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undergraduate thesis
Optimizacija ORAC (engl. Oxygen Radical Absorbance Capacity) metode za određivanje antioksidacijske aktivnosti ekstrakta origana (lat. Origanum vulgare)
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:442370
Vučilovski, Martina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for Physical Chemistry and Corrosion

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

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Vučilovski, M. (2022). Optimizacija ORAC (engl. Oxygen Radical Absorbance Capacity) metode za određivanje antioksidacijske aktivnosti ekstrakta origana (lat. Origanum vulgare) (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:442370

Vučilovski, Martina. "Optimizacija ORAC (engl. Oxygen Radical Absorbance Capacity) metode za određivanje antioksidacijske aktivnosti ekstrakta origana (lat. Origanum vulgare)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:442370

Vučilovski, Martina. "Optimizacija ORAC (engl. Oxygen Radical Absorbance Capacity) metode za određivanje antioksidacijske aktivnosti ekstrakta origana (lat. Origanum vulgare)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:442370

Vučilovski, M. (2022). 'Optimizacija ORAC (engl. Oxygen Radical Absorbance Capacity) metode za određivanje antioksidacijske aktivnosti ekstrakta origana (lat. Origanum vulgare)', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 15 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:442370

Vučilovski M. Optimizacija ORAC (engl. Oxygen Radical Absorbance Capacity) metode za određivanje antioksidacijske aktivnosti ekstrakta origana (lat. Origanum vulgare) [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 July 15] Available at: https://urn.nsk.hr/urn:nbn:hr:159:442370

M. Vučilovski, "Optimizacija ORAC (engl. Oxygen Radical Absorbance Capacity) metode za određivanje antioksidacijske aktivnosti ekstrakta origana (lat. Origanum vulgare)", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:442370

Metadata
TitleOptimizacija ORAC (engl. Oxygen Radical Absorbance Capacity) metode za određivanje antioksidacijske aktivnosti ekstrakta origana (lat. Origanum vulgare)
Title (english)Optimization of Oxygen Radical Absorbance Capacity method for antioxidant activity of extracts from oregano (lat.Origanum vulgare)
AuthorMartina Vučilovski
MentorFilip Šupljika (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for Physical Chemistry and Corrosion)
Zagreb
Defense date and country2022-06-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Listovi origana (lat. Origanum vulgare) dobar su izvor fenolnih spojeva (antioksidansa) s velikom mogućnošću primjene u farmaceutskoj i prehrambenoj industriji. Cilj ovog eksperimenta bio je efikasno provesti ekstrakciju suhih listova origana uz pomoć visokonaponskog električnog pražnjenja (HVED metode). Dobiveni rezultati uspoređeni su s efikasnošću ekstrakcije konvencionalnom metodom. Tretman HVED-om provodio se s različitim vremenom tretiranja, različitim otapalima, različitim radnim plinovima i pri različitim naponima. Kod dobivenih vrijednosti može se uočiti djelomična serija pravilnosti. Prilikom povećanja volumnog udjela etanola, vremena tretiranja i napona dolazi do povećanja vrijednosti antioksidacijskog kapaciteta. Najveći prinos bio je kod uzoraka koji su tretirani 9 min, pri 20/25 kV i u 50 %-tnoj otopini etanola.
Abstract (english)
Oregano leaves (lat. Origanum vulgare) are useful source of phenolic compounds (antioxidants) with great possibility of application in Pharmaceutical and Food industry. The goal of this experiment was to efficiently carry out an extraction of dried oregano leaves using high voltage electric discharge (HVED method). The results were compared with the extraction efficiency by conventional method. The HVED treatment was performed with different treatment times, different solvents, different working gases and at different voltages. Sample values shows a partial series of regularities. With a rise in ethanol concentration, time and voltage treatment, an increase in antioxidant capacity is observed. The greatest yield was observed in samples which were treated with argon for 9 min, at 20/25 kV and in a 50% ethanol solution.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:442370
Study programmeTitle: Biotechnology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2022-10-05 12:27:46