Bioaktivna i senzorska svojstva napitaka i nusproizvoda kave

undergraduate thesis

• Title (english): Bioactive and sensory properties of coffee beverages and byproducts
• Author: Nina Javorsky
• Mentor: Draženka Komes (mentor)
• Mentor: Danijela Šeremet (pomoć pri izradi, neposredni voditelj)
• 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: 2024-09-16, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Cilj ovog istraživanja bio je bioaktivna karakterizacija srebrne pokožice Arabika i Robusta kave te napi taka pripremljenih od obje vrste kave i obogaćenih zelenim zrnima kave, dobričicom i travom ivom. Bioaktivna karakterizacija (određivanje udjela ukupnih polifenola i pojedinačnih bioaktivnih spojeva, an tioksidacijskog kapaciteta i melanoidina) provedena je spektrofotometrijskim i HPLC-PDA metodama. Srebrna pokožica Robusta kave sadržavala je veći udio ukupnih polifenola (11,79 mg EGK/g s.tv.) i kafeina (2,90 mg/g s.tv.) u usporedbi sa srebrnom pokožicom Arabika zrna (11,43 mg EGK/g s.tv. i 2,72 mg/g s.tv.). Dodatak dobričice u napitke obje vrste kave rezultirao je najvećim povećanjem udjela uku pnih polifenola (1,42 i 2,10 mg EGK/mL) i antioksidacijskog kapaciteta (ABTS: 14,31 i 18,93 mmol Trolox/L; DPPH: 15,67 i 19,76 mmol Trolox/L). Prema rezultatima senzorske analize, najbolje su bili prihvaćeni napitci Robusta kave uz dodatak dobričice i Arabika kave bez dodataka, dok se dodatak trave ive najlošije odrazio na prihvatljivost napitaka obje vrste kave.

Abstract (english)

The aim of the present study was the bioactive characterization of the silver skin of Arabica and Robusta coffee, as well as of beverages prepared from both coffee varieties and enriched with green coffee beans, ground ivy and mountain germander. Bioactive characterization (determination of total phenolic content and individual bioactive compounds, antioxidant capacity and melanoidin) was carried out using spectrophotometric and HPLC-PDA methods. The silver skin of Robusta coffee contained a higher con tent of total polyphenols (11.79 mg GAE/g weight) and caffeine (2.90 mg/g dw) compared to the silver skin of Arabica beans (11.43 mg GAE/g dw and 2.72 mg/g dw). The addition of ground ivy to the beve rages of both coffee varieties resulted in the greatest increase in the total phenolic content (1.42 and 2.10 mg GAE/mL) and antioxidant capacity (ABTS: 14.31 and 18.93 mmol Trolox/L; DPPH: 15.67 and 19.76 mmol Trolox/L). According to the results of the sensory analysis, the beverages prepared from Robusta coffee with the addition of ground ivy and Arabica coffee without any additions were the best accepted, while the addition of mountain germander had the worst effect on the acceptance of the beverages of both coffee varieties.

• Keywords: kava; srebrna pokožica; polifenoli; kafein; antioksidansi
• Keywords (english): coffee; silverskin; polyphenols; caffeine; antioxidants
• Language: croatian
• URN:NBN: urn:nbn:hr:159:954493
• Study programme: Title: Nutrition; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-09-27 09:39:16