prikaz prve stranice dokumenta Profil hlapljivih spojeva začina origana prije i nakon zagrijavanja
  Download
PDF 768.65 KB
undergraduate thesis
Profil hlapljivih spojeva začina origana prije i nakon zagrijavanja
završni rad
2018. urn:nbn:hr:167:055064
Čikeš, Marija Ljubica
University of Split
Faculty of Chemistry and Technology
Division of Engineering and Chemistry

Cite this document

Čikeš, M. Lj. (2018). Profil hlapljivih spojeva začina origana prije i nakon zagrijavanja : završni rad (Undergraduate thesis). Split: University of Split, Faculty of Chemistry and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:055064

Čikeš, Marija Ljubica. "Profil hlapljivih spojeva začina origana prije i nakon zagrijavanja : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2018. https://urn.nsk.hr/urn:nbn:hr:167:055064

Čikeš, Marija Ljubica. "Profil hlapljivih spojeva začina origana prije i nakon zagrijavanja : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2018. https://urn.nsk.hr/urn:nbn:hr:167:055064

Čikeš, M. Lj. (2018). 'Profil hlapljivih spojeva začina origana prije i nakon zagrijavanja : završni rad', Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, accessed 07 December 2024, https://urn.nsk.hr/urn:nbn:hr:167:055064

Čikeš MLj. Profil hlapljivih spojeva začina origana prije i nakon zagrijavanja : završni rad [Undergraduate thesis]. Split: University of Split, Faculty of Chemistry and Technology; 2018 [cited 2024 December 07] Available at: https://urn.nsk.hr/urn:nbn:hr:167:055064

M. Lj. Čikeš, "Profil hlapljivih spojeva začina origana prije i nakon zagrijavanja : završni rad", Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, Split, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:167:055064

Please login to the repository to save this object to your list.
Metadata
TitleProfil hlapljivih spojeva začina origana prije i nakon zagrijavanja : završni rad
Title (english)Profile of volatiles compounds of oregano spice before and after heating : bachelor thesis
AuthorMarija Ljubica Čikeš
MentorZvonimir Marijanović (mentor)
MBZ: 344116
Committee memberTea Bilušić (predsjednik povjerenstva)
Committee memberMila Radan (član povjerenstva)
Committee memberZvonimir Marijanović (član povjerenstva)
GranterUniversity of Split
Faculty of Chemistry and Technology
(Division of Engineering and Chemistry)
Split
Defense date and country2018-09-24, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Mnogi prirodni biološki aktivni spojevi nisu stabilni, naročito oni hlapljive prirode, a njihove se strukture mogu transformirati tijekom skladištenja i zagrijavanja. U radu se istražuje utjecaj zagrijavanja na sastav i sadržaj hlapljivih spojeva začina origana. Uzorci začina su se zagrijavali na 150 °C (20 min) bez dodavanja vode. Hlapljivi spojevi izolirani su pomoću mikroekstrakcije vršnih para na krutoj fazi (HS- SPME). Ekstrakti su analizirani plinskom kromatografijom-masenom spektrometrijom (GC-MS). Dominantni spoj identificiran u svim uzorcima je bio monoterpenski fenol karvakrol (5-izopropil-2- metilfenol) i seskviterpen β-bisabolen.
Abstract (english)
Many natural biologically active compounds are not stable, especially volatile compounds, and their structures can be transformed during storage and heating. The study examines the influence of heating on the composition and content of volatile compounds of oregano spice. All samples were heated to 150 °C (20 min) without adding water. The volatile compounds were isolated by headspace solid-phase microextraction (HS-SPME). The extracts were analyzed by gas chromatography-mass spectrometry (GC-MS). The dominant compound identified in all samples was monoterpene phenol carvacrol (5- isopropyl-2-methylphenol) and sesquiterpen β-bisabolene.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:167:055064
ProjectNumber: IP-2014-09-6897
Title: Istraživanje bioaktivnih spojeva iz dalmatinskogbilja: njihov antioksidacijski karakter i utjecaj na enzimsku inhibiciju i zdravlje
Acronym: BioActCom
Leader: Mladen Miloš
Jurisdiction: Croatia
Funder: HRZZ
Funding stream: IP
Study programmeTitle: Undergrasuate Study of Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni prvostupnik (baccalaureus) inženjer prehrambene tehnologije (sveučilišni prvostupnik (baccalaureus) inženjer prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Public noteKljučne riječi doradio knjižničar/ Key words are revised by the librarian
Created on2019-03-27 09:33:45