Promjena koncentracije ukupnih polifenola i antioksidacijske aktivnosti kakao praha s dodatkom meda i zobi tijekom tri mjeseca skladištenja

master's thesis

• Title (english): Change in the concentration of total polyphenols and antioxidant activity of cocoa powder with the addition of honey and oats during three months of storage
• Author: Vedran Ribarić
• Mentor: Davor Valinger (mentor)
• Committee member: Danijela Bursać Kovačević (predsjednik povjerenstva)
• Committee member: Ana Jurinjak Tušek (član povjerenstva)
• Committee member: Maja Benković (član povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Process Engineering); (Laboratory for Measurement, Regulation and Automatisation); Zagreb
• Defense date and country: 2023-11-17, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Ovaj rad istražuje promjene koncentracije ukupnih polifenola i antioksidativne aktivnosti u ekstraktima dobivenim iz mješavina kakao praha, meda i zobi. Cilj istraživanja bio je istražiti kako različiti omjeri ova dva ključna sastojka pripremljena u devet različitih omjera utječu na njihova fitokemijska svojstva i stabilnost kada se čuvaju tijekom razdoblja od 4, 5 i 6 mjeseci. Rezultati otkrivaju vezu između koncentracija kakaa, meda, zobi i promatranih razina ukupnih polifenola i antioksidativne aktivnosti; uzorci s većim koncentracijama svih sastojka pokazali su povećane vrijednosti ovih mjera. Međutim, koncentracija ukupnih polifenola pokazala je smanjenje tijekom vremena skladištenja, dok je antioksidativna aktivnost ostala stabilna ili čak blago porasla. Ovo istraživanje doprinosi razumijevanju sinergijskih učinaka kakao praha i meda u mješovitim formulacijama i nudi vrijedne uvide za primjene u prehrambenoj industriji gdje su dugoročno skladištenje i nutritivne prednosti od interesa.

Abstract (english)

This paper investigates changes in the concentration of total polyphenols and antioxidant activity in extracts obtained from mixtures of cocoa powder, oats and honey. This study investigates how different ratios of these three ingredients prepared in nine different ratios affect their phytochemical properties and stability when stored over a period of 4, 5 and 6 months. The results reveal a relationship between cocoa, oat and honey concentrations and the observed levels of total polyphenols and antioxidant activity; samples with higher concentrations of both ingredients showed increased values of these measures. However, the concentration of total polyphenols decreased during the storage period, while the antioxidant activity remained stable or even slightly increased. This research contributes to the understanding of the synergistic effects of cocoa powder honey, and oats in mixed formulations and offers valuable insights for applications in the food industry where long-term storage and nutritional benefits are of interest.

• Keywords: kakao; med; zob; ukupni polifenoli; antioksidacijska aktivnost
• Keywords (english): cocoa; honey; oats; antioxidant activity; total polyphenols
• Language: croatian
• URN:NBN: urn:nbn:hr:159:227331
• 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: 2024-05-23 08:53:53