| Abstract | Ovim diplomskim radom analiziran je fitokemijski sastav te je ispitano antioksidacijsko djelovanje listova i plodova vrste Celtis australis L. ,sakupljenih u jesen 2020. godine na području Istre. Tankoslojnom kromatografijom potvrđena je prisutnost rutina, izokvercitrina , ružmarinske i klorogenske kiseline, galne kiseline i β-sitosterola u listu. U plodu su identificirani rutin, ružmarinska kiselina i β-sitosterol. Primjenom spektrofotometrijskih metoda određen je sadržaj flavonoida, fenolnih kiselina i trjeslovina. Sadržaj flavonoida listu iznosi 0,316%, a u plodu 0,025%. Udio fenolnih kiselina u listu iznosi 3,16% (klorogenska kiselina ) i 1,66% (ružmarinska kiselina), a u plodu 0,38%(klorogenska kiselina) i 0,18% (ružmarinska kiselina). Udio trjeslovina u listu i plodu iznosi 1,61% i 0,39%. Antioksidacijski učinak etanolnih ekstrakata određen je trima spektrofotometrijskim metodama. Određivanjem sposobnosti hvatanja DPPH slobodnog radikala (list: IC50=4,30±0,83 μg/mL, plod: IC50 =221,76±5,79 μg/mL) određivanjem sposobnosti redukcije 𝐹𝑒3+ u 𝐹𝑒2+(list: IC50=9,27±1,00 μg/mL, plod: IC50=340,03±29,42 μg/mL) i određivanjem sposobnosti hvatanja NO radikala (list: IC50=452,86±7,54 μg/mL) utvrđen je superiorniji antioksidacijski potencijal lista u odnosu na plod. |
| Abstract (english) | This graduation thesis examined the composition and antioxidant activity of leaves and fruits of the plant Celtis autralis L., harvested in 2020 (autumn) in Istria. Thin-layer chromatography confirmed the presence of rutin, isoquercitrin, rosmarinic and chlorogenic acid, gallic acid and β-sitosterol in the leaf. Rutin, rosmarinic acid and β-sitosterol were identified in the fruit. The content of flavonoids, phenolic acids and tannins was determined using spectrophotometric methods. The content of flavonoids in the leaf is 0.316%, and in the fruit 0.025%. The proportion of phenolic acids in the leaf is 3.16% (chlorogenic acid) and 1.66% (rosmarinic acid), and in the fruit 0.38% (chlorogenic acid) and 0.18% (rosmarinic acid). The proportion of tannins in the leaf and fruit is 1.61% and 0.39%. The antioxidant effect of ethanol extracts was determined by three spectrophotometric methods. By determining the ability to capture the DPPH free radical (leaf: IC50=4.30±0.83 μg/mL, fruit: IC50=221.76±5.79 μg/mL) by determining the ability to reduce 𝐹𝑒3+ in 𝐹𝑒2+ (leaf: IC50=9.27±1.00 μg/mL, fruit: IC50=340.03±29.42 μg/mL) and by determining the ability to trap NO radicals (leaf: IC50=452 .86±7.54 μg/mL) the superior antioxidant potential of the leaf compared to the fruit was prowed. |
