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master's thesis
Bioaktivni i antioksidacijski potencijal klica
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:718498
Štruml, 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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Štruml, M. (2024). Bioaktivni i antioksidacijski potencijal klica (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:718498

Štruml, Monika. "Bioaktivni i antioksidacijski potencijal klica." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:718498

Štruml, Monika. "Bioaktivni i antioksidacijski potencijal klica." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:718498

Štruml, M. (2024). 'Bioaktivni i antioksidacijski potencijal klica', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 February 2025, https://urn.nsk.hr/urn:nbn:hr:159:718498

Štruml M. Bioaktivni i antioksidacijski potencijal klica [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2025 February 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:718498

M. Štruml, "Bioaktivni i antioksidacijski potencijal klica", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:718498

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Metadata
TitleBioaktivni i antioksidacijski potencijal klica
Title (english)Bioactive and antioxidant potential of sprouts
AuthorMonika Štruml
MentorDanijela Bursać Kovačević (mentor)
MentorAnica Bebek Markovinović (pomoć pri izradi, neposredni voditelj)
Committee memberTomislav Bosiljkov (predsjednik povjerenstva)
Committee memberAntonela Ninčević Grassino (član povjerenstva)
Committee memberSenka Djaković (član povjerenstva)
GranterUniversity 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 country2024-12-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je istražiti bioaktivni i antioksidacijski potencijal pet vrsta klica – alfalfa, češnjaka, rotkvice, mungo graha i cikle – s posebnim naglaskom na utjecaj metoda sušenja na njihova funkcionalna svojstva. Primijenjene metode obrade uključivale su liofilizaciju i konvencionalno sušenje, a analizirani su sadržaj suhe tvari, ukupni fenoli, hidroksicimetne kiseline, flavonoli, flavonoidi i polimerni proantocijanidini, kao i antioksidacijski kapacitet primjenom FRAP i ABTS metoda. Rezultati su pokazali da liofilizacija učinkovitije djeluje na očuvanje bioaktivnih spojeva, dok konvencionalno sušenje u nekim slučajevima smanjuje njihov udio. Klice rotkvice i cikle istaknule su se visokim antioksidacijskim kapacitetom, dok su različite vrste klica pokazale specifične odgovore na metode obrade. Rezultati ovog istraživanja naglašavaju važnost odabira vrste klica i metode obrade za očuvanje bioaktivnog i funkcionalnog potencijala, čime se otvaraju mogućnosti za širu primjenu klica u proizvodnji funkcionalne hrane i svakodnevnoj prehrani.
Abstract (english)
This study investigated the bioactive and antioxidant potential of five types of sprouts – alfalfa, garlic, radish, mung bean, and beetroot – with a particular focus on the impact of drying methods on their functional properties. The applied processing methods included freeze-drying and conventional drying, while analyses were conducted on dry matter content, total phenolics, hydroxycinnamic acids, flavonols, flavonoids, and polymeric proanthocyanidins, as well as antioxidant capacity using the FRAP and ABTS methods. The results showed that freeze-drying was more effective in preserving bioactive compounds, whereas conventional drying, in some cases, reduced their levels. Radish and beetroot sprouts demonstrated high antioxidant capacity, while different types of sprouts exhibited specific responses to the processing methods. The findings of this research highlight the importance of selecting the sprout type and processing method to preserve bioactive and functional potential, thus paving the way for broader applications of sprouts in functional food production and daily diets.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:718498
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2025-01-08 14:17:17

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