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master's thesis
Karakterizacija antioksidacijskog kapaciteta različitih buča
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:353758
Hržina, Kristina
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

Hržina, K. (2014). Karakterizacija antioksidacijskog kapaciteta različitih buča (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:353758

Hržina, Kristina. "Karakterizacija antioksidacijskog kapaciteta različitih buča." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:353758

Hržina, Kristina. "Karakterizacija antioksidacijskog kapaciteta različitih buča." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:353758

Hržina, K. (2014). 'Karakterizacija antioksidacijskog kapaciteta različitih buča', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:353758

Hržina K. Karakterizacija antioksidacijskog kapaciteta različitih buča [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:353758

K. Hržina, "Karakterizacija antioksidacijskog kapaciteta različitih buča", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:353758

Metadata
TitleKarakterizacija antioksidacijskog kapaciteta različitih buča
Title (english)Characterization of antioxidant capacity of different pumpkin varieties
AuthorKristina Hržina
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
Buča je vaţna komponenta svakodnevne prehrane, te upravo zbog sadržaja karotenoida i drugih tvari s antioksidativnim djelovanjem može pomoći u borbi protiv oksidacijskog stresa koji je svakodnevno prisutan. U istraživanju su korišteni sirovi te termički obrađeni (kuhani, prţeni i obrađeni u mikrovalnoj pećnici) uzorci buča Butternut i Hokkaido. Antioksidacijski kapacitet ekstrakata uzoraka određen je Briggs-Rauscher-ovom metodom, a također je provedena analiza NIR spektra, te kolorimetrijska analiza. Cilj ovog rada bio je usporediti dobivene podatke za sirove i termički obrađene uzorke, a također su rađene međusobne usporedbe između dviju različitih buča. Rezultati pokazuju da najveću antioksidacijsku aktivnost pokazuje uzorak Hokkaido buče obrađen u mikrovalnoj pećnici, dok je najmanju vrijednost pokazao uzorak buče Butternut kuhan u vodi. Statistički nije utvrđena značajna razlika između svjeţih i termički obrađenih buča. Ipak, utvrđena je razlika u antioksidacijskom kapacitetu buče Butternut i Hokkaido. Linearni regresijski model ukazuje na dobru povezanost boje i antioksidacijske aktivnosti.
Abstract (english)
Pumpkin is an important component of the daily diet, and because of the content of carotenoids and other substances with antioxidant activity it can help combat oxidative stress that is present every day. In this study were used raw and thermally processed (boiled, fried and processed in a microwave oven) samples of pumpkins Butternut and Hokkaido. Antioxidant capacity of extracts of samples was determined by the Briggs-Rauscher's method, and also are made the analysis of NIR spectra and colorimetric analysis. The aim of this study was to compare the data obtained for raw and cooked samples, and also are made comparisons between two different pumpkins. The results show that the highest antioxidant activity shows sample of Hokkaido pumpkin processed in a microwave oven, while the minimum value showed sample of Butternut pumpkin cooked in water. There was no statistically significant difference between fresh and thermally treated pumpkins. However, difference in antioxidant capacity of Butternut pumpkin and Hokkaido is determined. A linear regression model indicates a good connection between color and antioxidant activity.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:353758
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 10:57:51