prikaz prve stranice dokumenta Utjecaj različitih skupina polifenolnih spojeva prisutnih u aroniji na njezinu antiradikalnu aktivnost
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master's thesis
Utjecaj različitih skupina polifenolnih spojeva prisutnih u aroniji na njezinu antiradikalnu aktivnost
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. urn:nbn:hr:109:169805
Krivak, Petra
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

Krivak, P. (2010). Utjecaj različitih skupina polifenolnih spojeva prisutnih u aroniji na njezinu antiradikalnu aktivnost (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:169805

Krivak, Petra. "Utjecaj različitih skupina polifenolnih spojeva prisutnih u aroniji na njezinu antiradikalnu aktivnost." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:169805

Krivak, Petra. "Utjecaj različitih skupina polifenolnih spojeva prisutnih u aroniji na njezinu antiradikalnu aktivnost." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:169805

Krivak, P. (2010). 'Utjecaj različitih skupina polifenolnih spojeva prisutnih u aroniji na njezinu antiradikalnu aktivnost', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 25 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:169805

Krivak P. Utjecaj različitih skupina polifenolnih spojeva prisutnih u aroniji na njezinu antiradikalnu aktivnost [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2024 December 25] Available at: https://urn.nsk.hr/urn:nbn:hr:109:169805

P. Krivak, "Utjecaj različitih skupina polifenolnih spojeva prisutnih u aroniji na njezinu antiradikalnu aktivnost", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:169805

Metadata
TitleUtjecaj različitih skupina polifenolnih spojeva prisutnih u aroniji na njezinu antiradikalnu aktivnost
Title (english)Influence of different poliphenolic compounds present in aronia on its antiradical activity
AuthorPetra Krivak
MentorMarijan Šeruga (mentor)
Committee memberMilan Čačić (član povjerenstva)
Committee memberMarijan Šeruga (član povjerenstva)
Committee memberLidija Jakobek (član povjerenstva)
Committee memberIvica Strelec (član povjerenstva)
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 country2010-07-01, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U ovom radu istraţivana je antiradikalna aktivnost razliĉitih skupina polifenolnih spojeva iz aronije. Ekstrahirane su tri frakcije polifenolnih spojeva. Prva je bila obogaćena flavonolima i fenolnim kiselinama aronije, druga antocijaninima, a treća netopljivim polifenolima i proantocijaninima. Antiradikalna aktivnost frakcija odreĊena je pomoću DPPH metode te je reakcija hvatanja slobodnih DPPH radikala promatrana u vremenu od 300 minuta. OdreĊena je antiradikalna aktivnost pojedinih skupina polifenola raĉunanjem EC50 vrijednosti i ARP vrijednosti („antiradical power“=1/EC50). U aroniji je pronaĊeno najviše netopljivih polifenola i proantocijanidina (8973 mg/kg svjeţeg voća), zatim slijede antocijanini (2526 mg/kg svjeţeg voća), te flavonoli i fenolne kiseline (1029 mg/kg svjeţeg voća). U ukupnoj antiradikalnoj aktivnosti najveći udio zauzimaju antocijanini (52.5 %), a slijede netopljivi polifenoli i proantocijanidini (34.7%) te flavonoli i fenolne kiseline (12.8 %). Sve skupine polifenola inhibirale su slobodne radikale kroz duţi vremenski period (ovisno o koncentraciji). U reakciji slobodnih radikala s polifenolima aronije primijećena je bifazna reakcija, s periodom u kojem se inhibiranje DPPH radikala odvija brzo, te period u kojem je inhibicija usporena.
Abstract (english)
In this thesis the antiradical activity of different groups of polyphenolic compounds from aronia was investigated. Three fractions of polyphenolic compounds were extracted. The first was enriched with flavonols and phenolic acids from aronia, the second with antocyanins, and the third with insoluble polyphenols and proantocyanins. The antiradical activity of different fractions was determined using the DPPH method and the reaction of capturing free DPPH radicals was observed over a period of 300 minutes. The antiradical activity of individual groups of polyphenols was determined by calculations EC50 values and ARP values („antiradical power“=1/EC50). In aronia, insoluble polyphenols and proantocyanidins were present in the largest amount (8973 mg/kg fresh fruit), followed by antocyanins (2526 mg/kg fresh fruit), flavonols and phenolic acids (1029 mg/kg fresh fruit). In the total antiradical activity, antocyanins occupied the largest share (52.5%), followed by insoluble polyphenols and proantocyanidins (34.7%), and flavonols and phenolic acids (12.8%). All groups of polyphenols inhibited free radicals over a long period of time (depending on concentration). In the reaction of free radicals and aronia polyphenols biphase reaction was observed, with a period in which inhibition of DPPH radicals occured rapidly, and the period in which the inhibition was retarded.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:169805
ProjectNumber: 113-1130471-0451
Title: Prijenos topline i toplinska svojstva pri procesiranju hrane
Title: Heat transfer and thermal properties of food during processing
Leader: Bernarda Šeruga
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
Study programmeTitle: Food Technology and Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva (diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-11-10 07:39:48