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master's thesis
Utjecaj načina pripreme crnog, zelenog i žutog čaja na sadržaj polifenola i boju čajeva
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. urn:nbn:hr:109:278783
Šaravanja, Marija
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Šaravanja, M. (2011). Utjecaj načina pripreme crnog, zelenog i žutog čaja na sadržaj polifenola i boju čajeva (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:278783

Šaravanja, Marija. "Utjecaj načina pripreme crnog, zelenog i žutog čaja na sadržaj polifenola i boju čajeva." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:278783

Šaravanja, Marija. "Utjecaj načina pripreme crnog, zelenog i žutog čaja na sadržaj polifenola i boju čajeva." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:278783

Šaravanja, M. (2011). 'Utjecaj načina pripreme crnog, zelenog i žutog čaja na sadržaj polifenola i boju čajeva', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:278783

Šaravanja M. Utjecaj načina pripreme crnog, zelenog i žutog čaja na sadržaj polifenola i boju čajeva [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:278783

M. Šaravanja, "Utjecaj načina pripreme crnog, zelenog i žutog čaja na sadržaj polifenola i boju čajeva", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:278783

Metadata
TitleUtjecaj načina pripreme crnog, zelenog i žutog čaja na sadržaj polifenola i boju čajeva
Title (english)Influence of preparation of green, yellow and black tea on phenol content and tea colour
AuthorMarija Šaravanja
MentorMirela Kopjar (mentor)
Committee memberVlasta Piližota
Committee memberMirela Kopjar
Committee memberJurislav Babić
Committee memberNela Nedić Tiban
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Fruits and Vegetables Technology)
Osijek
Defense date and country2011-11-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Abstract
U ovom radu ispitivan je utjecaj vremena i temperature maceracije tijekom pripreme zelenog, žutog i crnog čaja na sadržaj polifenola, flavonoida, kondenziranih tanina, antioksidativnu aktivnost i boju. Čajevi su macerirani pri 70 i 90 °C kroz 3 donosno 5 minuta. Ispitivan je i utjecaj ponovljene maceracije istih uzoraka na sadržaj navedenih komponenti. Maceracijom uzoraka pri 90 °C, u uzorcima je određeno više polifenola, flavonoida, kondenziranih tanina, te su vrijednosti antioksidativne aktivnosti bile veće. Ponovljenom maceracijom sadržaj polifenola, flavonoida i kondenziranih tanina bio je znakovito manji. Vrijednosti antioksidativne aktivnosti su također bile niže nakon ponovljene maceracije. Vrijeme i temperatura maceracije su imali i znatan utjecaj na boju pripremljenih čajeva, a ponovljenom maceracijom došlo je do znakovitogg smanjenja intenziteta boje.
Abstract (english)
In this work, influence of time and temperature of maceration of green, yellow and black tea on content of phenols, flavonoides, condensed tannins, antioxidant activity and colour was investigated. Maceration temperatures of tea were 70 and 90 °C and maceration time 3 and 5 minutes. Also, influence of repeated maceration of same samples on mentioned parameters was investigated. All samples macerated at 90 °C had the highest content of phenols, flavonoides, condensed tannins and antioxidant activity. After repeated maceration content of mentioned compound was lower. Time and temperature of maceration, also had influence on colour of tea samples. With repeated maceration intensity of colour decreased.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:278783
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-14 15:18:17