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master's thesis
Kvalitativna i kvantitatiavna analiza fenolnih kiselina odabranih vrsta roda Veronica L. (Plantaginaceae)
Zagreb: University of Zagreb, Faculty of Pharmacy and Biochemistry, 2021. urn:nbn:hr:163:762635
Anić, Dora
University of Zagreb
Faculty of Pharmacy and Biochemistry
Department of pharmaceutical analysis

Institutional repository: Repository of Faculty of Pharmacy and Biochemistry University of Zagreb

Cite this document

Anić, D. (2021). Kvalitativna i kvantitatiavna analiza fenolnih kiselina odabranih vrsta roda Veronica L. (Plantaginaceae) (Master's thesis). Zagreb: University of Zagreb, Faculty of Pharmacy and Biochemistry. Retrieved from https://urn.nsk.hr/urn:nbn:hr:163:762635

Anić, Dora. "Kvalitativna i kvantitatiavna analiza fenolnih kiselina odabranih vrsta roda Veronica L. (Plantaginaceae)." Master's thesis, University of Zagreb, Faculty of Pharmacy and Biochemistry, 2021. https://urn.nsk.hr/urn:nbn:hr:163:762635

Anić, Dora. "Kvalitativna i kvantitatiavna analiza fenolnih kiselina odabranih vrsta roda Veronica L. (Plantaginaceae)." Master's thesis, University of Zagreb, Faculty of Pharmacy and Biochemistry, 2021. https://urn.nsk.hr/urn:nbn:hr:163:762635

Anić, D. (2021). 'Kvalitativna i kvantitatiavna analiza fenolnih kiselina odabranih vrsta roda Veronica L. (Plantaginaceae)', Master's thesis, University of Zagreb, Faculty of Pharmacy and Biochemistry, accessed 09 June 2024, https://urn.nsk.hr/urn:nbn:hr:163:762635

Anić D. Kvalitativna i kvantitatiavna analiza fenolnih kiselina odabranih vrsta roda Veronica L. (Plantaginaceae) [Master's thesis]. Zagreb: University of Zagreb, Faculty of Pharmacy and Biochemistry; 2021 [cited 2024 June 09] Available at: https://urn.nsk.hr/urn:nbn:hr:163:762635

D. Anić, "Kvalitativna i kvantitatiavna analiza fenolnih kiselina odabranih vrsta roda Veronica L. (Plantaginaceae)", Master's thesis, University of Zagreb, Faculty of Pharmacy and Biochemistry, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:163:762635

Metadata
TitleKvalitativna i kvantitatiavna analiza fenolnih kiselina odabranih vrsta roda Veronica L. (Plantaginaceae)
Title (english)Determination of antioxidant potential and characterization of selenium nanoparticles with pectin coating obtained from tomato pomace
AuthorDora Anić
MentorRenata Jurišić Grubešić (mentor)
Committee memberDubravka Vitali Čepo (predsjednik povjerenstva)
Committee memberLovorka Vujić (član povjerenstva)
Committee memberŽeljka Vanić (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Pharmacy and Biochemistry
(Department of pharmaceutical analysis)
Zagreb
Defense date and country2021-03-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOMEDICINE AND HEALTHCARE
Pharmacy
Pharmacy
Abstract
Komina rajčice je otpad koji zaostaje pri preradi rajčice u različite prehrambene proizvode. Budući da sadrži visok postotak korisnih spojeva poput likopena i pektina, predstavlja vrijednu sekundarnu sirovinu u farmaceutskoj i prehrambenoj industriji. Cilj ovog rada bio je istražiti mogućnosti primjene sirovog i pročišćenog pektina komine rajčice kao inkapsulacijskih sredstava za sintezu čestica nanoselena usporedbom veličine srednjeg promjera, zeta potencijala i antioksidativnog učinka tih čestica s česticama dobivenim korištenjem komercijalno dostupnih pektina ili polivinilpirolidona kao uobičajenog sintetskog inakapsulacijskog sredstva. Rezultati istraživanja pokazuju da su i sirovi i pročišćeni pektini izolirani iz komine rajčice primjenjivi u sintezi nanočestica selena te da su dobivene čestice prema promatranim svojstvima ili usporedive ili bolje od nanočestica selena dobivenih korištenjem komercijalno dostupnog pektina ili polivinilpirolidona. Čestice najmanjeg srednjeg promjera i najvećeg redukcijskog potencijala dobivene su upravo primjenom sirovog pektina ekstrahiranog iz komine rajčice. Potrebna su daljnja istraživanja kojima će se usavršiti protokol za sintezu nanočestica selena s ciljem dobivanja čestica visokog redukcijskog potencijala, a promjera manjeg od 100 nm. Također potrebno je provesti istraživanja stabilnosti i bioraspoloživosti nanoselena dobivenog korištenjem pektina komine rajčice kao inkapsulacijskog sredstva.
Abstract (english)
Tomato pomace is a waste that is left behind when processing tomatoes into various food products. Because it contains a high percentage of useful compounds such as lycopene and pectin, it is a valuable secondary raw material in the pharmaceutical and food industries. The aim of this study was to investigate the possibilities of using raw and purified pectin fractions obtained from tomato pomace as encapsulating agents for the synthesis of nanoselenium. Mean diameter, zeta potential and antioxidant effect of these particles were compared to nanoparticles obtained using commercially available pectin or polyvinylpyrrolidone as common synthetic encapsulation agent. The results of the study show that both crude and purified pectins isolated from tomato pomace are applicable in the synthesis of selenium nanoparticles and that obtained are either comparable or better than selenium nanoparticles obtained using commercially available pectin or polyvinylpyrrolidone (according to the observed properties). Particles that had the smallest medium diameter and the highest reduction potential were obtained by applying crude pectin extracted from tomato pomace. Further research is needed to refine the protocol for the synthesis of selenium nanoparticles with the aim of obtaining particles with a high reduction potential and a diameter of less than 100 nm. It is also necessary to conduct further research on the stability and bioavailability of nanoselenium obtained using tomato pomace pectin as an encapsulating agent.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:163:762635
Study programmeTitle: Pharmacy
Study programme type: university
Study level: integrated undergraduate and graduate
Academic / professional title: magistar/magistra farmacije (magistar/magistra farmacije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Embargo expiration date: 2022-03-24
Terms of useLicence In copyright icon
Created on2022-03-01 14:45:10