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master's thesis
Utjecaj gnojidbe na biološki aktivne spojeve batata
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. urn:nbn:hr:159:554850
Belko, Dubravko
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Cell Technology, Application and Biotransformations

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Belko, D. (2010). Utjecaj gnojidbe na biološki aktivne spojeve batata (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:554850

Belko, Dubravko. "Utjecaj gnojidbe na biološki aktivne spojeve batata." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:554850

Belko, Dubravko. "Utjecaj gnojidbe na biološki aktivne spojeve batata." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:554850

Belko, D. (2010). 'Utjecaj gnojidbe na biološki aktivne spojeve batata', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 16 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:554850

Belko D. Utjecaj gnojidbe na biološki aktivne spojeve batata [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2024 April 16] Available at: https://urn.nsk.hr/urn:nbn:hr:159:554850

D. Belko, "Utjecaj gnojidbe na biološki aktivne spojeve batata", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:554850

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TitleUtjecaj gnojidbe na biološki aktivne spojeve batata
Title (english)The influence of fertilization on biolologically active compounds in sweet potato (Ipomoea batatas L.)
AuthorDubravko Belko
MentorIvana Radojčić Redovniković (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for Cell Technology, Application and Biotransformations)
Zagreb
Defense date and country2010-10-07, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Batat je visoko energetska kultura bogata prehrambenim vlaknima, mineralima, vitaminima i antioksidansima, kao što su polifenoli, tokoferoli i β-karoten. Korijen batata rabi se kao hrana i kao industrijski izvor škroba, dočim su listovi u velikoj mjeri zanemareni, izuzev uporabe kao stočne hrane. U radu je ispitan utjecaj mineralnih gnojiva s različitim omjerom dušika i kalija (1:2,5 i 1:5) te dodatak Zeolita i Fitolife-a na udjel ukupnih polifenola i antioksidacijski kapacitet u polifenolnim ekstraktima korijena i listova kultivara batata sorte Bat 1. U uzorcima lista također je određen sastav i udjel flavonoida pomoću HPLC-a. U listu je utvrđen značajno veći udjel ukupnih polifenola i antioksidacijski kapacitet nego u korijenu. Mineralna gnojiva i dodaci utječu na povećanje udjela polifenola u korijenu, dok za list značajna razlika nije utvrđena. Od flavonoida u listovima su identificirani miricetin, kvercetin, apigenin i kamferol. U oba pokusa utvrđen je značajan porast ukupnih flavonoida.
Abstract (english)
Sweet potato is a highly energetic culture rich in dietary fiber, minerals, vitamins and antioxidants such as polyphenols, tocopherols and β-carotene. The roots of sweet potato are used as food and as an industrial source of starch, whereas leaves are largely ignored, except for use as animal feed. The object of this study was to determine the total polyphenolic content and antioxidant activity of root and leaf samples of sweet potato cultivar grown with different fertilization (nitrogen-potassium ratios 1:2.5 and 1:5) and Zeolite and Fitolife addition, and also to determine the flavonoid content of leaf samples by HPLC. The results showed that sweet potato leaves contained more polyphenols than the roots and also have higher antioxidant capacity. Mineral fertilizers and additives affect the increase of polyphenols in the root, but not in the leaves. Four flavonoids were identified: myricetin, quercetin, kaempferol and apigenin. There was a significant increase of total flavonoids in both trials.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:554850
Study programmeTitle: Biotechnology; specializations in: Biochemical Engineering
Course: Biochemical Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer biotehnologije; smjer biokemijsko inženjerstvo (diplomirani inženjer biotehnologije; smjer biokemijsko 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 on2017-08-28 08:18:59

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