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master's thesis
Nutritivni doprinos buče u borbi protiv oksidacijskog stresa
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:314781
Međimurec, Sonja
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering
Laboratory for Measurement, Regulation and Automatisation

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

Cite this document

Međimurec, S. (2014). Nutritivni doprinos buče u borbi protiv oksidacijskog stresa (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:314781

Međimurec, Sonja. "Nutritivni doprinos buče u borbi protiv oksidacijskog stresa." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:314781

Međimurec, Sonja. "Nutritivni doprinos buče u borbi protiv oksidacijskog stresa." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:314781

Međimurec, S. (2014). 'Nutritivni doprinos buče u borbi protiv oksidacijskog stresa', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:314781

Međimurec S. Nutritivni doprinos buče u borbi protiv oksidacijskog stresa [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 July 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:314781

S. Međimurec, "Nutritivni doprinos buče u borbi protiv oksidacijskog stresa", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:314781

Metadata
TitleNutritivni doprinos buče u borbi protiv oksidacijskog stresa
Title (english)Nutritional contribution of pumpkins while fighting oxidative stress
AuthorSonja Međimurec
MentorJasenka Gajdoš Kljusurić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Process Engineering)
(Laboratory for Measurement, Regulation and Automatisation)
Zagreb
Defense date and country2014-09-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Antioksidansi su tvari prirodno prisutne u hrani koje pomažu u borbi protiv štetnih učinaka slobodnih radikala. Unos antioksidanasa nužan je za zdravlje cijelog organizma. Buče su bogate prirodnim antioksidansima flavonoidima, karotenoidima, vitaminom C. β-karoten, kao najpoznatiji predstavnik skupine karotenoida, daje bučama narančastu boju. Cilj rada bio je primjenom Briggs-Rauscher-ove reakcije i blisko infracrvene spektrometrije usporediti antioksidacijski kapacitet svježih buča i termički obrađenih kuhanjem, mikrovalovima i prženjem. Iz rezultata je vidljivo da uzorci buče Hokkaido imaju znatno veće vrijeme inhibicije (IT), što upućuje i na proporcionalno veću antioksidacijsku aktivnost. Ekstrakcija se provela dvjema metodama: klasičnom ekstrakcijom i ekstrakcijom u ultrazvučnoj kupelji. Provedena je i kolorimetrijska analiza uzoraka. Rezultati t-testa pokazuju da ne postoje signifikantne razlike između uzoraka dobivenih različitom metodom ekstrakcije (p > 0,05). Multivarijatni modeli omogućili su uspješnu predikciju antioksidacijske aktivnosti (BRAI) i parametra boje (a*) na blisko-infracrvenog apsorpcijskog spektra uzorka.
Abstract (english)
Antioxidants are substances naturally present in foods and help fight the harmful effects of free radicals. Intake of antioxidants is essential for the health of the whole organism. Pumpkins are rich in natural antioxidants, flavonoids, carotenoids, vitamin C. β-carotene, as most representative group of carotenoids, gives pumpkins an orange color. The aim of this work study was using the Briggs-Rauscher's method and near-infrared spectroscopy to compare the antioxidant capacity of fresh pumpkins and prepared by boiling, frying and microwave. The results show that the samples Hokkaido pumpkin had significantly greater inhibition time (IT), suggesting the proportionally higher antioxidant activity. In the extraction were used two methods with reflux and using ultrasound. Also was conducted a colorimetric analysis of samples. The results of t-test showed no significant differences between the sample extractions (p > 0.05). Multivariate models enabled the successful prediction of antioxidant activity (Braila) and color parameters (a *) in the closely-infrared absorption spectrum of the sample.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:314781
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-02 08:40:59