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master's thesis
Bioaktivni sastav i antioksidacijski kapacitet Kombucha napitaka
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:851035
Gašpar, Darija
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Fruits and Vegetables Preservation and Processing

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Gašpar, D. (2024). Bioaktivni sastav i antioksidacijski kapacitet Kombucha napitaka (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:851035

Gašpar, Darija. "Bioaktivni sastav i antioksidacijski kapacitet Kombucha napitaka." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:851035

Gašpar, Darija. "Bioaktivni sastav i antioksidacijski kapacitet Kombucha napitaka." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:851035

Gašpar, D. (2024). 'Bioaktivni sastav i antioksidacijski kapacitet Kombucha napitaka', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 06 February 2025, https://urn.nsk.hr/urn:nbn:hr:159:851035

Gašpar D. Bioaktivni sastav i antioksidacijski kapacitet Kombucha napitaka [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2025 February 06] Available at: https://urn.nsk.hr/urn:nbn:hr:159:851035

D. Gašpar, "Bioaktivni sastav i antioksidacijski kapacitet Kombucha napitaka", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:851035

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Metadata
TitleBioaktivni sastav i antioksidacijski kapacitet Kombucha napitaka
Title (english)The bioactive composition and antioxidant capacity of Kombucha beverages
AuthorDarija Gašpar
MentorDanijela Bursać Kovačević (mentor)
MentorAnica Bebek Markovinović (pomoć pri izradi, neposredni voditelj)
Committee memberJadranka Frece (predsjednik povjerenstva)
Committee memberTomislav Bosiljkov (član povjerenstva)
Committee memberKsenija Markov (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology of Fruits and Vegetables Preservation and Processing)
Zagreb
Defense date and country2024-11-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada je bio ispitati utjecaj skladištenja pet Kombucha napitaka na stabilnost polifenolnih spojeva i antioksidacijski kapacitet. Kao tradicionalni supstrat korišten je crni čaj, dok su Yerba Mate, ocat, smjesa Yerba Mate i Sencha te drijenak korišteni kao alternativni supstrati. Tijekom skladištenja na 4 ℃ kroz 7, 14 i 21 dan, analizirane su promjene u udjelima ukupnih fenola, flavonoida, hidroksicimetnih kiselina, flavonola, monomernih antocijana i proantocijanidina te antioksidacijskom kapacitetu (ABTS i FRAP). Rezultati pokazuju da je uzorak s octom imao najviši sadržaj bioaktivnih tvari i antioksidacijski kapacitet. Skladištenje je u većini uzoraka utjecalo na povećanje udjela ukupnih fenola i hidroksicimetnih kiselina, dok su udjeli flavonoida ostali nepromijenjeni. Sadržaj ukupnih flavonola povećavao se do 14. dana skladištenja, nakon čega je došlo do pada, te je u većini uzoraka zabilježeno smanjenje udjela proantocijanidina. Utjecaj skladištenja na antioksidacijski kapacitet bio je varijabilan, ovisno o metodi analize i supstratu.
Abstract (english)
The aim of this study was to examine the effect of storage on the stability of polyphenolic compounds and antioxidant capacity in five Kombucha beverages. Black tea was used as the traditional substrate, while Yerba Mate, vinegar, mixture of Yerba Mate and Sencha, and Cornelian cherry were used as alternative substrates. During storage at 4°C for 7, 14, and 21 days, changes in the levels of total phenols, flavonoids, hydroxycinnamic acids, flavonols, monomeric anthocyanins, proanthocyanidins, and antioxidant capacity (ABTS and FRAP) were analyzed. Results indicated that the vinegar-based sample had the highest content of bioactive compounds and antioxidant capacity. Storage generally led to an increase in total phenols and hydroxycinnamic acids in most samples, while flavonoids remained stable. Total flavonols increased until day 14 and decreased in proanthocyanidins was observed in most samples. The effect of storage on antioxidant capacity varied, depending on the analysis method and substrate used.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:851035
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2024-12-10 10:35:23

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