Određivanje kemijskog i bioaktivnog sastava zelenih i prženih zrna kave i napitaka smanjenog udjela kafeina

master's thesis

• Title (english): Determination of the chemical and bioactive composition of green and roasted coffee beans and beverages with reduced caffeine content
• Author: Patricia Fabečić
• Mentor: Draženka Komes (mentor)
• Committee member: Ksenija Marković (predsjednik povjerenstva)
• Committee member: Marko Obranović (član povjerenstva)
• Committee member: Nada Vahčić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products); Zagreb
• Defense date and country: 2022-09-23, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Kava je omiljen napitak ljudi širom svijeta čije konzumiranje ima brojne prednosti, no isto tako može imati i negativne učinke na ljudsko zdravlje ukoliko dnevna doza premašuje preporučenu dozu od 400 mg prema Europskoj agenciji za sigurnost hrane (engl. European Food Safety Authority, EFSA). Uzimajući to u obzir, ali i nastojeći omogućiti uživanje u konzumaciji većih količina kave, cilj ovoga rada je formuliranje blendova kava smanjenog udjela kafeina, ali bogatog bioaktivnog sastava. Kemijski i bioaktivni sastav zelenih i prženih zrna kave i napitaka određen je pomoću standardnih AOAC metoda (engl. Association of Official Analytical Chemists, AOAC), spektrofotometrijskih metoda te tekućinskom kromatografijom visoke djelotvornosti s detektorom s nizom dioda (engl. high-performance liquid chromatographic method with diode-array detection, HPLC-DAD). U istraživanje je bilo uključeno 6 vrsta kave; 4 Arabice i 2 Robuste, s time da su 2 uzorka Arabica kave bili dekafeinizirani. Bogatiji bioaktivni sastav karakterizira Robusta kave, dok su Arabica kave sadržavale više udjele ulja i saharoze. Napitci su pripremljeni primjenom tri tehnike te su se ispitivale filter, espresso i turska kava. Espresso je karakterizirana najvišim udjelom kafeoil kininskih kiselina i najboljim antioksidacijskim svojstvima. Novoformulirani blendovi imali su udjele kafeina redom 5,55, 15,44 i 20,44 mg gˉ¹ s. tv.

Abstract (english)

Coffee is a favorite drink among people around the world which consumption has numerous advantages, but it can also have negative effects on human health if the daily dose exceeds the recommended dose of 400 mg according to the European Food Safety Authority (EFSA). Taking this into account, but also trying to enable enjoyment in the consumption of larger quantities of coffee, the goal of this work is to formulate coffee blends with a reduced caffeine content, but with a rich bioactive composition. The chemical and bioactive composition of green and roasted coffee beans and beverages was determined using standard methods of the Association of Official Analytical Chemists (AOAC), spectrophotometric methods, and high-performance liquid chromatographic method with a diode-array detection (HPLC-DAD). 6 types of coffee were included in the research; 4 Arabica and 2 Robusta, with the fact that 2 Arabica coffee samples were decaffeinated. A richer bioactive composition characterizes Robusta coffees, while Arabica coffees contained higher proportions of oil and sucrose. The drinks were prepared using three techniques, and filter, espresso and Turkish coffee were tested. Espresso is characterized by the highest content of caffeoyl quinic acids and the best antioxidant properties. The newly formulated blends had caffeine contents of 5.55, 15.44 and 20.44 mg gˉ¹ DM.

• Keywords: bioaktivni sastav; HPLC; kava; kemijski sastav; prženje
• Keywords (english): bioactive composition; chemical composition; coffee; HPLC; roasting
• Language: croatian
• URN:NBN: urn:nbn:hr:159:772870
• Study programme: Title: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2023-03-15 12:06:58