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undergraduate thesis
Antioksidacijsko i antimikrobno djelovanje eteričnih ulja i ekstrakata mediteranskog bilja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:737519
Kovačec, Lucija
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Chemistry and Biochemistry

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

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Kovačec, L. (2020). Antioksidacijsko i antimikrobno djelovanje eteričnih ulja i ekstrakata mediteranskog bilja (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:737519

Kovačec, Lucija. "Antioksidacijsko i antimikrobno djelovanje eteričnih ulja i ekstrakata mediteranskog bilja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:737519

Kovačec, Lucija. "Antioksidacijsko i antimikrobno djelovanje eteričnih ulja i ekstrakata mediteranskog bilja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:737519

Kovačec, L. (2020). 'Antioksidacijsko i antimikrobno djelovanje eteričnih ulja i ekstrakata mediteranskog bilja', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:737519

Kovačec L. Antioksidacijsko i antimikrobno djelovanje eteričnih ulja i ekstrakata mediteranskog bilja [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 November 05] Available at: https://urn.nsk.hr/urn:nbn:hr:159:737519

L. Kovačec, "Antioksidacijsko i antimikrobno djelovanje eteričnih ulja i ekstrakata mediteranskog bilja", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:737519

Metadata
TitleAntioksidacijsko i antimikrobno djelovanje eteričnih ulja i ekstrakata mediteranskog bilja
Title (english)Antioxidant and antimicrobial activity of essential oils and extracts of Mediterranean herbs
AuthorLucija Kovačec
MentorIrena Landeka Jurčević (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Chemistry and Biochemistry)
Zagreb
Defense date and country2020-07-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom je radu istraživan antioksidacijski i antimikrobni učinak eteričnih ulja i ekstrakata vrsta Salvia officinalis i Lavandula angustifolia koje se u ljudskoj upotrebi koriste već više tisuća godina. Obje vrste bogate su fenolnim spojevima, od kojih je u kadulji najzastupljenija ružmarinska kiselina, a u lavandi ferulinska kiselina. Eterična ulja i ekstrakti ovih vrsta u brojnim provedenim istraživanjima pokazali su izražen antioksidacijski i antimikrobni učinak koji se uglavnom pripisuje fenolima, te mogu pronaći brojnu primjenu u prehrambenoj industriji u svrhu konzerviranja hrane te aromatiziranja hrane. Na intenzitet antioksidacijskog i antimikrobnog djelovanja utječu brojni čimbenici kao što su tlo, klima, temperatura.
Abstract (english)
In this thesis work, the antioxidant and antimicrobial activity of essential oils and extracts of species Salvia officinalis and Lavandula angustifolia that has been in human use for thousands of years was investigated. Both species are rich in phenolic compounds, of which rosmarinic acid is the most abundant in sage and ferulic acid in lavender. Essential oils and extracts of these species in numerous studies have shown a pronounced antioxidant and antimicrobial activity, which is mainly attributed to phenols and can find numerous applications in the food industry for the purposes of preserving and flavouring food. The intensity of antioxidant and antimicrobial activity is influenced by a number of factors such as soil, climate, temperature.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:737519
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 on2020-11-10 12:29:40