prikaz prve stranice dokumenta Antibakterijska svojstva ekstrakata pokožice različitih sorata crnog grožđa (Vitis vinifera L.)
Embargo period 2025-10-09
undergraduate thesis
Antibakterijska svojstva ekstrakata pokožice različitih sorata crnog grožđa (Vitis vinifera L.)
Osijek: Josip Juraj Strossmayer University of Osijek, Department of biology, 2020. urn:nbn:hr:181:363487
Kujundžić, Ivan
Josip Juraj Strossmayer University of Osijek
Department of biology

Institutional repository: Repository of Department of biology, Josip Juraj Strossmayer University of Osijek

Cite this document

Kujundžić, I. (2020). Antibakterijska svojstva ekstrakata pokožice različitih sorata crnog grožđa (Vitis vinifera L.) (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Department of biology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:181:363487

Kujundžić, Ivan. "Antibakterijska svojstva ekstrakata pokožice različitih sorata crnog grožđa (Vitis vinifera L.)." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of biology, 2020. https://urn.nsk.hr/urn:nbn:hr:181:363487

Kujundžić, Ivan. "Antibakterijska svojstva ekstrakata pokožice različitih sorata crnog grožđa (Vitis vinifera L.)." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of biology, 2020. https://urn.nsk.hr/urn:nbn:hr:181:363487

Kujundžić, I. (2020). 'Antibakterijska svojstva ekstrakata pokožice različitih sorata crnog grožđa (Vitis vinifera L.)', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of biology, accessed 30 July 2024, https://urn.nsk.hr/urn:nbn:hr:181:363487

Kujundžić I. Antibakterijska svojstva ekstrakata pokožice različitih sorata crnog grožđa (Vitis vinifera L.) [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Department of biology; 2020 [cited 2024 July 30] Available at: https://urn.nsk.hr/urn:nbn:hr:181:363487

I. Kujundžić, "Antibakterijska svojstva ekstrakata pokožice različitih sorata crnog grožđa (Vitis vinifera L.)", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of biology, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:181:363487

Metadata
TitleAntibakterijska svojstva ekstrakata pokožice različitih sorata crnog grožđa (Vitis vinifera L.)
Title (english)GRAPE SKIN EXTRACTS OF DIFFERENT BLACK GRAPE VARIETIES (Vitis Vinifera L.) AND THEIR ANTIBACTERIAL PROPERTIES
AuthorIvan Kujundžić
MentorValentina Pavić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
Department of biology
Osijek
Defense date and country2020-09-09, Croatia
Scientific / art field,
discipline and subdiscipline		NATURAL SCIENCES
Biology
Abstract
Ekstrakti pokožice grožđa bogati su fenolnim spojevima za koje je poznato da posjeduju antioksidacijsku i antibakterijsku aktivnost. Crno grožđe je bogato antocijanima koji, uz antioksidacijsko i antibakterijsko djelovanje, pridonose karakterističnoj boji crnih vina. Fenolni su spojevi u grožđu zastupljeni u dvije osnovne grupe: flavonoidi i neflavonoidi. Na polifenolni sastav grožđa i vina utječu parametri poput sastava tla, količine svjetlosti, temperature i količine vode te raznih mjera poput defolijacije. Fenolni se spojevi iz pokožice mogu izolirati različitim metodama ekstrakcije od kojih je najučinkovitija ekstrakcija potpomognuta ultrazvukom. Antioksidacijska aktivnost fenolnih spojeva se očituje u neutraliziranju slobodnih radikala preko nesparenih elektrona, a mjerenje antioksidacijske aktivnosti se temelji na inhibiranju slobodnih radikala, lipidnoj peroksidaciji te keliranju metalnih iona. Antibakterijska aktivnost fenolnih spojeva se očituje u inhibiciji rasta bakterijskih stanica. Najčešće korištena metoda mjerenja antibakterijske aktivnosti je metoda određivanja minimalne inhibitorne koncentracije (MIC) kojom se utvrđuje minimalna koncentracija uzorka koja onemogućuje vidljivi rast bakterija.
Abstract (english)
Grape skin extracts are rich in phenolic compounds known to possess antibacterial and antioxidant activity. Red grapes are abundant with anthocyanins which, in addition to antibacterial and antioxidant activity, contribute to the characteristic color of red wines. Phenolic compounds in grapes are represented in two basic groups: flavonoids and non-flavonoids. The polyphenolic composition of grapes and wine is influenced by parameters such as soil composition, berry illumination, temperature and amount of water, and various actions such as defoliation. Phenolic compounds from the epidermis can be isolated by various methods of extraction, from which the most efficient is extraction assisted by ultrasound. The antioxidant activity of phenolic compounds is manifested in the neutralization of free radicals with unpaired electrons, and the measurement of antioxidant activity is based on the inhibition of free radicals, lipid peroxidation and chelation of metal ions. The antibacterial activity of phenolic compounds is manifested in the inhibition of bacterial cell growth. The most commonly used method of measuring antibacterial activity is determination of the Minimum Inhibitory Concentration (MIC) which determines the minimum sample concentration that prevents visible bacterial growth.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:181:363487
Study programmeTitle: Undergraduate University Study Programme in Biology (Bachelor of Science)
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) biologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) biologije)
Type of resourceText
File originBorn digital
Access conditionsEmbargoed access
Embargo expiration date: 2025-10-09
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Created on2020-10-09 09:09:25