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undergraduate thesis
Antimikrobna svojstva eteričnih ulja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:795219
Pleša, Ivana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Fruits and Vegetables Preservation and Processing

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

Cite this document

Pleša, I. (2012). Antimikrobna svojstva eteričnih ulja (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:795219

Pleša, Ivana. "Antimikrobna svojstva eteričnih ulja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:795219

Pleša, Ivana. "Antimikrobna svojstva eteričnih ulja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:795219

Pleša, I. (2012). 'Antimikrobna svojstva eteričnih ulja', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:795219

Pleša I. Antimikrobna svojstva eteričnih ulja [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 June 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:795219

I. Pleša, "Antimikrobna svojstva eteričnih ulja", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:795219

Metadata
TitleAntimikrobna svojstva eteričnih ulja
Title (english)Antimicrobial activity of essential oils
AuthorIvana Pleša
MentorVerica Dragović Uzelac (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology of Fruits and Vegetables Preservation and Processing)
Zagreb
Defense date and country2012-02-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Eterična ulja su prirodni produkti koji se mogu definirati kao hlapljive smjese različitih spojeva karakterističnoga mirisa i okusa, uljne konzistencije, teško topljive u vodi, a dobivaju se iz biljnih sirovina. Eterična ulja nastaju u plazmi stanice, sadrže dvije osnovne frakcije. Prva je hlapljiva, druga frakcija je nehlapljiva. Osnovna primjena eteričnih ulja svodi se na aromatiziranje (gdje proizvodu daju svoju karakterističnu aromu) te antioksidacijski i antibakterijski učinak koji imaju na hranu kojoj se dodaju. Karvakrol i timol, predstavnici fenolne grupe sekundarnih biljnih metabolita i glavni sastojci eteričnih ulja mnogih aromatskih biljaka prepoznati su kao spojevi izuzetno dobrog antimikrobnog djelovanja. Eterična ulja s visokim antimikrobnim djelovanjem osim ulja origana su i ulje majčine dušice, lovora, klinčića i cimeta.
Abstract (english)
Essential oils are natural products which can define as volatile mixture of different compounds characteristic smells and flavours,oily consistency, hardly soluble in water, obtained from raw plant materials. Essential oils occur in plasma cells which contain two main fractions. First is volatile,the other is non-volatile. The basic application of essential oils boils down to flavoring (where they give their own characteristic flavor to a product) and to antioxidant and antibacterial effect they have on food to which they're added. Carvacrol and thymol, repsentatives of the phenolic group secundary plant metabolites and main ingridients of essential oils of manny aromatic plants recognized as compounds exceptionally good antimicrobial activity. Essential oils with high antimicrobial activity except oregano oil are also oil of thyme,bay leaves,cloves and cinnamon.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:795219
Study programmeTitle: Food Technology
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-15 09:50:44