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undergraduate thesis
Antioksidativna aktivnost majčine dušice, mažurana i peršina
2013. urn:nbn:hr:109:853677
Marcikić, Božena
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Cite this document

Marcikić, B. (2013). Antioksidativna aktivnost majčine dušice, mažurana i peršina (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:853677

Marcikić, Božena. "Antioksidativna aktivnost majčine dušice, mažurana i peršina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:853677

Marcikić, Božena. "Antioksidativna aktivnost majčine dušice, mažurana i peršina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:853677

Marcikić, B. (2013). 'Antioksidativna aktivnost majčine dušice, mažurana i peršina', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 14 October 2024, https://urn.nsk.hr/urn:nbn:hr:109:853677

Marcikić B. Antioksidativna aktivnost majčine dušice, mažurana i peršina [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2024 October 14] Available at: https://urn.nsk.hr/urn:nbn:hr:109:853677

B. Marcikić, "Antioksidativna aktivnost majčine dušice, mažurana i peršina", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:853677

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Metadata
TitleAntioksidativna aktivnost majčine dušice, mažurana i peršina
Title (english)Antioxidant Activity of Thyme, Marjoram and Parsley
AuthorBožena Marcikić
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 country2013-10-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Abstract
Cilj ovog rada bio je odrediti udio polifenola i antioksidativnu aktivnost odabranih suhih začina: majčine dušice, mažuran i peršina. Antioksidativna aktivnost je određena primjenom DPPH i ABTS metode. Najveći udio polifenola imala je majčina dušica (2,462 g/kg), a najmanji peršin (0,615 g/kg). Najveću antioksidativnu aktivnost također je imala majčina dušica (13,234 i 33,414 μmol TE/100 g, određenu DPPH i ABTS metodom), a najmanju peršin (5,391 i 5,559 μmol TE/100 g, određenu DPPH i ABTS metodom). Razlika u antioksidativnoj aktivnosti određene DPPH i ABTS metodom posljedica je razlike u reaktivnosti antioksidanasa s primijenjenim sintetskim slobodnim radikalima. Određena je ovisnost između udjela polifenola i antioksidativne aktivnosti te je utvrđeno na temelju visokog koeficijenta korelacije da antioksidativna aktivnost ovisi o udjelu polifenola.
Abstract (english)
The aim of this work was to determine polyphenol content and antioxidant activity of selected dried spices: thyme, marjoram and parsley. Antioxidant activity was determined by DPPH and ABTS method. The highest polyphenol content had thyme (2.462 g/kg), and the lowest parsley (0.615 g/kg). The highest antioxidant activity also had thyme (13.234 and 33.414 μmol TE/100 g, determined by DPPH and ABTS method) and the lowest parsley (5.391 and 5.559 μmol TE/100 g, determined by DPPH and ABTS method). Difference in antioxidant activity determined by DPPH and ABTS method can be explained by difference in reactivity of antioxidant activity with applied synthetic free radicals. Relationship between polyphenol content and antioxidant was also determined. On the basis of high correlation coefficient it can be concluded that antioxidant activity depends on polyphenol content.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:853677
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
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Created on2015-10-01 12:09:36