prikaz prve stranice dokumenta Antioksidacijska svojstva ljekovitog bilja
  Download
PDF 902.15 KB
master's thesis
Antioksidacijska svojstva ljekovitog bilja
diplomski rad
2020. urn:nbn:hr:167:912695
Smoljo, Marina
University of Split
Faculty of Chemistry and Technology
Division of Engineering and Chemistry

Cite this document

Smoljo, M. (2020). Antioksidacijska svojstva ljekovitog bilja : diplomski rad (Master's thesis). Split: University of Split, Faculty of Chemistry and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:912695

Smoljo, Marina. "Antioksidacijska svojstva ljekovitog bilja : diplomski rad." Master's thesis, University of Split, Faculty of Chemistry and Technology, 2020. https://urn.nsk.hr/urn:nbn:hr:167:912695

Smoljo, Marina. "Antioksidacijska svojstva ljekovitog bilja : diplomski rad." Master's thesis, University of Split, Faculty of Chemistry and Technology, 2020. https://urn.nsk.hr/urn:nbn:hr:167:912695

Smoljo, M. (2020). 'Antioksidacijska svojstva ljekovitog bilja : diplomski rad', Master's thesis, University of Split, Faculty of Chemistry and Technology, accessed 02 April 2025, https://urn.nsk.hr/urn:nbn:hr:167:912695

Smoljo M. Antioksidacijska svojstva ljekovitog bilja : diplomski rad [Master's thesis]. Split: University of Split, Faculty of Chemistry and Technology; 2020 [cited 2025 April 02] Available at: https://urn.nsk.hr/urn:nbn:hr:167:912695

M. Smoljo, "Antioksidacijska svojstva ljekovitog 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:167:912695

Please login to the repository to save this object to your list.
Metadata
TitleAntioksidacijska svojstva ljekovitog bilja : diplomski rad
Title (english)Antioxidant prorperties of herbs : diploma thesis
AuthorMarina Smoljo
MentorDanijela Skroza (mentor)
Committee memberMiće Jakić (predsjednik povjerenstva)
Committee memberZvonimir Marijanović (član povjerenstva)
Committee memberDanijela Skroza (član povjerenstva)
GranterUniversity of Split
Faculty of Chemistry and Technology
(Division of Engineering and Chemistry)
Split
Defense date and country2020-10-21, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Zabrinutost potrošača o štetnosti sintetskih aditiva sve više utječe na primjenu prirodnih aditiva koji jednako dobro mogu osigurati sigurnu i kvalitetnu hranu. Interes za mogućom primjenom prirodnih dodataka u hrani, bilo da se spriječi rast patogena koji se prenose hranom ili da se odgodi njeno oksidativno kvarenje, sve je veći. Mnoga istraživanja ukazuju na činjenicu da biljni ekstrakti zahvaljujući fenolnim spojevima, posjeduju dobra antioksidacijska svojstva. Za određivanje ... More aktivnosti nekog uzorka, koriste se različite metode temeljene na različitim mehanizmima djelovanja. U cilju određivanja antioksidacijskog kapaciteta vodenih ekstrakata ljekovitog bilja kadulje, klinčića, lovora, masline i ružmarina korištene su tri antioksidacijske metode: FRAP (engl. Ferric Reducing Antioxidant Power), DPPH (engl. 2,2-diphenyl-1- picrylhidrazyl assay) i ORAC (engl. Oxygen Radical Absorbing Capacity) metoda. Rezultati antioksidacijske aktivnosti određene DPPH metodom ukazuju na izuzetno dobru redukcijsku sposobnost svih testiranih ekstrakata ljekovitog bilja. ORAC i DPPH metodom ekstrakt masline imao je najveću antioksidacijsku aktivnost, a FRAP metodom ekstrakt klinčića. Obzirom na udio ukupnih fenola i antioksidacijski potencijal može se zaključiti da se ekstrakt klinčića pokazao kao najbolji, no i ostali testirani ekstrakti pokazuju izniman antioksidacijski potencijal i mogućnost primjene u prehrambenoj industriji kao zamjena za sintetske aditive. Less
Abstract (english)
Consumer concerns about the harmfulness of synthetic additives are increasingly affecting the use of natural additives that can provide safe and equally quality food. Interest in the possible use of natural food additives, whether to prevent the growth of foodborne pathogens or to delay its oxidative spoilage, is growing. Many studies point to the fact that plant extracts, thanks to phenolic compounds, possess good antioxidant properties. To determine the activity of a... More sample, different methods based on different mechanisms of action are used. In order to determine the antioxidant capacity of aqueous extracts of sage, clove, laurel, olive, and rosemary, three antioxidant methods were used: FRAP (Ferric Reducing Antioxidant Power), DPPH (2,2-diphenyl-1-picrylhydrazyl assay), and ORAC (Oxygen Radical Absorbing Capacity) method. The results of antioxidant activity determined by the DPPH method indicate an extremely good reducing ability of all tested herbs extracts. The olive extract showed the highest antioxidant activity using ORAC and DPPH method, and clove extract using the FRAP method. Considering the total phenols content and antioxidant potential, it can be concluded that clove extract proved to be the best, but other tested extracts show exceptional antioxidant potential and the possibility of application in the food industry as a substitute for synthetic additives. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:167:912695
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 10:54:36
accessibility

closeAccessibilityrefresh

If you wish to permanently save changes, click on Save, if not - your settings will be reset when you restart the browser.