Izolacija teobromina iz kakao praha i čokolade

undergraduate thesis

• Title (english): Isolation of theobromine from cacao powder and chocolate
• Author: Mateja Pejić
• Mentor: Senka Djaković (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Chemistry and Biochemistry); (Laboratory for Organic Chemistry); Zagreb
• Defense date and country: 2013-09-06, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Theobroma cacao, botaničko ime za kakaovac, znači „hrana za bogove“ i malo je onih koji se s tim ne bi složili. Čokolada predstavlja vrijedan izvor energije, svojstvene je arome, slatkog okusa i jedinstvenog osjećaja topljenja u ustima. Također ima razne pozitivne učinke na naše zdravlje, snižava razinu kolesterola, smanjuje rizik od kardiovaskularnih bolesti i mnoge druge. U ovom radu opisana je izolacija, pročišćavanje te identifikacija FTIR spektroskopijom teobromina iz tamne čokolade (70 % kakaa) i kakao praha. Nakon provedene analize dokazana je prisutnost teobromina u oba ispitana uzorka, a u nastavku rada određen je i sastav ostalih komponenata koje su zastupljene u kakao prahu i čokoladi.

Abstract (english)

The botanical name for cocoa is Theobroma cacao, which means "food of the gods", and few are of those who disagree with that. Chocolate is a valuable source of energy, characteristic aroma, sweet taste and a unique feeling of melting in the mouth. It also features number of positive effects on our health, for example, reduces cholesterol, decreases risk of cardiovascular disease and many others. This work describes the isolation, purification and characterization by FTIR spectroscopy of theobromine from the dark chocolate (70% cocoa) and cocoa powder. After performed analysis, the presence of theobromine in both studied sample was proved, and in continuation of this work is determined the structure of other components in cocoa powder and chocolate.

• Keywords: čokolada; kakao prah; teobromin; izolacija; FTIR spektroskopija
• Keywords (english): chocolate; cocoa powder; theobromine; isolation; FTIR spectroscopy
• Language: croatian
• URN:NBN: urn:nbn:hr:159:819779
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-04 07:32:31