Bioaktivna karakterizacija cold brew kava

master's thesis

• Title (english): Bioactive characterization of cold brew coffee
• Author: Mateja Marić
• Mentor: Draženka Komes (mentor)
• Mentor: Danijela Šeremet (pomoć pri izradi, neposredni voditelj)
• Committee member: Aleksandra Vojvodić Cebin (predsjednik povjerenstva)
• Committee member: Ksenija Marković (član povjerenstva)
• Committee member: Dubravka Novotni (član povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products); Zagreb
• Defense date and country: 2024-11-28, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Među novijim trendovima na tržištu kave ističu se cold brew napitci koji se pripremaju različitim tehnikama, pri čemu omjeri kave i vode, temperatura i vrijeme ekstrakcije značajno utječu na njihova bioaktivna i senzorska svojstva. Cilj rada bio je pripremiti funkcionalne cold brew napitke Arabika i Robusta kave obogaćene dodatkom zelene kave, dobričice (Glechoma hederacea L.) i trave ive (Teucrium montanum L.). Napici su pripremljeni na 15 °C i 25 °C. Bioaktivna karakterizacija kava i napitaka određena je spektrofotometrijskim metodama i tekućinskom kromatografijom visoke djelotvornosti s detektorom s nizom fotodioda (engl. high-performance liquid chromatographic method with photodiode array detector, HPLC-PDA). Robusta kava imala je veći udjel melanoidina, ukupnih polifenola, kafeina i klorogenskih kiselina te izraženiji antioksidacijski kapacitet, u usporedbi s Arabika kavom. Cold brew napitke pripremljene na višoj temperaturi (25 °C) karakterizira viši udjel melanoidina, polifenola i kafeina kao i viši antioksidacijski kapacitet u odnosu na napitke pripremljene na nižoj temperaturi (15 °C), koji su i senzorski bili slabije ocijenjeni. Funkcionalni cold brew napitak kave s dodatkom trave ive bio je senzorski najlošije prihvaćen od strane senzorskog panela.

Abstract (english)

Among recent trends in the coffee market, cold brew beverages stand out, prepared using various techniques where the coffee-to-water ratio, temperature, and extraction time significantly influence their bioactive and sensory properties. The aim of this study was to prepare functional cold brew beverages from Arabica and Robusta coffee, enriched with the addition of green coffee, ground ivy (Glechoma hederacea L.), and mountain germander (Teucrium montanum L.). The beverages were prepared at 15 °C and 25 °C. The bioactive characterization of the coffees and beverages was determined using spectrophotometric methods and high-performance liquid chromatography with photodiode array detection (HPLC-PDA). Robusta coffee had a higher content of melanoidins, total polyphenols, caffeine, and chlorogenic acids, as well as a more pronounced antioxidant capacity compared to Arabica coffee. Cold brew beverages prepared at the higher temperature (25 °C) were characterized by a higher content of melanoidins, polyphenols, and caffeine, along with a higher antioxidant capacity compared to beverages prepared at the lower temperature (15 °C), which also received lower sensory evaluations. The functional cold brew coffee beverage with the addition of mountain germander was the least well-received by the sensory panel.

• Keywords: cold brew kava; melanoidini; polifenoli; kafein; antioksidacijski kapacitet
• Keywords (english): cold brew coffee; melanoidins; polyphenols; caffeine; antioxidant capacity
• Language: croatian
• URN:NBN: urn:nbn:hr:159:485600
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Repository: Repository of the Faculty of Food Technology and Biotechnology
• Created on: 2024-12-10 10:26:31