Kemijski sastav espresso kave Kimbo i otpada nastalog njenim konzumiranjem

undergraduate thesis

• Title (english): Chemical composition of espresso coffee Kimbo and waste formed after its consumption
• Author: Bojana Brnica
• Mentor: Antonela Ninčević Grassino (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Chemistry and Biochemistry); (Laboratory for Analytical Chemistry); Zagreb
• Defense date and country: 2018-07-09, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Tijekom priprave napitka espresso kave zaostaje čvrsti ostatak, koji se obično sakuplja i baca. U ovom radu je određen kemijski sastav otpada nastalog konzumiranjem espresso kave „Kimbo“ u cilju valorizacije njegovih nutritivnih i fitokemijskih svojstava. Također, provedena je i kemijska analiza izvornog uzorka „Kimbo“ kave radi usporedbe dobivenih parametara. Sadržaj vlage, pepela, masti, celuloze i lignina određen je gravimetrijskom metodom, dok su ukupni fenoli, flavonoidi, šećeri i proteini određeni UV/Vis spektrofotometrijom. Dobiveni rezultati su pokazali značajne razlike u kemijskom sastavu espresso kave i njenom otpadu, pri čemu je utvrđeno da otpad sadrži manje ukupnih fenola, flavonoida, šećera i proteina od izvornog uzorka, no više masti i lignina. Bez obzira na niže dobivene vrijednosti nekih od analita, otpad kave sakupljen nakon njena konzumiranja može predstavljati iznimno pogodan biosupstrat za izolaciju različitih spojeva. No, daljnja istraživanja treba usmjeriti na ekstrakcije manje skupine ciljanih analita i njihove primjene u prehrambenoj industriji.

Abstract (english)

During preparation, espresso coffee drinks are leaving behind a solid residue, which is usually collected and thrown away. In this paper chemical composition of waste generated by the consumption of espresso coffee "Kimbo" was determined to valorize its nutritional and phytochemical properties. Also, chemical analysis of the original "Kimbo" coffee sample was performed to compare the obtained parameters. Moisture, ash, fat, cellulose and lignin contents was determined by the gravimetric method, while total phenols, flavonoids, sugars and proteins were determined by UV/Vis spectrophotometry. The obtained results showed significant differences in the chemical composition of espresso coffee and its waste, where it was found that the waste contains less total phenols, flavonoids, sugars, and proteins than the original sample, but more fat and lignin. Regardless of the lower values of some of the analytes, coffee waste collected after its consumption can be an extremely suitable biosupstrat for the isolation of various compounds. However, further research should focus on the extraction of a smaller group of targeted analytes and their application in food industry.

• Keywords: espresso kava; kemijski sastav kave; UV/VIS spektrofotometrija; otpad kave
• Keywords (english): espresso coffee; chemical composition of coffee; UV/VIS spectrophotometry; coffee waste
• Language: croatian
• URN:NBN: urn:nbn:hr:159:920313
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2018-07-18 10:05:19