prikaz prve stranice dokumenta Antioksidacijski potencijal ekstrakata korijena sladića (Glycyrrhizae glabra L.)
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master's thesis
Antioksidacijski potencijal ekstrakata korijena sladića (Glycyrrhizae glabra L.)
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:663159
Jurić, Slaven
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Biology and Microbial Genetics

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

Cite this document

Jurić, S. (2014). Antioksidacijski potencijal ekstrakata korijena sladića (Glycyrrhizae glabra L.) (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:663159

Jurić, Slaven. "Antioksidacijski potencijal ekstrakata korijena sladića (Glycyrrhizae glabra L.)." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:663159

Jurić, Slaven. "Antioksidacijski potencijal ekstrakata korijena sladića (Glycyrrhizae glabra L.)." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:663159

Jurić, S. (2014). 'Antioksidacijski potencijal ekstrakata korijena sladića (Glycyrrhizae glabra L.)', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:663159

Jurić S. Antioksidacijski potencijal ekstrakata korijena sladića (Glycyrrhizae glabra L.) [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 December 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:663159

S. Jurić, "Antioksidacijski potencijal ekstrakata korijena sladića (Glycyrrhizae glabra L.)", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:663159

Metadata
TitleAntioksidacijski potencijal ekstrakata korijena sladića (Glycyrrhizae glabra L.)
Title (english)Antioxidant potential of liquorice root extracts (Glycyrrhizae glabra L.)
AuthorSlaven Jurić
MentorKsenija Durgo (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for Biology and Microbial Genetics)
Zagreb
Defense date and country2014-09-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Sladić se dobiva iz korijena ili rizoma nekoliko vrsta biljaka iz roda Glycyrrhiza (Leguminosae). Nutritivno je bogata biljka s terapeutskim djelovanjem, a koristi se diljem svijeta kao hrana i lijek. Tradicionalno se upotrebljava u svrhu liječenja ulcera želuca i dišnih bolesti. U ovom radu istražen je kemijski sastav i antioksidacijski potencijal različito pripremljenih ekstrakata korijena sladića te njihovo citotoksično i prooksidativno djelovanje na HEp2 stanice. Ekstrakcija uz konstantno zagrijavanje kroz kraći vremenski period pogodnija je za izolaciju većeg broja aktivnih komponenata u odnosu na ekstrakciju kroz duži vremenski period, ali s postupnim smanjenjem temperature. Međutim, svi istraženi ekstrakti sadrže visoke udjele polifenola i glicirizinske kiseline. Također, pokazuju visoki antioksidacijski potencijal, te citotoksičnost pri visokim koncentracijama, dok ne uzrokuju nastanak slobodnih radikala i djeluju protektivno na stanične lipide pri nižim koncentracijama. Glicirizinska kiselina pokazuje citotoksičnost pri najvišoj testiranoj koncentraciji te izaziva povećanje koncentracije slobodnih radikala u doznoj ovisnosti.
Abstract (english)
Liquorice is harvested from roots or rhizomes of several plant species from Glycyrrhiza (Leguminosae) genus. Liquorice root is rich in nutrients and is used throughout the world as food and medicine. Traditionally, liquorice root is used to cure gastric ulcer and pulmonary diseases. In this thesis chemical composition and antioxidant potential of different liquorice root extracts were investigated. Cytotoxic and prooxidative effect on HEp2 cells were also evaluated. Extraction with constant heat throughout the short period of time is more suitable for isolation of more active compounds. All of tested extracts have high amounts of polyphenols and glycyrrhizic acid. Also, they show high antioxidant potential and citotoxic effect if applicated in high concentractions. Extracts don't cause formation of free radicals and they act protective on cell lipids in low tested concentrations. Glycyrrhizic acid shows citotoxic effect at highest tested concentration and dose depending increases the concentration of free radical formation.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:663159
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 10:45:30