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undergraduate thesis
Fenolni sastav različitih dijelova zrelog i nedozrelog ploda avokada
završni rad
Split: University of Split, Faculty of Chemistry and Technology, 2022. urn:nbn:hr:167:457215
Dželalija, Ivana
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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Dželalija, I. (2022). Fenolni sastav različitih dijelova zrelog i nedozrelog ploda avokada : završni rad (Undergraduate thesis). Split: University of Split, Faculty of Chemistry and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:457215

Dželalija, Ivana. "Fenolni sastav različitih dijelova zrelog i nedozrelog ploda avokada : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2022. https://urn.nsk.hr/urn:nbn:hr:167:457215

Dželalija, Ivana. "Fenolni sastav različitih dijelova zrelog i nedozrelog ploda avokada : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2022. https://urn.nsk.hr/urn:nbn:hr:167:457215

Dželalija, I. (2022). 'Fenolni sastav različitih dijelova zrelog i nedozrelog ploda avokada : završni rad', Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, accessed 14 July 2024, https://urn.nsk.hr/urn:nbn:hr:167:457215

Dželalija I. Fenolni sastav različitih dijelova zrelog i nedozrelog ploda avokada : završni rad [Undergraduate thesis]. Split: University of Split, Faculty of Chemistry and Technology; 2022 [cited 2024 July 14] Available at: https://urn.nsk.hr/urn:nbn:hr:167:457215

I. Dželalija, "Fenolni sastav različitih dijelova zrelog i nedozrelog ploda avokada : završni rad", Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, Split, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:167:457215

Metadata
TitleFenolni sastav različitih dijelova zrelog i nedozrelog ploda avokada : završni rad
Title (english)Phenolic composition of different parts of ripe and unripe avocado : bachelor thesis
AuthorIvana Dželalija
MentorTea Bilušić (mentor)
Committee memberSanja Perinović Jozić (predsjednik povjerenstva)
Committee memberDanijela Skroza (član povjerenstva)
Committee memberTea Bilušić (član povjerenstva)
GranterUniversity of Split
Faculty of Chemistry and Technology
(Division of Engineering and Chemistry)
Split
Defense date and country2022-07-12, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Avokado kao klimakterijsko voće dozrijeva nakon berbe te za posljedicu toga sadrži različite koncentracije antioksidativnih komponenti, ključnih u zaštiti ljudskog organizma od negativnog utjecaja slobodnih radikala, u zrelom i nedozrelom plodu. Cilj ovog istraživanja bio je usporediti koncentracije fenola i flavonoida u ispitivanim uzorcima zrelog i nedozrelog ploda avokada. Nakon postupka ekstrakcije, uklanjanja etanola i liofilizacije dobiveni su uzorci podvrgnuti spektrofotometrijskim metodama pomoću kojih su koncentracije navedenih antioksidansa izmjerene. Najveći udio fenola pronađen je u sjemenci zrelog avokada, dok flavonoida u sjemenci nezrelog avokada. Najmanje koncentracije fenola i flavonoida zabilježene su upravo u pulpi, dijelu ploda koji se najviše konzumira u čovjekovoj prehrani.
Abstract (english)
Avocado, as a climacteric fruit ripens after harvest and therefore contains different concentrations of antioxidant components in ripe and unripe fruits, which are crucial for protecting the human body from the negative effects of free radicals. The aim of this study was to compare the concentrations of phenols and flavonoids in the studied samples of ripe and unripe avocado fruit. After the extraction process, ethanol removal and freeze-drying, the obtained samples were subjected to spectrophotometric methods that measured the concentrations of these antioxidants. The highest level of phenols was found in ripe avocado seed, while flavonoids in unripe avocado seed. The lowest concentrations of both antioxidants were found in the pulp, the part of the fruit most consumed in the human diet.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:167:457215
Study programmeTitle: Food technology - undergraduate - university
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/ prvostupnica (baccalaureus/ baccalaurea) inženjer/ inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/ prvostupnica (baccalaureus/ baccalaurea) inženjer/ inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2022-07-20 07:12:12