prikaz prve stranice dokumenta Biološki potencijal praha odabranih egzotičnih biljaka
Access restricted to students and staff of home institution
undergraduate thesis
Biološki potencijal praha odabranih egzotičnih biljaka
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:988427
Vladišković, Sandra
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

Vladišković, S. (2012). Biološki potencijal praha odabranih egzotičnih biljaka (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:988427

Vladišković, Sandra. "Biološki potencijal praha odabranih egzotičnih biljaka." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:988427

Vladišković, Sandra. "Biološki potencijal praha odabranih egzotičnih biljaka." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:988427

Vladišković, S. (2012). 'Biološki potencijal praha odabranih egzotičnih biljaka', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:988427

Vladišković S. Biološki potencijal praha odabranih egzotičnih biljaka [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:988427

S. Vladišković, "Biološki potencijal praha odabranih egzotičnih biljaka", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:988427

Metadata
TitleBiološki potencijal praha odabranih egzotičnih biljaka
Title (english)Biological potential of selected exotic plants powders
AuthorSandra Vladišković
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 country2012-09-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
U prahovima mace (Lepidium meyenii) i camu camu-a (Myrciaria dubia) koji su egzotičnog podrijetla, a odnedavno su prisutni i na hrvatskom tržištu, određivani su ukupni fenoli, flavan-3-oli te antioksidacijski kapacitet. Izolacija fenolnih spojeva provedena je primjenom 3 različite vrste otapala; vodene otopine etanola, acetona i acetonitrila. Količina fenola je određivana spektrofotometrijski, a antioksidacijski kapacitet primjenom FRAP metode. Prah camu camu-a je bolji izvor fenolnih spojeva nego prah mace, a najbolji ekstrakcijski kapacitet kod obiju biljaka postiže se primjenom vodenih otopina acetonitrila i etanola. Za izolaciju flavan-3-ola iz praha mace, učinkovitija je vodena otopina acetona, a iz camu camu-a vodena otopina acetonitrila. Antioksidacijski kapacitet je naročito visok u etanolnom ekstraktu praha camu camu-a, a i kod jedne i kod druge biljke je uočena pozitivna korelacija između koncentracije fenolnih spojeva i antioksidacijskog kapaciteta.
Abstract (english)
In the powders of maca (Lepidium meyenii) and camu camu-a (Myrciaria dubia), exotic plants which are from recently been present on the Croatian market, have been measured the amount of total phenols, flavan-3-ols and antioxidant capacity. Isolation of phenolic compounds was carried out using three different types of solvents, aqueous ethanol, acetone, and acetonitrile. The amount of total phenols was determined spectrophotometrically and the antioxidant capacity by the FRAP method. Camu camu powder is a better source of phenolic compounds than maca powder, and the best extraction capacity in both plants is achieved by applying an aqueous solution of acetonitrile and ethanol. For the isolation of flavan-3-ols from maca powder, is more effective aqueous acetone, and from camu camu the aqueous acetonitrile. Antioxidant capacity is particularly high in ethanolic extract of camu camu, and both plants are showing a positive correlation between the concentration of phenolic compounds and antioxidant capacity.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:988427
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-16 08:59:17