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master's thesis
Modeli odnosa bioaktivnih spojeva buča butternut i kabocha
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:003806
Fabijanić, Ivana
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

Fabijanić, I. (2015). Modeli odnosa bioaktivnih spojeva buča butternut i kabocha (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:003806

Fabijanić, Ivana. "Modeli odnosa bioaktivnih spojeva buča butternut i kabocha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:003806

Fabijanić, Ivana. "Modeli odnosa bioaktivnih spojeva buča butternut i kabocha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:003806

Fabijanić, I. (2015). 'Modeli odnosa bioaktivnih spojeva buča butternut i kabocha', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 03 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:003806

Fabijanić I. Modeli odnosa bioaktivnih spojeva buča butternut i kabocha [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 September 03] Available at: https://urn.nsk.hr/urn:nbn:hr:159:003806

I. Fabijanić, "Modeli odnosa bioaktivnih spojeva buča butternut i kabocha", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:003806

Metadata
TitleModeli odnosa bioaktivnih spojeva buča butternut i kabocha
Title (english)Relation models for bioactive compounds of butternut and kabocha pumpkin
AuthorIvana Fabijanić
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 country2015-09-24, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Voće i povrće važni su izvori hranjivih tvari koje prisutne u malim količinama imaju važnu ulogu u očuvanju zdravlja. Buča je jedna od takvih visokovrijednih namirnica. Naime, buča je odličan izvor vitamina, minerala, prehrambenih vlakana te bioaktivnih spojeva. U istraživanju su korišteni uzorci buča Butternut i Kabocha. Cilj rada bio je (i) karakterizirati buče praćenjem udjela betakarotena i likopena, klorofila, vitamina C, udjela ukupnih fenolnih spojeva te podatke o antioksidacijskoj aktivnosti uzoraka istih buča, (ii) međusobna usporedba različitih buča i (iii) provjera povezanosti antioksidacijske aktivnosti sa udjelima eksperimentom određenih spojeva (npr. s ukupnim fenolnim spojevima). Rezultati pokazuju da su udjeli beta-karotena, likopena i klorofila bili veći u Kabocha bučama, dok je udio vitamina C bio dva puta veći u Butternut (47,55 mg ∙ 100 g-1) nego u Kabocha bučama (27,12 mg ∙ 100 g-1). Antioksidacijska aktivnost je u obje buče bila približno jednaka (77 – 96 %). Jednostavnim linearnim regresijskim modelima je utvrđena čvrsta povezanost između ukupnih fenolnih spojeva sa klorofilom, vitaminom C te antioksidacijskom aktivnosti (R2>0,9).
Abstract (english)
Fruits and vegetables are important sources of nutrients that are present in small quantities, having an important role in maintaining human health. Pumpkin is one of groceries rich with nutrients. The pumpkin is an excellent source of vitamins, minerals, dietary fibers and bioactive compounds. In this study were analysed samples of two pumpkin varieties: Butternut and Kabocha. The aim was (i) characterization of pumpkins by monitoring bioctive components as beta-carotene and lycopene, chlorophyll, vitamin C, share of total phenolic compounds and the antioxidant effect of the samples, (ii) the comparison of different pumpkins, and (iii) verification of link between the antioxidant effect of the experiment of certain bioactive component (eg. the total phenolic compounds). The results indicate that values of the beta-carotene, lycopene and chlorophyll were higher in Kabocha pumpkin, while the value of vitamin C was almost twice higher in the Butternut pumpkin (47.55 mg ∙ 100 g-1) than in the Kabocha (27.12 mg ∙ 100 g-1). Antioxidant effect in both pumpkins was approximately equal (77-96%). The correlations, by use of simple linear regression model, found a close link between total phenolic compounds and amount of chlorophyll, vitamin C and the antioxidant effect (R2> 0.9).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:003806
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 12:53:20