prikaz prve stranice dokumenta Polifenoli u nadzemnom dijelu biljke Urtica dioica L.
  Download
PDF 885.34 KB
undergraduate thesis
Polifenoli u nadzemnom dijelu biljke Urtica dioica L.
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:585642
Holetić, Ivana
University of Zagreb
Faculty of Food Technology and Biotechnology

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

Cite this document

Holetić, I. (2017). Polifenoli u nadzemnom dijelu biljke Urtica dioica L. (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:585642

Holetić, Ivana. "Polifenoli u nadzemnom dijelu biljke Urtica dioica L.." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:585642

Holetić, Ivana. "Polifenoli u nadzemnom dijelu biljke Urtica dioica L.." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:585642

Holetić, I. (2017). 'Polifenoli u nadzemnom dijelu biljke Urtica dioica L.', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:585642

Holetić I. Polifenoli u nadzemnom dijelu biljke Urtica dioica L. [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:585642

I. Holetić, "Polifenoli u nadzemnom dijelu biljke Urtica dioica L.", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:585642

Metadata
TitlePolifenoli u nadzemnom dijelu biljke Urtica dioica L.
Title (english)Polyphenols in above-ground parts of plant Urtica dioica L.
AuthorIvana Holetić
MentorVerica Dragović-Uzelac (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
Zagreb
Defense date and country2017-06-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Cilj ovog rada bio je u uzorcima koprive s različitih područja (Sredozemno, Egejsko, Marmara i Crno more) te u različitim dijelovima biljke (u cijeloj biljci te u stabljici i listu) odrediti ukupni udio vlage, ukupne i pojedinačne fenolne spojeve te antioksidacijski kapacitet. Rezultati su pokazali da su svi istraživani parametri bili različiti u različitim djelovima biljke. Najveći udio vlage odreĎen je u uzorcima biljke i stabljike s Egejskog mora (88,84±0,18% te 91,17±0,30%), a u listovima biljke sa Sredozemnog mora (86,63±0,02%). Najveći udio fenolnih spojeva odreĎen je u u cijeloj biljci (440,49±16,06 mgGAE/gDM) i u stabljici koprive sa Crnog mora (160,72±3,47 mgGAE/gDM). Najzastupljeniji pojedinačni fenolni spojevi u stabljici bili su kafeinska i klorogenska kiselina te rutin, a u listovima siringinska i elaginska te kvercetin.Vrijednost antioksidacijskog kapaciteta bila je najniža u stabljici, dok je u listovima i cijeloj biljci bila veća.
Abstract (english)
The aim of this study was to determine total moisture content, total and individual phenolic compounds and antioxidant capacity of nettle samples (whole plant, stem and leaves) from different areas (Mediterranean Sea, Aegan Sea, Black Sea and Marmara Sea). All researched parameters differ depending on the parts od the plant. The highest moisture content was determine in the stem of the plant from Aegean Sea (88,84±0,18% te 91,17±0,30%) and in the leaves of the plant from Mediterranean Sea (86,63±0,02%). The highest phenolic compound yield was determined in the whole plant (440,49±16,06 mgGAE/gDM) and in the nettle stem (160,72±3,47 mgGAE/gDM) from Black Sea. The most common individual phenolic compunds in the stem were caffeic acid, chlorogenic acid and rutin while in the leaves there was high amount of syringic acid, ellagic acid and quercetin. The antioxidant capacity was lowest in the stem and higer in the whole plant and leaves.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:585642
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-06-12 06:26:18