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undergraduate thesis
Utjecaj roka berbe na sastav polifenolnih spojeva lista masline
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:876913
Kovačević, Marta
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Oil and Fat Technology

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

Cite this document

Kovačević, M. (2014). Utjecaj roka berbe na sastav polifenolnih spojeva lista masline (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:876913

Kovačević, Marta. "Utjecaj roka berbe na sastav polifenolnih spojeva lista masline." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:876913

Kovačević, Marta. "Utjecaj roka berbe na sastav polifenolnih spojeva lista masline." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:876913

Kovačević, M. (2014). 'Utjecaj roka berbe na sastav polifenolnih spojeva lista masline', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:876913

Kovačević M. Utjecaj roka berbe na sastav polifenolnih spojeva lista masline [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 November 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:876913

M. Kovačević, "Utjecaj roka berbe na sastav polifenolnih spojeva lista masline", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:876913

Metadata
TitleUtjecaj roka berbe na sastav polifenolnih spojeva lista masline
Title (english)Influence of the harvest time on the content of olive leaves polyphenols
AuthorMarta Kovačević
MentorDubravka Škevin (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Oil and Fat Technology)
Zagreb
Defense date and country2014-09-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Polifenolni spojevi iz lista masline sve su veći predmet brojnih znanstvenih istraživanja. Poznata je njihova snažna antioksidacijska aktivnost koja doprinosi prevenciji brojnih bolesti poput raka, srčanih oboljenja, reumatoidnog artritisa, pojačanog zgrušavanja trombocita, gihta, itd. U ovom radu objašnjeno je koji su to polifenolni spojevi najčešće prisutni u listu masline te na koje oni načine zapravo djeluju protiv spomenutih bolesti. HPLC analizom identificirali smo polifenolne spojeve u listu masline te pokušali ustvrditi na koji način se mijenja njihov sadržaj tijekom četiri različita perioda berbe. Identificirani su sljedeći spojevi: hidroksitirosol, protokatehinska kiselina, klorogenska kiselina, oleuropein, pinoresinol, luteolin te apigenin. Nisu utvrđene nikakve pravilnosti u promijeni količine polifenolnih spojeva u ovakvom kratkom vremenu. Potrebna su daljna istraživanja kroz dulji vremenski period kako bi se ustvrdilo na koji način se njihov udio zaista mijenja.
Abstract (english)
Polyphenols from olive leaf are subject of numerous scientific studies. They are known for its strong antioxidant activity which contributes to the prevention and the development of numerous diseases such as cancer, heart disease, rheumatoid arthritis, increased clotting platelets, gout, etc. In this work it is explained which polyphenolic compounds are commonly present in the olive leaf and how they actually act against above mentioned diseases. Using HPLC analysis we identified polyphenolic compounds in olive leaf and tried to assert how their content changes during four different periods of harvest. The following compounds were identified: hydroxytyrosol, protocatechuic acid, chlorogenic acid, oleuropein, pinoresinol, luteolin and apigenin. There were no changes in amounts of polyphenolic compounds in such short time. But, further studies are needed over a long period of time to determine how their content is really changing.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:876913
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-04-26 10:26:33