Utjecaj sastava čokolada na udio antioksidansa

undergraduate thesis

• Title (english): Effect of the composition of chocolate on the content of antioxidants
• Author: Ivana Polović
• 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: 2011-09-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Čokolada je visokovrijedna namirnica koja osim osnovnih hranjivih sastojaka sadrži i niz bioaktivnih komponenata za koje je dokazan pozitivan učinak na ljudsko zdravlje. Cilj ovog istraživanja je odrediti udio ukupnih polifenola, kao najvažnijih antioksidansa čokolade, kao i antioksidacijski kapacitet čokolada. U tu svrhu korištene su tri vrste čokolade različitog udjela suhe tvari kakaovih dijelova (30%, 38%, 72%) i kakaova masa. Najveći udio ukupnih polifenola i najviše vrijednosti antioksidacijskog kapaciteta određeni su u kakaovoj masi i čokoladi s najvećim udjelom suhe tvari kakaovih dijelova (72%), dok je čokolada s najmanjim udjelom suhe tvari kakaovih dijelova karakterizirana najnižim vrijednostima ispitivanih parametara.

Abstract (english)

Chocolate is a high nutritive value food product, that beside dietary nutrients, provides a wide array of bioactive constituents which exhibit positive effects on human health. The aim of this study was to determine proportion of total polyphenols content as the most important antioxidants in chocolate and antioxidant capacity of chocolate. For this purpose we used three types of chocolate with different content of dry matter cocoa solids (30%, 38%, 72%). The highest content of total polyphenols and the highest values of antioxidant capacity were determined in chocolate with the highest content of dry matter cocoa solids (72%), while the chocolate with the lowest proportion of dry matter cocoa solids is characterized by the lowest values of the tested parameters.

• Keywords: antioksidansi; čokolada; polifenoli
• Keywords (english): antioxidants; chocolate; polyphenols
• Language: croatian
• URN:NBN: urn:nbn:hr:159:721161
• 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: 2017-05-19 09:04:38