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undergraduate thesis
Kemijski sastav eteričnih ulja celera, komorača i peršina
Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechical Sciences Osijek, 2020. urn:nbn:hr:151:065800
Gložinić, Valentina
Josip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
DEPARTMENT FOR CHEMISTRY

Institutional repository: Repository of the Faculty of Agrobiotechnical Sciences Osijek

Cite this document

Gložinić, V. (2020). Kemijski sastav eteričnih ulja celera, komorača i peršina (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:065800

Gložinić, Valentina. "Kemijski sastav eteričnih ulja celera, komorača i peršina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2020. https://urn.nsk.hr/urn:nbn:hr:151:065800

Gložinić, Valentina. "Kemijski sastav eteričnih ulja celera, komorača i peršina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2020. https://urn.nsk.hr/urn:nbn:hr:151:065800

Gložinić, V. (2020). 'Kemijski sastav eteričnih ulja celera, komorača i peršina', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, accessed 18 November 2024, https://urn.nsk.hr/urn:nbn:hr:151:065800

Gložinić V. Kemijski sastav eteričnih ulja celera, komorača i peršina [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek; 2020 [cited 2024 November 18] Available at: https://urn.nsk.hr/urn:nbn:hr:151:065800

V. Gložinić, "Kemijski sastav eteričnih ulja celera, komorača i peršina", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:151:065800

Metadata
TitleKemijski sastav eteričnih ulja celera, komorača i peršina
Title (english)Chemical composition of essential oil of celery, fennel and parsley
AuthorValentina Gložinić
MentorVesna Rastija (mentor)
Committee memberKarolina Vrandečić (član povjerenstva)
Committee memberBrigita Popović (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
(DEPARTMENT FOR CHEMISTRY)
Osijek
Defense date and country2020-07-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Agrochemistry
Abstract
Cilj ovog rada je istražiti literaturne izvore i napisati pregledni rad na temu kemijskog sastava eteričnih ulja celera, komorača i peršina. Također, cilj je istražiti potrebne ekološke uvjete i tehnologiju uzgoja navedenog začinskog bilja. Eterična ulja dobivaju se destilacijom vodene pare i tiještenjem. Eterična ulja uglavnom sadrže lakohlapljive nezasićene ugljikovodike ugodnog mirisa terpene. Čimbenici koji utječu na sadržaj i količinu aktivnih sastojaka aromatičnih bilja su: ekološki čimbenici, temperatura, voda, tlo, vrijeme gustoće sjetve i sadnje, način vrijeme berbe i sadnje. Kemijski sastav eteričnog ulja komorača dobiva se iz sjemena štitarke Foeniculum vulgare Mill. Eterično ulje celera dobiva se iz zelenih dijelova ili sjemena celera. Ulje peršina dobiva se iz listova korijena, sjemena i listova peršina. Korijen i sjeme peršina sadrže flavonoid apigenin. Flavonoidi koji sadrži peršin djeluju poput antioksidanata, koji vežu slobodne radikale i tako sprečavaju njihovo štetno djelovanje na organizam. Celer poboljšava optok krvi i izlučivanje vode iz organizma. Eterična ulja komorača, celera i peršina imaju sve veću primjenu u liječenju određenih bolesti prirodnim putem.
Abstract (english)
The aim of this paper is to explore and write a review of the chemical composition of essential oils of celery, fennel and parsley. Also, the aim was to investigate the necessary ecological conditions and technology of breeding mentioned spice plants. Essential oils are obtained by distillation with water vapour and pressing. Essential oils are mainly contain volatile unsaturated hydrocarbons of a pleasant odour, terpenes. The factors influencing the content and quantity of active ingredients in the herbs are: ecological factors, temperature, water, soil, time of harvest and planting. The chemical composition of the essential fennel oil is obtained from the seed of the Foeniculum vulgare Mill. Essential celery oil is obtained from green seeds or celery seeds. Parsley oil is obtained from roots, seeds and leaves of parsley. Root and seeds contain flavonoid apigenin. Flavonoids from parsley are able to scavenge free radicals, preventing their harmful effects on organism. The healing properties of celery are: to improve blood circulation, excrete water and to stimulate blood flow. The largest quantity of fennel use distillery for essential oil productions.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:151:065800
Study programmeTitle: Agriculture; specializations in: Agroeconomics, Plant production, Mechanization, Zootechnique, Horticulture
Course: Plant production
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka agronomije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka agronomije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Public noteZavršni rad
Created on2020-09-16 12:20:09