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master's thesis
Utjecaj tehnološkog postupka produžene maceracije na antimikrobni učinak bijelog vina
diplomski rad
2017. urn:nbn:hr:167:566408
Begonja, Ante
University of Split
Faculty of Chemistry and Technology
Division of Chemistry
University of Split
School of Medicine

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Begonja, A. (2017). Utjecaj tehnološkog postupka produžene maceracije na antimikrobni učinak bijelog vina : diplomski rad (Master's thesis). Split: University of Split, Faculty of Chemistry and Technology; Split: University of Split, School of Medicine. Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:566408

Begonja, Ante. "Utjecaj tehnološkog postupka produžene maceracije na antimikrobni učinak bijelog vina : diplomski rad." Master's thesis, University of Split, Faculty of Chemistry and Technology; University of Split, School of Medicine, 2017. https://urn.nsk.hr/urn:nbn:hr:167:566408

Begonja, Ante. "Utjecaj tehnološkog postupka produžene maceracije na antimikrobni učinak bijelog vina : diplomski rad." Master's thesis, University of Split, Faculty of Chemistry and Technology; University of Split, School of Medicine, 2017. https://urn.nsk.hr/urn:nbn:hr:167:566408

Begonja, A. (2017). 'Utjecaj tehnološkog postupka produžene maceracije na antimikrobni učinak bijelog vina : diplomski rad', Master's thesis, University of Split, Faculty of Chemistry and Technology; University of Split, School of Medicine, accessed 20 November 2024, https://urn.nsk.hr/urn:nbn:hr:167:566408

Begonja A. Utjecaj tehnološkog postupka produžene maceracije na antimikrobni učinak bijelog vina : diplomski rad [Master's thesis]. Split: University of Split, Faculty of Chemistry and Technology; Split: University of Split, School of Medicine; 2017 [cited 2024 November 20] Available at: https://urn.nsk.hr/urn:nbn:hr:167:566408

A. Begonja, "Utjecaj tehnološkog postupka produžene maceracije na antimikrobni učinak bijelog vina : diplomski rad", Master's thesis, University of Split, Faculty of Chemistry and Technology, Split; University of Split, School of Medicine, Split, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:167:566408

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Metadata
TitleUtjecaj tehnološkog postupka produžene maceracije na antimikrobni učinak bijelog vina : diplomski rad
Title (english)The influence of prolonged maceration on technological process on the antimicrobial effect of white wine : diploma thesis
AuthorAnte Begonja
MentorIvana Mudnić (mentor)
Committee memberMladen Boban (predsjednik povjerenstva)
Committee memberVedrana Čikeš Čulić (član povjerenstva)
Committee memberIvana Mudnić (član povjerenstva)
GranterUniversity of Split
Faculty of Chemistry and Technology
(Division of Chemistry)
Split
GranterUniversity of Split
School of Medicine
Split
Defense date and country2017-10-06, Croatia
Scientific / art field,
discipline and subdiscipline		BIOMEDICINE AND HEALTHCARE
Pharmacy
Abstract
Ciljevi ovog istraživanja su: ispitati antimikrobni učinak maceriranog bijelog vina protiv bakterije E. coli i S. enterica, serovar Enteritidis; usporediti antimikrobni učinak maceriranog i standardnog bijelog vina te utvrditi utječe li tehnološki postupak produljene maceracije na antimikrobni učinak bijelog vina; utvrditi povezanost sadržaja ukupnih fenola i fenolnog sastava s antimikrobnim učincima vina. Materijali i metode: Sadržaj i sastav ukupnih fenola određen je spektrofotemetrijskim metodama. Antioksidacijski učinci mjereni su FRAP (engl. Ferric reducing antioxidant power) metodom, a enološki fizikalno-kemijski parametri standardnim enološkim metodama. Antimikrobni učinak ispitan je inokulacijom bakterijskih suspenzija s vinom na ploče s krvim agarom u unaprijed određenim vremenskim razmacima, u duplikatu. Nakon 24-satne inkubacije vizualno se vršila detekcija bakterijskih kolonija, do pronalaska ploče s izostankom vidljivog porasta. Rezultati: Koncentracija ukupnih fenola bila je gotovo deset puta, a flavonoida više od nekoliko stotina puta manje u standardnom vinu u odnosu na uzorak maceriranog bijelog vina. Sukladno tome, macerirano bijelo vino ostvarilo je i snažniji antioksidacijski učinak. S druge strane macerirano je vino ostvarilo slabiji antibakterijski učinak protiv obje bakterijske vrste s vremenom inkubacije koje je bilo različito za svaku kombinaciju uzorka vina i bakterijske vrste. Zaključci: Tehnološki postupak produljene maceracije rezultirao je vinom bogatijeg ukupnog fenolnog, flavonoidnog i ne-flavonoidnog sadržaja te snažnijeg antioksidacijskog djelovanja. Macerirano bijelo vino proizvedeno tehnološkim postupkom produljene maceracije ostvarilo je antibakterijski učinak protiv E. coli i S. enterica, serovar Enteritidis. Antimikrobni učinak maceriranog vina bio je slabiji u odnosu na učinak standardnog vina. Rad je proveden u sklopu istraživačkog projekta 8652 Hrvatske zaklade za znanost (HRZZ) „Biološki učinci vina: utjecaj vinifikacijske tehnologije, dealkoholizacije i starenja vina“, voditelja prof. dr. sc. Mladena Bobana.
Abstract (english)
The research goal: The aims of this study were to examine the antimicrobial effect of macerated white wine against E. coli and S. enterica, serovar Enteritidis; compare the antimicrobial effect of macerated and standard white wines and determine whether the technological process of prolonged maceration affects the antimicrobial activity of white wine; to establish the correlation between total phenol and phenolic content with the antimicrobial effects of wine. Materials and Methods: The content and composition of the total phenols is determined spectrophotometrically. Antioxidant effects were measured by FRAP (Ferric reducing antioxidant power) method, and enological physical- chemical parameters by standard enological methods. The antimicrobial effect was investigated by inoculation of bacterial suspensions with wine on blood agar plates at predetermined time intervals, in duplicate. After 24-hour incubation, visualization of bacterial colonies was performed until the plate with no apparent bacterial growth was found. Results: Concentration of total phenol was almost ten times, and flavonoids over several hundred times less in the standard wine sample in comparison to the macerated one. Accordingly, macerated wine has a stronger antioxidant effect. On the other hand, the macerated wine had a lower antibacterial effect against both bacterial species with incubation time that was different for each combination of wine and bacterial species. Conclusions: The technological process of extended maceration resulted in a wine of richer total phenol, flavonoid and non-flavonoid content and stronger antioxidant activity. The macerated white wine produced by the technological process of prolonged maceration showed antibacterial effect against E. coli and S. enterica, serovar Enteritidis. The antimicrobial effect of macerated wine was weaker than the effect of standard wine. This work was supported by Croatian Science Foundation (HRZZ), project 8652 „Biological Effects of Wine: The Influence of Vinification Technology, Dealcoholization and Aging of Wine“, project leader prof. Mladen Boban.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:167:566408
ProjectNumber: 8652
Title: Biološki učinci vina: utjecaj vinifikacijske tehnologije, dealkoholizacije i starenja vina
Acronym: BioWine
Leader: Mladen Boban
Jurisdiction: Croatia
Funder: HRZZ
Study programmeTitle: Pharmacy
Study programme type: university
Study level: integrated undergraduate and graduate
Academic / professional title: magistar/magistra farmacije (magistar/magistra farmacije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Public noteKljučne riječi doradio knjižničar/ Key words are revised by the librarian
Created on2018-07-16 11:12:01