master's thesis
Influence of preparation of fruit tea on phenol content and tea colour

Ivana Knežević (2011)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology
Metadata
TitleUtjecaj načina pripreme voćnih čajeva na sadržaj polifenola i boju čajeva
AuthorIvana Knežević
Mentor(s)Mirela Kopjar (thesis advisor)
Abstract
U ovom radu ispitivan je utjecaj vremena i temperature maceracije tijekom pripreme voćnih čajeva (brusnica, borovnica, trešnja i šumsko voće) na sadržaj polifenola, antocijana, flavonoida, kondenziranih tanina, antioksidativnu aktivnost i boju. Čajevi su macerirani pri 80 i 100 °C kroz 5 donosno 8 minuta. Ispitivan je i utjecaj ponovljene maceracije istih čajeva na sadržaj navedenih komponenti. Maceracijom čajeva pri 100 °C, u uzorcima je odre ñeno više polifenola, antocijana, flavonoida i kondenziranih tanina, te su vrijednosti antioksidativne aktivnosti bile veće. Ponovljenom maceracijom sadržaj polifenola, flavonoida i kondenziranih tanina bio je znatno manji. Vrijednosti antioksidativne aktivnosti su takoñer bile niže nakon ponovljene maceracije. Vrijeme i temperatura maceracije su imali i značajan utjecaj na boju pripremljenih čajeva, a ponovljenom maceracijom došlo je do znatnog smanjenja intenziteta boje.
Keywordstea phenols flavonoides colour maceration
Parallel title (English)Influence of preparation of fruit tea on phenol content and tea colour
Committee MembersVlasta Piližota
Mirela Kopjar
Jurislav Babić
Nela Nedić Tiban
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Fruits and Vegetables Technology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Study programme typeuniversity
Study levelgraduate
Study programmeFood Engineering
Academic title abbreviationmag. ing. techn. aliment.
Genremaster's thesis
Language Croatian
Defense date2011-11-23
Parallel abstract (English)
In this work, influence of time and temperature of maceration of fruit tea (cranberry, blueberry, cherry and fruit from forest) on content of phenols, anthocyanins, flavonoides, condensed tannins, antioxidant activity and colour was investigated. Maceration temperatures were 80 and 100 °C and maceration time 5 and 8 minutes. Also, influence of repeated maceration of same samples on mentioned parameters was investigated. All samples macerated at 100 °C had the highest content of phenols, anthocyanins, flavonoides, condensed tannins and antioxidant activity. After repeated maceration content of mentioned compound was lower. Time and temperature of maceration, also had influence on colour of tea samples. With repeated maceration intensity of colour decreased.
Parallel keywords (Croatian)čaj polifenoli flavonoidi boja maceracija
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:692704
CommitterSanda Hasenay