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master's thesis
Karakterizacija polifenolne i ugljikohidratne frakcije talijanskog ljulja i slame heljde
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:587753
Budisavljević, Mateja
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

Budisavljević, M. (2024). Karakterizacija polifenolne i ugljikohidratne frakcije talijanskog ljulja i slame heljde (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:587753

Budisavljević, Mateja. "Karakterizacija polifenolne i ugljikohidratne frakcije talijanskog ljulja i slame heljde." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:587753

Budisavljević, Mateja. "Karakterizacija polifenolne i ugljikohidratne frakcije talijanskog ljulja i slame heljde." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:587753

Budisavljević, M. (2024). 'Karakterizacija polifenolne i ugljikohidratne frakcije talijanskog ljulja i slame heljde', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 March 2025, https://urn.nsk.hr/urn:nbn:hr:159:587753

Budisavljević M. Karakterizacija polifenolne i ugljikohidratne frakcije talijanskog ljulja i slame heljde [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2025 March 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:587753

M. Budisavljević, "Karakterizacija polifenolne i ugljikohidratne frakcije talijanskog ljulja i slame heljde", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:587753

Metadata
TitleKarakterizacija polifenolne i ugljikohidratne frakcije talijanskog ljulja i slame heljde
Title (english)Characterization of phenolic and carbohydrate fractions of italian ryegrass and buckwheat hay
AuthorMateja Budisavljević
MentorAleksandra Vojvodić Cebin (mentor)
Committee memberDraženka Komes (predsjednik povjerenstva)
Committee memberAntonija Trontel (član povjerenstva)
Committee memberNikolina Čukelj Mustač (član povjerenstva)
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 country2024-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Talijanski ljulj (TLJ) i slama heljde (SH) tradicionalno se koriste u prehrani životinja i kao poboljšivači tla, dok su inovativne primjene relativno neistražene. Cilj ovoga rada bila je karakterizacija polifenolne i ugljikohidratne frakcije talijanskog ljulja i slame heljde kako bi se proširile dosadašnje spoznaje o mogućnostima njihove valorizacije. U skladu s time, pripremljeni su ekstrakti konvencionalnom i mikrovalnom ekstrakcijom te su određeni udjeli ukupnih i pojedinačnih slobodnih i... More vezanih polifenola te antioksidacijski kapacitet. Povećanje udjela etanola u otapalu pozitivno je utjecalo na ekstraktabilnost slobodnih polifenola, među kojima je najzastupljeniji bio rutin (TLJ 376 µg gs.tv.⁻¹, SH 6434 µg gs.tv.⁻¹). Od vezanih fenolnih spojeva, t-ferulinska (t-FA) i p-kumarinska kiselina (p-CA) određene su u oba uzorka, a najviše u talijanskom ljulju (t-FA 2300 µg gs.tv. ⁻¹, p-CA 1010 µg gs.tv.⁻¹). Ugljikohidratna frakcija karakterizirana je s obzirom na monomerni sastav strukturnih polisaharida i udio vlakana, na temelju čega su određeni udjeli celuloze, hemiceluloze i lignina. Less
Abstract (english)
Italian ryegrass (IRG) and buckwheat straw (BS) are traditionally used as animal feed and as soil enhancers, while their innovative applications are relatively unexplored. The aim of this work was to characterize the polyphenolic and carbohydrate fractions of italian ryegrass and buckwheat straw in order to expand the existing knowledge on their valorization potential. In accordance, extracts were prepared by conventional and microwave extraction, followed by the determination of total and... More individual free and bound polyphenols and antioxidant capacity. Increasing the proportion of ethanol in the solvent had a positive effect on the extractability of free polyphenols, among which rutin was the most abundant (IRG 376 µg gdry matter⁻¹ and BS 6434 µg gdry matter⁻¹). Among bound phenolic compounds, t-ferulic and p-coumaric acid were determined in both samples, while most in italian ryegrass (t-ferulic (2300 µg gdry matter⁻¹) and p-coumaric (1010 µg gdry matter⁻¹)). The carbohydrate fraction was characterized with regard to the monomeric composition of structural polysaccharides and the content of fiber, based on which the contents of cellulose, hemicellulose and lignin were determined. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:587753
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 on2024-10-16 09:32:53
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