prikaz prve stranice dokumenta Određivanje bioaktivnog potencijala trave ive (Teucruium montanum L.) primjenom ekstrakcije mikrovalovima i subkritičnom vodom
  Download
PDF 545.23 KB
undergraduate thesis
Određivanje bioaktivnog potencijala trave ive (Teucruium montanum L.) primjenom ekstrakcije mikrovalovima i subkritičnom vodom
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:210589
Grizelj, Diana
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

Grizelj, D. (2021). Određivanje bioaktivnog potencijala trave ive (Teucruium montanum L.) primjenom ekstrakcije mikrovalovima i subkritičnom vodom (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:210589

Grizelj, Diana. "Određivanje bioaktivnog potencijala trave ive (Teucruium montanum L.) primjenom ekstrakcije mikrovalovima i subkritičnom vodom." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:210589

Grizelj, Diana. "Određivanje bioaktivnog potencijala trave ive (Teucruium montanum L.) primjenom ekstrakcije mikrovalovima i subkritičnom vodom." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:210589

Grizelj, D. (2021). 'Određivanje bioaktivnog potencijala trave ive (Teucruium montanum L.) primjenom ekstrakcije mikrovalovima i subkritičnom vodom', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 13 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:210589

Grizelj D. Određivanje bioaktivnog potencijala trave ive (Teucruium montanum L.) primjenom ekstrakcije mikrovalovima i subkritičnom vodom [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:159:210589

D. Grizelj, "Određivanje bioaktivnog potencijala trave ive (Teucruium montanum L.) primjenom ekstrakcije mikrovalovima i subkritičnom vodom", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:210589

Metadata
TitleOdređivanje bioaktivnog potencijala trave ive (Teucruium montanum L.) primjenom ekstrakcije mikrovalovima i subkritičnom vodom
Title (english)Determination of bioactive potential of mountain germander (Teucrium montanum L.) by applying microwave and subcritical water extraction
AuthorDiana Grizelj
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 country2021-09-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Trava iva (Teucrium montanum L.) biljna je vrsta poznata po izraženim antioksidacijskim, protuupalnim i antimikrobnim svojstvima koja su rezultat bogatog bioaktivnog sastava u kojem dominiraju polifenolni spojevi. Cilj ovog rada bio je usporediti udio polifenolnih spojeva i antioksidacijska svojstva ekstrakata trave ive dobivenih primjenom 2 metode; ekstrakcija potpomognuta mikrovalovima (MAE) i ekstrakcija subkritičnom vodom (SWE), uz varijaciju temperature, duljine trajanja ekstrakcije i omjera uzorak:otapalo. Primjenom spektrofotometrijskih metoda dobivenim ekstraktima određen je udjel ukupnih polifenola i antioksidacijski kapacitet (ABTS i DPPH metode), dok su pojedinačni polifenolni spojevi određeni primjenom tekućinske kromatografije visoke djelotvornosti (HPLC-PDA). SWE se pokazala puno učinkovitija u izdvajanju polifenolnih spojeva i SWE ekstrakt (200 ºC, 0,01 i 15 min) karakteriziran je najvišim udjelom ukupnih polifenola (84.49 mg GAE/s.tv. uzorka) i najvećim antioksidacijskim kapacitetom (ABTS: 457,92 μm Trolox-a/g s.tv. uzorka; DPPH: 387,03 μm Trolox-a/g s.tv. uzorka). Nastupljeniji polifenolni spojevi u travi ivi su feniltanoidni glikozidi verbaskozid i ehinakozid.
Abstract (english)
Mountain germander (Teucrium montanum L.) is a plant species known for its pronounced antioxidant, anti-inflammatory and antimicrobial properties resulting from its rich bioactive composition dominated by polyphenol compounds. The aim of this study was to compare the polyphenol compounds content and antioxidant properties of mountain germander extracts obtained using 2 methods; microwave assisted extraction (MAE) and subcritical water extraction (SWE), with temperature variation, duration of extraction and sample ratio:solvent. The proportion of total polyphenols and antioxidant capacity (ABTS and DPPH methods) were determined using spectrophotometric methods obtained by extracts, while individual polyphenol compounds were determined using high performance liquid chromatography (HPLC-PDA). SWE has proven to be much more effective in separating polyphenol compounds and SWE extract (200 ºC, 0.01 and 15 min) is characterised by the highest content of total polyphenols (84.49 mg GAE/dmb) and the highest antioxidant capacity (ABTS: 457,92 μm of Trolox/g dmb; DPPH: 387.03 μm of Trolox/g dmb). The most prominent polyphenol compounds in mountain germander are phenyltanoid glycosides verbascoside and echinacoside.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:210589
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 on2021-10-04 08:30:03