Utjecaj dodataka ekstrakta stolisnika na bioaktivni potencijal čokolade

master's thesis

• Title (english): Effects of extracts of yarrow on the bioactive potential of chocolate
• Author: Ana Vuković
• 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: 2011-04-13, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Posljednjih godina povećana je potražnja za čokoladama obogaćenima začinima, ljekovitim biljem, eteričnim uljima, probioticima i drugim sastojcima, koji doprinose njihovom nutritivnom sastavu i antioksidacijskom kapacitetu. Cilj ovog rada bio je odrediti udio ukupnih fenola, flavonoida, flavan-3-ola i procijanidina te antioksidacijski kapacitet tri vrste čokolada različitog udjela kakaovih dijelova obogaćenih ekstraktom stolisnika. Udjel ukupnih fenola i flavonoida određen je reakcijom s Folin-Ciocalteau reagensom, udjel flavan-3-ola određen je reakcijama s vanilinom i s p-dimetilamino-cinamaldehidom (p-DAC), a udjel ukupnih procijanidina s amonij-željezo(III)-sulfat-dodekahidratom. Antioksidacijski kapacitet određen je reakcijama sa željezo(III)-tripiridiltriazinom (FRAP), te radikalom 2,2′-azino-bis(3-etilbenzotiazolin-6-sulfonske kiseline) (ABTS). Najveći udjel ukupnih fenola određen je u tamnoj čokoladi s dodatkom 1% liofiliziranog ekstrakta stolisnika, a najniži u mliječnoj čokoladi bez dodatka. Najveći udjeli flavonoida i flavan-3-ola određeni su u tamnoj čokoladi s dodatkom 3% liofiliziranog ekstrakta stolisnika, dok su najniži udjeli istih određeni u mliječnoj čokoladi s dodatkom 1% liofiliziranog ekstrakta stolisnika. Dodatak ekstrakta stolisnika doprinosi povećanom antioksidacijskom kapacitetu čokolade. Najučinkovitiji je liofilizirani ekstrakt stolisnika, dodan u 3% - tnom udjelu u svaku vrstu čokolade.

Abstract (english)

Recent years it has been increased demand for chocolate bars enriched with species, herbs, essential oils, probiotics and other components, which contribute to their nutritional composition and antioxidant capacity. Therefore, the objective of this work is to determine the content of the total phenols, flavonoids, flavan-3-ols and procyanidins as well as antioxidant capacity of three types of chocolate (various content of cocoa solids) enriched with the extract of yarrow. The concentration of total phenols and flavonoids was determined by using a reaction with the Folin-Ciocalteau reagent, while the content of flavan-3-ols was determined by using vanilin and p-dimethylaminocinamaldehyde (p-DAC) and the content of total procyanidins by using ammonium-iron(III)-sulfate-dodecahydrate. Antioxidant capacity was determined by using reactions with iron (III)-tripyridyiltirazine (FRAP) and radicals 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS). The highest content of total phenols was determined in dark chocolate with the addition of 1% freeze-dried yarrow extract, and the lowest in milk chocolate without added extracts. The highest content of flavonoids and flavan-3-ols was detected in dark chocolate with the addition of 3% freeze-dried yarrow extract, while the lowest content was detected in milk chocolate with the addition of 1% freeze-dried yarrow extract. Presence of additives in all types of chocolate (especially dark) significantly affects their antioxidant capacity. The addition of yarrow extract contribute to the higher antioxidant capacity of all types of chocolate. The most effective is freeze-dried extract of yarrow added in the content of 3% to the all kinds of chocolate.

• Keywords: antioksidacijski kapacitet; čokolada; polifenoli
• Keywords (english): antioxidant capacity; chocolate; polyphenols
• Language: croatian
• URN:NBN: urn:nbn:hr:159:072684
• 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 10:16:22