Funkcionalna svojstva čokolada obogaćenih suhim voćem

master's thesis

• Title (english): Functional properties of chocolates enriched with dried fruits
• Author: Tomislav Milenković
• 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: 2011-07-14, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Čokolada je jedan od najpopularnijih prehrambenih proizvoda u svijetu. Iako je čokolada bogat izvor polifenolnih spojeva, dodatno se obogaćuje različitim funkcionalnim sastojcima. Svrha ovog rada je određivanje udjela ukupnih fenola i flavonoida, ukupnih flavan-3-ola (metoda s vanilinom i p-DAC reagensom) i ukupnih proantocijanidina, kao i antioksidacijskog kapaciteta (FRAP metodom i ABTS metodom) u čokoladama za kuhanje i mliječnim čokoladama obogaćenim dodatkom pet vrsta sušenog voća: brusnica, grožđica, marelica, papaja i šljiva. Udio voća u čokoladama iznosio je 20%. Za ekstrakciju ispitivanih spojeva korištena su tri otapala: 70%-tni metanol, 70%-tni aceton i voda. Za ekstrakciju ukupnih fenola, ukupnih flavonoida i ukupnih flavan-3-ola kao najbolje ekstrakcijsko sredstvo pokazao se aceton, a za ekstrakciju ukupnih proantocijanidina metanol. Najveći udjel ukupnih fenola karakterizira čokoladu za kuhanje sa sušenim grožđicama, najveći udjel ukupnih flavonoida određen je u čokoladi za kuhanje, najveći udjel flavan-3-ola određen s obje metode ima čokolada za kuhanje, a najveći udjel ukupnih proantocijanidina ima čoklada za kuhanje uz dodatak brusnice. Najveći antioksidacijski kapacitet određen je u čokoladi za kuhanje s brusnicom. Među ispitivanim sušenim voćem brusnice su se istaknule kao najbolji funkcionalni dodatak.

Abstract (english)

Chocolate is one of the most popular food products in world. Although the chocolate is a rich source of polyphenolic compounds, additionally it is enriched with different functional ingredients which exhibit good antioxidant properties and have beneficial effects on human health.The purpose of this work is to determine the contents of total phenols, flavonoids, flavan-3-ols (using the Vanilin index and the reaction with p-DAC reagent), total proantocyanidins, as well as their antioxidant capacity using (ABTS assay and FRAP assay) in bitter and milk chocolates with the addict of 5 kind of dried fruits (cranberry, prune, apricot, papaya and raisin). Share of fruits in chocolates was 20%. We have used 3 different kind of exstraction media (70% methanol, 70 % aceton and water). Best estraction mean for determination of total phenols, flavonoids and flavan-3-ols is aceton, and for determination of total procyanidins is methanol. The greatest share of total phenols is in bitter chocolate with dried prunes, of total flavonoids is in bitter chocolate, of total flavan-3-ols in both metods is in bitter and chocolate, of total proantocyanidins in dark chocolate with dried cranberry. The highest antioxidant capacity was determined in bitter chocolate with dried cranberries.

• Keywords: antioksidacijski kapacitet; čokolada; polifenoli; voće
• Keywords (english): antioxidant capacity; chocolate; polyphenols; fruits
• Language: croatian
• URN:NBN: urn:nbn:hr:159:167394
• 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: 2017-05-31 08:40:32