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undergraduate thesis
Fenolni profil i biološki potencijal nusproizvoda vinifikacije crnog i rose vina
završni rad
2022. urn:nbn:hr:167:666589
Nadilo, Antonia
University of Split
Faculty of Chemistry and Technology
Division of Engineering and Chemistry

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Nadilo, A. (2022). Fenolni profil i biološki potencijal nusproizvoda vinifikacije crnog i rose vina : završni rad (Undergraduate thesis). Split: University of Split, Faculty of Chemistry and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:666589

Nadilo, Antonia. "Fenolni profil i biološki potencijal nusproizvoda vinifikacije crnog i rose vina : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2022. https://urn.nsk.hr/urn:nbn:hr:167:666589

Nadilo, Antonia. "Fenolni profil i biološki potencijal nusproizvoda vinifikacije crnog i rose vina : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2022. https://urn.nsk.hr/urn:nbn:hr:167:666589

Nadilo, A. (2022). 'Fenolni profil i biološki potencijal nusproizvoda vinifikacije crnog i rose vina : završni rad', Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, accessed 17 November 2024, https://urn.nsk.hr/urn:nbn:hr:167:666589

Nadilo A. Fenolni profil i biološki potencijal nusproizvoda vinifikacije crnog i rose vina : završni rad [Undergraduate thesis]. Split: University of Split, Faculty of Chemistry and Technology; 2022 [cited 2024 November 17] Available at: https://urn.nsk.hr/urn:nbn:hr:167:666589

A. Nadilo, "Fenolni profil i biološki potencijal nusproizvoda vinifikacije crnog i rose vina : završni rad", Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, Split, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:167:666589

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TitleFenolni profil i biološki potencijal nusproizvoda vinifikacije crnog i rose vina : završni rad
Title (english)Phenolic profile and biological potential of red and rose wine vinification by-products : bachelor thesis
AuthorAntonia Nadilo
MentorDanijela Skroza (mentor)
Committee memberIvana Generalić Mekinić (predsjednik povjerenstva)
Committee memberMiće Jakić (član povjerenstva)
Committee memberDanijela Skroza (član povjerenstva)
GranterUniversity of Split
Faculty of Chemistry and Technology
(Division of Engineering and Chemistry)
Split
Defense date and country2022-09-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Procesom proizvodnje vina nastaju velike količine nusproizvoda poput komine grožđa, pokožica, sjemenki i vinskog taloga. Svi ovi nusproizvodi bogati su bioaktivnim spojevima koji pokazuju brojna biološka svojstva, između ostalog izraženu antioksidacijsku aktivnost. Iako je vinski talog najslabije proučavan nusproizvod vinifikacije, poznato je da je bogat fenolnim spojevima zbog čega sve češće postaje predmetom brojnih studija koje nastoje opravdati njegovu primjenu u prehrambenoj industriji. U ovome radu ispitan je fenolni sastav i biokemijski potencijal vinskog taloga crnog i rosé vina. Ukupni fenoli određeni su metodom po Folin-Ciocalteu, dok je fenolni profil ispitan visokodjelotvornom tekućinskom kromatografijom, HPLC (engl. High performance liquid chromatography) metodom. Antioksidacijska aktivnost ispitana je korištenjem tri različite metode: FRAP (engl. Ferric reducing antioxidant power), DPPH (engl. 2,2-diphenyl-1-picrylhydrazyl free radical scavening) i ORAC (eng. Oxygen radical apsorbance capacity). Rezultati ukazuju na izuzetno bogat fenolni sastav taloga crnog vina u odnosu na talog rosé vina. Najdominantniji fenoli u talogu crnog vina su bili p-hidroksi benzojeva kiselina (89,2 ± 1,1 mg/L) i kvercetin (76,5 ± 0,1 mg/L), dok je u talogu rosé vina udio istih spojeva bio 2,5 do 12 puta niži. Najveću antioksidacijsku aktivnost testiranu FRAP i ORAC metodama pokazao je talog crnog vina, dok je DPPH metodom talog rosé vina pokazao veći antioksidacijski kapacitet.
Abstract (english)
Wine production generates a large amount of by-products such as grape pomace, skins, seeds, and wine lees. All by-products are rich in bioactive compounds that have many beneficial biological properties, including strong antioxidant properties. Although wine lees are among the least studied by- products of winemaking, they are known to be rich in phenolic compounds, and studies on their use in the food industry are increasing. In this work, the total phenols and biochemical potential of red wine and rosé wine lees were investigated. Total phenols were determined by the Folin-Ciocalteu method, while the phenolic profile was studied by high-performance liquid chromatography (HPLC). Antioxidant activity was tested by three different methods: FRAP (Ferric reducing antioxidant power), DPPH (2,2-diphenyl-1- picrylhydrazyl free radical scavenging) and Oxygen radical absorbance capacity (ORAC). The results show that the phenolic composition of red wine lees is very rich compared to rosé wine lees. The most dominant phenols in red wine lees were p-hydroxybenzoic acid (89.2 ± 1.1 mg/L) and quercetin (76.5 ± 0.1 mg/L), while the content of these compounds in rosé wine lees was 2.5 to 12 times lower. Red wine lees showed the highest antioxidant activity by the FRAP and ORAC methods, while the results of the DPPH method were higher in the rosé wine lees.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:167:666589
Study programmeTitle: Food technology - undergraduate - university
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/ prvostupnica (baccalaureus/ baccalaurea) inženjer/ inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/ prvostupnica (baccalaureus/ baccalaurea) inženjer/ inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
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Created on2022-10-14 10:33:07