prikaz prve stranice dokumenta Polifenolni profil i antioksidativna aktivnost jakih alkoholnih pića proizvedenih na području Republike Hrvatske
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master's thesis
Polifenolni profil i antioksidativna aktivnost jakih alkoholnih pića proizvedenih na području Republike Hrvatske
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:339666
Posavec, Sanja
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Fermentation and Yeast Technology

Cite this document

Posavec, S. (2012). Polifenolni profil i antioksidativna aktivnost jakih alkoholnih pića proizvedenih na području Republike Hrvatske (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:339666

Posavec, Sanja. "Polifenolni profil i antioksidativna aktivnost jakih alkoholnih pića proizvedenih na području Republike Hrvatske." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:339666

Posavec, Sanja. "Polifenolni profil i antioksidativna aktivnost jakih alkoholnih pića proizvedenih na području Republike Hrvatske." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:339666

Posavec, S. (2012). 'Polifenolni profil i antioksidativna aktivnost jakih alkoholnih pića proizvedenih na području Republike Hrvatske', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 13 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:339666

Posavec S. Polifenolni profil i antioksidativna aktivnost jakih alkoholnih pića proizvedenih na području Republike Hrvatske [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 May 13] Available at: https://urn.nsk.hr/urn:nbn:hr:159:339666

S. Posavec, "Polifenolni profil i antioksidativna aktivnost jakih alkoholnih pića proizvedenih na području Republike Hrvatske", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:339666

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Metadata
TitlePolifenolni profil i antioksidativna aktivnost jakih alkoholnih pića proizvedenih na području Republike Hrvatske
Title (english)Polyphenolic profile and antioxidative activity of strong beverages produced in the Republic of Croatia
AuthorSanja Posavec
MentorJasna Mrvčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Fermentation and Yeast Technology)
Zagreb
Defense date and country2012-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Određen je polifenolni profil i antioksidativna aktivnost jakih alkoholnih pića proizvedenih na području Republike Hrvatske. Antioksidativna aktivnost određivana je spektrofotometrijski FRAP i DPPH metodom, koncentracija ukupnih fenola određena je spektrofotometrijski pomoću Folin-Ciocalteu reagensa, a polifenolni profil jakih alkoholnih pića HPLC metodom. Rezultati su pokazali da jaka alkoholna pića mogu biti izvor antioksidativnih spojeva u prehrani, a u pićima ovi spojevi potječu od sirovina od kojih su JAP proizvedena ili od drveta bačvi u kojima destilati odležavaju. U destilatima koji ne stare fenolni spojevi nisu detektirani, u pićima tipa vinjaka ili šljivovice njihova koncentracija iznosi od 30 – 90 mg L-1 GAL, dok su najviše koncentracije fenolnih spojeva od oko 3 000 mg L-1 GAL zabilježene u višnjevcu i orahovcu. Galna, siringinska, elaginska i vanilinska kiselina te siringaldehid, najzastupljenije su fenolne kiseline u većini istraživanih JAP, dok druge grupe fenolnih spojeva ovom metodom nisu detektirane. Količine polifenolnih spojeva u pićima istog tipa različitih proizvođača su različite.
Abstract (english)
In this work were defined polyphenolic profile and antioxidative activity of strong beverages produced in the Republic of Croatia. Antioxidative activity was determined with specrofotometric methods, FRAP and DPPH. Concentration of total phenols was determined with Folin-Ciocalteu reagent, and polyphenolic profile was defined by HPLC method. The results showed that strong beverages can be the source of antioxidative compounds in diet, and all compounds transfers in beverages from raw material or from wooden barrels during the aging period. In distillets where isn`t present aging period, phenolic compounds aren`t detected. In beverages like wine brandies or plum brandies concentracion of phenolic compounds is 30-90 mg L-1 GAL, while the highest concentracion of phenolic compounds are around 3 000 mg L-1 GAL in cherry brandies. Galic, syringic, elagic and vanilic acid and syringaldehid are the most present phenolic acids in our samples, while other group of phenolic compounds aren`t detected whit this mathod. The concentracion of phenolic compounds in beverages from the same gruop of beverages but different producer are different.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:339666
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
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2017-05-08 11:48:21

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