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master's thesis
Bioaktivni spojevi i antioksidacijski kapacitet ulja i pogače ploda pasjeg trna (Hippophae rhamnoides L.)
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:598789
Sušilović, Danijela
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for drying Technologies and monitoring of biologically active compounds

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

Cite this document

Sušilović, D. (2022). Bioaktivni spojevi i antioksidacijski kapacitet ulja i pogače ploda pasjeg trna (Hippophae rhamnoides L.) (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:598789

Sušilović, Danijela. "Bioaktivni spojevi i antioksidacijski kapacitet ulja i pogače ploda pasjeg trna (Hippophae rhamnoides L.)." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:598789

Sušilović, Danijela. "Bioaktivni spojevi i antioksidacijski kapacitet ulja i pogače ploda pasjeg trna (Hippophae rhamnoides L.)." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:598789

Sušilović, D. (2022). 'Bioaktivni spojevi i antioksidacijski kapacitet ulja i pogače ploda pasjeg trna (Hippophae rhamnoides L.)', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:598789

Sušilović D. Bioaktivni spojevi i antioksidacijski kapacitet ulja i pogače ploda pasjeg trna (Hippophae rhamnoides L.) [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 June 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:598789

D. Sušilović, "Bioaktivni spojevi i antioksidacijski kapacitet ulja i pogače ploda pasjeg trna (Hippophae rhamnoides L.)", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:598789

Metadata
TitleBioaktivni spojevi i antioksidacijski kapacitet ulja i pogače ploda pasjeg trna (Hippophae rhamnoides L.)
Title (english)Bioactive compounds and antioxidant capacity of oil and pomace of sea buckthorn fruit (Hippophae rhamnoides L.)
AuthorDanijela Sušilović
MentorSandra Pedisić (mentor)
Committee memberMaja Repajić (predsjednik povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for drying Technologies and monitoring of biologically active compounds)
Zagreb
Defense date and country2022-05-03, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Cilj ovog istraživanja bio je odrediti sadržaj karotenoida i tokoferola u ulju ploda dvije sorte pasjeg trna (PT) te ispitati utjecaj ekstrakcije potpomognute ultrazvukom (EPUzv) na izolaciju fenolnih spojeva (FS) i vitamina C iz pogače PT primjenom različitih vodenih otopina etanola (30 i 70 %, v/v) i vremena ekstrakcije (20, 30, 40 min). Veći antioksidacijski kapacitet (AOK) i viši maseni udjeli α- tokoferola i karotenoida određeni su u ulju sorte Leikora, a najzastupljeniji karotenoida bili su lutein i zeaksantin te njihovi derivati. Najveće vrijednosti vitamina C i ukupnih FS određene su u 70 %-tnim etanolnim ekstraktima pogače sorte Ascola (66,02 mg/100 g) nakon 20 odnosno 40 min ekstrakcije te AOK u pogači sorte Leikora nakon 40 min ekstrakcije. Najzastupljeniji FS u pogači PT su hidroksicimetne kiseline (36,32 mg/100 g s. tv.) te je bolja učinkovitost EPUzv postignuta primjenom 70 %-tne vodene otopine etanola i dužeg vremena ekstrakcije.
Abstract (english)
The aim of the study was to determine the carotenoid and tocopherol content in two fruit oil varieties of sea buckthorn (SBO) and to evaluate the effect of ultrasound-assisted extraction (UAE) on the isolation of phenolic compounds (PC) and vitamin C from pomace (SBP) using different ethanol solutions (30 and 70%, v/v) and extraction times (20, 30, 40 min). Higher mass fractions of α-tocopherol and carotenoids and higher antioxidant capacity (AOC) were found in Leikora SBO. The most abundant carotenoids were lutein and zeaxanthin and their derivatives. The highest vitamin C and total PC content were determined in 70% ethanol extracts of Ascola SBP and extraction times of 40 and 20 min, while the highest AOC was determined in Leikora SBP after 40 min. Hydroxycinnamates (36.32 mg/100 g dm) were the most abundant PC and better UAE efficiency was obtained using 70% ethanol solution and longer extraction time.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:598789
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2022-06-29 09:43:52