Usporedba polifenolnog sastava različitih vrsta čokolada

undergraduate thesis

• Title (english): Comparison of polyphenolic composition of different chocolates
• Author: Nikolina Klarić
• Mentor: Draženka Komes (mentor)
• 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: 2011-09-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Kakaovo zrno ima dugu tradiciju primjene u prehrani, kako zbog atraktivne arome tako i zbog svog pozitivnog učinka na ljudski organizam. Čokolada je najpopularniji proizvod u čijem sastavu dominira kakaovo zrno. Cilj ovog rada bio je odrediti polifenolni sastav čokolada različitog udjela suhe tvari kakaovih dijelova (30%, 38% i 72%). Primjenom spektrofotometrijskih metoda određen je udjel ukupnih fenola te pojedinih polifenolnih skupina (flavonoidi, flavan-3-oli, proantocijanidini), dok je tekućinskom kromatografijom visoke djelotvornosti određen udjel flavan-3-ola ((-)-epikatehin, procijanidin B2) i fenolnih kiselina (galna, kava, ferulinska kiselina). Također je određen udio bezmasne suhe tvari kakaovih dijelova. Ispitivane čokolade predstavljaju bogate izvore polifenola. Udio polifenola povećava se proporcionalno udjelu kakaovih dijelova u čokoladi, te je čokolada s 72% kakaovih dijelova najbogatija polifenolima.

Abstract (english)

Cocoa beans has a long tradition of use in the diet, both beacuse of the attractive aroma and for its positive effect on the human body. Chocolate is the most popular product whose composition is dominated by cocooa beans. The mark of this study was to determined the polyphenolic composition of different chocolate of dry cocoa solids (30%, 38% i 72%). Using the spectrophotometric method is determined by the ratio of total phenolics and the individual phenolic groups (flavonoids, flavan-3-ols, proanthocyanidins), while the High-performance liquid chromatography determined the share of flavan-3-ols ((-)-epicatehin, procyanidin B2) and phenolic acids (gallic, caffeic, ferulic acid). Also a certain share of non-fat cocoa solids parts is determined. Tested chocolates represented rich sources of polyphenols. Proportion of polyphenols increases proportionally to the share of parts of the cocoa in chocolate and chocolate with the 72% richest parts of the cocoa polyphenols.

• Keywords: kakaovo zrno (Theobroma cacao L.); ukupni fenoli; flavan-3-oli; proantocijanidini; fenolne kiseline
• Keywords (english): cocoa beans (Theobroma cacao L.); polyphenols; flavan-3-ols; proanthocyanidin; phenolic acids
• Language: croatian
• URN:NBN: urn:nbn:hr:159:786582
• 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: 2017-05-19 10:43:46