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undergraduate thesis
Utjecaj antioksidacijskog kapaciteta različitih vrsta aromatskog bilja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. urn:nbn:hr:159:174973
Dolenec, Martina
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

Dolenec, M. (2010). Utjecaj antioksidacijskog kapaciteta različitih vrsta aromatskog bilja (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:174973

Dolenec, Martina. "Utjecaj antioksidacijskog kapaciteta različitih vrsta aromatskog bilja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:174973

Dolenec, Martina. "Utjecaj antioksidacijskog kapaciteta različitih vrsta aromatskog bilja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:174973

Dolenec, M. (2010). 'Utjecaj antioksidacijskog kapaciteta različitih vrsta aromatskog bilja', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:174973

Dolenec M. Utjecaj antioksidacijskog kapaciteta različitih vrsta aromatskog bilja [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:174973

M. Dolenec, "Utjecaj antioksidacijskog kapaciteta različitih vrsta aromatskog bilja", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:174973

Metadata
TitleUtjecaj antioksidacijskog kapaciteta različitih vrsta aromatskog bilja
Title (english)Influence of antioksidant capacity of different types aromatic plant
AuthorMartina Dolenec
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 country2010-07-01, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Kamilica, majčina dušica, lavanda, kadulja i menta su aromatske i ljekovite biljke koje sadrže biološki aktivne spojeve naročito fenole kojima se pripisuje antioksidativno djelovanje. Cilj ovog rada bio je odrediti koncentraciju ukupnih fenola i flavonoida te antioksidacijski kapacitet u navedenim biljnim vrstama. Određivanje ukupnih fenola i flavonoida provedeno je spektrofotometrijskim metodama, a određivanje antioksidativnog kapaciteta primjenom tzv. „ferric reducing antioxidant power“ (FRAP) metode. Sve istraživane biljne vrste bogat su izvor fenolnih spojeva i imaju visok antioksidacijski kapacitet. Njaveća koncentracija ukupnih fenola određena je u menti, a u padajućem nizu slijede kadulja, majčina dušica, lavanda i kamilica. U ukupnoj količini fenolnih spojeva dominiraju spojevi iz skupine neflavonoida. Unatoč tomu što fenolni spojevi doprinose antioksidacijskom kapacitetu najviši antioksidacijski kapacitet određen je u ekstraktu kadulje, a u padajućem nizu slijede menta, lavanda, majčina dušica te kamilica.
Abstract (english)
Chamomile, thyme, lavender, sage and mint are aromatic and medicinal herbs that contain biologically active compounds, particularly phenols which contribute to strong antioxidant capacity. The aim of this study was to determine concentration of total phenolics and flavonoids and antioxidant capacity in these herbs. Determination of total phenolics and flavonoids was carried out using spectrophotometric methods while antioxidant capacity was determined using the so-called "Ferric reducing antioxidant power” (FRAP) method. All analyzed herbs are a rich source of phenolic compounds and have a high antioxidant capacity. The highest concentration of total phenolics was determined in mint, followed by sage, thyme, lavender and chamomile. Nonflavonoids dominate in the amount of total phenolic compounds in all analyzed extracts. Despite the fact that phenolic compounds contribute most to the antioxidant capacity, the highest antioxidant capacity was determined in sage extract, followed by mint, lavender, thyme and chamomile.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:174973
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
Terms of useLicence In copyright icon
Created on2017-06-07 12:07:48