Utjecaj vrste čokolade na polifenolni sastav čokoladnih likera

undergraduate thesis

• Title (english): The influence of types of chocolate on the polyphenolic composition of chocolate liqueur
• Author: Jelena Bitunjac
• 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; Nutrition

Abstract

Čokoladni likeri su jaka alkoholna pića, u posljednje vrijeme sve popularnija, osobito kod ženske populacije, ne samo zbog svoje atraktivne arome i okusa, nego i polifenolnog sastava, koji ima potencijalno pozitivno djelovanje na zdravlje. Cilj ovog rada je odrediti utjecaj dodatka različitih vrsta čokolade (30, 32, 50 i 72% kakaovih dijelova) na polifenolni sastav čokoladnih likera pripremljenih s 25%-tnim etanolom. Primjenom spektrofotometrijskih metoda određen je polifenolni sastav (udio ukupnih fenola, flavonoida, flavan-3-ola i proantocijanidina) čokolada i pripremljenih čokoladnih likera. Najveći udio polifenola određen je u likeru od čokolade sa 72% kakaovih dijelova koji se potencijalno može uvrstiti u funkcionalne proizvode.

Abstract (english)

Chocolate liqueurs are spirits, nowadays more popular, especially among the female population, not only because of their attractive flavour, but also because of phenolic composition, which has a potentially positive effect on human health. The aim of this study is to determine the influence of different types of chocolate (30, 32, 50 and 72% of cacao solids) on the phenolic composition of chocolate liqueurs prepared with 25% ethanol. Using spectrophotometric methods the polyphenolic composition (content of total phenols, flavonoids, flavan-3-ols and proanthocyanidins) of chocolate and prepared chocolate liqueurs was determined. The highest content of polyphenols was determined in the chocolate liqueur prepared from the chocolate with 72% cacao solids. This products could be potentially included to the group of functional products.

• Keywords: čokolada; likeri; polifenoli
• Keywords (english): chocolate; liqueurs; polyphenols
• Language: croatian
• URN:NBN: urn:nbn:hr:159:856567
• Study programme: Title: Nutrition; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-16 09:31:48