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undergraduate thesis
Karakterizacija Biske - tradicionalne istarske travarice
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:507992
Jedrejčić, Petra
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Fermentation and Yeast Technology

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Jedrejčić, P. (2017). Karakterizacija Biske - tradicionalne istarske travarice (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:507992

Jedrejčić, Petra. "Karakterizacija Biske - tradicionalne istarske travarice." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:507992

Jedrejčić, Petra. "Karakterizacija Biske - tradicionalne istarske travarice." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:507992

Jedrejčić, P. (2017). 'Karakterizacija Biske - tradicionalne istarske travarice', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 25 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:507992

Jedrejčić P. Karakterizacija Biske - tradicionalne istarske travarice [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 April 25] Available at: https://urn.nsk.hr/urn:nbn:hr:159:507992

P. Jedrejčić, "Karakterizacija Biske - tradicionalne istarske travarice", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:507992

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Metadata
TitleKarakterizacija Biske - tradicionalne istarske travarice
Title (english)Characterization of Biska - traditional Istrian spirit drink
AuthorPetra Jedrejčić
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 country2017-06, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Biska je tradicionalna travarica koja se proizvodi maceracijom lišća žute imele na području Istre. Tijekom procesa proizvodnje biske iz imele se u alkoholnu bazu ekstrahiraju različiti spojevi za koje se smatra da pridonose pozitivnim zdravstvenim učincima konačnog proizvoda. Cilj rada bio je utvrditi razlike u sadržaju ukupnih fenola i antioksidacijske aktivnosti u dvadeset različitih uzoraka biske te utvrditi postojanje korelacija između ta dva parametra. Koncentracija ukupnih fenola određena je spektrofotometrijski pomoću Folin – Ciocalteu reagensa, a antioksidacijska aktivnost FRAP i DPPH metodama. Uzorcima je također određena koncentracija prisutnog etanola odnosno njihova alkoholna jakost. Rezultati su pokazali da se količina fenolnih spojeva u uzorcima znatno razlikuje što je moguće zbog tehnološkog procesa proizvodnje odnosno parametara kao što su količina, podrijetlo i kvaliteta lišća koje se macerira, zbog jakosti alkoholne baze ili duljine same maceracije te da su ukupni fenoli i antioksidacijska aktivnost u pozitivnoj korelaciji.
Abstract (english)
Biska is the traditional spirit drink in Istria. It is produced by maceration of yellow mistletoe. During the production process, various compounds from the mistletoe which contribute to the positive health effects of the final product are extracted to the alcoholic base. The aim of the study was to investigate the differences in the content of total phenols and antioxidant activity in twenty different samples of biska and to establish the correlation between these two parameters. Concentration of total phenols was determined spectrophotometrically using Folin - Ciocalteu reagent, and antioxidant activity by FRAP and DPPH methods. Samples were also analyzed to determine their ethanol concentration. The results showed that the amount of phenolic compounds in the samples differed considerably due to the technological process or parameters such as the amount, origin and quality of the leaves that was used for maceration, the strength of the alcoholic base or the length of the maceration itself and that the total phenols and antioxidant activity are in a positive correlation.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:507992
Study programmeTitle: Biotechnology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2017-07-17 08:14:41

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