diplomsko delo
Masha Cordin (Avtor), Tomaž Požrl (Recenzent), Lea Pogačnik (Mentor)

Povzetek

V okviru diplomskega dela smo določali vsebnost skupnih fenolnih spojin (SFS) in antioksidativno učinkovitost (AOU) kav iz Južne Amerike (Gvatemala, Brazilija, Rio Verde – Brazlija) in kave Barcaffe, ki jo pogosto uživamo v Sloveniji. Kave smo pripravili na espresso in filter način. Prav tako smo jih pripravili z dvema količinama vode in z dodatkom mleka. Vsebnost SFS smo določali po metodi Folin-Ciocalteu in jo izrazili kot ekvivalent klorogenske kisline. AOU smo ugotavljali s prostim radikalom DPPH• in jo izrazili kot ekvivalent troloksa. Rezultati kažejo, da način priprave, količina vode in dodatek mleka vplivajo na vsebnost SFS in AOU kav. Povprečna vsebnost SFS v kavi espresso je 20,5 mM, v filter kavi pa 7,4 mM, povprečna AOU je v kavi espresso 20,0 mM, v filter kavi pa 16,1 mM. Razlike so očitne, saj filter kava vsebuje manj SFS in ima manjšo AOU kot kava espresso. Z uporabe večje količine vode pri pri obeh načinih priprave kave se povečuje skupna vsebnost SFS in AOU. Mleko vpliva na nekoliko povišano vsebnost SFS in zmanjšano AOU. Naši rezultati tudi kažejo, da poreklo kave nima odločilnega vpliva na vsebnost SFS in AOU, bolj je pomemben postopek njene priprave.

Ključne besede

kava;poreklo kave;priprava kave;dodatek mleka;količina vode;antioksidanti;antioksidativna učinkovitost;fenolne spojine;analizne metode;Folin-Ciocalteu;DPPH;

Podatki

Jezik: Slovenski jezik
Leto izida:
Tipologija: 2.11 - Diplomsko delo
Organizacija: UL BF - Biotehniška fakulteta
Založnik: [M. Cordin]
UDK: 663.93.094.3.097.8:547.56
COBISS: 5005432 Povezava se bo odprla v novem oknu
Št. ogledov: 1002
Št. prenosov: 435
Ocena: 0 (0 glasov)
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Ostali podatki

Sekundarni jezik: Angleški jezik
Sekundarni naslov: Antioxidants in coffee from South America
Sekundarni povzetek: Within the diploma thesis we compared the content of total phenolic compounds (SFS) and antioxidant activity (AOU) in coffee from South America (Guatemala, Brazil, Rio Verde - Brazil) and Barcaffe coffee, which is widely consumed in Slovenia. Coffee was prepared as espresso and as filter. We also prepared them with two volumes of water and with addition of milk. The content of SFS was determined by the Folin-Ciocalte method and expressed as chlorogenic acid equivalent. The AOU was detected by the free DPPH • radical and expressed as trolox equivalent. The results show that the preparation method, the amount of water and the addition of milk affect the content of SFS and AOU in coffee. The average SFS content in espresso coffee is 20,5 mM and in filter coffee 7,4 mM, the average AOU in espresso coffee is 20,0 mM and 16,1 mM in filter coffee. The differences are obvious because the filter coffee contains less SFS and has a lower AOU than espresso coffee. By using a larger amount of water, the total content of SFS and AOU increases with both methods of coffee preparation. Milk affects by slightly increased SFS content and reduced AOU. Our results also show that the origin of coffee has no significant influence on the content of SFS and AOU, more important is the process of its preparation.
Sekundarne ključne besede: coffee;origin of coffee;coffee preparation;addition of milk;amount of water;antioxidants;antioxidant activity;phenolic compounds;analytical methods;Folin-Ciocalteu;DPPH;
Vrsta dela (COBISS): Diplomsko delo/naloga
Študijski program: 0
Komentar na gradivo: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Strani: X, 26 f., [1] f. pril.
ID: 10988826