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master's thesis
Antioksidacijska aktivnost zelene salate
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:556005
Marković, Ivana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering

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

Cite this document

Marković, I. (2017). Antioksidacijska aktivnost zelene salate (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:556005

Marković, Ivana. "Antioksidacijska aktivnost zelene salate." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:556005

Marković, Ivana. "Antioksidacijska aktivnost zelene salate." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:556005

Marković, I. (2017). 'Antioksidacijska aktivnost zelene salate', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:556005

Marković I. Antioksidacijska aktivnost zelene salate [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 December 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:556005

I. Marković, "Antioksidacijska aktivnost zelene salate", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:556005

Metadata
TitleAntioksidacijska aktivnost zelene salate
Title (english)Antioxidant capacity of lettuce
AuthorIvana Marković
MentorSuzana Rimac Brnčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Food Processes Engineering)
Zagreb
Defense date and country2017-07-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Lettuce represents one of vegetables most frequently consumed in world, representing therefore an important source of bioactive compounds in the diet. Spent coffee grounds have been investigated as potential by-products for recycling in agriculture, since they have huge re-use potential due to their richness in nutritive and bioactive compounds, In this work, antioxidant capacity of lettuce grown on soil enriched with spent coffee grounds was evaluated after in vitro physiological digestion and fermentation. Antioxidant capacity has been measured by FRAP (Ferric Reducing Ability of Plasma), ABTS (2, 2′-azinobis(3-ethylbenzothiazoline 6-sulfonic acid) radical), IC-AAPH (Indigo Carmine- 2,2'-azobis-2-methyl-propanimidamide, dihydrochloride), IC-OH (Indigo Carmine Hidroxiles) and IC RED (Indigo Carmine Reduction)methods. Positive impact of spent coffee grounds in soil on antioxidant capacity of lettuce has been shown.
Abstract (croatian)
Zelena salata je jedna od najčešće konzumiranih vrsta povrća u svijetu te predstavlja značajan izvor bioaktivnih tvari u prehrani. Talog kave u posljednje se vrijeme istažuje kao potencijalno iskoristiv u poljoprivredi, budući da obiluje hranjivim i bioaktivnim spojevima. U ovom radu antioksidacijska aktivnost zelene salate uzgajane na tlu obogaćenim talogom kave određena je nakon in vitro fiziološke probave i fermentacije. Antioksidacijska aktivnost određena je sljedećim metodama: FRAP metoda (Ferric Reducing Ability of Plasma), ABTS metoda (2,2′-azinobis(3-ethylbenzothiazoline 6-sulfonic acid) radical), IC-AAPH metoda (Indigo Carmine- 2,2'-azobis-2-methyl-propanimidamide, dihydrochloride), IC-OH metoda (Indigo Carmine Hidroxiles) te IC RED metoda (Indigo Carmine Reduction). Utvrđen je pozitivan učinak dodatka taloga kave u tlo za uzgoj zelene salate na antioksidacijsku aktivnost zelene salate.
Keywords
Keywords (croatian)
Languageenglish
URN:NBNurn:nbn:hr:159:556005
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-11-22 13:36:30