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master's thesis
Antioksidacijska aktivnost lišća masline
diplomski rad
Split: University of Split, Faculty of Chemistry and Technology, 2021. urn:nbn:hr:167:393745
Gabre, Petra
University of Split
Faculty of Chemistry and Technology
Division of Engineering and Chemistry

Institutional repository: Repository of the Faculty of chemistry and technology

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Gabre, P. (2021). Antioksidacijska aktivnost lišća masline : diplomski rad (Master's thesis). Split: University of Split, Faculty of Chemistry and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:393745

Gabre, Petra. "Antioksidacijska aktivnost lišća masline : diplomski rad." Master's thesis, University of Split, Faculty of Chemistry and Technology, 2021. https://urn.nsk.hr/urn:nbn:hr:167:393745

Gabre, Petra. "Antioksidacijska aktivnost lišća masline : diplomski rad." Master's thesis, University of Split, Faculty of Chemistry and Technology, 2021. https://urn.nsk.hr/urn:nbn:hr:167:393745

Gabre, P. (2021). 'Antioksidacijska aktivnost lišća masline : diplomski rad', Master's thesis, University of Split, Faculty of Chemistry and Technology, accessed 26 July 2024, https://urn.nsk.hr/urn:nbn:hr:167:393745

Gabre P. Antioksidacijska aktivnost lišća masline : diplomski rad [Master's thesis]. Split: University of Split, Faculty of Chemistry and Technology; 2021 [cited 2024 July 26] Available at: https://urn.nsk.hr/urn:nbn:hr:167:393745

P. Gabre, "Antioksidacijska aktivnost lišća masline : diplomski rad", Master's thesis, University of Split, Faculty of Chemistry and Technology, Split, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:167:393745

Metadata
TitleAntioksidacijska aktivnost lišća masline : diplomski rad
Title (english)Antioxidant activity of olive leaves : master thesis
AuthorPetra Gabre
MentorDanijela Skroza (mentor)
Committee memberIvana Generalić Mekinić (predsjednik povjerenstva)
Committee memberMiće Jakić (član povjerenstva)
Committee memberDanijela Skroza (član povjerenstva)
GranterUniversity of Split
Faculty of Chemistry and Technology
(Division of Engineering and Chemistry)
Split
Defense date and country2021-10-21, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Listovi masline (Olea europea L.) posjeduju veliki potencijal kao prirodni antioksidansi. Danas je sve veći broj istraživanja koji potvrđuju blagotvorne učinke lišća masline na ljudsko zdravlje, kao i mogućnost njihove primjene u prehrambenoj industriji. Cilj ovog rada bio je ispitati antioksidacijski kapacitet lišća masline sortiLastovka, Levantinkai divlje masline korištenjem različitih spektrofotometrijskih metoda temeljenih na različitim mehanizmima djelovanja: FRAP (engl. Ferric Reducing Antioxidant Power), ORAC (engl. Oxygen Radical Absorbing Capacity) i DPPH (engl. 2,2-diphenyl-1-picrylhydrazyl assay) metoda. Obzirom na sadržaj ukupnih fenola i antioksidacijski potencijal određen FRAP metodom, najbolju redukcijsku sposobnost pokazao je ekstrakt lista divlje masline. Najveći antioksidacijski kapacitet i sposobnost neutralizacije hidroperoksil radikala pokazao je ekstrakt kultivirane sorte Levantinka. Rezultati svih testiranih uzoraka ukazuju na veliki biološki potencijal ekstrakta lista masline te mogućnosti njegove primjene u prehrambenoj industriji.
Abstract (english)
Olive leaves (Olea europea L.) have great potential as natural antioxidants. Today, a growing number of studies confirm the beneficial effect of olive leaves on human health, but also the possibility of their use in the food industry. The aim of this study was to examine antioxidant activity of olive leaves of Lastovka, Levantinkaand wild oliveusing different spectrophotometric methods based on different mechanisms of action: FRAP (Ferric Reducing Antioxidant Power), ORAC (Oxygen Radical Absorbing Capacity) and DPPH (2,2-diphenyl-1-picrylhydrazyl assay) method. Based on the content of total phenolics and antioxidant potential determined by FRAP method, the best reducing ability was obtained for wild olive leaf extract. The highest antioxidant capacity and ability to neutralize hydroperoxyl radicals was shown by the extract of the cultivated olive variety Levantinka.The obtained results for all tested samples indicate a great biological potential of olive leaf extractsand the possibility of their application in the food industry.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:167:393745
Study programmeTitle: Food technology - graduate - university
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjerka prehrambene tehnologije (magistar/magistra inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2021-12-20 09:44:52