Polifenolni profil Biske

undergraduate thesis

• Title (english): Polyphenol profile of Biska
• Author: Dora Granić
• 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: 2018-09-14, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Biska je tradicionalna istarska travarica proizvedena prostupkom maceracije lišća i grančica bijele imele u vodeno-alkoholoj bazi (etilni alkohol poljoprivrednog podrijetla ili rakija komovica). Tijekom procesa maceracije dolazi do ekstrakcije biološki aktivnih spojeva imele (polifenoli, lektini, viskotoksini) koji imaju pozitivan utjecaj na zdravlje, pa se Biska ujedno smatra i ljekovitom rakijom. Cilj rada je odrediti i usporediti polifenolni profil 14 uzoraka Biske (5 industrijskih i 9 proizvedenih na obiteljskim poljoprivrednim gospodarstvima). Polifenolni profil uzoraka Biske određen je tekućinskom kromatografijom visoke djelotvornosti (HPLC). Najzastupljeniji polifenolni spoj u uzorcima Biske je kvercetin-3-glikozid koji je detektiran u svim uzorcima. Od ostalih polifenolnih spojeva u pojedinim uzorcima detektirani su protokatehinska kiselina, katehin te klorogena kiselina.

Abstract (english)

Biska is a traditional Istrian spirit drink produced by the smooth maceration of leaves and branches of white mistletoe in an aqueous-alcoholic base (ethyl alcohol of agricultural origin or spirit drink so called komovica). During the maceration process, biologically active compounds (polyphenols, lectins, viscotoxins) that have a positive effect on health are extracted, so Biska is considered to be a medicinal spirit. The aim of the paper is to determine and compare the polyphenol profile of 14 Biska samples (5 industrial and 9 produced on family farms). The polyphenol profile of Biska samples was determined by high performance liquid chromatography (HPLC). The most common polyphenolic compound in Biska samples is quercetin-3-glycoside, which was detected in all samples. Other polyphenolic compounds detected in certain samples were protocatechuic acid, catechin and chlorogenic acid.

• Keywords: Biska; imela; maceracija; polifenoli; tekućinska kromatografija visoke djelotvornosti
• Keywords (english): Biska; high performance liquid chromatography; maceration; mistletoe; polyphenols
• Language: croatian
• URN:NBN: urn:nbn:hr:159:897101
• 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: 2018-09-25 11:52:19