Kemijski sastav "Karoma" kave i njenih nusproizvoda

master's thesis

• Title (english): Chemical composition of Karoma coffee and its by-products
• Author: Iva Šušić
• Mentor: Antonela Ninčević Grassino (mentor)
• Committee member: Suzana Rimac Brnčić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Chemistry and Biochemistry); (Laboratory for Analytical Chemistry); Zagreb
• Defense date and country: 2020-03-13, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Prilikom proizvodnje i konzumacije kave nastaju lakodostupni nusproizvodi. Kako bi se srebrna pokoţica i talog kave, nusproizvodi dobiveni postupcima prţenja i priprave espresso napitka mogli potencijalno iskoristiti kao izvori različitih analita, u ovom radu je određen njihov kemijski sastav. Istovremeno je ispitan i sastav sirove i espresso kave u cilju procjene vrijednosti analita prisutnih u nusproizvodima. Sadrţaj vlage, pepela, masti, celuloze i lignina, te fenola, flavonoida, šećera i proteina određen je gravimetrijskim i spektrofotometrijskim metodama. Mineralni sastav određen je spektrometrijom masa visoke razlučivosti uz induktivno spregnutu plazmu. Rezultati su pokazali da analizirani uzorci pokazuju razlike u kemijskom sastavu, pa se tako srebrna pokoţica ističe bogatim mineralnim sastavom i celulozom, a talog kave visokim udjelom masti. Sirova kava ima najviše šećera, a espresso kava proteina, fenola i flavonoida. Valja naglasiti da srebrna pokoţica i talog čine jeftine izvore minerala i masti, pa ih u tom smjeru treba i valorizirati.

Abstract (english)

During production and consumption of coffee, the easily accessible by-products are gained. In order to re-use the silver skin and spent coffee grounds, the by-products formed during processes of roasting and preparation of espresso beverage, as a potential source of various analytes, in this work is determined their chemical composition. Simultaneously, the chemical composition of green and espresso coffee is also examined with the aim to valorise the analytes found in by-products. The content of moisture, ash, fat, cellulose and lignin, and phenols, flavonoids, sugars and proteins is determined by gravimetric and spectrophotometric methods. Mineral composition is determined by high resolution inductively coupled plasma mass spectrometry method. The results showed that analysed samples showed the differences in chemical composition, and thus the silver skin stands out with rich mineral composition and cellulose, while spent coffee ground with a high amount of fat. Green coffee has the highest amounts of sugar, while espresso coffee the high amounts of protein, phenols and flavonoids. It should be emphasized that silver skin and spent coffee ground presented the low-cost sources of minerals and fats, and in that direction, it might be valorised.

• Keywords: analitiĉke metode; sirova i espresso kava; nusproizvodi kave; minerali
• Keywords (english): analytical methods; green and espresso coffee; coffee by-products; minerals
• Language: croatian
• URN:NBN: urn:nbn:hr:159:676137
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2020-03-13 11:09:26