Utjecaj uvjeta maceracije na ukupne fenole i antioksidativnu aktivnost macerata rogača

undergraduate thesis

• Title (english): Influence of maceration conditions on the total polyphenolic content and the antioxidant activity on the carob macerates
• Author: Helena Kantoci
• 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: 2020-09-30, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Liker od rogača je jako alkoholno piće s minimalno 15 % v/v alkohola i 100 g Lˉ¹ šećera koje se proizvodi maceracijom mahuna rogača u vodeno-alkoholnoj bazi. Maceracija je najstariji i najkorišteniji postupak ekstrahiranja aromatskih i bioaktivnih tvari iz biljaka i voća. Rogač je bogat bioaktivnim polifenolnim spojevima koji imaju učinak na ljudsko zdravlje jer neutraliziraju štetne slobodne radikale. Cilj ovoga rada bio je odrediti kako uvjeti maceracije utječu na količinu ukupnih fenola, antioksidativnu aktivnost i kromatske karakteristike macerata rogača. Ispitani uvjeti su vrijeme maceracije, volumni udio etanola u vodeno-alkoholnoj bazi, omjer mase rogača i vodeno-alkoholne baze te izloženost svjetlu odnosno tami. Količina ukupnih fenola određena je spektofometrijski pomoću Folin-Cioalteu reagensa, antioksidativna aktivnost FRAP i DPPH metodom dok su kromatske karakteristike određene kolorimetrom (CIELab sustav).

Abstract (english)

Carob liqueur is a strong alcoholic beverage with a minimum of 15 % v/v alcohol and 100 g Lˉ¹ sugar produced by maceration of carob pods in a hydro-alcohol base. Maceration is the oldest and most widely used process for extracting aromatic and bioactive substances from plants and fruits. Carob is rich in bioactive polyphenolic compounds that have an effect on human health because they neutralize harmful free radicals. The aim of this study was to determine the influence of maceration conditions on the total polyphenolic content, the antioxidant activity and chromatic characteristics of the carob macerates. The examined conditions are the maceration time, the ethanol content in the hydro-alcohol base, the ratio of the mass of carob and the hydro-alcohol base, and the exposure to light or darkness. The total polyphenol content was determined spectrophotometrically by Folin-Ciocalteu reagent, antioxidant activity was determined using FRAP and DPPH methods and chromatic characteristics by colorimeter (CIELab system).

• Keywords: antioksidativna aktivnost; kromatske karakteristike; maceracija; polifenoli; rogač
• Keywords (english): antioxidant activity; carob; chromatic characteristics; maceration; polyphenols
• Language: croatian
• URN:NBN: urn:nbn:hr:159:196224
• Study programme: Title: Biotechnology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2020-10-14 12:03:05