prikaz prve stranice dokumenta Kemijski sastav i antioksidacijska aktivnost jestivih samoniklih gljiva Albatrellus pes-caprae, Armillaria mellea i Amanita caesarea
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master's thesis
Kemijski sastav i antioksidacijska aktivnost jestivih samoniklih gljiva Albatrellus pes-caprae, Armillaria mellea i Amanita caesarea
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:465385
Cukon, Katja
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology

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

Cite this document

Cukon, K. (2014). Kemijski sastav i antioksidacijska aktivnost jestivih samoniklih gljiva Albatrellus pes-caprae, Armillaria mellea i Amanita caesarea (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:465385

Cukon, Katja. "Kemijski sastav i antioksidacijska aktivnost jestivih samoniklih gljiva Albatrellus pes-caprae, Armillaria mellea i Amanita caesarea." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:465385

Cukon, Katja. "Kemijski sastav i antioksidacijska aktivnost jestivih samoniklih gljiva Albatrellus pes-caprae, Armillaria mellea i Amanita caesarea." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:465385

Cukon, K. (2014). 'Kemijski sastav i antioksidacijska aktivnost jestivih samoniklih gljiva Albatrellus pes-caprae, Armillaria mellea i Amanita caesarea', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:465385

Cukon K. Kemijski sastav i antioksidacijska aktivnost jestivih samoniklih gljiva Albatrellus pes-caprae, Armillaria mellea i Amanita caesarea [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:465385

K. Cukon, "Kemijski sastav i antioksidacijska aktivnost jestivih samoniklih gljiva Albatrellus pes-caprae, Armillaria mellea i Amanita caesarea", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:465385

Metadata
TitleKemijski sastav i antioksidacijska aktivnost jestivih samoniklih gljiva Albatrellus pes-caprae, Armillaria mellea i Amanita caesarea
Title (english)Chemical composition and antioxidant activity of wild edible mushrooms Albatrellus pes-caprae, Armillaria mellea and Ama
AuthorKatja Cukon
MentorSunčica Beluhan (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology)
Zagreb
Defense date and country2014-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Gljive postaju sve važnije u prehrani kao funkcionalna hrana i izvor fiziološki bioaktivnih spojeva. U ovom je radu objašnjen i uspoređen kemijski sastav (udjel proteina, šećera, masnih kiselina, tokoferola, askorbinske kiseline i fenolnih spojeva) istraživan na tri jestive samonikle gljive, u gastronomiji prepoznate kao vrhunske: Albatrellus pes-caprae, Armillaria mellea and Amanita caesarea. Nadalje, istraživana je i antioksidacijska aktivnost vodenih i etanolnih ekstrakata ovih gljiva. Najveća koncentracija šećera (75.33 mg/g s. tv.) i ukupnih fenolnih spojeva (50.33 mg/ g s. tv.), dobivena je u vodenom ekstraktu A. caesarea, a u etanolnom ekstraktu je dobivena najveća antioksidacijska aktivnost (EC50 < 2.07 mg/mL). Nadalje, u A. caesarea je određena najveća koncentracija askorbinske kiseline (176.35 mg/ g s. tv.). Kombinacija bioaktivnih supstancija i visokovrijednog nutritivnog sastava gljiva (visoki idjel proteina i šećera, te nizak udjel masti) čine ih važnom funkcionalnom hranom.
Abstract (english)
Mushrooms have become attractive as functional foods and as a source of physiologically beneficial bioactive compounds. Herein, we describe and compare the chemical constituents (proteins, sugars, fatty acids, tocopherols, ascorbic acid and phenolic compounds) of three wild edible mushrooms appreciated in gastronomy: Albatrellus pes-caprae, Armillaria mellea and Amanita caesarea. Furthermore, the antioxidant activity of their water soluble polysaccharidic and ethanolic fractions was studied. A. caesareae revealed the highest concentrations of sugars (75.33 mg/g dry weight), total phenolic compounds (50.33 mg/ g dry weigth), and among all of the fraction tested, its ethanolic fraction showed the highest antioxidant activity (EC50 < 2.07 mg/mL). However, A. caesareae revealed one of the highest ascorbic acid (176.35 mg/ g dry weigth) contents The combination of bioactive compounds and rich nutritional composition (high content in protein and carbohydrates, low content in fat) in the mushrooms make it a very special functional food.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:465385
Study programmeTitle: Molecular Biotechnology
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka molekularne biotehnologije (magistar/magistra inženjer/inženjerka molekularne biotehnologije)
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 11:08:34