prikaz prve stranice dokumenta Fenolni spojevi i antioksidacijski kapacitet nara (Punica granatum L.)
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master's thesis
Fenolni spojevi i antioksidacijski kapacitet nara (Punica granatum L.)
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:182230
Antolić, Vedrana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Fruits and Vegetables Preservation and Processing

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

Cite this document

Antolić, V. (2013). Fenolni spojevi i antioksidacijski kapacitet nara (Punica granatum L.) (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:182230

Antolić, Vedrana. "Fenolni spojevi i antioksidacijski kapacitet nara (Punica granatum L.)." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:182230

Antolić, Vedrana. "Fenolni spojevi i antioksidacijski kapacitet nara (Punica granatum L.)." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:182230

Antolić, V. (2013). 'Fenolni spojevi i antioksidacijski kapacitet nara (Punica granatum L.)', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:182230

Antolić V. Fenolni spojevi i antioksidacijski kapacitet nara (Punica granatum L.) [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 June 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:182230

V. Antolić, "Fenolni spojevi i antioksidacijski kapacitet nara (Punica granatum L.)", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:182230

Metadata
TitleFenolni spojevi i antioksidacijski kapacitet nara (Punica granatum L.)
Title (english)Phenolic compounds and antioxidant capacity of pomegranate (Punica granatum L.)
AuthorVedrana Antolić
MentorVerica Dragović Uzelac (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology of Fruits and Vegetables Preservation and Processing)
Zagreb
Defense date and country2013-07-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog istraživanja bio je odrediti masene udjele ukupnih fenola, antocijana te antioksidacijski kapacitet u uzorcima divljeg nara (Punica granatum L.) ubranih na 9 različitih lokaliteta na području BiH u dva termina berbe. Ukupni fenoli određivani su primjenom Folin Ciocalteu metode, ukupni antocijani primjenom pH diferencijalne metode te antioksidacijski kapacitet primjenom ABTS metode. U svim uzorcima nara određene su značajne količine ukupnih fenola i antocijana, te je utvrđeno da dobiveni ekstrakti pokazuju izrazit antioksidacijski kapacitet. Raspon koncentracije ukupnih fenola u prvom terminu berbe bio je od 168,74 do 280,96 mg GAE/100g ukupnih antocijana od 3,86 do 23,73 mg/100g te AOC od 603,6 do 2549,1 μmol TE/100g. Za iste parametre u drugom terminu berbe vrijednosti su bile kako slijedi: ukupni fenoli od 100,23 do 479,41 mg GAE/100g ukupni antocijani od 8,37 do 21,56 mg/100g i AOC od 759,3 do 2635,6 μmol TE/100g. Dobiveni rezultati pokazuju da ne postoje značajne razlike u koncentraciji ukupnih fenola, antocijana i antioksidacijskog kapacitete s obzirom na lokaciju berbe i termina berbe. Na temelju regresione analize nije utvrđena linearna povezanost između koncentracije ukupnih fenola i antocijana te antioksidacijskog kapaciteta.
Abstract (english)
The aim of this study was to determine the mass fractions of total phenolics , anthocyanins and to analyze antioxidant capacity in samples of wild pomegranate (Punica granatum L.) collected at 9 different locations in Bosnia and Herzegovina during two periods of harvest. Total phenolics were determined using the Folin Ciocalteu method, total anthocyanins using the pH differential method and antioxidant capacity using the ABTS method. All pomegranate samples occured significant quantities of total phenolics and anthocyanins. It was found that the obtained extracts showed distinct antioxidant capacity. The concentrations of phenolics in the first period of harvest ranged from 168.74 to 280.96 mg GAE/100g, from 3.86 to 23.73 mg/100g for anthocyanins and from 603.6 to 2549.1 μmolTE/100g for AOC. Same parameters were investigated in the second period of harvest. Values were as follows: total phenolics from 100.23 to 479.41mg GAE/100g of total anthocyanins from 8.37 to 21 mg/100g, 56 and AOC 759.3 to 2635.6 μmolTE/100g. Obtained results showed that there are no significant differences in the concentration of phenolics, anthocyanins and antioxidant capacity regarding the location of harvest and harvest date. Based on regression analysis, linear relationship between the concentration of total phenolics and anthocyanins and antioxidant capacity has not been established.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:182230
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
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Created on2017-05-04 12:51:32