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undergraduate thesis
Usporedba sastava fitosterola iz korijena koprive, vrbovice i sabal palme
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:832309
Ritoša, Ema
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

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Ritoša, E. (2020). Usporedba sastava fitosterola iz korijena koprive, vrbovice i sabal palme (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:832309

Ritoša, Ema. "Usporedba sastava fitosterola iz korijena koprive, vrbovice i sabal palme." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:832309

Ritoša, Ema. "Usporedba sastava fitosterola iz korijena koprive, vrbovice i sabal palme." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:832309

Ritoša, E. (2020). 'Usporedba sastava fitosterola iz korijena koprive, vrbovice i sabal palme', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:832309

Ritoša E. Usporedba sastava fitosterola iz korijena koprive, vrbovice i sabal palme [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 June 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:832309

E. Ritoša, "Usporedba sastava fitosterola iz korijena koprive, vrbovice i sabal palme", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:832309

Metadata
TitleUsporedba sastava fitosterola iz korijena koprive, vrbovice i sabal palme
Title (english)Comparison of the phytosterol composition of nettle root, willowherb and sabal palm
AuthorEma Ritoša
MentorMarko Obranović (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Oil and Fat Technology)
Zagreb
Defense date and country2020-09-01, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Svrha ovog rada bila je istražiti sastav i udjeli pojedinačnih i ukupnih fitosterola iz uzoraka korijena samonikle koprive, ubrane na više lokacija na području Republike Hrvatske (Istra), te ga usporediti sa sastavom fitosterola iz vrbovice i sabal palme. Za određivanje udjela i sastava sterola u uzorcima lipidnog ekstrakta korijena koprive, vrbovice i sabal palme korištena je plinska kromatografija. Najzastupljenji fitosterol u obrađenim uzorcima je β-sitosterol čiji udio u koprivi iznosi 69,64±0,22 do 81,10±0,01%, u vrbovici 68,28±0,86% te u ekstraktu sabal palme 54,05±0,09%. Sastav fitosterola korijena koprive značajno varira ovisno o lokaciji sakupljanja uzoraka (p≤0,05). Najveći udio ukupnih sterola zabilježen je kod ekstrakta sabal palme (4,84±0,01 g/kg).
Abstract (english)
The aim of this study was to investigate the composition and percentage of individual and total phytosterols in wild nettle rhizomes, harvested at several locations in the Republic of Croatia (Istria) and to compare it with the composition of phytosterols from willowherb and sabal palm. The gas chromatography was used to determine the content and composition of sterols in the samples of lipid extract of nettle, willowherb and sabal palm. The most common phytosterol founded in the extracted samples was β-sitosterol with percentage of 69.64 ± 0.22-81.10 ± 0.01% in nettle extract, 68.28 ± 0.86% in willowherb extract and (54.05 ± 0.09%) in sabal palm extract. The composition of nettle rhizome phytosterols significantly varies depending on the sampling locations (p≤0,05). The highest content of the total sterols was determined in sabal palm extract (4.84 ± 0.01 g/kg).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:832309
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 on2020-10-27 11:54:26