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undergraduate thesis
Praćenje antioksidacijske stabilnosti hidrolata ljekovitog i aromatičnog bilja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:155020
Majerić, Laura
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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Majerić, L. (2022). Praćenje antioksidacijske stabilnosti hidrolata ljekovitog i aromatičnog bilja (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:155020

Majerić, Laura. "Praćenje antioksidacijske stabilnosti hidrolata ljekovitog i aromatičnog bilja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:155020

Majerić, Laura. "Praćenje antioksidacijske stabilnosti hidrolata ljekovitog i aromatičnog bilja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:155020

Majerić, L. (2022). 'Praćenje antioksidacijske stabilnosti hidrolata ljekovitog i aromatičnog bilja', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:155020

Majerić L. Praćenje antioksidacijske stabilnosti hidrolata ljekovitog i aromatičnog bilja [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 August 26] Available at: https://urn.nsk.hr/urn:nbn:hr:159:155020

L. Majerić, "Praćenje antioksidacijske stabilnosti hidrolata ljekovitog i aromatičnog bilja", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:155020

Metadata
TitlePraćenje antioksidacijske stabilnosti hidrolata ljekovitog i aromatičnog bilja
Title (english)Antioxidant stability of hydrolates from medicinal and aromatic plants
AuthorLaura Majerić
MentorIvona Elez Garofulić (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 country2022-06-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Ljekovite biljke poput lovora (Laurus nobilis L.), ljekovite kadulje (Salvia officinalis L.) i majčine dušice (Thymus serpyllum L.) sadrže bioaktivne molekule zaslužne za antioksidacijska svojstva njihovih ekstrakata i eteričnih ulja. Hidrolati kao sekundarni produkti vodene destilacije eteričnih ulja zbog sadržaja dispergiranog eteričnog ulja i polarnih bioaktivnih molekula imaju potencijal primjene u prehrambenoj i kozmetičkoj industriji. Stoga je cilj ovog istraživanja bio pratiti dinamiku promjene antioksidacijske aktivnost hidrolata lovora, ljekovite kadulje i majčine dušice te njihove mješavine u omjeru 1:1:1 kroz 28 dana, primjenom DPPH i FRAP metoda. Hidrolat kao sekundarni proizvod dobiven je vodenom destilacijom primjenom aparature po Clevenger-u. Najveća antioksidacijska aktivnost određena je u hidrolatu lovora, zatim slijede biljna mješavina, majčina dušica te kadulja. Obje metode su pokazale da se antioksidacijska aktivnost svih hidrolata nakon 28 dana skladištenja na sobnoj temperaturi smanjila za gotovo 50 %.
Abstract (english)
Medicinal plants such as bay laurel (Laurus nobilis L.), sage (Salvia Officinalis L.) and thyme (Thymus vulgaris L.) contain bioactive molecules responsible for the antioxidant properties of their extracts and essential oils. Hydrolates as secondary products of hydrodistillation of essential oils due to dispersed essential oil and polar bioactive molecules have potential for use in the food and cosmetics industries. Therefore, the aim of this study was to monitor antioxidant activity of bay laurel, sage, wild thyme hydrolate and the hydrolate of their mixture in a ratio of 1:1:1 over 28 days using the DPPH and FRAP methods. Hydrolate as a secondary product was obtained by hydrodistillation using the Clevenger apparatus. The highest antioxidant activity was determined in laurel hydrolate, followed by plant mixture, thyme and sage. Both methods showed that antioxidant activity of all hydrolates decreased by almost 50% after 28 days of storage at room temperature
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:155020
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 on2022-09-27 08:05:20