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master's thesis
Izolacija bioaktivnih komponenti iz cvijeta i lista trnine
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:700706
Fadić, Karlo
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for Organic Chemistry

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

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Fadić, K. (2016). Izolacija bioaktivnih komponenti iz cvijeta i lista trnine (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:700706

Fadić, Karlo. "Izolacija bioaktivnih komponenti iz cvijeta i lista trnine." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:700706

Fadić, Karlo. "Izolacija bioaktivnih komponenti iz cvijeta i lista trnine." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:700706

Fadić, K. (2016). 'Izolacija bioaktivnih komponenti iz cvijeta i lista trnine', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 17 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:700706

Fadić K. Izolacija bioaktivnih komponenti iz cvijeta i lista trnine [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 July 17] Available at: https://urn.nsk.hr/urn:nbn:hr:159:700706

K. Fadić, "Izolacija bioaktivnih komponenti iz cvijeta i lista trnine", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:700706

Metadata
TitleIzolacija bioaktivnih komponenti iz cvijeta i lista trnine
Title (english)Isolation of bioactive components from blackthorn flowers and leaf
AuthorKarlo Fadić
MentorJasmina Lapić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for Organic Chemistry)
Zagreb
Defense date and country2016-07-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Trnina (Prunus spinosa L.) pripada rodu Prunus, podporodici Prunoideae, porodici Rosaceae. Cvijet i list trnine sadrže značajan udio bioaktivnih spojeva među kojima značajno mjesto zauzimaju fenoli. Stoga je cilj ovog diplomskog rada bio iz uzoraka cvijeta i lista trnine izolirati bioaktivne komponente klasičnom ekstrakcijom grijanjem u povrat uz 70%-tni etanol, odnosno metanol kao otapalo. Dominantne komponente karakterizirane su pomoću tankoslojne kromatografije (TLC) i FTIR–spektroskopije, pri čemu je dokazana prisutnost fenolnih spojeva, osobito derivata hidroksicimetnih kiselina i flavonol glikozida. Spektrofotometrijskom metodom u biljnim ekstraktima određena je koncentracije ukupnih fenola, hidroksicimetnih kiselina i flavonola, a kvatifikacija je provedena visokodjelotvornom tekućinskom kromatografijom pri čemu je dokazana najveća koncentracija flavonol glikozida, zatim proantocijanidina, a najmanja derivata hidroksicimetnih kiselina.
Abstract (english)
Blackthorn (Prunus spinosa L.) is a species of Prunus, genus of Prunoideae, family of Rosaceae. Flower and leaf of blackthorn contain a significant proportion of bioactive compounds, among them significant place have phenols. The purpose of this study was isolation of bioactive components from flower and leaf samples of blackthorn refluxed with 70% ethanol and methanol. Main components were identified by thin layer chromatography (TLC) and FTIR-spectroscopy and the presence of the phenolic compounds was shown, particularly hydroxycinnamic acid and flavonol glycosides derivatives. Extracts obtained by classical methods of extraction were used for spectrophotometric determination of the concentration of total phenolics, hydroxycinnamic acids and flavonols. High performance liquid chromatography is performed for both methods and showed a higher concentration of flavonol glycosides, then proanthocyanidins, and a lower of phenolic acid from which the most common were hydroxycinnamic acid, chlorogenic and p-coumaric acid derivatives.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:700706
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-04-25 12:02:23