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undergraduate thesis
Primjena konvencionalnih i inovativnih metoda u ekstrakciji bioaktivnih sastojaka dobričice (Glechoma hederacea L.)
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:016823
Pranjić, Daria
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products

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

Cite this document

Pranjić, D. (2020). Primjena konvencionalnih i inovativnih metoda u ekstrakciji bioaktivnih sastojaka dobričice (Glechoma hederacea L.) (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:016823

Pranjić, Daria. "Primjena konvencionalnih i inovativnih metoda u ekstrakciji bioaktivnih sastojaka dobričice (Glechoma hederacea L.)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:016823

Pranjić, Daria. "Primjena konvencionalnih i inovativnih metoda u ekstrakciji bioaktivnih sastojaka dobričice (Glechoma hederacea L.)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:016823

Pranjić, D. (2020). 'Primjena konvencionalnih i inovativnih metoda u ekstrakciji bioaktivnih sastojaka dobričice (Glechoma hederacea L.)', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:016823

Pranjić D. Primjena konvencionalnih i inovativnih metoda u ekstrakciji bioaktivnih sastojaka dobričice (Glechoma hederacea L.) [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:016823

D. Pranjić, "Primjena konvencionalnih i inovativnih metoda u ekstrakciji bioaktivnih sastojaka dobričice (Glechoma hederacea L.)", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:016823

Metadata
TitlePrimjena konvencionalnih i inovativnih metoda u ekstrakciji bioaktivnih sastojaka dobričice (Glechoma hederacea L.)
Title (english)Use of conventional and innovative methods in extraction of bioactive compounds of ground ivy (Glechoma hederacea L.)
AuthorDaria Pranjić
MentorDraženka Komes (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products)
Zagreb
Defense date and country2020-07-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Dobričica (Glechoma hederacea L.) se koristi generacijama u narodnoj medicini, ali njezin bioaktivni sastav te povezanost s pozitivnim učincima na zdravlje, počeli su se istraživati unatrag nekoliko godina. Cilj ovog rada bio je, uz karakterizaciju osnovnog makromolekulskog sastava, ispitati bioaktivni, točnije polifenolni sastav dobričice koristeći konvencionalne (infuzija, dekokcija i maceracija) i inovativne (ekstrakcija superkritičnom vodom, ekstrakcija potpomognuta ultrazvukom i ekstrakcija visokim hidrostatskim tlakom) metode ekstrakcije. Kao najuspješnija metoda ekstrakcije, pokazala se dekokcija (100°C, 20 min) koja je rezultirala ekstraktom s najvišim antioksidacijskim kapacitetom (ABTS: 177,24 μmol Trolox gˉ¹ s.tv.; DPPH: 162,53 μmol Trolox gˉ¹ s.tv.) te najvišim udjelom polifenola (37,39 mg EGK gˉ¹ s.tv.) i hidroksicimetnih kiselina (15,90 mg kafeinske kiseline gˉ¹ s.tv.), s ružmarinskom kiselinom kao dominatnom fenolnom kiselinom (2001,00 μg gˉ¹ s.tv.).
Abstract (english)
Ground ivy (Glechoma hederacea L.) has been used in traditional medicine for generations, but positive health effects linked to its bioactive compounds weren't a subject of interest until a few years ago. The aim of this study was to define the basic macrocomponent composition of ground ivy, as well as to determine its phenolic composition using conventional (infusion, decoction and maceration) and innovative (supercritical water extraction, ultrasound-assisted extraction and high hydrostatic pressure extraction) extraction methods. The highest extraction yield was achieved by decoction (100°C, 20 min) that resulted in the extract with the highest antioxidative capacity (ABTS: 177.24 μmol Trolox gˉ¹ dw; DPPH: 162.53 μmol Trolox gˉ¹ dw), total phenolic (37.39 mg GAE gˉ¹ dw) and hydroxycinnamic acids (15.90 mg caffeic acid gˉ¹dw) content. Predominant phenolic acid identified in ground ivy decoct was rosmarinic acid (2001.00 μg gˉ¹ dw).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:016823
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
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Created on2020-11-10 13:57:16