Antioksidacijska svojstva kavovina

master's thesis

• Title (english): The antioxidant properties of coffee substitute
• Author: Maja Lisjak Besedić
• 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: 2009-11-26, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Kavovina je uobičajeni naziv za zamjene za kavu. To su visokovrijedne namirnice koje mogu biti pripremljene s vodom ili s mlijekom. Cilj ovog rada bio je odrediti pojedine skupine polifenola i antioksidacijski kapacitet pet vrsta kavovina, te utjecaj različitih koncentracija mlijeka na navedena mjerenja. Udjel ukupnih fenola, neflavonoida i flavonoida određen je reakcijom s Folin-Ciocalteau reagensom, udjel procijanidina metodom po Bate-Smithu, udjel flavan-3-ola određen je reakcijom s vanilinom i reakcijom s p-dimetilamino-cinamaldehidom (p-DAC), a udjel tanina njihovim vezanjem za kazein. Antioksidacijski kapacitet određen je reakcijama s ţeljezo(III)-tripiridiltriazinom (FRAP), te radikalima 2,2'-azino-bis(3-etilbenzotiazolin-6-sulfonskom kiselinom) (ABTS) i 2,2-difenil-1-pikrilhidrazilom (DPPH). Provedeno je i senzorsko ocjenjivanje svih pet vrsta kavovina. Kavovina koja u sastavu ima 100 % cikorije pokazala se najboljim izvorom antioksidansa.

Abstract (english)

Coffee substitute is the common name for the coffee replacements. These are high-quality ingredients that can be prepared with water or milk. Therefore the aim of this dissertation is to determine the content of individual groups of polyphenols and antioxidant capacity of five types of coffee substitutes, and the influence of different concentrations of milk on the measurements mentioned above. The concentration of total phenols, nonflavonoids and flavonoids was determined by reaction with Folin-Ciocalteau reagent, concentration of procianidins was determined by using method according to Bate-Smith while the proportion of flavan-3-ols was determined by using reaction with vanilin and reaction with p-dimethyilamino-cinamaldehyde (p-DAC), and concentration of tannins was determined by their binding to casein. Antioxidant capacity was determined by reactions with iron (III) - ferric-tripiridyltriazine (Fe3+ - TPTZ) complex (FRAP method) and radicals 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) i 2,2-diphenyl-1-picrylhydrazyl (DPPH).Also, a sensory evaluation of all five types of coffee substitutes was carried out in this work. Substitute which was composed of 100% chicory proved to be the best source of antioxidants.

• Keywords: antioksidacijska svojstva; kavovine; mlijeko; polifenoli; senzorska svojstva
• Keywords (english): antioxidant capacity; coffee substitute; milk; polyfenols; sensory properties
• Language: croatian
• URN:NBN: urn:nbn:hr:159:715430
• Study programme: Title: Food Technology; specializations in: Nutrition; Course: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer nutricionizam (diplomirani inženjer prehrambene tehnologije; smjer nutricionizam)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-01 08:42:52