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undergraduate thesis
Antioksidacijska aktivnost gljive Ganoderma lucidum
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:942421
Drmić, Agnes
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

Drmić, A. (2018). Antioksidacijska aktivnost gljive Ganoderma lucidum (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:942421

Drmić, Agnes. "Antioksidacijska aktivnost gljive Ganoderma lucidum." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:942421

Drmić, Agnes. "Antioksidacijska aktivnost gljive Ganoderma lucidum." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:942421

Drmić, A. (2018). 'Antioksidacijska aktivnost gljive Ganoderma lucidum', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:942421

Drmić A. Antioksidacijska aktivnost gljive Ganoderma lucidum [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:942421

A. Drmić, "Antioksidacijska aktivnost gljive Ganoderma lucidum", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:942421

Metadata
TitleAntioksidacijska aktivnost gljive Ganoderma lucidum
Title (english)Antioxidant activity of mushroom Ganoderma lucidum
AuthorAgnes Drmić
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 country2018-07-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Ganoderma lucidum ima dugu povijesnu ulogu u tradicionalnoj medicini Kine i Japana kao gljiva za koju se smatra da produžuje život i poboljšava zdravlje. Ta se gljiva diljem svijeta proučava zbog njenog udjela polisaharida, posebice -glukana i triterpena. U ovom radu je proučavana antioksidacijska aktivnost i udjel ukupnih fenolnih spojeva u vodenim i etanolnim ekstraktima micelija i plodišta (bazidiokarpa) G. lucidum. Za dokazivanje antioksidacijskih aktivnosti ekstrakata provedena su tri određivanja: redukcijska snaga, sposobnost vezanja radikala i uspješnost keliranja iona željeza. Ekstrakti micelija pokazali su se učinkovitijima pri sposobnosti vezanja slobodnih DPPH radikala nego ekstrakti plodišta G. lucidum, no ekstrakti plodišta su imali puno bolju sposobnost keliranja iona željeza. Rezultatima ovog istraživanja je potvrđeno da su i micelij i plodište gljive G. lucidum izvrsni izvor antioksidacijskih sastojaka.
Abstract (english)
Having a long historical past in traditional Chinese and Japanese medicine, Ganoderma lucidum in s type of mushroom believed to extend life and promote health. G. lucidum is a mushroom worldwide studied due to its polysaccharide contents, particularly -glucans and triterpenes. The antioxidant activity and total phenolic contents of water and ethanolic extracts of G. lucidum in mycelia and mature fruiting body (basidiocarp) were evaluated in this work. Three complementary assays, reducing power, radical scavenging capacity and the chelating ability for ferrous ions were used to screen the antioxidant properties of extracts. The mycelia extracts were more effective in DPPH radical scavenging activity than the fruiting body of G. lucidum extracts, but fruiting body extracts were more effective in the ferrous ion chelating ability. Results support the use of both mycelia and mature fruiting body of G. lucidum as excellent sources of antioxidant compounds.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:942421
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
Terms of useLicence In copyright icon
Created on2018-07-20 11:20:48