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undergraduate thesis
Određivanje flavonoida u povrću roda Brasicca
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:916313
Tireli, Karla
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Cell Technology, Application and Biotransformations

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Tireli, K. (2012). Određivanje flavonoida u povrću roda Brasicca (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:916313

Tireli, Karla. "Određivanje flavonoida u povrću roda Brasicca." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:916313

Tireli, Karla. "Određivanje flavonoida u povrću roda Brasicca." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:916313

Tireli, K. (2012). 'Određivanje flavonoida u povrću roda Brasicca', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 27 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:916313

Tireli K. Određivanje flavonoida u povrću roda Brasicca [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 August 27] Available at: https://urn.nsk.hr/urn:nbn:hr:159:916313

K. Tireli, "Određivanje flavonoida u povrću roda Brasicca", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:916313

Metadata
TitleOdređivanje flavonoida u povrću roda Brasicca
Title (english)The determination of flavonoids in vegetables genus Brassica
AuthorKarla Tireli
MentorIvana Radojčić Redovniković (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for Cell Technology, Application and Biotransformations)
Zagreb
Defense date and country2012-06-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Mnoga epidemiološka istraživanja su pokazala da povrće iz roda Brassica ima značajnu ulogu u zaštiti od karcinoma. U ovoj skupini biljaka posebno se ističe brokula koja je bogat izvor glukozinolata, polifenola, minerala i vitamina. U ovom radu provedena je hidroliza flavonoidi, na četiri različita načina: klasičnom ekstrakcijom na tresilici, klasičnom ekstrakcijom uz refluks, ekstrakcijom potpomognutom mikrovalnim zračenjem uz mješanje i ekstrakcijom potpomognutom mikrovalnim zračenjem uz refluks. U uzorcima su određeni ukupni flavonoidi spektrofotometrijski i pojedini flavonoidi pomoću HPLC-a. Ekstrakcijom u mikrovalnoj dobiveni su puno bolji rezultati u odnosu na ekstrakciju klasičnom metodom na tresilici ili refluksom jer se njome skraćuje vrijeme ekstrakcije, a i prinos je puno veći. Između četiri ispitivane metode najučinkovitija je bila ekstrakcija potpomognuta mikrovalnim zračenjem uz refluks kojom je dobiveno 1,99 mg mL-1 ukupnih flavonoida te 0,54 mg mL-1 kamferola i 1,41 mg mL-1 kvercetina.
Abstract (english)
Numerous epidemiological studies have shown that diet rich in fruits and vegetables, especially cruciferous vegetables, can reduce the risk of coronary heart disease, stroke and certain form of cancer Broccoli is one the most popular vegetables among cruciferous species, due to its richness in vitamins, antioxidants, anti-carcinogenic compounds and health-promoting phytochemicals In this study we preformed four different hydrolysis of flavonoids, e.g. classic hydrolysis on shaker, classic hydrolysis with reflux, microwave assisted extraction with mixing and microwave assisted extraction with reflux. In all samples content of total flavonoid and content of individual flavonoids by HPLC were analyzed. In compare to classic extraction methods with microwave assisted extraction we obtained much better results. Between four examined methods microwave assisted extraction with reflux was the most efficiently and obtained results were following: 1,99 mg g-1 d.w. of total flavonoids, 0,54 mg g-1 d.w of kaemferol and 1,41 mg mL-1quercetin.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:916313
Study programmeTitle: Biotechnology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-15 08:03:37