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undergraduate thesis
Utjecaj enzimskog tretmana na antioksidativnu aktivnost i udjel ukupnih fenolnih spojeva ljusaka heljde kriomljevenih do veličine čestica < 56 μm
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:523123
Rnjak, Viktorija
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

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

Cite this document

Rnjak, V. (2019). Utjecaj enzimskog tretmana na antioksidativnu aktivnost i udjel ukupnih fenolnih spojeva ljusaka heljde kriomljevenih do veličine čestica < 56 μm (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:523123

Rnjak, Viktorija. "Utjecaj enzimskog tretmana na antioksidativnu aktivnost i udjel ukupnih fenolnih spojeva ljusaka heljde kriomljevenih do veličine čestica < 56 μm." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:523123

Rnjak, Viktorija. "Utjecaj enzimskog tretmana na antioksidativnu aktivnost i udjel ukupnih fenolnih spojeva ljusaka heljde kriomljevenih do veličine čestica < 56 μm." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:523123

Rnjak, V. (2019). 'Utjecaj enzimskog tretmana na antioksidativnu aktivnost i udjel ukupnih fenolnih spojeva ljusaka heljde kriomljevenih do veličine čestica < 56 μm', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 03 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:523123

Rnjak V. Utjecaj enzimskog tretmana na antioksidativnu aktivnost i udjel ukupnih fenolnih spojeva ljusaka heljde kriomljevenih do veličine čestica < 56 μm [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 September 03] Available at: https://urn.nsk.hr/urn:nbn:hr:159:523123

V. Rnjak, "Utjecaj enzimskog tretmana na antioksidativnu aktivnost i udjel ukupnih fenolnih spojeva ljusaka heljde kriomljevenih do veličine čestica < 56 μm", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:523123

Metadata
TitleUtjecaj enzimskog tretmana na antioksidativnu aktivnost i udjel ukupnih fenolnih spojeva ljusaka heljde kriomljevenih do veličine čestica < 56 μm
Title (english)Influence of enzymatic treatment on the antioxidant activity and the total phenolic content of buckwheat hulls cryo-milled to particle size< 56 μm
AuthorViktorija Rnjak
MentorMarina Krpan (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2019-07-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Heljdine ljuske su nusproizvod prehrambene industrije te imaju veliki potencijal za primjenu u ljudskoj prehrani zbog svoje nutritivne vrijednosti. Cilj ovog rada bio je utvrditi utjecaj enzimskog tretmana celulazom i hemicelulazom na udjel ukupnih fenolnih spojeva određen TPC metodom te na antioksidativnu aktivnost određenu DPPH i FRAP metodom u uzorcima ljusaka heljde kriomljevenih do veličine čestica < 56 μm. Enzimski tretman proveden je s dodatkom 0,1 % i 1 % enzima, tijekom jednog, četiri i osam sati. Na temelju dobivenih rezultata utvrđeno je da produljenjem enzimskog tretmana dolazi do smanjenja antioksidativne aktivnosti, a primjena različite koncentracije enzima ne dovodi do značajne razlike u antioksidativnoj aktivnosti nakon tretmana. Enzimski tretman s dodatkom 0,1 % ili 1 % enzima tijekom jednog sata dovodi do značajnog povećanja antioksidativne aktivnosti. Povećanje udjela fenolnih spojeva utvrđeno je nakon tretmana s dodatkom 1 % enzima tijekom četiri sata i 0,1 % enzima tijekom jednog sata.
Abstract (english)
Buckwheat hulls are a by-product of food industry and they have a great potential for the use in human nutrition because of their nutritional value. The aim of this thesis was to determine the influence of enzymatic treatment with cellulase and hemicellulase on the share of the total phenolic compounds determined by the TPC method and the influence on the antioxidant activity by DPPH and FRAP method in the buckwheat hulls that were cryomilled to the < 56 μm particle size. The enzymatic treatment was performed with the addition of 0,1 % and 1 % enzyme during one, four and eight hours. Based on the obtained results, it is found that by prolonging the enzymatic treatment, the antioxidant activity decreases and the use of different enzymatic concentrations does not lead to significant differences in the antioxidant activity after the treatment. The enzymatic treatment with the addition of 0,1% or 1% of the enzyme during one hour leads to a significant increase in antioxidant activity. The increase in the share of phenolic compounds was found after treatment with the addition of 1% enzyme during four hours and 0,1% enzyme during one hour.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:523123
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2019-07-29 07:30:10