prikaz prve stranice dokumenta Karakterizacija bioaktivnog sastava dobričice (Glechoma hederacea L.) primjenom frakcioniranja polifenolnih spojeva
  Download
PDF 1.1 MB
undergraduate thesis
Karakterizacija bioaktivnog sastava dobričice (Glechoma hederacea L.) primjenom frakcioniranja polifenolnih spojeva
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:797422
Žepić, Ivana
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

Žepić, I. (2021). Karakterizacija bioaktivnog sastava dobričice (Glechoma hederacea L.) primjenom frakcioniranja polifenolnih spojeva (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:797422

Žepić, Ivana. "Karakterizacija bioaktivnog sastava dobričice (Glechoma hederacea L.) primjenom frakcioniranja polifenolnih spojeva." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:797422

Žepić, Ivana. "Karakterizacija bioaktivnog sastava dobričice (Glechoma hederacea L.) primjenom frakcioniranja polifenolnih spojeva." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:797422

Žepić, I. (2021). 'Karakterizacija bioaktivnog sastava dobričice (Glechoma hederacea L.) primjenom frakcioniranja polifenolnih spojeva', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 13 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:797422

Žepić I. Karakterizacija bioaktivnog sastava dobričice (Glechoma hederacea L.) primjenom frakcioniranja polifenolnih spojeva [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 October 13] Available at: https://urn.nsk.hr/urn:nbn:hr:159:797422

I. Žepić, "Karakterizacija bioaktivnog sastava dobričice (Glechoma hederacea L.) primjenom frakcioniranja polifenolnih spojeva", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:797422

Metadata
TitleKarakterizacija bioaktivnog sastava dobričice (Glechoma hederacea L.) primjenom frakcioniranja polifenolnih spojeva
Title (english)Characterization of the bioactive composition of ground ivy (Glechoma hederacea L.) using fractionation of poylphenolic compounds
AuthorIvana Žepić
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 country2021-07-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Dobričica (Glechoma hederacea L.) je ljekovita biljka s dugom tradicijom primjene u narodnoj medicini. Biološki aktivne komponente dobričice odgovorne za njezina ljekovita svojstva su polifenolni spojevi. U svrhu detaljnije karakterizacije polifenolnog sastava dobričice, cilj rada bio je primjenom postupka frakcioniranja izdvojiti i analizirati četiri frakcije: slobodni topljivi, esterificirani, glikozilirani i netopljivi vezani polifenolni spojevi. Dobivene frakcije analizirane su primjenom spektrofotometrije (udjel ukupnih polifenola i antioksidacijski kapacitet) te HPLC-DAD (pojedinačni polifenolni spojevi) metodologije. U dobričici su polifenoli većinski prisutni kao esteri kafeinske kiseline - ružmarinska (6,64 mg g-1s.tv.) i klorogenska kiselina (1,11 mg g-1s.tv.) te kao flavonoid rutin (1,87 mg g-1s.tv.). U frakciji glikoziliranih polifenolnih spojeva identificiran je kvercetin što potvrđuje da je rutin dominantan glikozid u izvornom ekstraktu. Prisutnost sinapinske kiseline u frakciji esterificiranih polifenolnih spojeva upućuje na moguće postojanje složenijih esterificiranih konjugata. Vezani polifenolni spojevi nemaju izražen doprinos na polifenolni sastav dobričice. Najveći antioksidacijski kapacitet, prema ABTS i DPPH metodi, određen je u frakciji slobodnih topljivih polifenolnih spojeva (80,15 μmol Trolox-a g-1s.t.v. ABTS; 70,25 μmol Trolox-a g-1s.t.v. DPPH). Dobričica se može smatrati dobrim izvorom polifenola izraženog antioksidacijskog kapaciteta.
Abstract (english)
Ground ivy (Glechoma hederacea L.) is a medicinal plant which has been widely used in folk medicine. Biologically active compounds responsible for its medicinal properties are polyphenols. For the purpose of more detailed characterization of the polyphenolic composition of ground ivy, the aim of this study was to isolate and analyse four fractions using fractionation: free soluble, esterified, glycosylated and insoluble bound polyphenols. The obtained fractions were analysed using spectrophotometry (total polyphenol content and antioxidant capacity) and HPLC-DAD methodology (individual polyphenolic compounds). In ground ivy, polyphenols were mostly present as esters of caffeic acid – rosmarinic (6.64 mg g-1dmb.) and chlorogenic acid (1.11 mg g-1dmb.), as well as, flavonoid rutin (1.87 mg g-1dmb.). Quercetin was detected in glycosylated phenolic fraction confirming rutin as dominant gylcoside in the intial extract. Presence of sinapic acid in esterified phenolic fraction implies possible existence of more complex esterified conjugates. Insoluble bound phenolics do not contribute significantly to the polyphenol composition of ground ivy. The highest antioxidant capacity, according to ABTS and DPPH assays, was determined in free soluble phenolic fraction (80.15 μmol Trolox-a g-1dmb. ABTS; 70.25 μmol Trolox-a g-1dmb. DPPH). Ground ivy can be considered as a relatively good source of polyphenols with a potent antioxidant capacity.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:797422
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 09:39:09