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master's thesis
Antioksidacijski potencijal kupine
diplomski rad
2021. urn:nbn:hr:167:912776
Rašić, Tonka Mirjana
University of Split
Faculty of Chemistry and Technology
Division of Engineering and Chemistry

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Rašić, T. M. (2021). Antioksidacijski potencijal kupine : diplomski rad (Master's thesis). Split: University of Split, Faculty of Chemistry and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:912776

Rašić, Tonka Mirjana. "Antioksidacijski potencijal kupine : diplomski rad." Master's thesis, University of Split, Faculty of Chemistry and Technology, 2021. https://urn.nsk.hr/urn:nbn:hr:167:912776

Rašić, Tonka Mirjana. "Antioksidacijski potencijal kupine : diplomski rad." Master's thesis, University of Split, Faculty of Chemistry and Technology, 2021. https://urn.nsk.hr/urn:nbn:hr:167:912776

Rašić, T. M. (2021). 'Antioksidacijski potencijal kupine : diplomski rad', Master's thesis, University of Split, Faculty of Chemistry and Technology, accessed 21 November 2024, https://urn.nsk.hr/urn:nbn:hr:167:912776

Rašić TM. Antioksidacijski potencijal kupine : diplomski rad [Master's thesis]. Split: University of Split, Faculty of Chemistry and Technology; 2021 [cited 2024 November 21] Available at: https://urn.nsk.hr/urn:nbn:hr:167:912776

T. M. Rašić, "Antioksidacijski potencijal kupine : diplomski rad", Master's thesis, University of Split, Faculty of Chemistry and Technology, Split, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:167:912776

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Metadata
TitleAntioksidacijski potencijal kupine : diplomski rad
Title (english)Antioxidant potential of blackberries : master thesis
AuthorTonka Mirjana Rašić
MentorDanijela Skroza (mentor)
Committee memberMiće Jakić (predsjednik povjerenstva)
Committee memberVida Šimat (član povjerenstva)
Committee memberDanijela Skroza (član povjerenstva)
GranterUniversity of Split
Faculty of Chemistry and Technology
(Division of Engineering and Chemistry)
Split
Defense date and country2021-10-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Slobodni radikali i druge reaktivne vrste mogu prouzročiti oksidaciju i biomolekularna oštećenja kada oksidacijske vrste dosegnu antioksidativnu obranu organizma, što rezultira oksidativnim stresom. To je povezano sa starenjem i razvojem patologija kao što su rak, kardiovaskularne bolesti, neurodegenerativni poremećaji, dijabetes i upale. Da bi se spriječio ili usporio oksidativni stres izazvan slobodnim radikalima, treba unositi dovoljne količine antioksidansa. Voće i povrće sadrži široku paletu antioksidativnih spojeva (fitokemikalija) koji mogu pomoći u zaštiti staničnih sustava od oksidacijskih oštećenja i smanjiti rizik od kroničnih bolesti. O antioksidativnim učincima bobičastog voća mogu se pronaći brojna istraživanja. Antioksidacijski učinak bobičastog voća u prvom se redu pripisuje fenolnim spojevima, uglavnom flavonioidima i antocijanima. U ovom radu ispitan je antioksidacijski potencijal soka te ekstrakata ploda kupine, lista kupine i nusproizvoda nastalog pri proizvodnji soka. Uz metodu određivanja ukupnog udjela fenola u testiranim uzorcima, korištene metode za određivanje antioksidacijskog djelovanja uključuju FRAP (eng. Ferric reducing antioxidant power), DPPH (eng. DPPH free radical scavenging) te ORAC (eng. Oxygen radical absorbance capacity) metodu. Dobiveni rezultati ukazuju na dobra antioksidacijska svojstva svih testiranih ekstrakata kupine gdje se posebno ističe ekstrakt lista kupine s najvećom antioksidacijskim potencijalom.
Abstract (english)
Free radicals and other reactive species can cause oxidation and biomolecular damage when oxidative species exceed the body’s antioxidant defenses, resulting in oxidative stress. This is associated with aging and the development of diseases/conditions such as cancer, cardiovascular diseases, neurodegenerative disorders, diabetes and inflammation. To prevent or slow down oxidative stress caused by free radicals, sufficient amounts of antioxidants should be ingested. Fruits and vegetables contain a wide range of antioxidant compounds (phytochemicals) that can help protect cellular systems from oxidative damage and reduce the risk of chronic diseases. Numerous studies that describe the antioxidant effects of berries could be found. This effect is primarily attributed to phenolic compounds, mainly flavonoids and anthocyanins. In this paper, the antioxidant potential of blackberry juice and extracts, as well as extracts of blackberry leaves and juice by-products was investigated. Besides the total phenol content, samples were tested via FRAP (Ferric reducing antioxidant power), DPPH (DPPH free radical scavenging) and ORAC (Oxygen radical absorbance capacity) antioxidant assays. The obtained results indicate good antioxidant properties of all tested blackberry extracts, however the blackberry leaf extract stand out with the highest antioxidant potential.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:167:912776
Study programmeTitle: Food technology - graduate - university
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjerka prehrambene tehnologije (magistar/magistra inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2022-01-13 11:26:01