prikaz prve stranice dokumenta Biološki aktivni spojevi stevije (Stevia rebaudiana Bertoni)
  Download
PDF 634.33 KB
undergraduate thesis
Biološki aktivni spojevi stevije (Stevia rebaudiana Bertoni)
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:266000
Bezuk, Iva
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

Bezuk, I. (2017). Biološki aktivni spojevi stevije (Stevia rebaudiana Bertoni) (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:266000

Bezuk, Iva. "Biološki aktivni spojevi stevije (Stevia rebaudiana Bertoni)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:266000

Bezuk, Iva. "Biološki aktivni spojevi stevije (Stevia rebaudiana Bertoni)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:266000

Bezuk, I. (2017). 'Biološki aktivni spojevi stevije (Stevia rebaudiana Bertoni)', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:266000

Bezuk I. Biološki aktivni spojevi stevije (Stevia rebaudiana Bertoni) [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2025 January 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:266000

I. Bezuk, "Biološki aktivni spojevi stevije (Stevia rebaudiana Bertoni)", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:266000

Metadata
TitleBiološki aktivni spojevi stevije (Stevia rebaudiana Bertoni)
Title (english)Stevia (Stevia rebaudiana Bertoni) as a source of bioactive compounds
AuthorIva Bezuk
MentorDanijela Bursać Kovačević (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 country2017-07-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Cilj ovog rada je prikupljanje aktualnih saznanja o biološki aktivnim spojevima biljke Stevia rebaudiana Bertoni te o njihovoj antioksidacijskoj aktivnosti iz objavljenih znanstvenih publikacija. Pretraživane su baze Nacionalne i Sveučilišne knjižnice u Zagrebu u području biotehničkih znanosti kao i službene stranice Hrvatske agencije za hranu i Europske agencije za sigurnost hrane. Zbog prisutnosti steviozida i rebaudiozida A karakterizira je slatki okus, a zbog niske energetske vrijednosti predstavlja poželjnu zamjenu za saharozu, posebice kod dijabetičara i pretilih osoba. Sadrži i širok spektar biološki aktivnih spojeva poput diterpenskih glikozida, polifenola, karotenoida i klorofila koji imaju brojne pozitivne učinke na ljudsko zdravlje. DPPH, FRAP, ABTS i ORAC metode dokazuju visoku antioksidacijsku aktivnost ekstrakta stevije, kao i veće vrijednosti AOA kod prehrambenih proizvoda u koje su dodani. Time se opravdava dosadašnje korištenje u prehrani te utvrđuje velik potencijal za još rašireniju upotrebu u farmaceutskoj i prehrambenoj industriji.
Abstract (english)
The aim of this study is to obtain current discoveries about bioactive compounds of the Stevia rebaudiana Bertoni plant and their antioxidant activity from published scientific publications. Databases from National and University Library Zagreb were researched in the field of biotehnical sciences as well as the official pages of Croatian Food Agency and European Food Safety Authority. The presence of stevioside and rebaudioside A gives it a sweet taste and due to its low energy value is desirable replacement for sucrose, particulary for people who suffer from diabetes and obesity. It also contains wide range of bioactive compound such as diterpene glycosides, polyphenols, carotenoids and chlorophyll which have many positive effects on human health. DPPH, FRAP, ABTS and ORAC methods confirm high antioxidant activity of extract of Stevia Rebaudiana as well as AOA of stevia supplemented food products. This approves its use and shows even bigger potential for wider use in pharmaceutical and food industry.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:266000
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 on2017-07-19 08:27:23