Usporedba antioksidacijske aktivnosti polifenola iz piva i vina

Hiti, Julian

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master's thesis

Usporedba antioksidacijske aktivnosti polifenola iz piva i vina

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:891093

Hiti, Julian

University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology

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APA 6th Edition

Hiti, J. (2012). Usporedba antioksidacijske aktivnosti polifenola iz piva i vina (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:891093

MLA 8th Edition

Hiti, Julian. "Usporedba antioksidacijske aktivnosti polifenola iz piva i vina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:891093

Chicago 17th Edition

Harvard

Hiti, J. (2012). 'Usporedba antioksidacijske aktivnosti polifenola iz piva i vina', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 08 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:891093

Vancouver

Hiti J. Usporedba antioksidacijske aktivnosti polifenola iz piva i vina [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 November 08] Available at: https://urn.nsk.hr/urn:nbn:hr:159:891093

IEEE

J. Hiti, "Usporedba antioksidacijske aktivnosti polifenola iz piva i vina", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:891093

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:891093

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Title	Usporedba antioksidacijske aktivnosti polifenola iz piva i vina
Title (english)	A Comparison of the Antioxidant Activity of Beer and Wine
Author	Julian Hiti
Mentor	Sunčica Beluhan (mentor)
Granter	University of Zagreb Faculty of Food Technology and Biotechnology (Department of Biochemical Engineering) (Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology) Zagreb
Defense date and country	2012-03-01, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Biotechnology
Abstract	Udjel fenolnih spojeva jedan je od najvažnijih parametara sastava, kako piva, tako i vina, budući da doprinose njihovim organoleptičkim svojstvima, kao što su boja, trpkost i gorčina. U ovom su radu uspoređena antioksidacijska svojstva 3 vrste piva (2 hrvatska lager piva i jedno irsko ale pivo) i tri vrste hrvatskih vina (bijelo; Graševina, ružičasto; Refošk i crno; Crni Pinot), primjenom različitih testova: određivanja udjela polifenola, sposobnosti vezanja slobodnih radikala (DPPH), redukcijske snage i određivanja stabilnosti boje piva ili vina. Rezultati dobiveni tijekom ubrzanog starenja piva su pokazali da se nije dogodila promjena udjela ukupnih polifenola i antioksidacijskog kapaciteta. Također, rezultati su pokazali da nije bilo promjene u udjelu ukupnih polifenola i antioksidacijskog kapaciteta tijekom testa ubrzanog starenja piva. Pivo je, tijekom normalnog starenja pokazalo smanjenje i udjela polifenola i antioksidacijskog kapaciteta. Skladištenjem vina pri sobnoj temperaturi, smanjio se udjel i ukupnih fenolnih sastojaka i antioksidacijske aktivnosti. Rezultati ovog istraživanja pokazali su da su pivo i vino usporediv izvor antioksidanasa.
Abstract (english)	Phenolic compounds content are one of the most important quality parameters both of wines and beers, since they contribute to organoleptic characteristics such as colour, astringency, and bitterness. In this work, the antioxidant properties of three beers (two Croatian lager beers and one Irish red ale beer) and three Croatian wines (a white Graševina, a rosè Refošk,, and a red Pinot Noir) have been compared using a range of assays: total polyphenol content, free radical scavenging ability (DPPH), reducing power and beer or wine colour stability. Results showed no changes in total polyphenol content or antioxidant capacity during forced aging of beers. Beers aged naturally showed a decrease in their polyphenol content and antioxidant capacity. Storage of wines at room temperatures decreases of both total antioxidant activity and the total phenol contents. The results of this study show that beer is comparable source of dietary antioxidants when compared to wines.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:891093
Study programme	Title: Biotechnology; specializations in: Biochemical-Microbiology Course: Biochemical-Microbiology Study programme type: university Study level: graduate Academic / professional title: diplomirani inženjer biotehnologije; smjer biokemijsko-mikrobiološki (diplomirani inženjer biotehnologije; smjer biokemijsko-mikrobiološki)
Type of resource	Text
File origin	Born digital
Access conditions	Access restricted to students and staff of home institution
Terms of use
Repository	Repository of the Faculty of Food Technology and Biotechnology
Created on	2017-05-18 09:08:13