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undergraduate thesis
Ekstrakti začinskog i ljekovitog bilja kao prirodni inhibitori polifenol oksidaza
završni rad
Split: University of Split, Faculty of Chemistry and Technology, 2020. urn:nbn:hr:167:151562
Bulaš, Natalija
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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Bulaš, N. (2020). Ekstrakti začinskog i ljekovitog bilja kao prirodni inhibitori polifenol oksidaza : završni rad (Undergraduate thesis). Split: University of Split, Faculty of Chemistry and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:151562

Bulaš, Natalija. "Ekstrakti začinskog i ljekovitog bilja kao prirodni inhibitori polifenol oksidaza : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2020. https://urn.nsk.hr/urn:nbn:hr:167:151562

Bulaš, Natalija. "Ekstrakti začinskog i ljekovitog bilja kao prirodni inhibitori polifenol oksidaza : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2020. https://urn.nsk.hr/urn:nbn:hr:167:151562

Bulaš, N. (2020). 'Ekstrakti začinskog i ljekovitog bilja kao prirodni inhibitori polifenol oksidaza : završni rad', Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, accessed 06 May 2024, https://urn.nsk.hr/urn:nbn:hr:167:151562

Bulaš N. Ekstrakti začinskog i ljekovitog bilja kao prirodni inhibitori polifenol oksidaza : završni rad [Undergraduate thesis]. Split: University of Split, Faculty of Chemistry and Technology; 2020 [cited 2024 May 06] Available at: https://urn.nsk.hr/urn:nbn:hr:167:151562

N. Bulaš, "Ekstrakti začinskog i ljekovitog bilja kao prirodni inhibitori polifenol oksidaza : završni rad", Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, Split, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:167:151562

Metadata
TitleEkstrakti začinskog i ljekovitog bilja kao prirodni inhibitori polifenol oksidaza : završni rad
Title (english)Spice and herb extracts as natural inhibitors of polyphenol oxidases : bachelor thesis
AuthorNatalija Bulaš
MentorIvana Generalić Mekinić (mentor)
Committee memberDanijela Skroza (predsjednik povjerenstva)
Committee memberFranko Burčul (član povjerenstva)
Committee memberLadislav Vrsalović (član povjerenstva)
GranterUniversity of Split
Faculty of Chemistry and Technology
(Division of Engineering and Chemistry)
Split
Defense date and country2020-06-01, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Hrana je izrazito kvarljiv medij, a jedno od najvažnijih vrsta kvarenja je ono uzrokovano enzimima, osobito polifenol oksidazama. Voće i povrće obiluje ovim enzimima i fenolnim spojevima, a oštećenjem biljnog tkiva dolazi do pucanja stanica pri čemu se oslobađaju polifenol oksidaze koje potom dolaze u doticaj sa supstratom-fenolima što se očituje pojavom posmeđivanja. U svrhu sprječavanja posmeđivanja primjenjuju se brojne tehnike konzerviranja, a posebno je atraktivna i uporaba prirodnih dodataka. U ovom radu ispitano je inhibicijsko djelovanje ekstrakata začinskog i ljekovitog bilja na polifenol oksidazu iz jabuke. Dobiveni rezultati su pokazali da su, između testiranih ekstrakata, samo ekstrakti masline, kurkume i češnjaka učinkovito inhibirali polifenol oksidazu i spriječili posmeđivanje.
Abstract (english)
Food is a highly perishable medium, and one of the most important types of spoilage is caused by enzymes, especially polyphenol oxidases. Fruits and vegetables abound in these enzymes and phenolic compounds. Damaging plant tissues causes cells to break releasing polyphenol oxidases, which then come into contact with the phenol substrates-manifested by the appearance of browning. A number of preservation techniques has been used to prevent browning and the use of natural additives is of great interest. In this thesis, the inhibitory effect of spice and herb extracts on apple polyphenol oxidase was investigated. The results showed that, among the tested extracts, only olive, turmeric and garlic extracts effectively inhibited polyphenol oxidase and prevented browning.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:167:151562
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 on2021-01-19 07:50:13