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undergraduate thesis
Antioksidacijska aktivnost ekstrakata mediteranskog bilja dobivenih konvencionalnom ekstrakcijom
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:700254
Škarica, Iva
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

Škarica, I. (2020). Antioksidacijska aktivnost ekstrakata mediteranskog bilja dobivenih konvencionalnom ekstrakcijom (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:700254

Škarica, Iva. "Antioksidacijska aktivnost ekstrakata mediteranskog bilja dobivenih konvencionalnom ekstrakcijom." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:700254

Škarica, Iva. "Antioksidacijska aktivnost ekstrakata mediteranskog bilja dobivenih konvencionalnom ekstrakcijom." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:700254

Škarica, I. (2020). 'Antioksidacijska aktivnost ekstrakata mediteranskog bilja dobivenih konvencionalnom ekstrakcijom', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 13 March 2025, https://urn.nsk.hr/urn:nbn:hr:159:700254

Škarica I. Antioksidacijska aktivnost ekstrakata mediteranskog bilja dobivenih konvencionalnom ekstrakcijom [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2025 March 13] Available at: https://urn.nsk.hr/urn:nbn:hr:159:700254

I. Škarica, "Antioksidacijska aktivnost ekstrakata mediteranskog bilja dobivenih konvencionalnom ekstrakcijom", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:700254

Metadata
TitleAntioksidacijska aktivnost ekstrakata mediteranskog bilja dobivenih konvencionalnom ekstrakcijom
Title (english)Antioxidant activity of Mediterranean herb extracts obtained by conventional extraction
AuthorIva Škarica
MentorSandra Balbino (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 country2020-06-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Antioksidansi mogu odgoditi, inhibirati ili spriječiti oksidaciju molekula uklanjanjem slobodnih radikala te na taj način smanjuju oksidacijski stres. Glavni sekundarni metaboliti mirte su polifenoli te eterična ulja. Metanolni ekstrakti tamnoplavih plodova mirte su pokazali viši redukcijski potencijal DPPH● (IC50= 2,1 mg/ml) te veće FRAP vrijednosti (2,7 mmol Fe2+/g) u odnosu na bijele plodove. Rogač sadrži velike količine polifenolnih spojeva, osobito tanina koji čine 18 – 20 % sastava te se u plodovima koncentracija polifenola kreće u rasponu od 45 – 5376 mg GAE/ 100g. Rezultati DPPH● analiza za metanolne ekstrakte kore rogača su pokazali da vrijednosti IC50 variraju između 0,7 g/L do 1,8 g/L, a za etil-acetatne ekstrakte IC50 iznosi od 1,6 g/L do 2,8 g/L. U lišću tršlje je koncentracija galoilnih derivata vrlo visoka te su prisutne i značajne količine derivata miricetina koji čine oko 1,5 % s.t. Ekstrakti listova pokazuju veću antioksidacijsku aktivnost ispitivanu ORAC metodom (5865 ± 406 mol TE/100gE) u usporedbi s plodovima tršlje (3664 ± 07 mol TE/100gE).
Abstract (english)
Antioxidants can delay, inhibit or prevent the oxidation of molecules by removing free radicals, thus reducing oxidative stress. The main secondary metabolites of myrtle are polyphenols and essential oils. Methanolic extracts of dark blue myrtle fruits showed a higher reduction potential of DPPH● (IC50 = 2,1 mg/ml) and higher FRAP values (2,7 mmol Fe2+/g) compared to white fruits. Carob contains large amounts of polyphenolic compounds, especially tannins, which make up 18 – 20 % of the composition, and in fruits, the concentration of polyphenols ranges from 45 - 5376 mg GAE / 100g. Results of DPPH● assays for methanolic extracts of carob bark showed that IC50 values vary between 0,7 g/L to 1,8 g/L and for ethyl acetate extracts IC50 is from 1,6 g/L to 2,8 g/L. The concentration of galoyl derivatives in mastic tree leaves is very high and significant amounts of myricetin derivatives are present, which make up about 1,5 % of d.w. Leaf extracts show higher antioxidant activity tested by the ORAC method (5865 ± 406 mol TE / 100gE) compared to mastic fruits (3664 ± 07 mol TE / 100gE).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:700254
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 Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2020-07-09 10:50:45