prikaz prve stranice dokumenta Određivanje funkcionalnih spojeva u kavi i njenim nusproizvodima 2
  Download
PDF 1.73 MB
undergraduate thesis
Određivanje funkcionalnih spojeva u kavi i njenim nusproizvodima 2
završni rad
2024. urn:nbn:hr:167:824723
Pavković, Petra
University of Split
Faculty of Chemistry and Technology
Division of Engineering and Chemistry

Cite this document

Pavković, P. (2024). Određivanje funkcionalnih spojeva u kavi i njenim nusproizvodima 2 : završni rad (Undergraduate thesis). Split: University of Split, Faculty of Chemistry and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:824723

Pavković, Petra. "Određivanje funkcionalnih spojeva u kavi i njenim nusproizvodima 2 : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2024. https://urn.nsk.hr/urn:nbn:hr:167:824723

Pavković, Petra. "Određivanje funkcionalnih spojeva u kavi i njenim nusproizvodima 2 : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2024. https://urn.nsk.hr/urn:nbn:hr:167:824723

Pavković, P. (2024). 'Određivanje funkcionalnih spojeva u kavi i njenim nusproizvodima 2 : završni rad', Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, accessed 03 April 2025, https://urn.nsk.hr/urn:nbn:hr:167:824723

Pavković P. Određivanje funkcionalnih spojeva u kavi i njenim nusproizvodima 2 : završni rad [Undergraduate thesis]. Split: University of Split, Faculty of Chemistry and Technology; 2024 [cited 2025 April 03] Available at: https://urn.nsk.hr/urn:nbn:hr:167:824723

P. Pavković, "Određivanje funkcionalnih spojeva u kavi i njenim nusproizvodima 2 : završni rad", Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, Split, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:167:824723

Please login to the repository to save this object to your list.
Metadata
TitleOdređivanje funkcionalnih spojeva u kavi i njenim nusproizvodima 2 : završni rad
Title (english)DETERMINATION OF FUNCTIONAL COMPOUNDS IN COFFE AND ITS BY-PRODUCTS : bachelor thesis
AuthorPetra Pavković
MentorDanijela Skroza (mentor)
MentorBarbara Soldo (komentor)
Committee memberMiće Jakić (predsjednik povjerenstva)
Committee memberBarbara Soldo (član povjerenstva)
Committee memberDanijela Skroza (član povjerenstva)
GranterUniversity of Split
Faculty of Chemistry and Technology
(Division of Engineering and Chemistry)
Split
Defense date and country2024-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Prženje kave, jednog od najpopularnijih napitaka na svijetu, stvara značajne nusproizvode, poput ljuski, čija upotreba ima potencijal smanjenja negativnih utjecaja na okoliš. U ovom istraživanju analiziran je sastav masnih kiselina i aminokiselina u nusproizvodima (BP), te u sirovoj (BR), svijetlo prženoj (LR) i tamno prženoj (DR) kavi. Dominantne masne kiseline u tim uzorcima uključuju C18:2, C16:0, C18:1 i C18:0. U LR i DR uzorcima, nezasićene masne kiseline, osobito C18:2 i C18:1, činile... More su 52,11-53,95% ukupnih masnih kiselina, dok su u BP uzorcima bile prisutne u manjoj mjeri, oko 35%. BR kava sadržavala je pretežno zasićene masne kiseline, s C16:0 kao najdominantnijom (66,84%). Dodatno, masne kiseline kao što su C20:0, C21:1, C20:4 i C22:0 bile su uglavnom prisutne u BP uzorcima, s visokim udjelom C22:0 od 17,01%. Analiza aminokiselina pokazala je manje razlike između BR, pržene kave i BP, pri čemu su glutamin (15,81-20,16%) i glicin (12,71-14,88%) bili najzastupljeniji. BR kava imala je nešto više arginina, treonina (10,59%) i lizina (2,98%). Iako su profili aminokiselina slični, koncentracija u BP bila je 2,5 do 3 puta niža. Nusproizvodi kave pokazuju potencijal kao jeftin izvor masti i aminokiselina te bi mogli biti korisni kao funkcionalni sastojak hrane. Less
Abstract (english)
Roasting coffee, one of the most popular beverages in the world, creates significant by-products, such as husks, the use of which has the potential to reduce negative environmental impacts. In this research, the composition of fatty acids and amino acids in by-products (BP), and in raw (BR), light roasted (LR) and dark roasted (DR) coffee was analyzed. The dominant fatty acids in these samples include C18:2, C16:0, C18:1, and C18:0. In LR and DR samples, unsaturated fatty acids, especially... More C18:2 and C18:1, accounted for 52.11-53.95% of total fatty acids, while in BP samples they were present to a lesser extent, around 35%. BR coffee contained mostly saturated fatty acids, with C16:0 as the most dominant (66.84%). Additionally, fatty acids such as C20:0, C21:1, C20:4 and C22:0 were mostly present in BP samples, with a high proportion of C22:0 at 17.01%. Amino acid analysis showed smaller differences between BR, roasted coffee and BP, with glutamine (15.81-20.16%) and glycine (12.71-14.88%) being the most abundant. BR coffee had slightly more arginine, threonine (10.59%) and lysine (2.98%). Although the amino acid profiles were similar, the concentration in BP was 2.5 to 3 times lower. Coffee by-products show potential as a cheap source of fats and amino acids and could be useful as a functional food ingredient. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:167:824723
Study programmeTitle: Food technology - undergraduate - university
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni prvostupnik (baccalaureus) inženjer prehrambene tehnologije (sveučilišni prvostupnik (baccalaureus) inženjer prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2025-01-22 08:16:12
accessibility

closeAccessibilityrefresh

If you wish to permanently save changes, click on Save, if not - your settings will be reset when you restart the browser.