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master's thesis
Antimikrobni učinak Padina pavonica i odabranih fenolnih spojeva na patogene bakterije
diplomski rad
2023. urn:nbn:hr:167:733723
Periša, Karmen
University of Split
Faculty of Chemistry and Technology
Division of Engineering and Chemistry

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Periša, K. (2023). Antimikrobni učinak Padina pavonica i odabranih fenolnih spojeva na patogene bakterije : diplomski rad (Master's thesis). Split: University of Split, Faculty of Chemistry and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:733723

Periša, Karmen. "Antimikrobni učinak Padina pavonica i odabranih fenolnih spojeva na patogene bakterije : diplomski rad." Master's thesis, University of Split, Faculty of Chemistry and Technology, 2023. https://urn.nsk.hr/urn:nbn:hr:167:733723

Periša, Karmen. "Antimikrobni učinak Padina pavonica i odabranih fenolnih spojeva na patogene bakterije : diplomski rad." Master's thesis, University of Split, Faculty of Chemistry and Technology, 2023. https://urn.nsk.hr/urn:nbn:hr:167:733723

Periša, K. (2023). 'Antimikrobni učinak Padina pavonica i odabranih fenolnih spojeva na patogene bakterije : diplomski rad', Master's thesis, University of Split, Faculty of Chemistry and Technology, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:167:733723

Periša K. Antimikrobni učinak Padina pavonica i odabranih fenolnih spojeva na patogene bakterije : diplomski rad [Master's thesis]. Split: University of Split, Faculty of Chemistry and Technology; 2023 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:167:733723

K. Periša, "Antimikrobni učinak Padina pavonica i odabranih fenolnih spojeva na patogene bakterije : diplomski rad", Master's thesis, University of Split, Faculty of Chemistry and Technology, Split, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:167:733723

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Metadata
TitleAntimikrobni učinak Padina pavonica i odabranih fenolnih spojeva na patogene bakterije : diplomski rad
Title (english)Antimicrobial effect of Padina pavonica and selected phenolic compounds of pathogenic bacteria : diploma thesis
AuthorKarmen Periša
MentorDanijela Skroza (mentor)
MentorVida Šimat (komentor)
Committee memberIvana Generalić Mekinić (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 country2023-05-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Hrana koja se stavlja na tržište mora biti dobre kvalitete i zdravstveno ispravna. Na putovanju „od polja do stola“ odnosno prije nego hrana dođe do potrošača, uslijed kvarenja izgubi se 1/3 od ukupno proizvedene količine. Zahtjevi za sigurnom i kvalitetnom hranom rastu kao i briga zbog učestale uporabe sintetskih konzervansa koji to osiguravaju, stoga se sve veća pažnja pridaje prirodnim konzervansima kao alternativi. Potencijalne prirodne konzervanse predstavljau i morske alge zbog svog kemijskog sastava. Alge sadrže spojeve s visokom biološkom aktivnošću od kojih se najviše ističu fenolni spojevi, sekundarni biljni metaboliti koji su jedna od najvećih skupina fitokemikalija koji pridonose antimikrobnom i antioksidacijskom djelovanju algi. U ovom istraživanju ispitana je antimikrobna aktivnost smjese ekstrakta smeđe alge Padina pavonica i odabranih fenolnih spojeva (vanilinska kiselina, katehin, rutin, apigenin i oleuropein) na patogene bakterije (Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, Enterococcus faecalis, Escherichia coli i Salmonella enteritidis). Ispitivanje je provedeno metodama određivanja minimalne inhibitorne koncentracije (engl. Minimum inhibitory concentration, MIC) i određivanja minimalne baktericidne koncentracije (engl. Minimum bactericidal concentration, MBC). Interakcijski antimikrobni učinak između ekstrakta i spoja u smjesi određen je računanjem frakcijskog inhibitornog koncentracijskog indeksa (engl. Fractional Inhibitory Concentration Index, FICI). Ekstrakt smeđe alge P. pavonica s MIC i MBC vrijednosti od 2,5 mg/mL, pokazao je najbolji antimikrobni učinak protiv bakterije S. aureus, dok su MIC i MBC vrijednosti prema ostalim bakterijama iznosile 5 ili 10 mg/mL. Sve binarne smjese ekstrakta P. pavonica i odabranih fenolnih spojeva pokazale su vrlo dobru antimikrobnu aktivnost, ali su uglavnom ukazivale na aditivno djelovanje. Najlošiji interakcijski učinak i najveće FICI vrijednosti (≥ 2) zabilježene su za smjese ekstrakta P. pavonica i katehina, rutina i vanilinske kiseline prema L. monocytogenes.
Abstract (english)
The food placed on the market must be of good quality and healthy. On the way "from field to table", i.e. before the food reaches the consumer, one third of the total production quantity is lost due to spoilage. Demand for safe, high-quality food is growing, as is concern about the frequent use of synthetic preservatives to ensure this. Because of their chemical composition, algae are also suitable natural preservatives. Algae contain compounds with high biological activity, the best known of which are phenolic compounds, secondary plant compounds that represent one of the largest groups of phytochemicals contributing to the antimicrobial and antioxidant activity of algae. In this study, the antimicrobial activity of a mixture of Padina pavonica algae extract and selected phenolic compounds (vanillic acid, catechin, rutin, apigenin, and oleuropein) against pathogenic bacteria (Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, Enterococcus faecalis, Escherichia coli, and Salmonella enteritidis) was tested. The test was performed using methods of determining the minimum inhibitory concentration (Minimum inhibitory concentration, MIC) and determining the minimum bactericidal concentration (Minimum bactericidal concentration, MBC) methods. The antimicrobial interaction between the extract and the compound in the mixture was determined by calculating the fractional inhibitory concentration index (FICI). The extract of P. pavonica algae mixture with MIC and MBC values of 2.5 mg/mL showed the best antimicrobial activity against the S. aureus bacteria, while the MIC and MBC values for other bacteria were 5 or 10 mg/mL. All binary mixtures of P. pavonica extract and selected phenolic compounds showed very good antimicrobial activity, but mostly indicated an additive effect. The worst interaction effect and the highest FICI values (≥ 2) were observed for mixtures of P. pavonica extract and catechin, rutin, and vanillic acid against L. monocytogenes.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:167:733723
Study programmeTitle: Graduate university study of Food technology - graduate - university
Study programme type: university
Study level: graduate
Academic / professional title: magistar/a inženjer/ka prehrambene tehnologije (magistar/a inženjer/ka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Public noteOvaj rad je sufinanciran sredstvima projekta BioProMedFood (Reference Number:1467; 2019-SECTION2-4).
Created on2023-11-03 09:31:14