Utjecaj sastojaka na antioksidacijski kapacitet čokoladnih likera

undergraduate thesis

• Title (english): Influence of ingredients on the antioxidant capacity of chocolate liqueur
• Author: Tea Premoša
• Mentor: Draženka Komes (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products); Zagreb
• Defense date and country: 2012-07-11, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada je ispitati utjecaj sastojaka čokoladnih likera (vrsta čokolade i postotak etanola) na antioksidacijski kapacitet čokoladnih likera nakon jednog i dva mjeseca odležavanja. Ĉokoladni likeri pripremljeni su od 4 vrste čokolade različitog udjela kakaovih dijelova (30%, 32%, 50% i 72%) u kombinaciji s 20%, 25% i 30%- tnim etanolom. Spektrofotometrijski su određeni udjeli ukupnih fenola metodom s Folin- Ciocalteau reagensom te udjeli ukupnih proantocijanidina metodom po Bate- Smithu. Za određivanje antioksidacijskog kapaciteta korištene su dvije metode: ABTS, reakcija s radikalima 2,2'-azino-bis(3-etilbenzotiazolin-6-sulfonskom kiselinom) i DPPH, reakcija s 2,2'-difenil-1-pikrilhidrazilom. Rezultati su potvrdili da liker s najvećim udjelom kakaovih dijelova (72%) i s najvećim postotkom alkohola (30% etanola), sadrži najveći udio polifenolnih spojeva (ukupnih fenola, proantocijanidina) i ima najveći antioksidacijski kapacitet.

Abstract (english)

The aim of the present study is to determine the effect the ingredients in chocolate liqueurs (chocolate variety and ethanol percentage) have on the antioxidant capacity after one and two moths of ageing. Chocolate liqueurs are made of four different kinds of chocolate with different cocoa percentages (30%, 32%, 50% and 72%) combined with ethanol (20%, 25% and 30% concentration). The percentage of total phenols was determined spectrophotometrically using the method with reagent Folin-Ciocalteau and the percentage of procyanidin using the Bate-Smith method. For the purpose of determining the antioxidant capacity two methods were used: ABTS, radical reaction 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and DPPH, reaction with 2,2'-diphenyl-1-picrylhydrazyl. The results have confirmed that the liqueur with the highest percentage of cocoa (72%) and the highest percentage of alcohol (30% ethanol concentration) contains the highest share of polyphenols (phenols in total and proanthocyanidin) and has the highest antioxidant capacity.

• Keywords: antioksidacijski kapacitet; čokoladni likeri; etanol; polifenolni spojevi
• Keywords (english): antioxidative capacity; chocolate liqueur; ethanol; polyphenolic content
• Language: croatian
• URN:NBN: urn:nbn:hr:159:094707
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-12 11:48:35