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undergraduate thesis
Fenolni profil i biološki potencijal nusproizvoda vinifikacije bijelog vina
završni rad
2022. urn:nbn:hr:167:597338
Tadić, Andrea
University of Split
Faculty of Chemistry and Technology
Division of Engineering and Chemistry

Cite this document

Tadić, A. (2022). Fenolni profil i biološki potencijal nusproizvoda vinifikacije bijelog vina : završni rad (Undergraduate thesis). Split: University of Split, Faculty of Chemistry and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:597338

Tadić, Andrea. "Fenolni profil i biološki potencijal nusproizvoda vinifikacije bijelog vina : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2022. https://urn.nsk.hr/urn:nbn:hr:167:597338

Tadić, Andrea. "Fenolni profil i biološki potencijal nusproizvoda vinifikacije bijelog vina : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2022. https://urn.nsk.hr/urn:nbn:hr:167:597338

Tadić, A. (2022). 'Fenolni profil i biološki potencijal nusproizvoda vinifikacije bijelog vina : završni rad', Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, accessed 18 November 2024, https://urn.nsk.hr/urn:nbn:hr:167:597338

Tadić A. Fenolni profil i biološki potencijal nusproizvoda vinifikacije bijelog vina : završni rad [Undergraduate thesis]. Split: University of Split, Faculty of Chemistry and Technology; 2022 [cited 2024 November 18] Available at: https://urn.nsk.hr/urn:nbn:hr:167:597338

A. Tadić, "Fenolni profil i biološki potencijal nusproizvoda vinifikacije bijelog vina : završni rad", Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, Split, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:167:597338

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Metadata
TitleFenolni profil i biološki potencijal nusproizvoda vinifikacije bijelog vina : završni rad
Title (english)Phenolic profile and biological potential of white wine vinification by-products : bachelor thesis
AuthorAndrea Tadić
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 country2022-07-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Preradom grožđa i postupkom vinifikacije zaostaju vrijedni nusproizvodi sa visokim sadržajem fenola koji posjeduju brojna pozitivna biološka svojstva, osobito antioksidacijsku i antimikrobnu aktivnost. Nusproizvod kao što je vinski talog pokazao se bogatim izvorom vlakana i fenola što omogućava njegovo korištenje u prehrani. U ovom radu su ispitana dva uzorka taloga prikupljena tijekom proizvodnje bijelog vina, nakon maceracije i prije fermentacije te nakon provedene hladne fermentacije. Određeni su ukupni fenoli metodom po Folin-Ciocalteu, fenolni profil HPLC (eng. High performance liquid chromatography) metodom te je ispitana antioksidacijska aktivnost FRAP (eng. Ferric reducing antioxidant power), ORAC (eng. Oxygen radical apsorbance capacity) i DPPH (eng. 2,2-diphenyl-1-picrylhydrazyl free radical scavenging) metodom. Rezultati ispitivanja pokazuju izuzetno visok udio fenola te raznolik fenolni profil ekstrakata. Osim fenolnog sastava uzorci su pokazali i dobru antioksidacijsku aktivnost. Iako su oba uzorka imala iznenađujuće dobre rezultate, posebno se ističe talog bijelog vina nakon maceracije obzirom da je imao gotovo dvostruko veći udio fenola kao i dvostruko bolju antioksidacijsku aktivnost u odnosu na talog vina uzorkovan nakon provedene fermentacije.
Abstract (english)
After the grape processing and vinification, valuable by-products with a high phenolic content and numerous positive biological properties, especially antioxidant and antimicrobial activity remain. A by-product such as wine lees is a rich source of fibers and phenolics, which enables its use in nutrition. In this paper, two lees samples were collected during the production of white wine, one after maceration and before fermentation and other after cold fermentation. Total phenols were determined using the Folin- Ciocalte method, the phenolic profile by HPLC (High Performance Liquid Chromatography) method, and the antioxidant activity by FRAP (Ferric reducing antioxidant power) ORAC (Oxygen radical absorbance capacity) and DPPH (2,2-diphenyl-1-picrylhydrazyl free radical scavenging) method. The obtained results show an extremely high proportion of phenolics and diverse phenolic profile of the extracts. In addition to the phenolic composition, samples also showed good antioxidant activity. Although both samples had surprisingly good results, the lees after maceration stand out especially since it had almost twice higher amount of phenolics as well as two-fold higher antioxidant activity compared to the lees of white wine.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:167:597338
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
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Created on2022-07-21 07:45:46