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undergraduate thesis
Antioksidacijski potencijal bioaktivnih tvari iz ljuski oraha i kakaovog zrna
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:391482
Glavina, Duje
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Biology and Microbial Genetics

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

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Glavina, D. (2022). Antioksidacijski potencijal bioaktivnih tvari iz ljuski oraha i kakaovog zrna (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:391482

Glavina, Duje. "Antioksidacijski potencijal bioaktivnih tvari iz ljuski oraha i kakaovog zrna." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:391482

Glavina, Duje. "Antioksidacijski potencijal bioaktivnih tvari iz ljuski oraha i kakaovog zrna." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:391482

Glavina, D. (2022). 'Antioksidacijski potencijal bioaktivnih tvari iz ljuski oraha i kakaovog zrna', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:391482

Glavina D. Antioksidacijski potencijal bioaktivnih tvari iz ljuski oraha i kakaovog zrna [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 August 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:391482

D. Glavina, "Antioksidacijski potencijal bioaktivnih tvari iz ljuski oraha i kakaovog zrna", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:391482

Metadata
TitleAntioksidacijski potencijal bioaktivnih tvari iz ljuski oraha i kakaovog zrna
Title (english)Antioxidant potential of bioactive substances from walnut shell and cocoa bean shell
AuthorDuje Glavina
MentorKsenija Durgo (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for Biology and Microbial Genetics)
Zagreb
Defense date and country2022-07-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
U posljednje vrijeme sve se više iskorištava potencijal otpadnih nusproizvoda iz prehrambene industrije. Primjeri nusproizvoda koji će se spominjati u ovom radu su ljuske oraha i kakaovog zrna. Cilj ovog rada je utvrditi mogu li ekstrakti ljuske oraha i kakaovog zrna, odnosno fitokemikalije koje se nalaze u njima, utjecati na preživljenje i koncentraciju slobodnih radikala humane stanične linije pločastog epitela karcinoma jezika Cal27. Također će se ispitati učinak navedenih ekstrakata na modelnim makromolekulama (plazmid phiX174 RF DNA, protein albumin iz goveđeg seruma i linoleinska kiselina). Rezultati su pokazali da dnevne preporučene koncentracije ispitivanih ekstrakata nemaju značajan utjecaj na preživljenje stanične linije Cal27, kao i na karbonilaciju proteina. Ekstrakt ljuske kakaovog zrna s polisaharidima pokazuje prooksidacijski učinak, dok ekstrakt ljuske oraha s polisaharidima pokazuje antioksidacijsko djelovanje na Cal27 stanice. Svi uzorci tretirani navedenim ekstraktima sprječavaju prooksidativni učinak na genetički materijal, a skoro svi uzorci pri višim koncentracijama smanjuju postotak peroksidacije linoleinske kiseline pa se može reći da imaju antioksidacijsko djelovanje na te modelne makromolekule.
Abstract (english)
Recently, the potential of food industry by-products is recognized as a valuable source for other industries. In this paper, water extract of walnut shell and cocoa bean shell will be investigated. The aim of this study is to determine whether extracts of walnut shell and cocoa bean shell, or the phytochemicals found in them, can affect the survival rate and the concentration of reactive oxygen species in the human squamous epithelial tongue carcinoma cell line Cal27. Additionally, the effect of the extracts on cellular macromolecules (plasmid phiX174, protein albumin from bovine serum and linoleic acid) will be tested. The results showed that the daily recommended concentrations of the ex-amined extracts have no significant effect on the survival of the Cal27 cell line, as well as on protein carbonylation. Cocoa bean shell extract with polysaccharides shows a prooxidative effect, while walnut shell extract with polysaccharides shows an antioxidant effect on Cal27 cells. All samples treated with the mentioned extracts prevent the prooxidative effect on the genetic material and almost all samples at higher concentrations reduce the percentage of linoleic acid peroxidation, so it can be said that they have an antioxidant effect on these macromolecules.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:391482
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) 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 on2022-11-17 11:45:35