diplomsko delo
Eva Golob (Author), Helena Abramovič (Reviewer), Mojca Korošec (Mentor)

Abstract

Rdeči čaj je vrsta čaja s številnimi zanimivimi posebnostmi, med katerimi najbolj izstopajo naslednje: ne vsebuje teina, ima visok delež skupnih fenolnih spojin ter visok antioksidativni potencial, zaradi nizkega deleža taninov ni izrazito grenkega okusa ter izvira iz južne Afrike. Glavni namen dela je bil določiti vsebnost skupnih fenolnih spojin in antioksidativne učinkovitosti v vzorcih rdečega čaja višje kakovosti ter z anketo ugotoviti, kako dobro poznajo in koliko uporabljajo rdeči čaj potrošniki iz Slovenije in Španije. Kemijsko analizo smo opravili na šestih vzorcih mešanic rdečega čaja in dodatkov, enemu vzorcu rdečega čaja višje kakovosti ter vzorcu zelenega čaja višje kakovosti kot primerjavo. Anketo o prepoznavnosti in uporabi rdečega čaja smo pripravili na spletni strani www.1ka.si ter rezultate obdelali z osnovnimi statističnimi testi. Na podlagi rezultatov analiz kemijskih parametrov smo prišli do zaključka, da sta v vzorcih rdečega čaja z dodatki antioksidativna učinkovitost ter vsebnost skupnih fenolnih spojin višja kot v vzorcu samega rdečega čaja in vzorcu zelenega čaja. Razlikovale so se tudi vrednosti analiziranih parametrov med posameznimi vzorci mešanic rdečega čaja. Z izračunom korelacijskega koeficienta smo potrdili, da sta antioksidativna učinkovitost in vsebnost skupnih fenolnih spojin med seboj povezani, saj višja vrednost enega parametra pomeni tudi višjo vrednost drugega. Rezultati ankete so pokazali, da med odgovori Slovencev in Špancev ni bilo večjih razlik, razen to, da večji odstotek Špancev pozna rdeči čaj in da ga pogosteje uživajo kot Slovenci.

Keywords

rdeči čaj;Aspalathus linearis;antioksidativna učinkovitost;skupne fenolne spojine;anketa;potrošniki;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [E. Golob]
UDC: 663.95:66.094.3.097.8:366.1
COBISS: 5084280 Link will open in a new window
Views: 564
Downloads: 169
Average score: 0 (0 votes)
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Other data

Secondary language: English
Secondary title: Antioxidant efficiency of rooibos tea and its recognition among consumers
Secondary abstract: Rooibos tea is a sort of tea with many interesting features among which the most outstanding are the following: it does not contain theine, it has high total phenolic content and high antioxidant potential, because of low tannin status, it does not have distinct bitter taste and it originates from South Africa. The aim of this work was to determine total phenolic content and antioxidant efficiency in samples of rooibos tea of high quality and to find out, with the help of questionnaire, how well do consumers from Slovenia and Spain know rooibos tea and how frequently do they consume it. With the chemical analysis six samples, which contained mixtures with rooibos teas and herbs, one sample of rooibos tea of high quality and one sample of green tea of high quality were evaluated. We prepared the questionnaire about recognition and usage of rooibos tea on website www.1ka.si and the results were analysed with basics statistical tests. Based on the results of chemical analysis we concluded that the samples of rooibos teas with herbs had higher antioxidant efficiency and higher total phenolic content than samples of rooibos tea and green tea, respectively. The differences in analysed parameters were also observed among samples of mixtures with rooibos tea. The correlation coefficient showed that total phenolic content and antioxidant efficiency are strongly related, because higher content of one parameter also means higher content of the second parameter. Results of questionnaire did not show bigger differences between answers of Slovenians and Spaniards. The biggest difference was that the higher percentage of Spanish consumers have heard about rooibos tea and they also consume it more often than Slovenians.
Secondary keywords: rooibos tea;Aspalathus linearis;antioxidant efficiency;total phenolic content;questionnaire;consumers;
Type (COBISS): Bachelor thesis/paper
Study programme: 0
Embargo end date (OpenAIRE): 1970-01-01
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages: IX, 23 f., [4] f. pril.
ID: 11207307