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master's thesis
Biološki aktivni spojevi, glukozinolati i polifenoli u različitim sortama brokule
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2009. urn:nbn:hr:159:421502
Borovečki, Ana
University of Zagreb
Faculty of Food Technology and Biotechnology

Cite this document

Borovečki, A. (2009). Biološki aktivni spojevi, glukozinolati i polifenoli u različitim sortama brokule (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:421502

Borovečki, Ana. "Biološki aktivni spojevi, glukozinolati i polifenoli u različitim sortama brokule." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2009. https://urn.nsk.hr/urn:nbn:hr:159:421502

Borovečki, Ana. "Biološki aktivni spojevi, glukozinolati i polifenoli u različitim sortama brokule." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2009. https://urn.nsk.hr/urn:nbn:hr:159:421502

Borovečki, A. (2009). 'Biološki aktivni spojevi, glukozinolati i polifenoli u različitim sortama brokule', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:421502

Borovečki A. Biološki aktivni spojevi, glukozinolati i polifenoli u različitim sortama brokule [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2009 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:421502

A. Borovečki, "Biološki aktivni spojevi, glukozinolati i polifenoli u različitim sortama brokule", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:159:421502

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TitleBiološki aktivni spojevi, glukozinolati i polifenoli u različitim sortama brokule
Title (english)Biological active compounds, glucosinolates and polyphenols in different broccoli cultivars
AuthorAna Borovečki
MentorKarmela Delonga (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
Zagreb
Defense date and country2009-07-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Provedena je analiza glukozinolata (GSL) u četrnaest uzoraka brokule tekućinskom kromatografijom visoke djelotvornosti (HPLC), a UV/VIS spektroskopskim i spektrofluorimetrijskim metodama su određeni ukupni polifenolni spojevi i njihova antioksidacijska sposobnost. Za određivanje glukozinolata upotrijebljena je međunarodna standardna metoda (ISO 1992, 1995) koja uključuje ekstrakciju metanolom, enzimsku desulfataciju i tekućinsku kromatografiju obrnutih faza (RP-LC) nastalih desulfoglukozinolata (DSGSL). Desulfoglukozinolati eluirani s kolone identificirani su prema redoslijedu eluiranja s kolone i analizom UV-spektara, a kvantifikacija je provedena metodom unutarnjeg standarda. Udio ukupnih glukozinolata u istraženim sortama je između 10,38 i 29,08 µmol g-1 uzorka . U radu su primjenom UV/VIS spektroskopske metode kvantitativno određeni ukupni polifenolni spojevi u različitim sortama brokule, a spektrofluorimetrijskom metodom određena je njihova antioksidacijska aktivnost. Ukupni polifenoli određeni su Folin-Ciocalteu reagensom, dok je za određivanje antioksidacijske aktivnosti upotrijebljena ORAC-metoda. Antioksidacijska aktivnost brokule veća je u uzorcima, koji imaju veću koncentraciju polifenola
Abstract (english)
The analysis of broccoli glucosinolates in fourteen samples of broccoli cultivars was done by High-Performance Liquid Chromatography (HPLC), while the presence of polyphenols and their antioxidative activity in broccoli cultivars was determine by UV/VIS spectroscopic and spectrofluorimetric methods. The method used was Standard method for determination of glucosinolates (ISO 1992, 1995). The method includes extraction with methanol, enzymatic desulphation and Reversed-Phase Liquid Chromatography (RP-LC) of desulphoglucosinolates (DSGSL). The identification of desulphoglucosinolates eluted was made according to the elution order and by UV-spectra of the chromatographic peaks, while the quantitative analysis was done by use of the internal standard. The content of total glucosinolates in the cultivars investigated ranged between 10,38 and 29,08 µmol g-1 sample. The objective of this study was determination of total amount of polyphenols in different sorts of broccoli, using UV/VIS spectroscopy, and defining their antioxidative activity with Fluorescence spectroscopy. Total content of polyphenols was determined from broccoli by method using Folin-Ciocalteu reagent. ORAC-method was used for measuring antioxidant inhibition of peroxyl radical. Antioxidative activity of broccoli was higher in samples that have higher total amount of polyphenols.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:421502
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2017-08-30 11:50:33

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