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master's thesis
Udio teških metala i ukupnih polifenola te antioksidativna aktivnost kava s dodatkom gljiva
2024. urn:nbn:hr:109:629309
Pernar, Patricija
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Biochemistry and Toxicology

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Pernar, P. (2024). Udio teških metala i ukupnih polifenola te antioksidativna aktivnost kava s dodatkom gljiva (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:629309

Pernar, Patricija. "Udio teških metala i ukupnih polifenola te antioksidativna aktivnost kava s dodatkom gljiva." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:629309

Pernar, Patricija. "Udio teških metala i ukupnih polifenola te antioksidativna aktivnost kava s dodatkom gljiva." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:629309

Pernar, P. (2024). 'Udio teških metala i ukupnih polifenola te antioksidativna aktivnost kava s dodatkom gljiva', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 02 April 2025, https://urn.nsk.hr/urn:nbn:hr:109:629309

Pernar P. Udio teških metala i ukupnih polifenola te antioksidativna aktivnost kava s dodatkom gljiva [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2025 April 02] Available at: https://urn.nsk.hr/urn:nbn:hr:109:629309

P. Pernar, "Udio teških metala i ukupnih polifenola te antioksidativna aktivnost kava s dodatkom gljiva", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:629309

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TitleUdio teških metala i ukupnih polifenola te antioksidativna aktivnost kava s dodatkom gljiva
Title (english)Heavy Metal and Total Polyphenol Content and Antioxidant Activity of Coffees with Mushrooms
AuthorPatricija Pernar
MentorTomislav Klapec (mentor)
MentorAna Bucić-Kojić (komentor)
MentorGordana Šelo (pomoć pri izradi, neposredni voditelj)
Committee memberDaliborka Koceva Komlenić (predsjednik povjerenstva)
Committee memberTomislav Klapec (član povjerenstva)
Committee memberAna Bucić-Kojić (član povjerenstva)
Committee memberMirela Kopjar (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Applied Chemistry and Ecology)
(Sub-department of Biochemistry and Toxicology)
Osijek
Defense date and country2024-07-12, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Određen je udio teških metala (olova, kadmija i arsena) u prženim mljevenim kavama, instant kavama, komercijalno dostupnim kavama s gljivama, te prahovima i ekstraktima 5 vrsta gljiva: Innonotus obliquus, Cantharellus cibarius, Cordyceps sinensis, Hericium erinaceus i Ganoderma lucidum. Pripremljene su i mješavine kava s preparatima gljiva koje su analizirane. Koncentracija teških metala u uzorcima analizirana je grafitnom tehnikom atomske apsorpcijske spektrometrije, ukupni polifenoli su... More određeni Folin-Ciocalteu metodom, a antioksidacijska aktivnost DPPH metodom. Prahovi gljiva općenito sadrže znatno više srednje koncentracije teških metala (428,0 ng/g Pb, 58,4 ng/g Cd, 335,8 ng/g As) u odnosu na kave (4,0 – 39,6 ng/g Pb, 6,3 – 7,5 ng/g Cd, 89 – 131,7 ng/g As) i ekstrakte gljiva (1,4 ng/g Pb, 1,5 ng/g Cd, 43,9 ng/g As). Koncentracije teških metala u mješavinama kava i preparata gljiva ovise o sastavnicama te su prosječno više u mješavinama koje uključuju prahove gljiva u odnosu na one s ekstraktima. Procjenom unosa teških metala konzumacijom tri šalice mješavina kava s dodatkom preparata gljiva utvrđeno je da dnevni unos teških metala može činiti značajan udio sigurnih doza ili čak biti dvostruko veći. Očekivano, srednje koncentracije ukupnih polifenola su najveće u instant kavama (147,1 mg CAE/g) i znatno manje u preparatima gljiva (2,5 – 4,2 mg CAE/g). Analogni odnosi su ustanovljeni za antioksidacijsku aktivnost koja prvenstveno ovisi o polifenolima. Osjetljive populacijske skupine (trudnice, dojilje, bolesne osobe itd.) bi trebale ograničiti unos prahova gljiva ili koristiti ekstrakte. Instant kave i odgovarajuće kombinacije s gljivama bi mogle imati snažniji pozitivan učinak na zdravlje. Less
Abstract (english)
The content of heavy metals (lead, cadmium, and arsenic) was determined in roasted ground coffees, instant coffees, commercially available mushroom coffees, and powders and extracts of 5 types of mushrooms: Inonotus obliquus, Cantharellus cibarius, Cordyceps sinensis, Hericium erinaceus, and Ganoderma lucidum. Coffee blends with mushroom preparations were also prepared and analyzed. The concentration of heavy metals in the samples was analyzed using graphite furnace atomic absorption... More spectrometry, total polyphenols were determined by the Folin-Ciocalteu method, and antioxidant activity by the DPPH method. Mushroom powders generally contain significantly higher average concentrations of heavy metals (428.0 ng/g Pb, 58.4 ng/g Cd, 335.8 ng/g As) compared to coffees (4.0 – 39.6 ng/g Pb, 6.3 – 7.5 ng/g Cd, 89 – 131.7 ng/g As) and mushroom extracts (1.4 ng/g Pb, 1.5 ng/g Cd, 43.9 ng/g As). The concentrations of heavy metals in coffee blends with mushroom preparations depend on the components and are, on average, higher in blends that include mushroom powders compared to those with extracts. An assessment of heavy metal intake through the consumption of three cups of coffee blends with added mushroom preparations found that the daily intake of heavy metals can constitute a significant portion of the safe doses or even be twice as high. As expected, the average concentrations of total polyphenols are highest in instant coffees (147.1 mg CAE/g) and significantly lower in mushroom preparations (2.5 – 4.2 mg CAE/g). Analogous relationships were found for antioxidant activity, which primarily depends on polyphenols. Sensitive population groups (pregnant women, nursing mothers, sick individuals, etc.) should limit their intake of mushroom powders or use extracts. Instant coffees and appropriate combinations with mushrooms could have a stronger positive effect on health. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:629309
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: sveučilišni/a magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (sveučilišni/a magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-ShareAlike 4.0 International (CC BY-SA 4.0) icon
Created on2024-07-26 10:00:31
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