Fizikalno-kemijska i fitokemijska karakterizacija Biske

undergraduate thesis

• Title (english): Physicochemical and phytochemical characterization of Biska
• Author: Katarina Filipan
• Mentor: Jasna Mrvčić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Fermentation and Yeast Technology); Zagreb
• Defense date and country: 2018-07-16, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Biska je tradicionalna istarska travarica koja se proizvodi postupkom maceracije grančica i lišća bijele imele u etilnom alkoholu poljoprivrednog podrijetla, a najčešće u neutralnoj rakiji - lozi ili komovici. Budući da tijekom maceracije dolazi do ekstrakcije aromatskih i biološki aktivnih spojeva prisutnih u bijeloj imeli, ona se (kao i ostale travarice) smatra ljekovitom rakijom. U istraživanjima koja su do sada provedena detektirani su lektini, viskotoksini, terpeni i polifenolni spojevi koji ovoj rakiji daju izrazita antioksidacijska i antitumorska svojstva. Na prikupljenim uzorcima Biske provedena je fizikalno-kemijska i fitokemijska analiza, a određeni su sljedeći parametri: ukupni fenoli, antioksidacijska aktivnost pomoću dvije metode - FRAP i DPPH, volumni udio etanola, pH i kromatske karakteristike. U ispitivanim uzorcima zabilježena je velika raznolikost rezultata. Udio ukupnih fenola kreće se u rasponu 0,1 - 80 mg GAE/100 ml pića, a antioksidacijska aktivnost između 0 i 7 mM Trolox (FRAP metoda), odnosno određena pomoću druge metode između 0,3 i 71 % inhibicije DPPH radikala.

Abstract (english)

Biska is a traditional Istrian spirit drink produced by maceration of white mistletoe twigs and leaves in ethyl alcohol of agricultural origin, but mostly in neutral grape marc brandy. Since various aromatic and biologically active compounds are present in the white mistletoe and during maceration they are extracted from it, Biska is (like the other bitters) considered as medicinal brandy. In resarches conducted so far, lectins, viscotoxins, terpenes and polyphenolic compounds have been detected which are responsible for strong antioxidant and anti-tumor properties of this brandy. Physicochemical and phytochemical analysis was performed on the collected samples of biska and the following parameters were determined: total phenol content, antioxidant activity using two methods - FRAP and DPPH, volume percentage of ethanol, pH value and chromatic characteristics. In the investigated samples, a great variety of results was recorded. The total phenol content ranges from 0,1 to 80 mg GAE/100 ml of sample drink and an antioxidant activity between 0 and 7 mM Trolox (FRAP method) or determined by another method between 0,3 and 71 % inhibition of DPPH radical.

• Keywords: antioksidacijska aktivnost; Biska; imela; kromatski parametri; polifenoli
• Keywords (english): antioxidative activity; Biska; chromatic characteristics; mistletoe; polyphenols
• Language: croatian
• URN:NBN: urn:nbn:hr:159:542063
• 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: 2018-07-20 10:07:10