prikaz prve stranice dokumenta Profil bioaktivnih tvari kakaove ljuske i utjecaj obrade hladnom plazmom na njihov sastav i udio
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master's thesis
Profil bioaktivnih tvari kakaove ljuske i utjecaj obrade hladnom plazmom na njihov sastav i udio
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. urn:nbn:hr:109:883448
Križić, Ivana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Food Quality

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Križić, I. (2018). Profil bioaktivnih tvari kakaove ljuske i utjecaj obrade hladnom plazmom na njihov sastav i udio (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:883448

Križić, Ivana. "Profil bioaktivnih tvari kakaove ljuske i utjecaj obrade hladnom plazmom na njihov sastav i udio." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:883448

Križić, Ivana. "Profil bioaktivnih tvari kakaove ljuske i utjecaj obrade hladnom plazmom na njihov sastav i udio." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:883448

Križić, I. (2018). 'Profil bioaktivnih tvari kakaove ljuske i utjecaj obrade hladnom plazmom na njihov sastav i udio', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:883448

Križić I. Profil bioaktivnih tvari kakaove ljuske i utjecaj obrade hladnom plazmom na njihov sastav i udio [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:883448

I. Križić, "Profil bioaktivnih tvari kakaove ljuske i utjecaj obrade hladnom plazmom na njihov sastav i udio", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:883448

Metadata
TitleProfil bioaktivnih tvari kakaove ljuske i utjecaj obrade hladnom plazmom na njihov sastav i udio
Title (english)Cocoa Shell Bioactive Component Profile and the Impact of Cold Plasma Treatment on their Composition and Content
AuthorIvana Križić
MentorIvana Flanjak (mentor)
Committee memberĐurđica Ačkar (predsjednik povjerenstva)
Committee memberIvana Flanjak (član povjerenstva)
Committee memberAntun Jozinović (član povjerenstva)
Committee memberMirela Kopjar (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Food Quality)
Osijek
Defense date and country2018-12-12, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Kakaova ljuska je jedan od nusproizvoda koji nastaje tijekom proizvodnje čokolade i dugo se smatrala otpadom. Međutim, novija istraživanja pokazuju da je kakaova ljuska bogata fenolnim tvarima, metilksantinima, prehrambenim vlaknima i vitaminom D te se danas koristi kao izvor bioaktivnih komponenti u proizvodnji funkcionalnih proizvoda koji su sve zastupljeniji na tržištu. Prema tome je određen sastav i udio 6 fenolnih komponenti (galne kiseline, kava kiseline, p-kumarinske kiseline, (+)-katehina, (-)-epikatehina, (-)-epikatehin galata) i 2 metilksantina (teobromina i kofeina) HPLC metodom s detektorom s nizom dioda te udio ukupnih fenolnih tvari spektrofotometrijskom metodom. Najzastupljenije komponete u netretiranom uzorku kakaove ljuske su teobromin, kofein i (+)-katehin, a slijede ih galna kiselina i (-)-epikatehin. Promatrane su i promjene sastava bioaktivnih komponenti s obzirom na tretman hladnom plazmom. Pritom je ustanovljeno da dolazi do snižavanja koncentracije svih ispitivanih bioaktivnih komponenti. Isto tako je primijećeno da tretman koji uključuje samo miješanje u vodi ima veći utjecaj na gubitak komponenti od tretmana hladnom plazmom.
Abstract (english)
Cocoa shell is one of the by-products obtained in chocolate industry which was considered as waste for a very long time. However, recent studies showed that cocoa shell is rich in phenolic compounds, methylxanthines, dietary fiber and vitamin D, so it is used as a source of high-valuable bioactive components in a production of functional food whose market is constantly growing. According to that, qualitative and quantitative determination of 6 phenolic components (gallic acid, caffeic acid, p-coumaric acid, (+)-catechin, (-)-epicatechin and (-)-epicatechin gallate) and 2 methylxanthines (theobromine and caffeine) was performed by HPLC method with absorbance detection, while total phenolic content was determined by spectrophotometric method. The most abundant bioactive components of untreated cocoa shell are theobromine, caffeine and (+)-catechin, followed by gallic acid and (-)-epicatechin. Furthermore, the effect of cold plasma treatment on their composition and content was evaluated and results showed decrease of all evaluated bioactive components. Also, water extraction had greater impact on degradation of bioactive components compared to cold plasma treatment.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:883448
Study programmeTitle: Food Science and Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka nutricionizma i znanosti o hrani (magistar/magistra inženjer/inženjerka nutricionizma i znanosti o hrani)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2018-12-18 09:49:13