Antibakterijska svojstva ekstrakata pokožice
 različitih sorata bijelog grožđa (Vitis vinifera L.)

Božinović, Iva

prikaz prve stranice dokumenta Antibakterijska svojstva ekstrakata pokožice različitih sorata bijelog grožđa (Vitis vinifera L.)

Embargo period 2026-01-24

undergraduate thesis

Antibakterijska svojstva ekstrakata pokožice različitih sorata bijelog grožđa (Vitis vinifera L.)

Osijek: Josip Juraj Strossmayer University of Osijek, Department of biology, 2020. urn:nbn:hr:181:717468

Božinović, Iva

Josip Juraj Strossmayer University of Osijek
Department of biology

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APA 6th Edition

Božinović, I. (2020). Antibakterijska svojstva ekstrakata pokožice različitih sorata bijelog grožđa (Vitis vinifera L.) (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Department of biology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:181:717468

MLA 8th Edition

Božinović, Iva. "Antibakterijska svojstva ekstrakata pokožice različitih sorata bijelog grožđa (Vitis vinifera L.)." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of biology, 2020. https://urn.nsk.hr/urn:nbn:hr:181:717468

Chicago 17th Edition

Harvard

Božinović, I. (2020). 'Antibakterijska svojstva ekstrakata pokožice različitih sorata bijelog grožđa (Vitis vinifera L.)', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of biology, accessed 25 April 2024, https://urn.nsk.hr/urn:nbn:hr:181:717468

Vancouver

Božinović I. Antibakterijska svojstva ekstrakata pokožice različitih sorata bijelog grožđa (Vitis vinifera L.) [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Department of biology; 2020 [cited 2024 April 25] Available at: https://urn.nsk.hr/urn:nbn:hr:181:717468

IEEE

I. Božinović, "Antibakterijska svojstva ekstrakata pokožice različitih sorata bijelog grožđa (Vitis vinifera L.)", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of biology, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:181:717468

Cite this item: https://urn.nsk.hr/urn:nbn:hr:181:717468

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Title	Antibakterijska svojstva ekstrakata pokožice različitih sorata bijelog grožđa (Vitis vinifera L.)
Title (english)	ANTIBACTERIAL PROPERTIES OF SUBCUTANEOUS TISSUE EXTRACTS OF DIFFERENT VARIETIES OF WHITE GRAPES (Vitis Vinifera L.)
Author	Iva Božinović
Mentor	Valentina Pavić (mentor)
Granter	Josip Juraj Strossmayer University of Osijek Department of biology Osijek
Defense date and country	2020-09-29, Croatia
Scientific / art field, discipline and subdiscipline	NATURAL SCIENCES Biology
Abstract	Prisutnost polifenola u pokožici predmet je brojnih istraživanja zbog njihovih pozitivnih učinaka na ljudsko zdravlje. Polifenolni spojevi u grožđu zastupljeni su u dvije osnovne kategorije: flavonoidi i neflavonoidi. U skupinu flavonoida ubrajaju se flavan-3-oli, flavonoli, flavanoli i antocijani, a u kategoriji neflavonoida zastupljeni su stilbeni, te fenolne kiseline (hidroksibenzojeve i hidroksicimetne). Najznačajniju razliku između crnog i bijelog grožđa čini prisutnost antocijanina u polifenolnom sastavu crnog grožđa. Pokožica bijelog grožđa nije dovoljno proučena u usporedbi s crvenim sortama, zbog nižeg sadržaja antocijanina i proantocijanidina. Međutim, pokožica bijelog grožđa bogat je izvor flavonoida i stilbena s važnim svojstvima za promicanje zdravlja. Sadržaj ukupnih fenolnih spojeva ovisi o raznolikosti prisutnih čimbenika kao što su svijetlost, temperatura, okoliš i agrotehničke metode. Za izolaciju fenolnih spojeva služe raznolike metode ekstrakcije koje se biraju prema određenim čimbenicima za pojedinu sortu.
Abstract (english)	The presence of polyphenols in the epidermis has been the subject of numerous studies due to their positive effects on human health. Polyphenolic compounds in grapes are represented in two basic categories: flavonoids and nonflavonoids. The group of flavonoids includes flavan-3-ols, flavonols, flavanols and anthocyanins, and the category of non-flavonoids includes stilbenes and phenolic acids (hydroxybenzoic and hydroxycinnamic). The most significant difference between red and white grapes is the presence of anthocyanins in the polyphenolic composition of red grapes. The skin of white grapes has not been sufficiently studied compared to red varieties, due to the lower content of anthocyanins and proanthocyanidins. However, the skin of white grapes is a rich source of flavonoids and stilbenes with important health-promoting properties. The content of total fenolic compounds depends on the variety of factors present such as light, temperature, environment and agrotechnical methods. A variety of extraction methods are used to isolate phenolic compounds, which are selected according to certain factors for each variety.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:181:717468
Study programme	Title: Undergraduate University Study Programme in Biology (Bachelor of Science) Study programme type: university Study level: undergraduate Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) biologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) biologije)
Type of resource	Text
File origin	Born digital
Access conditions	Embargoed access Embargo expiration date: 2026-01-24
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Repository	Repository of Department of biology, Josip Juraj Strossmayer University of Osijek
Created on	2021-01-23 13:26:02

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