Fizikalno-kemijska karakterizacija macerata imele za proizvodnju rakije biske

master's thesis

• Title (english): Physico-chemical characterization of mistletoe macerates for the production of biska
• Author: Priska Lukin
• Mentor: Jasna Mrvčić (mentor)
• Committee member: Damir Stanzer (predsjednik povjerenstva)
• 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: 2020-07-13, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Jaka alkoholna pića aromatizirana ljekovitim i aromatičnim biljem mogu biti izvor polifenola i drugih antioksidativnih spojeva u prehrani. U Hrvatskoj, točnije u Istri, konzumira se biska, jako alkoholno piće proizvedeno maceracijom lišća i grančica bijele imele (Viscum album L.) čija su ljekovita svojstva poznata od davnina, u rakiji komovici. Cilj ovog rada bio je deifnirati optimalne parametre maceracije imele za proizvodnju rakije biske. U maceratima su određene koncentracije ukupnih fenola i flavonoida i fizikalno-kemijski parametri - koncentracija ukupnih kiselina, pH vrijednost, ukupni suhi ekstrakt, ukupna suha tvar te kromatske karakteristike macerata imele. Koncentracija bilja za maceraciju, polarnost otapala u kojem se imela macerira i vrijeme trajanja maceracije značajno utječu na sve navedene parametre.

Abstract (english)

Strong alcoholic beverages flavoured with medicinal and aromatic herbs can be a source of polyphenols and other antioxidant compounds in the diet. In Croatia, more precisely in Istria, biska is consumed, a strong alcoholic beverage produced by macerating leaves and twigs of white mistletoe (Viscum album L.) whose medicinal properties have been known since ancient times, in komovica brandy. This study aimed to define optimal parameters of mistletoe maceration for the production of biska. In the macerates, concentrations of total phenols and flavonoids and physicochemical parameters were determined - concentration of total acids, pH value, total dry extract, total dry matter, and chromatic characteristics of mistletoe macerates. The concentration of plants for maceration, the polarity of the solvent in which the mistletoe is macerated and the duration of maceration significantly affect all the above parameters.

• Keywords: imela; biska; maceracija; polifenoli; boja
• Keywords (english): mistletoe; biska; maceration; polyphenols; color
• Language: croatian
• URN:NBN: urn:nbn:hr:159:104443
• 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: 2020-07-13 10:06:06