Ispitivanje utjecaja različitih parametara na elementarni sadržaj čajnih infuza primjenom rendgenske fluorescencijske spektrometrije s totalnom refleksijom

master's thesis

• Title (english): Evaluation of the influence of various parameters on the elemental content of tea infusions by total reflection X-ray fluorescence spectrometry
• Author: Lucia Čavara
• Mentor: Jasna Jablan (mentor)
• Committee member: Jasna Jablan (predsjednik povjerenstva)
• Committee member: Suzana Inić (član povjerenstva)
• Committee member: Dubravka Vitali Čepo (član povjerenstva)
• Granter: University of Zagreb; Faculty of Pharmacy and Biochemistry; (Department of analytical chemistry); Zagreb
• Defense date and country: 2023-09-22, Croatia
• Scientific / art field, discipline and subdiscipline: BIOMEDICINE AND HEALTHCARE; Pharmacy; Pharmacy

Abstract

Pripravci čajnih mješavina su nakon vode jedno od najčešće konzumiranih pića na svijetu. Čajne
mješavine uz makronutrijente predstavljaju i bogat izvor različitih mikronutrijenata poput Ca, K, Cu,
Zn, Mn, Fe i Ni te stoga redovita konzumacija čajnih mješavina može pridonijeti pri unosu
preporučenih dnevnih doza elemenata u organizmu. Čajne mješavine osim što su osvježavajući
napitci koji uz to djeluju blago stimulirajuće posjeduju i brojne pozitivne učinke na ljudsko zdravlje
poput snižavanja koncentracije kolesterola u serumu i prevencije različitih kardiovaskularnih
oboljenja te mnoge druge. Količina ekstrahiranih elemenata može među ostalim ovisiti i o
karakteristikama vode korištene za pripremu čajnih mješavina. Cilj ovog diplomskog rada bio je
ispitati utjecaj određenih parametara pri pripravi čajnih mješavina na količinu ekstrahiranih
minerala. Ispitivao se utjecaj različitog tipa voda na samu ekstrakciju (vodovodna, mineralna i
ultračista) te različite temperature vode (90℃ i 4 ℃ ). Dobiveni rezultati su pokazali da na sadržaj
elemenata najveći utjecaj ima primjena vodovodne vode za ekstrakciju te temperatura vode od 90
℃. U svrhu analize korištena je rendgenska fluorescencijska spektrometrija s totalnom refleksijom
(eng. Total Reflection X-Ray Fluorescence Spectrometry, TXRF) kao brza i osjetljiva analitička
tehnika koja vodi brigu o načelima „zelene kemije“.

Abstract (english)

Tea mixtures are among the most consumed beverages in the world, after water. In addition to
macronutrients, teas are also a rich source of various micronutrients such as calcium (Ca), potassium
(K), copper (Cu), zinc (Zn), manganese (Mn), iron (Fe) and nickel (Ni), which is why regular
consumption of teas can contribute to the intake of the recommended daily allowance of elements in
the body. Apart from being refreshing drinks that are also midly stimulating, teas have numerous
beneficial effects on human health, such as lowering serum cholesterol levels and preventing various
cardiovascular diseases, among others. The amount of extracted elements may depend, among other
things, on the properties of the water used for the preparation of tea mixtures. The aim of this work
was to study the influence of certain parameters in the preparation of tea mixtures on the extracted
minerals. The influence of different types of water (tap water, mineral water and ultrapure water) and
different water temperatures (90 ̊C and 4 ̊C) on the extraction itself was tested. The obtained results
showed that the use of tap water for extraction and a water temperature of 90 ̊C had the greatest
influence on the content of elements. Total reflection X-ray fluorescence, TXRF, was used for the
analysis, which is a fast and sensitive analytical technique that takes into account the principles of
„green chemistry“.

• Keywords: minerali; TXRF; čajne mješavine
• Keywords (english): minerals; TXRF; tea mixtures
• Language: croatian
• URN:NBN: urn:nbn:hr:163:781184
• Study programme: Title: Pharmacy; Study programme type: university; Study level: integrated undergraduate and graduate; Academic / professional title: magistar/magistra farmacije (magistar/magistra farmacije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Embargoed access; Embargo expiration date: 2025-09-22
• Created on: 2024-01-24 14:48:00