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master's thesis
Primjena eteričnih ulja i njihovih sastojaka u antifungalnoj zaštiti grožđa
diplomski rad
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. urn:nbn:hr:109:048552
Novoselić, Tereza
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Biology and Microbiology

Cite this document

Novoselić, T. (2014). Primjena eteričnih ulja i njihovih sastojaka u antifungalnoj zaštiti grožđa : diplomski rad (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:048552

Novoselić, Tereza. "Primjena eteričnih ulja i njihovih sastojaka u antifungalnoj zaštiti grožđa : diplomski rad." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:048552

Novoselić, Tereza. "Primjena eteričnih ulja i njihovih sastojaka u antifungalnoj zaštiti grožđa : diplomski rad." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:048552

Novoselić, T. (2014). 'Primjena eteričnih ulja i njihovih sastojaka u antifungalnoj zaštiti grožđa : diplomski rad', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 24 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:048552

Novoselić T. Primjena eteričnih ulja i njihovih sastojaka u antifungalnoj zaštiti grožđa : diplomski rad [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2024 April 24] Available at: https://urn.nsk.hr/urn:nbn:hr:109:048552

T. Novoselić, "Primjena eteričnih ulja i njihovih sastojaka u antifungalnoj zaštiti grožđa : diplomski rad", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:048552

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Metadata
TitlePrimjena eteričnih ulja i njihovih sastojaka u antifungalnoj zaštiti grožđa : diplomski rad
Title (english)Application of essential oils and their components in antifungal protection of grapes
AuthorTereza Novoselić
MentorHrvoje Pavlović (mentor)
Committee memberNela Nedić Tiban
Committee memberHrvoje Pavlović
Committee memberLidija Lenart
Committee memberDajana Gašo-Sokač
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Biology and Microbiology)
Osijek
Defense date and country2014-01-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Microbiology
Abstract
U ovom radu ispitan je antifungalni učinak eteričnih ulja Cinnamomum cassia (kineskog cimeta) i Allium tuberosum (kineskog češnjaka) na vrste plijesni Aspergillus flavus (sojevi 3.2758 i 3.4408) te A. oryzae. Najzastupljeniji je sastojak eteričnog ulja C. cassia cinamaldehid (87,23 %), a eteričnog ulja A. tuberosum dialil trisulfid (40,05 %). Na krumpirovu agaru s glukozom najsnažniju je inhibiciju rasta ispitanih vrsta plijesni uzrokovao cinamaldehid, nešto slabije eterično ulje kineskog cimeta, još slabije eterično ulje kineskog češnjaka, a najslabije dialil trisulfid. Na grožđu sorte kardinal eterično je ulje kineskog cimeta snažnije od cinamaldehida inhibiralo rast plijesni A. flavus 3.2758 i A. oryzae. Sva ispitana ulja i sastojci imali su snažniji inhibitorni učinak pri nižem aktivitetu vode (0,95 u usporedbi s 0,98).
Abstract (english)
In this study, the effect of Cinnamomum cassia and Allium tuberosum essential oils, on Aspergillus flavus (strains 3.2758 and 3.4408) and A. oryzae was tasted. The major compound of C. cassia essential oil was cinnamaldehyde (87,23%). A. tuberosum oil major compound was dially trisulphide (40,05%). On potato dextrose agar, the strongest growth inhibition on tested species was caused by cinnamaldehyde, followed by chineese cinnamon, chineese garlic essential oil and diallyl trisulphide. Stronger inhibitory effect of all tested oils/compounds was noticed at a lower water activity level (0.95 compared to 0.98). Compared to cinnamaldehyde, chineese cinnamon essential oil induced stronger inhibitory growth effect of A. flavus 3.2758 and A. oryzae on Kardinal grapes variety.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:048552
Study programmeTitle: Food Science and Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka nutricionizma i znanosti o hrani (magistar/magistra inženjer/inženjerka nutricionizma i znanosti o hrani)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology Osijek
Created on2015-09-24 12:07:20

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