Bioaktivni potencijal kavovina

undergraduate thesis

• Title (english): Bioactive potential of coffee substitutes
• Author: Marija Petras
• 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: 2011-07-22, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Kavovine su zamjene za kavu koje se dobivaju prženjem različitih biljaka bogatih šećerom, inuliom i škrobom. Kavovine sadrže visoke udjele bioaktivnih sastojaka, posebice polifenola. U ovom radu određen je udjel ukupnih polifenola i ukupnih proantocijanidina u 7 vrsta kavovina te je određen ukupan antioksidacijski kapacitet. Udjel ukupnih fenola određen je spektrofotometrijski metodom s Folin-Ciocalteau reagensom, a ukupni proantocijanidini metodom po Bate-Smith-u. Za određivanje antioksidacijskog kapaciteta kavovina primijenjena je metoda s 2,2'-azinobis (3-etilbenzotiazolin-6-sulfonska kiselina) diamonijevom soli. Kavovine koje u sastavu imaju najviše cikorije karakterizirane su najvećim udjelom ukupnih fenola, ukupnih proantocijanidina, kao i najvećim antioksidacijskim kapacitetom.

Abstract (english)

Coffee substitutes are replacements for coffee, obtained by roasting a variety of plants rich in sugar, inulin and starch. Coffee substitutes contain a high portion of bioactive compounds, especially polyphenols. In this paper, total portion of polyphenols, proanthocyanidins and total antioxidant capacity is determined in 7 kinds of substitutes. The share of total phenols was determined spectrophotometrically using the Folin-Ciocalteu reagent, and the portion of total proanthocyanidins was assessed using the Bate-Smith method. To determine the antioxidant capacity of coffee substitutes the method with 2,2'- azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonia salt was applied. Substitutes, which are composed mostly of chicory are characterized by the largest share of total phenols, total proanthocyanidins, as well as the highest antioxidant capacity.

• Keywords: antioksidacijski kapacitet; kavovine; polifenoli; proantocijanidini
• Keywords (english): antioxidant capacity; coffee substitutes; polyphenols; proanthocyanidins
• Language: croatian
• URN:NBN: urn:nbn:hr:159:545061
• 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: 2017-05-18 11:14:14