrieved from https://urn.nsk.hr/urn:nbn:hr:163:511227

Matak, Andrea. "Antioksidativni potencijal i udio polifenola u napitcima na bazi rogača." Master's thesis, University of Zagreb, Faculty of Pharmacy and Biochemistry, 2018. https://urn.nsk.hr/urn:nbn:hr:163:511227

Matak, Andrea. "Antioksidativni potencijal i udio polifenola u napitcima na bazi rogača." Master's thesis, University of Zagreb, Faculty of Pharmacy and Biochemistry, 2018. https://urn.nsk.hr/urn:nbn:hr:163:511227

Matak, A. (2018). 'Antioksidativni potencijal i udio polifenola u napitcima na bazi rogača', Master's thesis, University of Zagreb, Faculty of Pharmacy and Biochemistry, accessed 05 January 2025, https://urn.nsk.hr/urn:nbn:hr:163:511227

Matak A. Antioksidativni potencijal i udio polifenola u napitcima na bazi rogača [Master's thesis]. Zagreb: University of Zagreb, Faculty of Pharmacy and Biochemistry; 2018 [cited 2025 January 05] Available at: https://urn.nsk.hr/urn:nbn:hr:163:511227

A. Matak, "Antioksidativni potencijal i udio polifenola u napitcima na bazi rogača", Master's thesis, University of Zagreb, Faculty of Pharmacy and Biochemistry, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:163:511227

Metadata
TitleAntioksidativni potencijal i udio polifenola u napitcima na bazi rogača
Title (english)Antioxidant potential and polyphenolic share in carob based beverages
AuthorAndrea Matak
MentorDubravka Vitali Čepo (mentor)
Committee memberDubravka Vitali Čepo (predsjednik povjerenstva)
Committee memberLovorka Vujić (član povjerenstva)
Committee memberMario Jug (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Pharmacy and Biochemistry
(Department of food chemistry)
Zagreb
Defense date and country2018-03-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOMEDICINE AND HEALTHCARE
Pharmacy
Pharmacy
Abstract
Rogač (Ceratonia siliqua, Fabaceae) je višegodišnja zimzelena biljka koja u današnje vrijeme najvećim dijelom raste na području Sredozemlja. Zahvaljujući visokom udjelu polifenola, poznatih po svom jakom antioksidativnom učinku, plod rogača je danas tema brojnih znanstvenih istraživanja. Svrha ovog rada bila je istražiti utjecaj zamjene dijela kakaa rogačevim brašnom (onim bez sjemenki, kao i onim sa sjemenkama) u smjesi za pripremu napitka na udio polifenola i antioksidacijski potencijal. Udio ukupnih fenola određen je Folin-Ciocalteu metodom, a antioksidativna učinkovitost je ispitana FRAP odnosno TEAC metodom. Rezultati istraživanja pokazali su da kakaovac sadrži više polifenola nego plod rogača te ima višu antioksidativnu učinkovitost. Uzorci sa povećanim udjelom brašna rogača pokazali su niži antioksidacijski potencijal i udio polifenola, međutim oni uzorci sa najvišim udjelom brašna rogača zadržali su značajan udio polifenola i antioksidacijsku aktivnost. Uočena je značajna razlika u sadržaju polifenola između uzoraka koji sadrže brašno rogača sa sjemenkama u odnosu na uzorke sa brašnom bez sjemenki rogača. Naime, uzorci sa brašnom rogača iz kojeg su uklonjene sjemenke pokazali su se kao puno vredniji izvor polifenola. Vrsta zaslađivača koja je dodana u uzorke korištene u ispitivanju nije bitno utjecala na sadržaj polifenola i ukupnu antioksidacijsku aktivnost. Rogač je bogat izvor brojnih bioaktivnih produkata koji su u posljednje vrijeme pokazali širok potencijal u terapiji i prevenciji različitih bolesti, čime se opravdava uloga rogača kao sve zastupljenije namirnice u prehrani čovjeka.
Abstract (english)
Carob (Ceratonia siliqua, Fabaceae) is an evergreen plant that nowadays grows mostly in Mediterranean. Due to the high content of polyphenols, known by their strong antioxidant activity, carob fruit has become the subject of numerous scientific researches. The purpose of this thesis was to explore the effect of replacing a part of cocoa powder with carob flour (those without seeds as well as those with seeds) in a mixture for the preparation of a beverage, on the content of polyphenols and antioxidant potential. The total phenolic content was determined by Folin-Ciocalteu method and antioxidant effectiveness was examined by FRAP and TEAC method. Results of the research showed that cocoa contains more polyphenols than carob fruit and has higher antioxidant effect. Samples with higher share of carob flour showed lower antioxidant potential and lower polyphenolic content, but those samples with the highest amount of carob flour kept a significant share of polyphenols and antioxidant activity. There was a significant difference in polyphenolic content in samples that contain carob flour with seeds compared to those containing carob flour without seeds. Namely, samples containing deseeded carob flour are shown to be a more valuable source of polyphenols. The type of sweetener added to the samples used in the research did not have a significant influence on polyphenolic content and antioxidant activity. Carob is a source of numerous bioactive products which have recently shown wide potential in therapy and prevention of various diseases, thus justifying the increasing role of carob in human nutrition.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:163:511227
Study programmeTitle: Pharmacy
Study programme type: university
Study level: integrated undergraduate and graduate
Academic / professional title: magistar/magistra farmacije (magistar/magistra farmacije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2018-12-17 11:19:35