prikaz prve stranice dokumenta Prirodne antimikrobne tvari
Access restricted to students and staff of home institution
undergraduate thesis
Prirodne antimikrobne tvari
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. urn:nbn:hr:109:545909
Sušilović, Danijela
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Biology and Microbiology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Sušilović, D. (2018). Prirodne antimikrobne tvari (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:545909

Sušilović, Danijela. "Prirodne antimikrobne tvari." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:545909

Sušilović, Danijela. "Prirodne antimikrobne tvari." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:545909

Sušilović, D. (2018). 'Prirodne antimikrobne tvari', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:545909

Sušilović D. Prirodne antimikrobne tvari [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:545909

D. Sušilović, "Prirodne antimikrobne tvari", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:545909

Metadata
TitlePrirodne antimikrobne tvari
Title (english)Natural antimicrobial compounds
AuthorDanijela Sušilović
MentorLidija Dujmović (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Biology and Microbiology)
Osijek
Defense date and country2018-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Antimikrobna sredstva su prirodne, polusintetičke ili sintetičke tvari čije djelovanje ovisi o prisustvu eteričnih ulja koja sadrže sumpor i alkaloide. Prema brojnim znanstvenim in vitro i in vivo istraživanjima dokazan je pozitivan učinak prirodnih antimikrobnih tvari na ljudsko zdravlje. U današnjem svijetu izloženost zarazama od strane različitih patogena je uvećana i zbog toga je korištenje antibiotika počelo rasti eksponencijalnom brzinom. Zbog sve većih infekcija bakterijske etiologije koja se liječi antibioticima, otpornost na antibiotike ostaje najveće pitanje zdravstva. Cilj ovog rada je prikaz učinkovitosti prirodnih antimikrobnih tvari. Prirodne antimikrobne tvari su neki sastojci voća, povrća i žitarica kao što su polifenoli, alkaloidi, saponini, glikozidi i tanini. Naročito su izražena antimikrobna djelovanja spojeva koji se nalaze u povrću. To su: alicin u bijelom luku, kapsaicin u ljutoj paprici, piperin u papru, cimet aldehid u cimetu, eugenol u karanfilićima, karvakrol u origanu, timol u majčinoj dušici, alil izotiocijanat u gorušici, oleuropein u maslinovom ulju i katehin u zelenom čaju.
Abstract (english)
Antimicrobial compounds are natural, semi-synthetic or synthetic compounds. Their activity is based on essential oils containing sulphur and alkaloids. Positive influence on human health has been confirmed by scientific in vivo and in vitro research. Since we are constantly exposed, directly and indirectly, to various types of contagions via different pathogens, usage of antibiotics rises exponentially. Considering that the high percentage of infections threated with antibiotics is of bacterial origin, antibiotic resistance is still the main public health problem. Purpose of this paper is to demonstrate benefits of natural antimicrobial compounds present in fruit, vegetables and grains in form of polyphenols, alkaloides, saponines, glikozides and tanines. Allicin from garlic, capsaicin in chilli peppers, piperine in pepper, cinnamon aldehyde in Cinnamomum, eugenol from Caryophyllaceae, carvacrol in oregano, thymol from thyme, allyl isothiocyanate from black mustard seeds, oleuropein in olive oil and catechin from green tea are notably active antimicrobial compounds derived from plants and therefore, they will be distinguished.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:545909
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2018-10-25 12:23:41