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undergraduate thesis
Antimikrobna aktivnost eteričnog ulja mirte
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:349144
Kralj, Jadranka
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Fermentation and Yeast Technology

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

Cite this document

Kralj, J. (2022). Antimikrobna aktivnost eteričnog ulja mirte (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:349144

Kralj, Jadranka. "Antimikrobna aktivnost eteričnog ulja mirte." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:349144

Kralj, Jadranka. "Antimikrobna aktivnost eteričnog ulja mirte." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:349144

Kralj, J. (2022). 'Antimikrobna aktivnost eteričnog ulja mirte', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 15 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:349144

Kralj J. Antimikrobna aktivnost eteričnog ulja mirte [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 August 15] Available at: https://urn.nsk.hr/urn:nbn:hr:159:349144

J. Kralj, "Antimikrobna aktivnost eteričnog ulja mirte", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:349144

Metadata
TitleAntimikrobna aktivnost eteričnog ulja mirte
Title (english)Antimicrobial activity of myrth essential oil
AuthorJadranka Kralj
MentorJasna Mrvčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Fermentation and Yeast Technology)
Zagreb
Defense date and country2022-07-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Mirta (Myrtus communis L.) je samonikla aromatična biljka koja se godinama koristi u narodnoj medicini za ublažavanje zdravstvenih tegoba, a dosadašnja laboratorijska istraživanja dokazala su njeno insekticidno, antioksidativno, protuupalno i antimikrobno djelovanje. Vodeno-alkoholnom ekstrakcijom i superkritičnom fluidnom ekstrakcijom pripremljena su tri ekstrakta plodova i listova mirte. Za određivanje antimikrobne aktivnosti pripremljenih ekstrakata eteričnog ulja mirte korištena je disk-difuzijska metoda. Ekstrakti su ispitivani na gram-pozitivnim i gram-negativnim bakterijama, bakterijama mliječne kiseline te na kvascima. Dokazana je antimikrobna aktivnost ekstrakata kod svih testiranih mikroorganizama, osim kod bakterija mliječne kiseline. Najveća zona inhibicije zabilježena je kod bakterije Listeria monocytogenes. Rezultati pokazuju značajno antimikrobno djelovanje ekstrakata mirte, a antimikrobna aktivnost ovisi i o dijelu biljke iz kojeg se ekstrakt proizvodi kao i o načinu ekstrakcije.
Abstract (english)
Myrtle (Myrtus communis L.) is an aromatic wild plant that has been used for years in folk medicine to alleviate health problems, and previous laboratory studies have demonstrated its insecticidal, antioxidant, anti-inflammatory, and antimicrobial effects. Three extracts of myrtle fruits and leaves were prepared by water-alcohol extraction and supercritical fluid extraction. The antimicrobial activity of the prepared myrtle essential oil extracts was determined by the disc diffusion method. The extracts were tested on Gramme-positive and Gramme-negative bacteria, lactic acid bacteria and yeasts. The antimicrobial activity of the extracts was demonstrated against all tested microorganisms except lactic acid bacteria. The largest zone of inhibition was found for the bacterium Listeria monocytogenes. The results show a significant antimicrobial activity of myrtle extracts, and that the antimicrobial activity depends on the part of the plant from which the extract is obtained and on the extraction method.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:349144
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 on2022-10-21 12:21:24