Karakterizacija polifenolnog sastava biljnih infuzija, dekokta i macerata

Labrović, Ivna

prikaz prve stranice dokumenta Karakterizacija polifenolnog sastava biljnih infuzija, dekokta i macerata

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master's thesis

Karakterizacija polifenolnog sastava biljnih infuzija, dekokta i macerata

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. urn:nbn:hr:159:352875

Labrović, Ivna

University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products

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APA 6th Edition

Labrović, I. (2010). Karakterizacija polifenolnog sastava biljnih infuzija, dekokta i macerata (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:352875

MLA 8th Edition

Labrović, Ivna. "Karakterizacija polifenolnog sastava biljnih infuzija, dekokta i macerata." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:352875

Chicago 17th Edition

Harvard

Labrović, I. (2010). 'Karakterizacija polifenolnog sastava biljnih infuzija, dekokta i macerata', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:352875

Vancouver

Labrović I. Karakterizacija polifenolnog sastava biljnih infuzija, dekokta i macerata [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:352875

IEEE

I. Labrović, "Karakterizacija polifenolnog sastava biljnih infuzija, dekokta i macerata", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:352875

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Title	Karakterizacija polifenolnog sastava biljnih infuzija, dekokta i macerata
Title (english)	Characterization of polyphenolic compounds in herbal infusions, decocts and macerates
Author	Ivna Labrović
Mentor	Draženka Komes (mentor)
Granter	University of Zagreb Faculty of Food Technology and Biotechnology (Department of Food Engineering) (Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products) Zagreb
Defense date and country	2010-09-27, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Abstract	Ljekovite biljke imaju dugu tradiciju korištenja u narodnoj medicini, no do danas brojni pozitivni zdrastveni učinci nisu potvrđeni rezultatima znanstvenih ispitivanja. Cilj ovog rada bio je odrediti ukune fenole, neflavanoide i flavanoide, udjel flavan-3-ola, tanina i procijanidina te antioksidacijski kapacitet sedam biljnih ekstrakata. Biljni ekstrakti su pripremljeni u obliku macerata, infuzija i dekokta. Udjel ukupnih fenola, neflavanoida i flavanoida određen je reakcijom s Folin-Ciocalteau reagensom, udjel flavan-3-ola određen je reakcijama s vanilinom i p-DAC-om, a udjel tanina reakcijom s kazeinom. Za polukvantitativno određivanje udjela procijanidina primjenjena je metoda po Bathe-Smith-u. Antioksidacijski kapacitet određen je reakcijama s željezo(III)-tripiridiltriazinom (FRAP) te radikalom 2,2“-azino-bis(3-etilbenzotiazolin-6-sulfonskom kiselinom) (ABTS). Način pripreme biljnih ekstrakata značajno utječe na ekstrakciju polifenolnih spojeva. Najveći udjel ukupnih fenola određen je u infuziji lista maline, a najveći udjel flavan-3-ola u dekoktu gloga, najveći udjel tanina pokazuje dekokt lista maline, dok najveći udjel ukupnih procijanidina pokazuje dekokt gloga.
Abstract (english)	Medicinal plants have a long tradition of use in folk medicine, but numerous positive effects on health have not yet been confirmed by scientific research. The purpose of this study is to determine the total phenols, non-flavonoids and flavonoids, the content of flavan-3-ols and tannin and the antioxidant capacity of seven herbal extracts. Herbal extracts were prepared in the form of macerates, infusions and decocts. The content of total phenols, non-flavonoids and flavonoids was determined by reaction with Folin-Ciocalteu reagent, the content of flavan-3-ol was determined by reactions with vanilla and p-DAC, and the content of tannin by reaction with casein. For a semi-quantitative determination of procyanidin content the Bathe-Smith method was used. The antioxidant capacity was determined by reactions with Fe(III)-three pyridyl triazine (FRAP) and 2,2“-azino-bis(3-ethylbenzothiazoline -6-sulphonic acid) (ABTS) radical. The herbal extract preparation method significantly effects the extraction of polyphenolic compounds. The largest content of total phenols was determined in the infusion of raspberry leaf, and the largest content of flavan-3-ol in hawthorn decoct, the largest content of tannin was found in raspberry leaf decoct, while the largest content of total procyanidin was found in hawthorn decoct.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:352875
Study programme	Title: Food Technology; specializations in: Food Engineering Course: Food Engineering Study programme type: university Study level: graduate Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
Type of resource	Text
File origin	Born digital
Access conditions	Access restricted to students and staff of home institution
Terms of use
Repository	Repository of the Faculty of Food Technology and Biotechnology
Created on	2017-08-29 08:32:25

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