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master's thesis
Određivanje udjela slobodnih aminokiselina u listu raštike LC-MS/MS metodom
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:626061
Grizelj, Diana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

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

Cite this document

Grizelj, D. (2023). Određivanje udjela slobodnih aminokiselina u listu raštike LC-MS/MS metodom (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:626061

Grizelj, Diana. "Određivanje udjela slobodnih aminokiselina u listu raštike LC-MS/MS metodom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:626061

Grizelj, Diana. "Određivanje udjela slobodnih aminokiselina u listu raštike LC-MS/MS metodom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:626061

Grizelj, D. (2023). 'Određivanje udjela slobodnih aminokiselina u listu raštike LC-MS/MS metodom', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:626061

Grizelj D. Određivanje udjela slobodnih aminokiselina u listu raštike LC-MS/MS metodom [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:626061

D. Grizelj, "Određivanje udjela slobodnih aminokiselina u listu raštike LC-MS/MS metodom", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:626061

Metadata
TitleOdređivanje udjela slobodnih aminokiselina u listu raštike LC-MS/MS metodom
Title (english)Determination of free amino acid content in kale leaf by LC-MS/MS method
AuthorDiana Grizelj
MentorMirjana Hruškar (mentor)
MentorNikola Major (komentor)
MentorTvrtko Karlo Kovačević (pomoć pri izradi, neposredni voditelj)
Committee memberMarina Krpan (predsjednik povjerenstva)
Committee memberNikola Major (član povjerenstva)
Committee memberVerica Dragović-Uzelac (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2023-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Aminokiseline su primarni biljni metaboliti, ključne su za organizam same po sebi, sudjeluju u izgradnji stanica te brojim fiziološkim procesima. Mogu se nalaziti u slobodnom obliku ili vezane. Cilj ovoga rada bio je odrediti udjele slobodnih aminokiselina u listu raštike (Brassica oleracea L. var. acephala) tekućinskom kromatografijom visoke djelotvornosti u sprezi sa spektrometrijom masa (LC-MS/MS). Identificirano je i kvantificirano ukupno 17 slobodnih aminokiselina; alanin, arginin, asparaginska kiselina, cistein, glutaminska kiselina, glicin, histidin, izoleucin, leucin, lizin, metionin, fenilalanin, prolin, serin, treonin, tirozin i valin. Prolin je najzastupljenija slobodna aminokiselina u listu raštike s prosječnom koncentracijom koja se kretala od 2104 mg/kg suhe tvari do 3237 mg/kg suhe tvari. Cistein je aminokiselina s najnižom prosječnom koncentracijom od 0,116 mg/kg suhe tvari do 0,338 mg/kg suhe tvari.
Abstract (english)
Amino acids are the primary herbal metabolites, which are essential to the organism itself, participate in cell construction and many physiological processes. Amino acids can be in free or bound form. The aim of this study was to determine the free amino acid content in the kale leaf (Brassica oleracea L. var. acephala) by high performance liquid chromatography coupled with mass spectrometry (LC-MS/MS). A total of 17 free amino acids have been identified and quantified; alanine, arginine, asparaginic acid, cysteine, glutamic acid, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serin, threonine, tyrosine and valine. Proline is the most abundant free amino acid in the kale leaf with an average concentration in range from 2104 mg/kg dry matter to 3237 mg/kg dry matter. Cysteine is an amino acid with a lowest average concentration in range from 0.116 mg/kg dry matter to 0.338 mg/kg dry matter.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:626061
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2024-05-28 12:58:51