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undergraduate thesis
Polifenolni profil kadulje u simuliranom ljudskom probavnom sustavu
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:256094
Bogović, Marija Gabrijela
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering
Laboratory for Measurement, Regulation and Automatisation

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

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Bogović, M. G. (2017). Polifenolni profil kadulje u simuliranom ljudskom probavnom sustavu (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:256094

Bogović, Marija Gabrijela. "Polifenolni profil kadulje u simuliranom ljudskom probavnom sustavu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:256094

Bogović, Marija Gabrijela. "Polifenolni profil kadulje u simuliranom ljudskom probavnom sustavu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:256094

Bogović, M. G. (2017). 'Polifenolni profil kadulje u simuliranom ljudskom probavnom sustavu', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:256094

Bogović MG. Polifenolni profil kadulje u simuliranom ljudskom probavnom sustavu [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 August 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:256094

M. G. Bogović, "Polifenolni profil kadulje u simuliranom ljudskom probavnom sustavu", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:256094

Metadata
TitlePolifenolni profil kadulje u simuliranom ljudskom probavnom sustavu
Title (english)Polyphenol profile of sage in a simulated human digestive system
AuthorMarija Gabrijela Bogović
MentorDavor Valinger (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Process Engineering)
(Laboratory for Measurement, Regulation and Automatisation)
Zagreb
Defense date and country2017-07-07, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Kadulja je ljekovita biljka, koja se zbog svojeg bogatog sastava biološki aktivnih spojeva često koristi u prehrani. Dokazani su njezini antiupalni, antioksidativni i antivirusni učinci. Na vodenim ekstraktima kadulje istraživani su ukupni polifenoli spektrofotometrijskom metodom i antioksidativna sposobnost ABTS metodom. Istraživanje se je provodilo u uvjetima in vitro simulirane probave te se je proučavala ovisnost promatranih parametara o vremenu i djelovanju probavnih enzima. Rezultati vodenih ekstrakata pokazuju očekivanu vrijednosti ukupnih polifenola u ishodišnoj otopini koja nije tretirana enzimima. Nakon 5 minuta ta vrijednost se smanjila za 40% djelovanjem enzima α-amilaze. Kasnijim djelovanjem enzima probavnog sustava pepsina i pankreatina koncentracije ukupnih polifenola pala je na 29,5% Rezultati dobiveni ABTS metodom pokazuju da je nakon 5 minuta došlo do pada od 32% te na kraju probavnog sustava do 31.92 % antioksidativne sposobnosti.
Abstract (english)
Sage is a medicinal herb that is often used in diet because of its rich source of biologically active compounds .Its anti-inflammatory, anti-oxidative and antiviral effect have been well documeted. On water extracts of sage total polyphenols were studied using the spectrophotometric method and the antioxidant capacity ABTS method. The study was conducted in vitro digestive stimulation and the effects of digestive enzimes on these parameters in time was studied. The results of water extracts show the expected values of total polyphenols in the initial solution prior to enzime exposure. After 5 minutes total polyphenols decreased by 40%, affected by α-amilase enzyme. At the end of digestive stimulation concentration of total polyphenols decreased to 29,5% due to subsequent effects of the digestive system enzymes pepsin andpancreatin. The results obtained by the ABTS method show decrease of antioxidant capacity after 5 minutes to 32% and 31,92% at the end of digestive stimulation.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:256094
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 on2017-07-10 07:00:26