prikaz prve stranice dokumenta Oksidativni i fizikalni parametri ekstrakata origana i ružmarina pod utjecajem visokonaponskog električnog pražnjenja
  Download
PDF 1 MB
undergraduate thesis
Oksidativni i fizikalni parametri ekstrakata origana i ružmarina pod utjecajem visokonaponskog električnog pražnjenja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:063419
Sirovec, Sara
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology and Analysis of Wine

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

Cite this document

Sirovec, S. (2020). Oksidativni i fizikalni parametri ekstrakata origana i ružmarina pod utjecajem visokonaponskog električnog pražnjenja (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:063419

Sirovec, Sara. "Oksidativni i fizikalni parametri ekstrakata origana i ružmarina pod utjecajem visokonaponskog električnog pražnjenja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:063419

Sirovec, Sara. "Oksidativni i fizikalni parametri ekstrakata origana i ružmarina pod utjecajem visokonaponskog električnog pražnjenja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:063419

Sirovec, S. (2020). 'Oksidativni i fizikalni parametri ekstrakata origana i ružmarina pod utjecajem visokonaponskog električnog pražnjenja', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:063419

Sirovec S. Oksidativni i fizikalni parametri ekstrakata origana i ružmarina pod utjecajem visokonaponskog električnog pražnjenja [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 December 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:063419

S. Sirovec, "Oksidativni i fizikalni parametri ekstrakata origana i ružmarina pod utjecajem visokonaponskog električnog pražnjenja", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:063419

Metadata
TitleOksidativni i fizikalni parametri ekstrakata origana i ružmarina pod utjecajem visokonaponskog električnog pražnjenja
Title (english)Oxidative and physical parameters of oregano and rosemary extract under high-volage electrical discharge
AuthorSara Sirovec
MentorMara Banović (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology and Analysis of Wine)
Zagreb
Defense date and country2020-07-01, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je utvrditi utjecaj tretiranja uzoraka origana i ružmarina hladnom plazmom na oksidativne i fizikalne parametre njihovih ekstrakata. U radu je provedena ekstrakcija visokonaponskim pražnjenjem u trajajnju od 3 i 9 minuta s 0, 25 i 50% vodenom otopinom etanola. Rezultati rada pokazali su promjene u pH vrijednosti te vrijednosti provodnosti nakon tretiranja, a nisu pokazali značajnije promjene u kocentraciji slobodnih radikala u uzorcima nakon tretiranja. Na temelju dobivenih rezultata može se zaključiti kako primjenom visokonaponskog pražnjenja dolazi do određenih fizikalnih i kemijskih promjena u ekstraktima uzoraka.
Abstract (english)
The aim of this study was to determine the influence of cold plasma treatment on oxidative and physical parameters of oregano and rosemary extracts. In this study extraction assisted by high-voltage electrical discharge were performed for 3 and 9 minutes with 0, 25 and 50% of aqueous ethanol solution. The study has shown changes in pH value and conductivity after treatment, but hasn’t shown significant changes in free radicals concentration after treatment. Based on the results, it can be concluded that the application of high-voltage electrical discharge results in certain physical and chemical changes in extracts.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:063419
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 conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2020-07-21 12:35:49