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master's thesis
Antioksidacijska svojstva začinskog bilja
diplomski rad
2020. urn:nbn:hr:167:995032
Crnjac, Anita
University of Split
Faculty of Chemistry and Technology
Division of Engineering and Chemistry

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Crnjac, A. (2020). Antioksidacijska svojstva začinskog bilja : diplomski rad (Master's thesis). Split: University of Split, Faculty of Chemistry and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:995032

Crnjac, Anita. "Antioksidacijska svojstva začinskog bilja : diplomski rad." Master's thesis, University of Split, Faculty of Chemistry and Technology, 2020. https://urn.nsk.hr/urn:nbn:hr:167:995032

Crnjac, Anita. "Antioksidacijska svojstva začinskog bilja : diplomski rad." Master's thesis, University of Split, Faculty of Chemistry and Technology, 2020. https://urn.nsk.hr/urn:nbn:hr:167:995032

Crnjac, A. (2020). 'Antioksidacijska svojstva začinskog bilja : diplomski rad', Master's thesis, University of Split, Faculty of Chemistry and Technology, accessed 15 April 2025, https://urn.nsk.hr/urn:nbn:hr:167:995032

Crnjac A. Antioksidacijska svojstva začinskog bilja : diplomski rad [Master's thesis]. Split: University of Split, Faculty of Chemistry and Technology; 2020 [cited 2025 April 15] Available at: https://urn.nsk.hr/urn:nbn:hr:167:995032

A. Crnjac, "Antioksidacijska svojstva začinskog bilja : diplomski rad", Master's thesis, University of Split, Faculty of Chemistry and Technology, Split, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:167:995032

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Metadata
TitleAntioksidacijska svojstva začinskog bilja : diplomski rad
Title (english)Antioxidant properties of spices : diploma thesis
AuthorAnita Crnjac
MentorDanijela Skroza (mentor)
Committee memberMario Nikola Mužek (predsjednik povjerenstva)
Committee memberMiće Jakić (član povjerenstva)
Committee memberDanijela Skroza (član povjerenstva)
GranterUniversity of Split
Faculty of Chemistry and Technology
(Division of Engineering and Chemistry)
Split
Defense date and country2020-10-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Pod utjecajem različitih čimbenika u organizmu se stvaraju štetni slobodni radikali, koji predstavljaju stalnu prijetnju ljudskom organizmu. Kako bi se obranio od istih organizam u normalnom fiziološkom stanju proizvodi antioksidanse, molekule sposobne da spriječe oksidaciju drugih molekula. Brojnim istraživanjima pokazalo se da različite vrste začinskog bilja imaju značajna antioksidacijska svojstva u borbi protiv slobodnih radikala i pozitivan učinak na ljudsko zdravlje. Za... More određivanje antioksidacijske sposobnosti nekog uzorka koriste se različite metode zasnivane na različitim mehanizmima djelovanja na određenu vrstu slobodnih radikala. U cilju određivanja antioksidacijskog kapaciteta uzoraka u ovom radu su korištene ORAC (engl. Oxygen Radical Absorbance Capacity), DPPH (engl. 2,2-diphenyl-1-picryl- hidrazyl-hydrate) i FRAP (engl. Ferric Reducing Antioxidant Power) metode. Analizirani su ekstrakti češnjaka, peršina, limuna, celera, selena, komorača, papra crnog, papra zelenog, kurkume, nusproizvoda kurkume, luka žutog te luka ljubičastog. Najslabiju antioksidacijsku aktivnost ORAC metodom pokazao je ekstrakt komorača, DPPH metodom ekstrakt celera, dok je kod FRAP metode najmanju aktivnost pokazao češnjak. Ostali dobiveni rezultati ukazuju na dobra antioksidacijska svojstva nekoliko začinskih biljaka od kojih se posebno ističe crni papar koji je pokazao znatno najbolju aktivnost korištenjem svih metoda. Less
Abstract (english)
Free radicals are created under the influence of various factors in the body and they represent a permanent danger to the human organism. To protect themselves from radicals, the organism in the normal physiological state produces antioxidants, molecules capable of inhibiting the oxidation of other molecules. Numerous studies have shown that different types of spices have significant antioxidant properties in the fight against free radicals and positive effects on ... More human health. For determination of the antioxidant capacity of the samples, various antioxidant methods, based on different mechanisms of action on a particular type of free radicals, are used. To determine the antioxidant capacity of the samples in this paper, ORAC (Oxygen Radical Absorbance Capacity), DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate), and FRAP (Ferric Reducing Antioxidant Power) methods were used. Extracts of garlic, parsley, lemon, celery, selenium, fennel, black pepper, green pepper, turmeric, turmeric by-products, yellow onion, and purple onion were analyzed. The weakest antioxidant activity was shown by fennel extract by the ORAC method, the celery extract by the DPPH method, while the FRAP method showed the lowest activity by garlic. Other obtained results indicate good antioxidant properties of several spice plants, of which black pepper stands out, which showed the best activity using all methods. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:167:995032
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
Created on2020-11-11 11:04:46
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