prikaz prve stranice dokumenta Antioksidativna aktivnost flavonoida izoliranih iz organskog otpada od proizvodnje vina
Access restricted to students and staff of home institution
undergraduate thesis
Antioksidativna aktivnost flavonoida izoliranih iz organskog otpada od proizvodnje vina
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:465512
Cegledi, Ena
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

Cegledi, E. (2015). Antioksidativna aktivnost flavonoida izoliranih iz organskog otpada od proizvodnje vina (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:465512

Cegledi, Ena. "Antioksidativna aktivnost flavonoida izoliranih iz organskog otpada od proizvodnje vina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:465512

Cegledi, Ena. "Antioksidativna aktivnost flavonoida izoliranih iz organskog otpada od proizvodnje vina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:465512

Cegledi, E. (2015). 'Antioksidativna aktivnost flavonoida izoliranih iz organskog otpada od proizvodnje vina', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:465512

Cegledi E. Antioksidativna aktivnost flavonoida izoliranih iz organskog otpada od proizvodnje vina [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 November 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:465512

E. Cegledi, "Antioksidativna aktivnost flavonoida izoliranih iz organskog otpada od proizvodnje vina", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:465512

Metadata
TitleAntioksidativna aktivnost flavonoida izoliranih iz organskog otpada od proizvodnje vina
Title (english)The antioxidant activity of flavonoids isolated from organic waste from production of wine
AuthorEna Cegledi
MentorVerica Dragović Uzelac (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 country2015-07-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog istraživanja je bio ispitati utjecaj vremena (30, 45 i 60 min) i upotrebe 50% vodene otopine etanola, te iste otopine s udjelom 0,5 i 1% klorovodične kiseline, na izolaciju flavonoida iz pokožice grožđa sorte Teran, i antioksidacijsku aktivnost u ekstraktima primjenom klasične ekstrakcije. Određivanje ukupnih flavonoida provedeno je spektrofotometrijski, a antioksidacijska aktivnost primjenom DPPH metode. Antioksidacijska aktivnost slijedi trend promjene ukupnih flavonoida, te kako se povećava udio ukupnih flavonoida povećava se i antioksidacijka aktivnost. Najviši prinos ukupnih flavonoida određen je u ekstraktu ekstrahiranom 45 min uz dodatak 1 % klorovodične kiseline, kao i najviša antioksidacijska aktivnost.
Abstract (english)
The aim of this study was to examine the effect of time (30, 45 and 60 minute) and the use of 50% aqueous ethanol, and the same solution with a share of 0.5 and 1% hydrochloric acid, on the isolation of flavonoids from the skin of the Teran variety grapes, and the antioxidant activity in the extracts using the classical extraction. The proces of determination of total flavonoids was carried out by spectrophotometry and the DPPH method was used for the antioxidant activity. Antioxidant activity follows the trend of change in total flavonoids and by increasing the concentration of total flavonoids, the antioxidant activity also rises. The highest yield of total flavonoids in the extract was determined by the 45 minute extraction with the addition of 1% hydrochloric acid, as well as the highest antioxidant activity.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:465512
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-04-25 13:46:30