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undergraduate thesis
Kromatografske metode određivanja karotenoida
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. urn:nbn:hr:159:209918
Vladić, Marija
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

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

Cite this document

Vladić, M. (2010). Kromatografske metode određivanja karotenoida (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:209918

Vladić, Marija. "Kromatografske metode određivanja karotenoida." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:209918

Vladić, Marija. "Kromatografske metode određivanja karotenoida." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:209918

Vladić, M. (2010). 'Kromatografske metode određivanja karotenoida', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:209918

Vladić M. Kromatografske metode određivanja karotenoida [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:159:209918

M. Vladić, "Kromatografske metode određivanja karotenoida", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:209918

Metadata
TitleKromatografske metode određivanja karotenoida
Title (english)Chromatographic methods for determination of carotenoids
AuthorMarija Vladić
MentorKsenija Marković (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2010-07-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Karotenoidi su prirodni pigmenti koji se najčešće nalaze u voću, povrću, cvijeću, pticama. To su poliizoprenske molekule koje se mogu podijeliti na dvije glavne skupine: a) karoteni, ugljikovodični karotenoidi; b) ksantofili, oksigenirani derivati ugljikovodika. Svojstva karotenoida su određena njihovom specifičnom kemijskom strukturom, što se posebno odnosi na njihovu konjugiranu dvostruku vezu. Danas im se pridaje posebna važnost radi njihovog dokazanog antioksidacijskog i antikancerogenog djelovanja. Najčešće se određuju kromatografskim tehnikama, od kojih je najzastupljenija HPLC metoda, koje obično zahtijevaju prethodnu obradu uzorka. Cilj ovog rada bio je, pregledom znanstvene literature, iznijeti najnovije spoznaje o kromatografskim metodama određivanja karotenoida.
Abstract (english)
Carotenoids are natural pigments, that can be usually found in fruits, vegetables, flowers and birds. They are poliizoprenic molecules that can be devided into two main groups: a) carotens, hydrocarbon carotenoids; b) xanthophylls, oxygenated hydrocarbon derivatives. Properties of carotenoids are determined by their chemical structure which refers to their double conjugated bond. They are investigated today because of their anticancer and antioxidant activity. Carotenoids are most frequently determinated by chromatographic methods that usually require some sort of sample preparation. The most commonly used method for their determination is HPLC. The objective of this work, based on scientific literature, was to present the latest knowledge about the chromatographic methods for determination of carotenoids.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:209918
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 on2017-06-07 09:01:08