undergraduate thesis
Antioxidant Activity of Basil, Cinnamon and Rosemary

Maja Ižaković (2013)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology
Metadata
TitleAntioksidativna aktivnost ružmarina, cimeta i bosiljka
AuthorMaja Ižaković
Mentor(s)Mirela Kopjar (thesis advisor)
Abstract
Cilj ovog rada bio je odrediti udio polifenola i antioksidativnu aktivnost odabranih suhih začina: bosiljka, cimeta i ružmarina. Antioksidativna aktivnost je određena primjenom DPPH i ABTS metode. Najveći udio polifenola imao je cimet (2,894 g/kg), a najmanji bosiljak (1,380 g/kg). Najveću antioksidativnu aktivnost također je imao cimet (26,148 i 35,748 μmol TE/100 g, određenu DPPH i ABTS metodom), a najmanju basil (14,858 i 24,899 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.
Keywordsbasil cinnamon rosemary polyphenols antioxidant activity
Parallel title (English)Antioxidant Activity of Basil, Cinnamon and Rosemary
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Fruits and Vegetables Technology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2013-10-14
Parallel abstract (English)
The aim of this work was to determine polyphenol content and antioxidant activity of selected dried spices: basil, cinnamon and rosemary. Antioxidant activity was determined by DPPH and ABTS method. The highest polyphenol content had cinnamon (2.894 g/kg), and the lowest basil (1.380 g/kg). The highest antioxidant activity also had cinnamon (26.148 and 35.748 μmol TE/100 g, determined by DPPH and ABTS method) and the lowest basil (14.858 and 24.899 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.
Parallel keywords (Croatian)bosiljak cimet ružmarin polifenoli antioksidacijska aktivnost
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:707774
CommitterIvana Šuvak