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undergraduate thesis
Utjecaj vrste otapala na antioksidacijski kapacitet ekstrakta lista smokve
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:952525
Štriga, Doroteja
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

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Štriga, D. (2021). Utjecaj vrste otapala na antioksidacijski kapacitet ekstrakta lista smokve (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:952525

Štriga, Doroteja. "Utjecaj vrste otapala na antioksidacijski kapacitet ekstrakta lista smokve." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:952525

Štriga, Doroteja. "Utjecaj vrste otapala na antioksidacijski kapacitet ekstrakta lista smokve." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:952525

Štriga, D. (2021). 'Utjecaj vrste otapala na antioksidacijski kapacitet ekstrakta lista smokve', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:952525

Štriga D. Utjecaj vrste otapala na antioksidacijski kapacitet ekstrakta lista smokve [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 May 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:952525

D. Štriga, "Utjecaj vrste otapala na antioksidacijski kapacitet ekstrakta lista smokve", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:952525

Metadata
TitleUtjecaj vrste otapala na antioksidacijski kapacitet ekstrakta lista smokve
Title (english)Solvents impact on antioxidant capacity of fig leaf extract
AuthorDoroteja Štriga
MentorBranka Levaj (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 country2021-07-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
List smokve sadrži veliku količinu bioaktivnih spojeva koji zbog svojih antioksidacijskih svojstava djeluju poželjno na ljudsko zdravlje. Cilj ovog rada bio je istražiti kako otapala: deionizirana voda, 40%-tni etanol i 96%-tni etanol utječu na ekstrakciju bioaktivnih spojeva tako što se mjerio antioksidacijski kapacitet ekstrakata FRAP metodom. Ekstrakcija je bila potpomognuta mikrovalnim zračenjem. Analizirani su listovi 9 sorti smokve: Miljska figa, Zimica, Tiger, Fico della Madonna, Petrovača bijela, Sušioka, Bjelica, Petrovača crna i Šaraguja te peteljka lista nepoznate sorte u čijim ekstraktima je izmjeren najmanji antioksidacijski kapacitet. Općenito, najveći antioksidacijski kapacitet postignut je uz primjenu 40%-tnog etanola. Neovisno o vrsti otapala, sortama Zimica i Fico della Madonna izmjeren je najveći antioksidacijski kapacitet, dok je najmanji antioksidacijski kapacitet određen u vodenom i 40%-tnom etanolnom ekstraktu lista, sorata Sušioka i Bjelica, te u 96%-tnom etanolnom ekstraktu sorti Tiger i Sušioka.
Abstract (english)
Fig leaf contains a large amount of bioactive compounds that due to their antioxidant properties have a beneficial effect on human health. The aim of this study was to investigate influence of various type of solvents (deionized water, 40% ethanol and 96% ethanol) on the extraction of bioactive compounds by measuring the antioxidant capacity of the extracts by the FRAP method. The extraction was assisted by microwave irradiation. The leaves of 9 fig cultivars were analyzed: Miljska figa, Zimica, Tiger, Fico della Madonna, Petrovača bijela, Sušioka, Bjelica, Petrovača crna and Šaraguja and the leaf stem of an unknown cultivars in which extracts the lowest antioxidant capacity was measured. Generaly, the highest antioxidant capacity was achieved in the extract with the 40% ethanol. Independently to the type of solvent in the cultivars Zimica and Fico della Madonna, the highest antioxidant capacity was measured. While the lowest antioxidant capacity was determined in the aqueous and 40% ethanolic extract of the cultivars Sušioka and Bjelica, as well as in the 96% ethanolic extract of the cultivars Tiger and Sušioka.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:952525
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 on2021-07-28 09:13:39