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undergraduate thesis
Bioaktivni potencijal lista odabranog bobičastog voća
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:993255
Lovrinović, Nina
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

Cite this document

Lovrinović, N. (2023). Bioaktivni potencijal lista odabranog bobičastog voća (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:993255

Lovrinović, Nina. "Bioaktivni potencijal lista odabranog bobičastog voća." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:993255

Lovrinović, Nina. "Bioaktivni potencijal lista odabranog bobičastog voća." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:993255

Lovrinović, N. (2023). 'Bioaktivni potencijal lista odabranog bobičastog voća', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:993255

Lovrinović N. Bioaktivni potencijal lista odabranog bobičastog voća [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 November 05] Available at: https://urn.nsk.hr/urn:nbn:hr:159:993255

N. Lovrinović, "Bioaktivni potencijal lista odabranog bobičastog voća", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:993255

Metadata
TitleBioaktivni potencijal lista odabranog bobičastog voća
Title (english)Bioactive potential of selected berry leaves
AuthorNina Lovrinović
MentorMaja Repajić (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 country2023-09-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Bobičasto voće važna je sirovina prehrambene industrije te se konzumira u velikim količinama zbog svojih dobrotvornih učinaka na ljudsko zdravlje. Kao posljedica industrijske prerade bobičastog voća, lišće zaostaje kao biljni otpad. Prema brojnim istraživanjima, lišće bobičastog voća bogato je bioaktivnim molekulama, posebice polifenolima, koji dokazano imaju antioksidacijsko i protuupalno djelovanje. Cilj ovog rada bio je odrediti udio ukupnih fenola u uzorcima lista odabranog bobičastog voća te antioksidacijski kapacitet FRAP i DPPH metodom. Prema dobivenim rezultatima, najviši udio ukupnih fenola određen je u listu brusnice, dok je najniži udio određen u listu crnog duda. Kod obiju metoda određivanja antioksidacijskog kapaciteta (FRAP i DPPH), najniže vrijednosti dobivene su za uzorak lista crnog duda, a najviše vrijednosti dobivene su za uzorak lista brusnice FRAP metodom i za uzorak lista kupine DPPH metodom.
Abstract (english)
Berries represent an important raw material in the food industry and are consumed in large quantities due to their beneficial effects on human health. As a result of berries industrial processing, leaves are produced as a plant waste. According to numerous studies, berry leaves are rich in bioactive molecules, especially polyphenolics, which are proven to have antioxidant and anti-inflammatory effects. The aim of this study was to determine the content of total phenols in leaf samples of selected berries and antioxidant capacity using FRAP and DPPH methods. According to the results, the highest total phenols content was determined in cranberry leaf, while black mulberry leaf contained the lowest content of total phenols. The lowest antioxidant capacity values were determined in black mulberry leaf using both methods (FRAP and DPPH), while the highest values were determined in cranberry leaf with FRAP method and in blackberry leaf with DPPH method.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:993255
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-NonCommercial 4.0 International (CC BY-NC 4.0) icon
Created on2024-04-18 11:23:10