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undergraduate thesis
Usporedba kemijskog sastava i bioaktivnih sastojaka gljiva Agrocybe aegerita I Lentinus edodes
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:577830
Šandrk, Ivana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology

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

Cite this document

Šandrk, I. (2011). Usporedba kemijskog sastava i bioaktivnih sastojaka gljiva Agrocybe aegerita I Lentinus edodes (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:577830

Šandrk, Ivana. "Usporedba kemijskog sastava i bioaktivnih sastojaka gljiva Agrocybe aegerita I Lentinus edodes." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:577830

Šandrk, Ivana. "Usporedba kemijskog sastava i bioaktivnih sastojaka gljiva Agrocybe aegerita I Lentinus edodes." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:577830

Šandrk, I. (2011). 'Usporedba kemijskog sastava i bioaktivnih sastojaka gljiva Agrocybe aegerita I Lentinus edodes', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 06 April 2025, https://urn.nsk.hr/urn:nbn:hr:159:577830

Šandrk I. Usporedba kemijskog sastava i bioaktivnih sastojaka gljiva Agrocybe aegerita I Lentinus edodes [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2025 April 06] Available at: https://urn.nsk.hr/urn:nbn:hr:159:577830

I. Šandrk, "Usporedba kemijskog sastava i bioaktivnih sastojaka gljiva Agrocybe aegerita I Lentinus edodes", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:577830

Metadata
TitleUsporedba kemijskog sastava i bioaktivnih sastojaka gljiva Agrocybe aegerita I Lentinus edodes
Title (english)Comparison of chemical composition and antioxidative properties of mushrooms Agrocybe aegerita and Lentinus edodes
AuthorIvana Šandrk
MentorSunčica Beluhan (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology)
Zagreb
Defense date and country2011-06-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
U radu su proučavani kemijski sastav i antioksidativna svojstva gljiva vrsta Agrocybe aegerita i Lentinus edodes. U ekstraktima dobivenim ekstrakcijom osušenih gljiva s vodom (hladnom, 25 oC i vrućom, 90 oC) te etanolom (40 oC) određivan je udjel ukupnih fenolnih sastojaka. Obje proučavane gljive su se pokazale kao dobar izvor proteina i ukupnih šećera, čiji je maseni udjel bio 29,45 i 66,18 mg/g (L. edodes), te 44,22 i 61,55 mg/g (A.aegerita). Ekstrakcijom s etanolom u objema je gljivama... More određen najveći udjel ukupnih fenolnih sastojaka (9,29-9,98 mg/g), zatim je slijedila ekstrakcija s vrućom vodom (8,97-9,56 mg/g) te naposljetku hladnom vodom (6,54-7,98 mg/g). Pri optimalnom vremenu (5 h) i temperaturi ekstrakcije (40 oC), udjel ukupnih fenolnih sastojaka bio je u A. aegerita (9,48 mg/g), a u L. edodes (7,43 mg/g). Rezultati istraživana su pokazali da su optimizacija ekstrakcijskog sredstva, vremena i temperature ekstrakcije ključni pri ekstrakciji ukupnih fenola u kultiviranim vrstama gljiva A. aegerita i L. edodes. Less
Abstract (english)
The chemical compositions and antioxidant properties of fruiting bodies of Agrocybe aegerita and Lentinus edodes were studied. Water (cold at 25 oC and hot at 90 oC) and ethanol (40 oC) extracts were obtained from dried mushrooms and determined for total phenolic contents. Both investigated mushrooms (A. aegerita and L. edodes) were found to be good sources of proteins and total carbohydrates, with contents varying in the ranges 29.45–44.22 mg/g, and 66.18–61.55 mg/g, respectively.... More Ethanol extract contained higher total phenolic contents (9.29-9.98 mg/g) than hot water (8.97-9.56 mg/g) and cold water (6.54-7.98 mg/g) extracts for both mushrooms. Total phenolic contents with optimal extraction time (5 h) and temperature (40 oC) were in A. aegerita (9.48 mg/g and in L. edodes 7.43 mg/g. The results of the research suggest that optimization of extraction solvent, time and temperature has a critical role in extracting total phenolic content in commercially cultivated A. aegerita and L. edodes species. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:577830
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
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Created on2017-05-19 09:54:25
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