Kinetika ekstrakcije polifenola tijekom priprave različitih čajeva

Obradović, Valentina; Ergović Ravančić, Maja; Škrabal, Svjetlana; Marčetić, Helena; Odak, Petra

Scientific paper - Other

Kinetika ekstrakcije polifenola tijekom priprave različitih čajeva

In: Proceedings of 6th International Conference "Vallis Aurea" focus on reseach and innovation. Požega: Veleučilište u Požegi ; DAAAM International Vienna, 2018. pp. 295-301. urn:nbn:hr:112:122118

Obradović, Valentina; Ergović Ravančić, Maja; Škrabal, Svjetlana; Marčetić, Helena; Odak, Petra

Cite this document

APA 6th Edition

Obradović, V., Ergović Ravančić, M., Škrabal, S., Marčetić, H. & Odak, P. (2018). Kinetika ekstrakcije polifenola tijekom priprave različitih čajeva. Proceedings of 6th International Conference "Vallis Aurea" focus on reseach and innovation (pp. 295-301). Požega: Veleučilište u Požegi ; DAAAM International Vienna. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:122118

MLA 8th Edition

Obradović, Valentina, et al. "Kinetika ekstrakcije polifenola tijekom priprave različitih čajeva." Proceedings of 6th International Conference "Vallis Aurea" focus on reseach and innovation, Veleučilište u Požegi ; DAAAM International Vienna, 2018, pp. 295-301. https://urn.nsk.hr/urn:nbn:hr:112:122118

Chicago 17th Edition

Obradović, Valentina, Maja Ergović Ravančić, Svjetlana Škrabal, Helena Marčetić and Petra Odak. "Kinetika ekstrakcije polifenola tijekom priprave različitih čajeva." In Proceedings of 6th International Conference "Vallis Aurea" focus on reseach and innovation, 295-301. Požega: Veleučilište u Požegi ; DAAAM International Vienna, 2018. Accessed 2024 November 23. https://urn.nsk.hr/urn:nbn:hr:112:122118

Harvard

Obradović, V., et al. (2018) 'Kinetika ekstrakcije polifenola tijekom priprave različitih čajeva', Proceedings of 6th International Conference "Vallis Aurea" focus on reseach and innovation, Veleučilište u Požegi ; DAAAM International Vienna, Požega, pp. 295-301. Available at: https://urn.nsk.hr/urn:nbn:hr:112:122118 (Accessed 23 November 2024)

Vancouver

Obradović V, Ergović Ravančić M, Škrabal S, Marčetić H, Odak P. Kinetika ekstrakcije polifenola tijekom priprave različitih čajeva. Proceedings of 6th International Conference "Vallis Aurea" focus on reseach and innovation. Požega: Veleučilište u Požegi ; DAAAM International Vienna; 2018. Pp. 295-301. [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:112:122118

IEEE

V. Obradović, M. Ergović Ravančić, S. Škrabal, H. Marčetić and P. Odak, "Kinetika ekstrakcije polifenola tijekom priprave različitih čajeva", Proceedings of 6th International Conference "Vallis Aurea" focus on reseach and innovation Požega: Veleučilište u Požegi ; DAAAM International Vienna, 2018. [Online] Available at: https://urn.nsk.hr/urn:nbn:hr:112:122118 [Accessed: 23 November 2024]

Cite this item: https://urn.nsk.hr/urn:nbn:hr:112:122118

Please login to the repository to save this object to your list.

Metadata

Title (croatian)	Kinetika ekstrakcije polifenola tijekom priprave različitih čajeva
Title (english)	Kinetics of polyphenols extraction during preparation of different teas
Author	Valentina Obradović
Author	Maja Ergović Ravančić
Author	Svjetlana Škrabal
Author	Helena Marčetić
Author	Petra Odak
Author's institution	Polytehnic in Pozega
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Abstract (croatian)	Cilj ovog rada bio je ispitati kinetiku ekstrakcije polifenola tijekom priprave različitih čajeva. Korišteni su zeleni čaj, čaj od kamilice, čaj od šipka i hibiskusa, te čaj od čistog šipka. Sve vrste čaja podvrgnute su ekstrakciji u trajanju od 3, 6 i 9 minuta. Određena je gustoća boje, antioksidativna aktivnost, te ukupni sadržaj polifenola. Rezultati su pokazali da uvjeti tijekom pripreme čajeva, imaju značajan utjecaj na sadržaj polifenola. Zeleni čaj, pri ekstrakciji u trajanju od 9 minuta, imao je najveću antioksidativnu aktivnost i sadržaj ukupnih polifenola.
Abstract (english)	The object of this work was to determine the kinetics of polyphenol extraction during preparation of different teas. Commercial green tea, chamomile tea, rosehip and hibiscus tea and rosehip tea were used as samples. Each tea has been extracted for 3, 6 and 9 minutes. Colour density, antioxidant activity and total polyphenol content were determined. Results have shown that conditions of tea preparation, had significant influence on polyphenol content. Green tea, extracted for 9 minutes, had the highest antioxidant activity and total polyphenol content.
Keywords (croatian)
Keywords (english)
Language	croatian
Publication type	Scientific paper - Other
Publication status	Published
Peer review	Peer review - international
Publication version	Published version
Publication title	Proceedings of 6th International Conference "Vallis Aurea" focus on reseach and innovation
Edition	2018
Numbering	pp. 295-301
p-ISSN	1847-8204
URN:NBN	urn:nbn:hr:112:122118
Publication	2018
Conference	Title: 6th International Conference "Vallis Aurea" focus on reseach and innovation Location: Požega, Croatia Start date: 2018-09-20 End date: 2018-09-22 Assembly type: Lecture
Type of resource	Text
Publisher	Veleučilište u Požegi ; DAAAM International Vienna
Publishing place	Požega
Access conditions	Open access
Terms of use
Created on	2019-09-19 12:08:12