Kromatografske metode određivanja karotenoida

Vladić, Marija

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undergraduate thesis

Kromatografske metode određivanja karotenoida

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. urn:nbn:hr:159:209918

Vladić, Marija

University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

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APA 6th Edition

Vladić, M. (2010). Kromatografske metode određivanja karotenoida (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:209918

MLA 8th Edition

Vladić, Marija. "Kromatografske metode određivanja karotenoida." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:209918

Chicago 17th Edition

Vladić, Marija. "Kromatografske metode određivanja karotenoida." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:209918

Harvard

Vladić, M. (2010). 'Kromatografske metode određivanja karotenoida', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 08 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:209918

Vancouver

Vladić M. Kromatografske metode određivanja karotenoida [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2025 January 08] Available at: https://urn.nsk.hr/urn:nbn:hr:159:209918

IEEE

M. Vladić, "Kromatografske metode određivanja karotenoida", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:209918

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:209918

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Metadata

Title	Kromatografske metode određivanja karotenoida
Title (english)	Chromatographic methods for determination of carotenoids
Author	Marija Vladić
Mentor	Ksenija Marković (mentor)
Granter	University of Zagreb Faculty of Food Technology and Biotechnology (Department of Food Quality Control) (Laboratory for Food Quality Control) Zagreb
Defense date and country	2010-07-15, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Abstract	Karotenoidi su prirodni pigmenti koji se najčešće nalaze u voću, povrću, cvijeću, pticama. To su poliizoprenske molekule koje se mogu podijeliti na dvije glavne skupine: a) karoteni, ugljikovodični karotenoidi; b) ksantofili, oksigenirani derivati ugljikovodika. Svojstva karotenoida su određena njihovom specifičnom kemijskom strukturom, što se posebno odnosi na njihovu konjugiranu dvostruku vezu. Danas im se pridaje posebna važnost radi njihovog dokazanog antioksidacijskog i antikancerogenog djelovanja. Najčešće se određuju kromatografskim tehnikama, od kojih je najzastupljenija HPLC metoda, koje obično zahtijevaju prethodnu obradu uzorka. Cilj ovog rada bio je, pregledom znanstvene literature, iznijeti najnovije spoznaje o kromatografskim metodama određivanja karotenoida.
Abstract (english)	Carotenoids are natural pigments, that can be usually found in fruits, vegetables, flowers and birds. They are poliizoprenic molecules that can be devided into two main groups: a) carotens, hydrocarbon carotenoids; b) xanthophylls, oxygenated hydrocarbon derivatives. Properties of carotenoids are determined by their chemical structure which refers to their double conjugated bond. They are investigated today because of their anticancer and antioxidant activity. Carotenoids are most frequently determinated by chromatographic methods that usually require some sort of sample preparation. The most commonly used method for their determination is HPLC. The objective of this work, based on scientific literature, was to present the latest knowledge about the chromatographic methods for determination of carotenoids.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:209918
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
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Repository	Repository of the Faculty of Food Technology and Biotechnology
Created on	2017-06-07 09:01:08