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undergraduate thesis
Udio bioaktivnih spojeva u rizomu dvodomne koprive (Urtica dioica l.)
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:693208
Planinčić, Hedviga
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

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Planinčić, H. (2016). Udio bioaktivnih spojeva u rizomu dvodomne koprive (Urtica dioica l.) (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:693208

Planinčić, Hedviga. "Udio bioaktivnih spojeva u rizomu dvodomne koprive (Urtica dioica l.)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:693208

Planinčić, Hedviga. "Udio bioaktivnih spojeva u rizomu dvodomne koprive (Urtica dioica l.)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:693208

Planinčić, H. (2016). 'Udio bioaktivnih spojeva u rizomu dvodomne koprive (Urtica dioica l.)', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:693208

Planinčić H. Udio bioaktivnih spojeva u rizomu dvodomne koprive (Urtica dioica l.) [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 August 26] Available at: https://urn.nsk.hr/urn:nbn:hr:159:693208

H. Planinčić, "Udio bioaktivnih spojeva u rizomu dvodomne koprive (Urtica dioica l.)", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:693208

Metadata
TitleUdio bioaktivnih spojeva u rizomu dvodomne koprive (Urtica dioica l.)
Title (english)Content of bioactive compounds in root of stinging nettle (Urtica dioica l.)
AuthorHedviga Planinčić
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 country2016-07-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog istraživanja bio je odrediti utjecaj gnojidbe tla dušikom na udio bioaktivnih spojeva (fenolni spojevi) u rizomu dvodomne koprive. Kao kontrolni uzorak korišten je rizom uzgojen na tlu koje nije tretirano gnojivom, a drugi rizom na tlu koje je tretirano gnojivom u količini 100 kg N/ha. Ekstrakcija ukupnih fenola provedena je primjenom destilirane vode i 50 %-tne vodene otopine etanola (v/v) uz primjenu ultrazvučne kupelji. Fenolni spojevi (ukupni fenoli, flavan-3-oli i hidroksicimetne kiseline) su određeni spektrofotometrijski. Utvrđene su veće koncentracije svih skupina fenolnih spojeva u rizomima koji su tretirani gnojivom u odnosu na netretirane.
Abstract (english)
The aim of this study was to determine the influence of nitrogen fertilization on the content of bioactive compounds (phenolic compounds) in stinging nettle root. The controlled sample used was the cultivated stinging nettle root, which was not treated with nitrogen fertilization. The other sample of stinging nettle root was treated with a solution of 100 kg N/ha nitrogen fertilization. The extractions of total phenols was performed in ultrasound bath using distilled water and 50% aqueous ethanol (v/v) as extraction solvent. Phenolic compounds (total phenols, flavan-3-ols and hydroxycinnamic acid) were detected by spectrophotometric method. The higher amounts of bioactive compounds are determined in the stinging nettle root with 100 kg N/ha fertilization.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:693208
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 conditionsOpen access
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Created on2017-04-24 10:55:35