Određivanje ukupnih fenola i antioksidacijskog kapaciteta u različitim djelovima šljive

Ostrman, Monika

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undergraduate thesis

Određivanje ukupnih fenola i antioksidacijskog kapaciteta u različitim djelovima šljive

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:125156

Ostrman, Monika

University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Fruits and Vegetables Preservation and Processing

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APA 6th Edition

Ostrman, M. (2014). Određivanje ukupnih fenola i antioksidacijskog kapaciteta u različitim djelovima šljive (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:125156

MLA 8th Edition

Ostrman, Monika. "Određivanje ukupnih fenola i antioksidacijskog kapaciteta u različitim djelovima šljive." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:125156

Chicago 17th Edition

Harvard

Ostrman, M. (2014). 'Određivanje ukupnih fenola i antioksidacijskog kapaciteta u različitim djelovima šljive', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:125156

Vancouver

Ostrman M. Određivanje ukupnih fenola i antioksidacijskog kapaciteta u različitim djelovima šljive [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 April 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:125156

IEEE

M. Ostrman, "Određivanje ukupnih fenola i antioksidacijskog kapaciteta u različitim djelovima šljive", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:125156

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:125156

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Title	Određivanje ukupnih fenola i antioksidacijskog kapaciteta u različitim djelovima šljive
Title (english)	Determination of total phenolics and antioxidant capacity in different parts of plum
Author	Monika Ostrman
Mentor	Verica Dragović Uzelac (mentor)
Granter	University of Zagreb Faculty of Food Technology and Biotechnology (Department of Food Engineering) (Laboratory for Technology of Fruits and Vegetables Preservation and Processing) Zagreb
Defense date and country	2014-06-11, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Abstract	Cilj istraživanja bio je odrediti i usporediti udjele ukupnih fenola, flavonoida, neflavonoida te antioksidacijski kapacitet u pokožici i pulpi pet sorata šljiva. Ukupni fenoli te flavonoidi i neflavonoidi određeni su spektrofotometrijski primjenom Folin Ciocalteu metode, dok je antioksidacijski kapacitet određen FRAP metodom. Rezultati analize pokazali su da je maseni udio fenolnih spojeva najviši u sortama President i Čačanska ljepotica, dok sorta Hanita sadrži najmanju količinu fenola. U svim sortama maseni udio ukupnih fenola bio je veći u pokožici nego u pulpi i to od 14% do 46%. Udio ukupnih flavonoida i neflavonoida također je bio veći u pokožici nego u pulpi. U ukupnoj količini fenolnih spojeva kod svih sorata u većem udjelu zastupljeni su spojevi iz skupine neflavonoida. Antiokasidacijski kapacitet bio je u pozitivnoj korelaciji sa masenim udjelom ukupnih fenola, dok između flavonoida odnosno neflavonoida i antioksidacijskog kapaciteta nije utvrđena dobra korelacija.
Abstract (english)	The aim of the study was to determine and compare the share of total phenols, flavonoids, nonflavonoid and antioxidant capacity in the epidermis and pulp of five varieties of plums. Total phenolics, flavonoids and nonflavonoids were determined spectrophotometrically using the Folin Ciocalteu method, while antioxidant capacity determined by FRAP method . The analysis results showed that the mass fraction of phenolic compounds is highest in varieties President and Čačanska ljepotica, and variety Hanita contains the least amount of phenol. In all sorts of mass fraction of total phenols was higher in the epidermis than in the pulp and from 14 % to 46 %. The share of total flavonoids and nonflavonoid was also higher in the epidermis than in the pulp. The total amount of phenolic compounds in all varieties in greater proportion represented by compounds from the group nonflavonoid. Antioxidant capacity was positively correlated with the weight of total phenols, while between flavonoids and nonflavonoid and antioxidant capacity good correlation has not been established.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:125156
Study programme	Title: Food Technology Study programme type: university Study level: undergraduate Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
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	2017-04-27 11:59:02

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