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Kinetika ekstrakcije polifenola tijekom priprave različitih čajeva
In: Proceedings of 6th International Conference "Vallis Aurea" focus on reseach and innovation. Požega: Veleučilište u Požegi ; DAAAM International Vienna, 2018. pp. 295-301. urn:nbn:hr:112:122118
Obradović, Valentina; Ergović Ravančić, Maja; Škrabal, Svjetlana; Marčetić, Helena; Odak, Petra

Institutional repository: Repository of Polytechnic in Pozega

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Obradović, V., Ergović Ravančić, M., Škrabal, S., Marčetić, H. & Odak, P. (2018). Kinetika ekstrakcije polifenola tijekom priprave različitih čajeva. Proceedings of 6th International Conference "Vallis Aurea" focus on reseach and innovation (pp. 295-301). Požega: Veleučilište u Požegi ; DAAAM International Vienna. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:122118

Obradović, Valentina, et al. "Kinetika ekstrakcije polifenola tijekom priprave različitih čajeva." Proceedings of 6th International Conference "Vallis Aurea" focus on reseach and innovation, Veleučilište u Požegi ; DAAAM International Vienna, 2018, pp. 295-301. https://urn.nsk.hr/urn:nbn:hr:112:122118

Obradović, Valentina, Maja Ergović Ravančić, Svjetlana Škrabal, Helena Marčetić and Petra Odak. "Kinetika ekstrakcije polifenola tijekom priprave različitih čajeva." In Proceedings of 6th International Conference "Vallis Aurea" focus on reseach and innovation, 295-301. Požega: Veleučilište u Požegi ; DAAAM International Vienna, 2018. Accessed 2024 May 10. https://urn.nsk.hr/urn:nbn:hr:112:122118

Obradović, V., et al. (2018) 'Kinetika ekstrakcije polifenola tijekom priprave različitih čajeva', Proceedings of 6th International Conference "Vallis Aurea" focus on reseach and innovation, Veleučilište u Požegi ; DAAAM International Vienna, Požega, pp. 295-301. Available at: https://urn.nsk.hr/urn:nbn:hr:112:122118 (Accessed 10 May 2024)

Obradović V, Ergović Ravančić M, Škrabal S, Marčetić H, Odak P. Kinetika ekstrakcije polifenola tijekom priprave različitih čajeva. Proceedings of 6th International Conference "Vallis Aurea" focus on reseach and innovation. Požega: Veleučilište u Požegi ; DAAAM International Vienna; 2018. Pp. 295-301. [cited 2024 May 10] Available at: https://urn.nsk.hr/urn:nbn:hr:112:122118

V. Obradović, M. Ergović Ravančić, S. Škrabal, H. Marčetić and P. Odak, "Kinetika ekstrakcije polifenola tijekom priprave različitih čajeva", Proceedings of 6th International Conference "Vallis Aurea" focus on reseach and innovation Požega: Veleučilište u Požegi ; DAAAM International Vienna, 2018. [Online] Available at: https://urn.nsk.hr/urn:nbn:hr:112:122118 [Accessed: 10 May 2024]

Metadata
Title (croatian)Kinetika ekstrakcije polifenola tijekom priprave različitih čajeva
Title (english)Kinetics of polyphenols extraction during preparation of different teas
AuthorValentina Obradović
AuthorMaja Ergović Ravančić
AuthorSvjetlana Škrabal
AuthorHelena Marčetić
AuthorPetra Odak
Author's institutionPolytehnic in Pozega
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (croatian)
Cilj ovog rada bio je ispitati kinetiku ekstrakcije polifenola tijekom priprave različitih čajeva. Korišteni su zeleni čaj, čaj od kamilice, čaj od šipka i hibiskusa, te čaj od čistog šipka. Sve vrste čaja podvrgnute su ekstrakciji u trajanju od 3, 6 i 9 minuta. Određena je gustoća boje, antioksidativna aktivnost, te ukupni sadržaj polifenola. Rezultati su pokazali da uvjeti tijekom pripreme čajeva, imaju značajan utjecaj na sadržaj polifenola. Zeleni čaj, pri ekstrakciji u trajanju od 9 minuta, imao je najveću antioksidativnu aktivnost i sadržaj ukupnih polifenola.
Abstract (english)
The object of this work was to determine the kinetics of polyphenol extraction during preparation of different teas. Commercial green tea, chamomile tea, rosehip and hibiscus tea and rosehip tea were used as samples. Each tea has been extracted for 3, 6 and 9 minutes. Colour density, antioxidant activity and total polyphenol content were determined. Results have shown that conditions of tea preparation, had significant influence on polyphenol content. Green tea, extracted for 9 minutes, had the highest antioxidant activity and total polyphenol content.
Keywords (croatian)
Keywords (english)
Languagecroatian
Publication typeScientific paper - Other
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Publication titleProceedings of 6th International Conference "Vallis Aurea" focus on reseach and innovation
Edition2018
Numberingpp. 295-301
p-ISSN1847-8204
URN:NBNurn:nbn:hr:112:122118
Publication2018
ConferenceTitle: 6th International Conference "Vallis Aurea" focus on reseach and innovation
Location: Požega, Croatia
Start date: 2018-09-20
End date: 2018-09-22
Assembly type: Lecture
Type of resourceText
PublisherVeleučilište u Požegi ; DAAAM International Vienna
Publishing placePožega
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2019-09-19 12:08:12