Utjecaj pripreme i stajanja na senzorska svojstva i antioksidacijsku aktivnost napitka od lista masline

undergraduate thesis

• Title (english): Stability of antioxidant activity and sensory properties of olive leaf drink
• Author: Morana Novak
• Mentor: Branka Levaj (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology of Fruits and Vegetables Preservation and Processing); Zagreb
• Defense date and country: 2017-07-17, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Cilj ovog istraživanja bio je odrediti utjecaj pripreme i stajanja na antioksidacijsku aktivnost i senzorska svojstva napitka (infuzije) lista masline. U tu svrhu pripremljeno je tri uzorka napitka od lista masline koja su se razlikovala u vremenu kontakta listića i vode. Promjene su praćene i mjerene kroz 15, 30, 60, 240 i 420 min. Pomjene antioksidacijske aktivnosti praćene su primjenom DPPH metode. Praćeno je i kako se mijenjaju senzorska svojstva napitka od lista masline kroz isto vrijeme stajanja. Prema dobivenim rezultatima, može se zaključiti da na antioksidacijsku aktivnost utječe vrijeme kontakta, ali ne i vrijeme stajanja. . Dok vrijeme stajanja značajno utječe na senzorska svojstva infuzije iako je napitak i nakon 420 min bio svojstven na list masline.

Abstract (english)

The aim of this study was to determine the influence of preparation and staying on antioxidant activity and sensory properties of olive leaf drink (infusion). For this purpose, three samples of olive leaf infusion were prepared, which differed in the time contact of leaf and water. Changes were monitored and measured over 15, 30, 60, 240 and 480 min. The By using the DPPH method antioxidant activity was determined. Sensory properties of olive leaf drinks were also monitored during the same staying time. From the obtained results, it can be concluded that the time of contact affects on antioxidant activity. The staying time significantly influenced the sensory properties of the infusion but its still retain its typical attributes.

• Keywords: infuzija lista masline; napitak; antioksidacijska aktivnost; senzorska svojstva
• Keywords (english): olive leaf infusion; drink; antioxidant activity; sensory properties
• Language: croatian
• URN:NBN: urn:nbn:hr:159:470318
• 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: Open access
• Created on: 2017-07-21 09:55:02