Utjecaj kriomaceracije na polifenolni sastav i antioksidacijsku aktivnost vina Teran

master's thesis

• Title (english): Influence of criomaceration on polyphenolic composition and antioxidant activity of wine Teran
• Author: Filip Tomljenović
• Mentor: Mara Banović (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); Zagreb
• Defense date and country: 2011-05-24, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U zadnje vrijeme vino se sve više spominje kao dobar izvor polifenlnih spojeva, koji pozitivno utječu na zdravlje. Cilj ovog rada bio je odrediti utjecaj kriomaceracije na promjenu polifenolnog sastava i antioksidacijskog kapaciteta vina Teran. Kriomaceracija provedena kod ispitivanih uzoraka razlikovala se samo u duljini trajanja. Provedene su spektrofotometrijske metode analize kojima je određen udio ukupnih fenola, ukupnih neflavonoida, ukupnih flavonoida, ukupnih antocijana, intenzitet i nijansa boje, flavanola te je određen i antioksidacijski kapacitet DPPH, FRAP i ABTS metodama. Istraživanja su pokazala da dulje provođenje kriomaceracije znatno pridonosi povećanju udjela polifenolnih spojeva u mladom vinu. Također, kao što se i očekivalo, pokazalo se da dulje provođenje kriomaceracije više pridonosi povećanju antioksidacijske aktivnosti vina.

Abstract (english)

Recenty wine is more and more mentioned as a rich source of polyphenolic compounds, which have a positive effect on human health. The aim of this study was to determine impact of criomaceration on polyphenolic composition and antioxidant capacity of wine Teran. Criomaceration of the wines differed only in the time of criomaceration. Spectrophotometric methods were used to determine the content of total phenols, total non-flavonoids, total flavonoids, total anthocyanins, color intensity and hue, flavanols and antioxidant capacity which was determened using DPPH, FRAP and ABTS methods. Studies have shown that longer duration of criomaceration significantly contributes the increasement of polyphenolic compounds in young wine. Also, as it was expected, it is shown that a longer period of criomaceration has greater influence on polyphenolic compounds content and antioxidant activity of wine.

• Keywords: antioksidacijska aktivnost; kriomaceracija; maceracija; polifenoli; vino
• Keywords (english): antioxidant activity; criomaceration; maceration; polyphenols; wine
• Language: croatian
• URN:NBN: urn:nbn:hr:159:952800
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-30 09:37:30