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undergraduate thesis
Nutritivna vrijednost i antioksidacijska svojstva gljive Amanita caesarea u različitim stadijima zrelosti plodnih tijela
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:659922
Mihalj, Nika
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology

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

Cite this document

Mihalj, N. (2017). Nutritivna vrijednost i antioksidacijska svojstva gljive Amanita caesarea u različitim stadijima zrelosti plodnih tijela (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:659922

Mihalj, Nika. "Nutritivna vrijednost i antioksidacijska svojstva gljive Amanita caesarea u različitim stadijima zrelosti plodnih tijela." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:659922

Mihalj, Nika. "Nutritivna vrijednost i antioksidacijska svojstva gljive Amanita caesarea u različitim stadijima zrelosti plodnih tijela." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:659922

Mihalj, N. (2017). 'Nutritivna vrijednost i antioksidacijska svojstva gljive Amanita caesarea u različitim stadijima zrelosti plodnih tijela', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:659922

Mihalj N. Nutritivna vrijednost i antioksidacijska svojstva gljive Amanita caesarea u različitim stadijima zrelosti plodnih tijela [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:659922

N. Mihalj, "Nutritivna vrijednost i antioksidacijska svojstva gljive Amanita caesarea u različitim stadijima zrelosti plodnih tijela", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:659922

Metadata
TitleNutritivna vrijednost i antioksidacijska svojstva gljive Amanita caesarea u različitim stadijima zrelosti plodnih tijela
Title (english)Nutritive value and antioxidative properties of Amanita caesarea at different fruiting bodies maturity stages
AuthorNika Mihalj
MentorSunčica Beluhan (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology)
Zagreb
Defense date and country2017-09-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
U ovom radu je ispitana nutritivna vrijednost, udjel bioaktivnih sastojaka i antioksidacijska aktivnost ekstrakata gljive Amanita caesarea u vrućoj vodi (90 ºC) i metanolu (37 ºC) iz 5 stadija zrelosti (mala i velika jaja, vrlo mlada, mlada i zrela plodna tijela). Određen je i uspoređen kemijski sastav (proteini, šećeri, masne kiseline, pepeo, tokoferoli, askorbinska kiselina i fenolni spojevi) ove smonikle jestive gljive koja je cijenjena u gastronomiji. Prosječne vrijednosti proteina, masti i sadržaja pepela iznosile su 17, 11 i 3 g suhe tvari. Provedena su četiri testa: sposobnost uklanjanja radikala, reducirajuća snaga, inhibicija lipidne peroksidacije i sposobnost keliranja Fe2+ iona kako bi se izmjerila antioksidacijska aktivnost ekstrakata. Svi ekstrakti su imali usporedivu antioksidacijsku sposobnost. Redukcijska snaga ekstrakata pokazala se izvrsnom, a sposobnost keliranja se povećavala s povećanjem koncentracije ekstrakata. Rezultati su pokazali da je gljiva A. caesarea izvrstan izvor nutritivnih, bioaktivnih i antioksidacijskih sastojaka u svim stadijima zrelosti.
Abstract (english)
The nutritive analysis, bioactive components content and antioxidant activity of hot water (90 ºC) and methanolic (37 ºC) extracts of Amanita caesarea in five stages of maturity (small and big eggs, very young, young, and mature fruiting bodies) were evaluated in this work. We describe and compare the chemical constituents (proteins, sugars, fatty acids, tocopherols, ascorbic acid and phenolic compounds) of this wild edible mushroom appreciated in gastronomy. Medians of protein, lipid and ash content were about 17, 11 and 3 g of dry matter, respectively. Four assays, radical scavenging capacity, reducing power, inhibition of lipid peroxidation and chelating ability for ferrous ions were used to screen the antioxidant capability of extracts. All extracts had comparable antioxidant capacity. The reducing power of the extracts was excellent, and chelating capacity was increased with the increasing concentration. Our results support the use of all five stages of maturity of A. caesarea as source of nutritive, bioactive and antioxidant compounds.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:659922
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 conditionsOpen access
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Created on2017-09-12 12:35:26