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undergraduate thesis
Kvalitativna analiza fenolnih spojeva u komini jabuke tekućinskom kromatografijom
Zagreb: University of Zagreb, Faculty of Chemical Engineering and Technology, 2024. urn:nbn:hr:149:544872
Voća, Mihaela
University of Zagreb
Faculty of Chemical Engineering and Technology

Institutional repository: Repository of Faculty of Chemical Engineering and Technology University of Zagreb

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Voća, M. (2024). Kvalitativna analiza fenolnih spojeva u komini jabuke tekućinskom kromatografijom (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Chemical Engineering and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:149:544872

Voća, Mihaela. "Kvalitativna analiza fenolnih spojeva u komini jabuke tekućinskom kromatografijom." Undergraduate thesis, University of Zagreb, Faculty of Chemical Engineering and Technology, 2024. https://urn.nsk.hr/urn:nbn:hr:149:544872

Voća, Mihaela. "Kvalitativna analiza fenolnih spojeva u komini jabuke tekućinskom kromatografijom." Undergraduate thesis, University of Zagreb, Faculty of Chemical Engineering and Technology, 2024. https://urn.nsk.hr/urn:nbn:hr:149:544872

Voća, M. (2024). 'Kvalitativna analiza fenolnih spojeva u komini jabuke tekućinskom kromatografijom', Undergraduate thesis, University of Zagreb, Faculty of Chemical Engineering and Technology, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:149:544872

Voća M. Kvalitativna analiza fenolnih spojeva u komini jabuke tekućinskom kromatografijom [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Chemical Engineering and Technology; 2024 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:149:544872

M. Voća, "Kvalitativna analiza fenolnih spojeva u komini jabuke tekućinskom kromatografijom", Undergraduate thesis, University of Zagreb, Faculty of Chemical Engineering and Technology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:149:544872

Metadata
TitleKvalitativna analiza fenolnih spojeva u komini jabuke tekućinskom kromatografijom
Title (english)Qualitative analysis of phenolic compounds in apple pomace by liquid chromatography
AuthorMihaela Voća
MentorDajana Kučić Grgić (mentor)
Committee memberDajana Kučić Grgić (predsjednik povjerenstva)
Committee memberMartina Miloloža (član povjerenstva)
Committee memberJosipa Papac Zjačić (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Chemical Engineering and Technology
Zagreb
Defense date and country2024-07-08, Croatia
Scientific / art field,
discipline and subdiscipline		TECHNICAL SCIENCES
Chemical Engineering
Abstract
Jabuka je jedna od najrasprostranjenijih voćnih vrsta u svijetu i koristi se za svježu konzumaciju i proizvodnju različitih prerađevina. Prilikom prerade jabuka nastaje značajna količina nusproizvoda poznatog kao jabučna komina, koja ima potencijalnu nutritivnu vrijednost zbog prisutnosti mnogih hranjivih tvari, među kojima su i polifenoli, poznati po svojim antioksidacijskim svojstvima. Upravo zbog svog nutritivnog sastava, jabučna komina nalazi svoju primjenu u brojnim granama industrije, od prehrambene do farmaceutske. Iz tog razloga, cilj ovog rada je utvrđivanje primjene korisnih polifenola jabučne komine u svakodnevici te kvalitativna analiza polifenolnih spojeva u svrhu njezine daljnje oporabe. Istraživanje se provodilo na četiri različite sorte jabuka, a količine hranjivih tvari u jabučnoj komini dokazane su pomoću HPLC analize pojedinačnih fenolnih spojeva, te ukupnih fenolnih, flavonoidnih i neflavonoidnih spojeva. Navedeni rezultati dodatno su potkrijepljeni antioksidacijskim testovima metodama ABTS, FRAP i DPPH. Istraživanje ukazuje na veliki potencijal jabučne komine kao izvora prirodnih polifenola s primjenom u različitim industrijama. Rad pridonosi razumijevanju nutritivne vrijednosti jabučne komine i potencijala njenog korištenja u proizvodnji dodataka prehrani i drugih proizvoda. Rezultati istraživanja mogu poslužiti kao temelj za daljnje studije i komercijalne aplikacije polifenola dobivenih iz jabučne komine.
Abstract (english)
The apple is one of the most widespread fruit species in the world, used both for fresh consumption and for the production of various processed products. The processing of apples produces a significant amount of byproduct known as apple pomace, which has potential nutritional value due to the presence of many nutrients, including polyphenols, known for their antioxidant properties. Due to its nutritional composition, apple pomace is used in numerous industries, from food to pharmaceuticals. For this reason, the aim of this study is to determine the application of the beneficial polyphenols in apple pomace in daily life and to perform a qualitative analysis of the polyphenolic compounds for further use. The study was carried out on four different apple varieties and the amounts of nutrients in apple pomace were determined by HPLC analysis of the individual phenolic compounds as well as the total phenolic, flavonoid and non-flavonoid compounds. These results were also confirmed by antioxidant tests using the ABTS, FRAP and DPPH methods. The study shows the great potential of apple pomace as a source of natural polyphenols with applications in various industries. The study contributes to the understanding of the nutritional value of apple pomace and its potential use in the production of food supplements and other products. The research results can serve as a basis for further studies and commercial applications of polyphenols from apple pomace.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:149:544872
Study programmeTitle: Applied Chemistry - Undergraduate study; specializations in: Environmental chemistry and green technologies, Advanced materials and technologies, Applied organic chemistry
Course: Advanced materials and technologies
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) primijenjene kemije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) primijenjene kemije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
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Created on2024-07-18 11:47:14