Određivanje antioksidacijske aktivnosti u kiseloj i slatkoj sirutki

undergraduate thesis

• Title (english): The determination of antioxidative activity of sweet and acid whey
• Author: Karmela Tretnjak
• Mentor: Rajka Božanić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology of Milk and Milk Products); Zagreb
• Defense date and country: 2017-09-19, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Sirutka se od davnina koristi u prehrani ljudi, a posljednjih je godina postala popularna kao sastojak mnogih prehrambenih napitaka zbog svojih blagotvornih svojstava. Sirutka je izvrstan izvor visokovrijednih proteina, ugljikohidrata, vitamina, mineralnih tvari, elemenata u tragovima s niskim udjelom masti. Cilj ovog rada bio je odrediti antioksidacijsku aktivnost i profil mineralnih tvari u kiseloj i slatkoj sirutki, a također i kemijski sastav, tj. udio vlage i pepela te kiselost, boju, veličinu čestica i senzorska svojstva sirutke. Radikal koji se koristio za praćenje antioksidacijske aktivnosti sirutke je 2,2-difenil-1-pikrilhidrazil (DPPH), a metoda elektronska spinska rezonancija (ESR). Antioksidacijska aktivnost se određivala u svježim uzorcima sirutke i nakon sedam dana, a rezultati su pokazali da najveću antioksidacijsku aktivnost ima kisela sirutka dobivena sirenjem kravljeg mlijeka mezofilnom kulturom, odnosno sirutka koja inače zaostaje pri proizvodnji svježih sireva.

Abstract (english)

Recently, whey has become a very popular as the ingredient of many nutritional drinks. Whey is a very good source of valuable proteins, carbohydrates, vitamins, minerals, trace elements with low fat content. The aim of this work was to determine the antioxidant activity as well as mineral profile in acid and sweet whey, but also the chemical structure ie. the amount of moisture and ash, acidity, colour, particle size and the sensory properties of whey. Radical for detecting the antioxidant activity of whey was 2,2-diphenyl-1-picrylhydrazil (DPPH) and the used method was electron spin resonance (ESR). Antioxidant activity was determined in fresh whey samples and after seven days, and the results showed that the highest antioxidant activity has acidic whey obtained by mesophilic culture, i.e. the whey that lags in the production of fresh cheeses.

• Keywords: antioksidacijsko djelovanje; DPPH; ESR; kisela i slatka sirutka
• Keywords (english): acid and sweet whey; antioxidative activity; DPPH; ESR
• Language: croatian
• URN:NBN: urn:nbn:hr:159:095453
• 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: Open access
• Created on: 2017-09-19 09:11:56