Usporedba sastava fitosterola iz korijena koprive, vrbovice i sabal palme

Ritoša, Ema

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undergraduate thesis

Usporedba sastava fitosterola iz korijena koprive, vrbovice i sabal palme

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:832309

Ritoša, Ema

University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Oil and Fat Technology

Cite this document

APA 6th Edition

Ritoša, E. (2020). Usporedba sastava fitosterola iz korijena koprive, vrbovice i sabal palme (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:832309

MLA 8th Edition

Ritoša, Ema. "Usporedba sastava fitosterola iz korijena koprive, vrbovice i sabal palme." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:832309

Chicago 17th Edition

Ritoša, Ema. "Usporedba sastava fitosterola iz korijena koprive, vrbovice i sabal palme." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:832309

Harvard

Ritoša, E. (2020). 'Usporedba sastava fitosterola iz korijena koprive, vrbovice i sabal palme', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 16 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:832309

Vancouver

Ritoša E. Usporedba sastava fitosterola iz korijena koprive, vrbovice i sabal palme [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 July 16] Available at: https://urn.nsk.hr/urn:nbn:hr:159:832309

IEEE

E. Ritoša, "Usporedba sastava fitosterola iz korijena koprive, vrbovice i sabal palme", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:832309

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:832309

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Metadata

Title	Usporedba sastava fitosterola iz korijena koprive, vrbovice i sabal palme
Title (english)	Comparison of the phytosterol composition of nettle root, willowherb and sabal palm
Author	Ema Ritoša
Mentor	Marko Obranović (mentor)
Granter	University of Zagreb Faculty of Food Technology and Biotechnology (Department of Food Engineering) (Laboratory for Oil and Fat Technology) Zagreb
Defense date and country	2020-09-01, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Abstract	Svrha ovog rada bila je istražiti sastav i udjeli pojedinačnih i ukupnih fitosterola iz uzoraka korijena samonikle koprive, ubrane na više lokacija na području Republike Hrvatske (Istra), te ga usporediti sa sastavom fitosterola iz vrbovice i sabal palme. Za određivanje udjela i sastava sterola u uzorcima lipidnog ekstrakta korijena koprive, vrbovice i sabal palme korištena je plinska kromatografija. Najzastupljenji fitosterol u obrađenim uzorcima je β-sitosterol čiji udio u koprivi iznosi 69,64±0,22 do 81,10±0,01%, u vrbovici 68,28±0,86% te u ekstraktu sabal palme 54,05±0,09%. Sastav fitosterola korijena koprive značajno varira ovisno o lokaciji sakupljanja uzoraka (p≤0,05). Najveći udio ukupnih sterola zabilježen je kod ekstrakta sabal palme (4,84±0,01 g/kg).
Abstract (english)	The aim of this study was to investigate the composition and percentage of individual and total phytosterols in wild nettle rhizomes, harvested at several locations in the Republic of Croatia (Istria) and to compare it with the composition of phytosterols from willowherb and sabal palm. The gas chromatography was used to determine the content and composition of sterols in the samples of lipid extract of nettle, willowherb and sabal palm. The most common phytosterol founded in the extracted samples was β-sitosterol with percentage of 69.64 ± 0.22-81.10 ± 0.01% in nettle extract, 68.28 ± 0.86% in willowherb extract and (54.05 ± 0.09%) in sabal palm extract. The composition of nettle rhizome phytosterols significantly varies depending on the sampling locations (p≤0,05). The highest content of the total sterols was determined in sabal palm extract (4.84 ± 0.01 g/kg).
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:832309
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	Open access
Terms of use
Repository	Repository of the Faculty of Food Technology and Biotechnology
Created on	2020-10-27 11:54:26