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undergraduate thesis
Utjecaj strukture polifenola na antioksidativnu aktivnost
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. urn:nbn:hr:109:640093
Markota, Nina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Chemistry and Ecology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Markota, N. (2011). Utjecaj strukture polifenola na antioksidativnu aktivnost (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:640093

Markota, Nina. "Utjecaj strukture polifenola na antioksidativnu aktivnost." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:640093

Markota, Nina. "Utjecaj strukture polifenola na antioksidativnu aktivnost." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:640093

Markota, N. (2011). 'Utjecaj strukture polifenola na antioksidativnu aktivnost', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 16 July 2024, https://urn.nsk.hr/urn:nbn:hr:109:640093

Markota N. Utjecaj strukture polifenola na antioksidativnu aktivnost [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2024 July 16] Available at: https://urn.nsk.hr/urn:nbn:hr:109:640093

N. Markota, "Utjecaj strukture polifenola na antioksidativnu aktivnost", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:640093

Metadata
TitleUtjecaj strukture polifenola na antioksidativnu aktivnost
Title (english)Influence of polyphenol structure on antioxidant activity
AuthorNina Markota
MentorMilan Čačić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Applied Chemistry and Ecology)
(Sub-department of Chemistry and Ecology)
Osijek
Defense date and country2011-10-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U ovom radu cilj je upoznati se s polifenolnim spojevima (skraćenim imenom polifenoli), njihovom antioksidativnom aktivnošću koja djeluje na ljudski organizam te metodama određivanja istih. Prikazana je osnovna podjela polifenola na flavonoide i fenolne kiseline, koji su zatim podijeljeni u nekoliko podgrupa, flavonoli i flavanoli te hidroksibenzojeve i hidroksicimetne kiseline. Zatim se tumače antioksidansi i slobodni radikali te spominje pojam oksidacijski stres. Dani su primjeri anitoksidanasa u hrani te njihove djelovanje. Na temelju navedenog objašnjen je utjecaj strukture polifenola tj. flavonoida na njihovu antioksidativnu aktivnost. Također su opisane metode pomodu kojih se određuje antioksidacijska aktivnost na primjeru dva glavna mehanizma djelovanja.
Abstract (english)
The aim of this paper is to get acquainted with the polyphenolic compunds (shorter polyphenols) and their antioxidant activity which has an influence on the human body, as well as the methods determining them. It presents the main division polyphenol flavonoids and phenolic acids, which have been divided into several subgrups, flavonols and flavanols and hidroksibenzols and hidroksicimet acid. The antioxidants and free radicals are further explained and concept of oxidative stress is mentioned. The examples of antioxidanta in food and their effects are given. On the basis of the above context, the influence of the polyphenol (ie.flavoids) structure on their antioxidant activity is explained. Described are also the methods by which the antioxidant activity on the example of the two main working mechanisms determined.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:640093
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 on2015-10-07 13:59:46