prikaz prve stranice dokumenta Primjena blisko-infracrvene spektroskopije i briggs-rauscher reakcije u mjerenju polifenolnih spojeva
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master's thesis
Primjena blisko-infracrvene spektroskopije i briggs-rauscher reakcije u mjerenju polifenolnih spojeva
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:462380
Polović, 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

Polović, I. (2013). Primjena blisko-infracrvene spektroskopije i briggs-rauscher reakcije u mjerenju polifenolnih spojeva (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:462380

Polović, Ivana. "Primjena blisko-infracrvene spektroskopije i briggs-rauscher reakcije u mjerenju polifenolnih spojeva." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:462380

Polović, Ivana. "Primjena blisko-infracrvene spektroskopije i briggs-rauscher reakcije u mjerenju polifenolnih spojeva." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:462380

Polović, I. (2013). 'Primjena blisko-infracrvene spektroskopije i briggs-rauscher reakcije u mjerenju polifenolnih spojeva', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:462380

Polović I. Primjena blisko-infracrvene spektroskopije i briggs-rauscher reakcije u mjerenju polifenolnih spojeva [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:462380

I. Polović, "Primjena blisko-infracrvene spektroskopije i briggs-rauscher reakcije u mjerenju polifenolnih spojeva", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:462380

Metadata
TitlePrimjena blisko-infracrvene spektroskopije i briggs-rauscher reakcije u mjerenju polifenolnih spojeva
Title (english)Application of near-infrared spectroscopy and briggs-rauscher reaction in measurement of polyphenolic compounds
AuthorIvana Polović
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 country2013-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Voće i povrće je bogato polifenolima, glavnim izvorom antioksidansa u prehrani, a pripisuju im se brojni pozitivni učinci na zdravlje. Istraživanje je provedeno na sedam različitih namirnica. Cilj rada bio je uz standardne metode određivanja ukupnih fenola s Folin-Ciocalteu reagensom, koristiti i one metode koje se rijeđe koriste u analizi uzoraka bogatih polifenolima, a to su blisko-infracrvena spektroskopija i Briggs-Rauscherova reakcija. Ekstrakcija uzoraka provedena je metodom refluksa i u ultrazvučnoj kupelji. Primijenjeni su jednostavni regresijski modeli i korelacije, te multivarijatni alati kao što je analiza klastera, faktorska analiza te analiza glavnih komponenata kako bi se ispitale veze među promatranim podacima. Najveći udio ukupnih fenola određen je u ekstraktu goji (344 mg GAE/100g uzorka), a najmanji u vrganju (38 mg GAE/100g uzorka). Primjena blisko-infracrvene spektroskopije i Briggs-Rauscherove reakcije pokazala se vrlo uspješnom u mjerenju polifenolnih spojeva te je tako najveću vrijednost antioksidacijske aktivnosti pokazao goji (BRAI=3,63), a najmanju avokado (BRAI=0,03) dok se spektroskopijom mogao odrediti tzv. „otisak prsta“ fenolnih spojeva ispitivanih uzoraka, te navedene uzorke razdvojiti ovisno o načinu pripreme ekstrakta te sadržaju polifenolnih spojeva.
Abstract (english)
Fruits and vegetables are rich in polyphenols, which are the major source of antioxidants in the diet, awith a number of positive effects on human health. The aim of this study was to use the standard method for determining total phenols with Folin-Ciocalteu reagent and to use some methods that are rarely used in the analysis of samples rich in polyphenols, such as near-infrared spectroscopy and Briggs-Rauscher reaction. The mesurements were conducted on seven different samples. Extraction of the samples was conducted by reflux and in ultrasonic bath. The simple regression models and correlation were applied as well as multivariate tools such as cluster analysis, factor analysis and principal component analysis. The highest content of total phenols was determined in goji extract (344 mg GAE/100g sample), and the lowest in Boletus edulis (38 mg GAE/100g sample). Application of near-infrared spectroscopy and Briggs-Rauscher reaction proved to be very successful in measuring the polyphenolic compounds and thus the highest value of antioxidant activity showed goji (BRAI = 3.63), and the smallest avocado (BRAI = 0.03). Spectroscopy was helpful in detection of the so called "Fingerprint" of the phenolic compounds for tested samples allowing separation of these samples depending on the preparation and content of the polyphenols.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:462380
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
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Created on2017-05-05 11:53:12