prikaz prve stranice dokumenta Antioksidativna aktivnost odabranih vrsta brašna
Access restricted to students and staff of home institution
undergraduate thesis
Antioksidativna aktivnost odabranih vrsta brašna
2013. urn:nbn:hr:109:151569
Resiga, Nives
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Cite this document

Resiga, N. (2013). Antioksidativna aktivnost odabranih vrsta brašna (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:151569

Resiga, Nives. "Antioksidativna aktivnost odabranih vrsta brašna." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:151569

Resiga, Nives. "Antioksidativna aktivnost odabranih vrsta brašna." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:151569

Resiga, N. (2013). 'Antioksidativna aktivnost odabranih vrsta brašna', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 16 March 2025, https://urn.nsk.hr/urn:nbn:hr:109:151569

Resiga N. Antioksidativna aktivnost odabranih vrsta brašna [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2025 March 16] Available at: https://urn.nsk.hr/urn:nbn:hr:109:151569

N. Resiga, "Antioksidativna aktivnost odabranih vrsta brašna", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:151569

Please login to the repository to save this object to your list.
Metadata
TitleAntioksidativna aktivnost odabranih vrsta brašna
Title (english)Antioxidant Activity of Selected Types of Flours
AuthorNives Resiga
MentorMirela Kopjar (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Fruits and Vegetables Technology)
Osijek
Defense date and country2013-10-21, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Abstract
Cilj ovog istraživanja bila je usporedba antioksidativne aktivnosti različitih vrsta brašna (raž, ječam, heljda, žuti kukuruz i bijeli kukuruz) određena DPPH i ABTS metodom. Antioksidativna aktivnosti određena u ekstraktima brašna DPPH metodom je u rasponu od 20,92 do 58,95 μmol TE/100g i u rasponu od 54,91 do 95,32 μmol TE/100g za ABTS metodu. Najniža antioksidativna aktivnost određena je u žutom i bijelom kukuruzu. Najveću antioksidativnu aktivnost ima ječam, 58,95 μmol TE/100g (DPPH metoda) te heljda, 95,32 μmol TE/100g (ABTS metoda). Određivanje antioksidativne aktivnosti je također provedeno „QUENCHER“ metodom koja se zasniva na korištenju slobodnih radikala direktno u uzorcima, bez prethodne ekstrakcije. Uspoređene su vrijednosti antioksidativne aktivnosti dobivene u ekstraktima i direktno iz uzoraka. Uglavnom je antioksidativna aktivnost veća kada je primijenjena „QUENCHER“ metoda. Antioksidativna aktivnost određena ABTS metodom je veća u usporedbi sa DPPH antioksidativnom aktivnosti (neovisno o pripremi uzorka) vjerojatno zbog veće selektivnosti DPPH slobodnih radikala. Određene su i EC50 i ARP vrijednosti. Veća EC50 vrijednost određena je DPPH metodom. Niža EC50 vrijednost znači da je ARP vrijednost veća. Najnižu EC50 vrijednost imalo je heljdino brašno (5,89 mg i 17,38 mg za ABTS i DPPH metodu), odnosno najveću ARP vrijednost.
Abstract (english)
The objective of this study was to compare antioxidant activity of different flours (rye, barley, buckwheat, yellow corn and white corn) determined by DPPH and ABTS method. Antioxidant activity determined in extracts of flours by DPPH method ranged from 20.92 to 58.95 μmol TE/100 g and from 54.91 to 95.32 μmol TE/100 g by ABTS method. The lowest antioxidant activity was determined for yellow and white corn by both methods. The highest antioxidant activity was determined for barley, 58.95 μmol TE/100 g (DPPH method) and buckwheat, 95.32 μmol TE/100 g (ABTS method). Determination of antioxidant activity was also conducted by “QUENCHER” method which is based on using free radicals directly on sample without prior extraction. Values of antioxidant activity obtained from extracts, and directly from samples, were compared. Generally, antioxidant activity was higher when “QUENCHER” method was used as evaluation method. ABTS antioxidant activity was higher in contrast to DPPH antioxidant activity (regardless of sample preparation) probably due to higher selectivity of DPPH free radicals. Also, EC50 and ARP values were determined. Higher EC50 value was determined by DPPH method. Lower EC50 means that ARP is higher. The lowest EC50 had buckwheat flour (5.89 mg and 17.38 mg for ABTS and DPPH method), respectively thus it had the highest ARP value.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:151569
ProjectNumber: 113-1130473-0340
Title: Razvoj procesa proizvodnje visokokvalitetne hrane
Title: Development of processes for high quality foods
Leader: Vlasta Piližota
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-10-01 11:43:05