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undergraduate thesis
Određivanje ukupnih fenola i antioksidacijskog kapaciteta u različitim djelovima šljive
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:125156
Ostrman, Monika
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

Ostrman, M. (2014). Određivanje ukupnih fenola i antioksidacijskog kapaciteta u različitim djelovima šljive (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:125156

Ostrman, Monika. "Određivanje ukupnih fenola i antioksidacijskog kapaciteta u različitim djelovima šljive." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:125156

Ostrman, Monika. "Određivanje ukupnih fenola i antioksidacijskog kapaciteta u različitim djelovima šljive." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:125156

Ostrman, M. (2014). 'Određivanje ukupnih fenola i antioksidacijskog kapaciteta u različitim djelovima šljive', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:125156

Ostrman M. Određivanje ukupnih fenola i antioksidacijskog kapaciteta u različitim djelovima šljive [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 August 26] Available at: https://urn.nsk.hr/urn:nbn:hr:159:125156

M. Ostrman, "Određivanje ukupnih fenola i antioksidacijskog kapaciteta u različitim djelovima šljive", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:125156

Metadata
TitleOdređivanje ukupnih fenola i antioksidacijskog kapaciteta u različitim djelovima šljive
Title (english)Determination of total phenolics and antioxidant capacity in different parts of plum
AuthorMonika Ostrman
MentorVerica Dragović Uzelac (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 country2014-06-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj istraživanja bio je odrediti i usporediti udjele ukupnih fenola, flavonoida, neflavonoida te antioksidacijski kapacitet u pokožici i pulpi pet sorata šljiva. Ukupni fenoli te flavonoidi i neflavonoidi određeni su spektrofotometrijski primjenom Folin Ciocalteu metode, dok je antioksidacijski kapacitet određen FRAP metodom. Rezultati analize pokazali su da je maseni udio fenolnih spojeva najviši u sortama President i Čačanska ljepotica, dok sorta Hanita sadrži najmanju količinu fenola. U svim sortama maseni udio ukupnih fenola bio je veći u pokožici nego u pulpi i to od 14% do 46%. Udio ukupnih flavonoida i neflavonoida također je bio veći u pokožici nego u pulpi. U ukupnoj količini fenolnih spojeva kod svih sorata u većem udjelu zastupljeni su spojevi iz skupine neflavonoida. Antiokasidacijski kapacitet bio je u pozitivnoj korelaciji sa masenim udjelom ukupnih fenola, dok između flavonoida odnosno neflavonoida i antioksidacijskog kapaciteta nije utvrđena dobra korelacija.
Abstract (english)
The aim of the study was to determine and compare the share of total phenols, flavonoids, nonflavonoid and antioxidant capacity in the epidermis and pulp of five varieties of plums. Total phenolics, flavonoids and nonflavonoids were determined spectrophotometrically using the Folin Ciocalteu method, while antioxidant capacity determined by FRAP method . The analysis results showed that the mass fraction of phenolic compounds is highest in varieties President and Čačanska ljepotica, and variety Hanita contains the least amount of phenol. In all sorts of mass fraction of total phenols was higher in the epidermis than in the pulp and from 14 % to 46 %. The share of total flavonoids and nonflavonoid was also higher in the epidermis than in the pulp. The total amount of phenolic compounds in all varieties in greater proportion represented by compounds from the group nonflavonoid. Antioxidant capacity was positively correlated with the weight of total phenols, while between flavonoids and nonflavonoid and antioxidant capacity good correlation has not been established.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:125156
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 conditionsAccess restricted to students and staff of home institution
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Created on2017-04-27 11:59:02