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undergraduate thesis
Antioksidacijska svojstva preparata gljiva
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. urn:nbn:hr:159:975171
Japec, Matea
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products

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

Cite this document

Japec, M. (2010). Antioksidacijska svojstva preparata gljiva (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:975171

Japec, Matea. "Antioksidacijska svojstva preparata gljiva." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:975171

Japec, Matea. "Antioksidacijska svojstva preparata gljiva." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:975171

Japec, M. (2010). 'Antioksidacijska svojstva preparata gljiva', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:975171

Japec M. Antioksidacijska svojstva preparata gljiva [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2024 September 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:975171

M. Japec, "Antioksidacijska svojstva preparata gljiva", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:975171

Metadata
TitleAntioksidacijska svojstva preparata gljiva
Title (english)Antioxidant properties in preparation of mushrooms
AuthorMatea Japec
MentorDraženka Komes (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products)
Zagreb
Defense date and country2010-09-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Gljive su značajan izvor različitih sekundarnih metabolita, uključujući i različite polifenolne spojeve koji imaju izražena antioksidacijska svojstva. U ovom radu provedena su istraživanja na pet preparata gljiva u praškastom obliku. Antioksidacijski kapacitet određivan je uporabom DPPH (2,2-difenil-1-pikrilhidrazil radikal) i FRAP (eng. Ferric Reduction Antioxidant Power) metoda, a udjeli ukupnih polifenola određeni su metodom s Folin – Ciocalteau reagensom. Antioksidacijski kapacitet uzoraka, određen DPPH metodom, kretao se u rasponu od 1,12 do 4,47 mM Trolox/g preparata, dok se antioksidacijski kapacitet određen FRAP metodom kretao u rasponu od 3,08 do 10,04 mM Fe2+/g preparata. Udjel ukupnih polifenola u ekstraktima gljiva određen pomoću Folin – Ciocalteau reagensa kretao se u rasponu od 4,74 do 20,50 mg GAE/g preparata.
Abstract (english)
Mushrooms are an important source of various secondary metabolites, including a variety of polyphenolic compounds that have marked antioxidant properties. In this work, conducted research on five preparations of mushrooms in powder form. Antioxidant capacity was determined using the DPPH (2,2-diphenyl-1-picrylhydrazyl radical) and FRAP (Ferric Reduction Warner Antioxidant Power) methods, and the content of total polyphenols were determined by the Folin - Ciocalteu reagent. Antioxidant capacity of the samples, determined by DPPH method, ranged from 1,12 to 4,47 mM Trolox / g products, while the antioxidant capacity determined by FRAP method ranged from 3,08 to 10,04 mM Fe2 + / g products. Share of total polyphenols in extracts of mushrooms is determined by the Folin - Ciocalteu reagent ranged from 4,74 to 20,50 mg GAME / g products.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:975171
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
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Created on2017-06-02 12:28:57