Utjecaj uvjeta čuvanja likera od aronije na sadržaj fenolnih spojeva i kromatske parametre

undergraduate thesis

• Title (english): Influence of storage conditions of chokeberry liqueur on the content of phenolic compounds and chromatic parameters
• Author: Valentina Haus
• Mentor: Damir Stanzer (mentor)
• Mentor: Karla Hanousek Čiča (pomoć pri izradi, neposredni voditelj)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Fermentation and Yeast Technology); Zagreb
• Defense date and country: 2024-07-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Interdisciplinary Technical Sciences

Abstract

Liker od aronije je jako alkoholno piće proizvedeno maceracijom ploda biljke aronije u vodeno-alkoholnoj bazi. Karakteristične je crvene boje koja potječe od fenolnih spojeva prisutnih u bobicama aronije. Cilj ovog rada je definirati optimalne uvjete čuvanja likera od aronije pri kojima ne dolazi do značajnog smanjenja sadržaja fenolnih spojeva i gubitka karakteristične boje. Tijekom 6 mjeseci čuvanja likera od aronije određen je sadržaj fenolnih spojeva i kromatski parametri. Sadržaj ukupnih fenolnih spojeva (TPC) određen je spektrofotometrijski pomoću Folin-Ciocalteu reagensa, a kromatski parametri pomoću CIELab sustava. Uvjeti čuvanja koji su ispitivani uključuju temperaturu, izloženost svjetlu te dodatak limunske kiseline. Statističkom analizom istraživanih uvjeta čuvanja utvrđeno je da dodatak limunske kiseline (8 g L⁻¹ ) značajno utječe na sadržaj fenolnih spojeva. Optimalni uvjeti čuvanja likera od aronije, pri kojima se postiže očuvanje fenolnih spojeva ekstrahiranih iz bobica aronije tijekom 6 mjeseci su: sobna temperatura (20 °C), potpuna tama, dodatak limunske kiseline.

Abstract (english)

Chokeberry liqueur is an alcoholic beverage produced by macerating the fruit of the chokeberry plant in a water-alcohol base. It is characterized by a red colour that comes from the phenolic compounds present in the chokeberry berries. The aim of this study is to define the optimal storage conditions for chokeberry liqueur to prevent significant reduction in phenolic compound content and loss of its characteristic color. During six months of storage, the content of phenolic compounds and chromatic parameters of chokeberry liqueur were determined. The total phenolic content (TPC) was determined spectrophotometrically using the Folin-Ciocalteu reagent and the chromatic parameters were measured using the CIELab system. The storage conditions examined included temperature, light exposure, and the presence of citric acid. Statistical analysis of the storage conditions showed that the addition of citric acid (8 g L⁻¹) significantly affects the phenolic compound content. The optimal storage conditions for chokeberry liqueur, which ensure the preservation of phenolic compounds extracted from chokeberry berries over six months, are: room temperature (20 °C), complete darkness, and the presence of citric acid.

• Keywords: liker; aronija; uvjeti čuvanja; fenolni spojevi; kromatski parametri
• Keywords (english): liqueur; chokeberry; storage conditions; phenolic compounds; chromatic parameters
• Language: croatian
• URN:NBN: urn:nbn:hr:159:411826
• Study programme: Title: Biotechnology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-11-08 12:13:30