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undergraduate thesis
Određivanje funkcionalnih svojstava sladila biljnoga podrijetla
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:367896
Stipaničev, Mirta
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products

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

Cite this document

Stipaničev, M. (2014). Određivanje funkcionalnih svojstava sladila biljnoga podrijetla (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:367896

Stipaničev, Mirta. "Određivanje funkcionalnih svojstava sladila biljnoga podrijetla." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:367896

Stipaničev, Mirta. "Određivanje funkcionalnih svojstava sladila biljnoga podrijetla." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:367896

Stipaničev, M. (2014). 'Određivanje funkcionalnih svojstava sladila biljnoga podrijetla', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:367896

Stipaničev M. Određivanje funkcionalnih svojstava sladila biljnoga podrijetla [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:367896

M. Stipaničev, "Određivanje funkcionalnih svojstava sladila biljnoga podrijetla", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:367896

Metadata
TitleOdređivanje funkcionalnih svojstava sladila biljnoga podrijetla
Title (english)Functional properties determination of sweeteners of plant origin
AuthorMirta Stipaničev
MentorDraženka Komes (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products)
Zagreb
Defense date and country2014-09-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Konzumacija rafiniranog šećera u posljednje vrijeme povezuje se s raznim zdravstvenim problemima, što je rezultiralo sve većom potražnjom za zamjenskim sladilima. Prirodna sladila biljnoga podrijetla karakterizira prisustvo ugljikohidrata, ali i bioaktivnih spojeva uz koje se vežu brojni pozitivni učinci na zdravlje. Cilj ovoga rada je odrediti bioaktivni sastav i sastav ugljikohidrata 11 biljnih sirovina (korijen batata, mrkve, sladića i yacona, plodovi datulje, smokve, šljive i lucume, lišće stevije te cvjetovi bagrema i lipe) kao potencijalnih izvora prirodnih sladila. Za određivanje udjela ukupnih polifenola, flavonoida i antioksidacijskog kapaciteta korištene su spektrofotometrijske metode, a udjel ugljikohidrata određen je metodom tekućinske kromatografije visoke djelotvornosti (HPLC-RID) nakon trostruke ekstrakcije 50%-tnim metanolom. Sušeni plodovi datulje, smokve, šljive i lucume te korijen mrkve i yacona kao bogati prirodni izvori ugljikohidrata i bioaktivnih spojeva pokazaju potencijal široke primjene u prehrambenoj industriji.
Abstract (english)
Consumption of refined sugar has lately been associated with various health problems that resulted in growing demand for alternative sweeteners. Natural sweeteners of plant origin are characterized by the presence of carbohydrates as well as bioactive compounds that are related to numerous health benefits. The aim of this study is to determine the bioactive composition and the composition of carbohydrates of 11 plant materials (sweet potato, carrot, licorice and yacon roots, date, fig, plum and lucuma fruits, stevia leaves, black locust and linden flowers) as potential sources of natural sweeteners. For the determination of total polyphenols, flavonoids and antioxidant capacity spectrophotometric methods were used, while the content of carbohydrates was determined by high performance liquid chromatography (HPLC-RID) after triple extraction with 50% methanol. Dried date, fig, plum and lucuma fruits and carrot and yacon roots, as a rich natural source of carbohydrates and bioactive compounds, have shown potential for wide usage in the food industry.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:367896
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-04-27 10:38:20