prikaz prve stranice dokumenta Spektrofotometrijska analiza interakcije goveđeg serumskog albumina, kvercetina, kafeina i klorogenske kiseline s Bradfordičinim reagensom
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undergraduate thesis
Spektrofotometrijska analiza interakcije goveđeg serumskog albumina, kvercetina, kafeina i klorogenske kiseline s Bradfordičinim reagensom
2023. urn:nbn:hr:109:036931
Baković, Damir
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology

Cite this document

Baković, D. (2023). Spektrofotometrijska analiza interakcije goveđeg serumskog albumina, kvercetina, kafeina i klorogenske kiseline s Bradfordičinim reagensom (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:036931

Baković, Damir. "Spektrofotometrijska analiza interakcije goveđeg serumskog albumina, kvercetina, kafeina i klorogenske kiseline s Bradfordičinim reagensom." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:036931

Baković, Damir. "Spektrofotometrijska analiza interakcije goveđeg serumskog albumina, kvercetina, kafeina i klorogenske kiseline s Bradfordičinim reagensom." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:036931

Baković, D. (2023). 'Spektrofotometrijska analiza interakcije goveđeg serumskog albumina, kvercetina, kafeina i klorogenske kiseline s Bradfordičinim reagensom', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 03 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:036931

Baković D. Spektrofotometrijska analiza interakcije goveđeg serumskog albumina, kvercetina, kafeina i klorogenske kiseline s Bradfordičinim reagensom [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2025 February 03] Available at: https://urn.nsk.hr/urn:nbn:hr:109:036931

D. Baković, "Spektrofotometrijska analiza interakcije goveđeg serumskog albumina, kvercetina, kafeina i klorogenske kiseline s Bradfordičinim reagensom", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:036931

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TitleSpektrofotometrijska analiza interakcije goveđeg serumskog albumina, kvercetina, kafeina i klorogenske kiseline s Bradfordičinim reagensom
Title (english)Spectrophotometric Analysis of Interaction of BSA, Quercetine, Caffeine and Chlorogenic Acid with Bradford Reagent
AuthorDamir Baković
MentorIvica Strelec (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Applied Chemistry and Ecology)
Osijek
Defense date and country2023-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Ovim je završnim radom ispitana interakcija između goveđeg serumskog albumina, kvercetina, kafeina i klorogenske kiseline, kao i njihovih mješavina u prisutnosti i bez prisustva Bradford reagensa primjenom UV-Vis spektrofotometrijske analize u rasponu valnih duljina od 200 do 900 nm. Rezultati su pokazali da interakcija goveđeg serumskog albumina sa kvercetinom i klorogenskom kiselinom dovodi do sniženja intenziteta apsorbancije pri karakterističnim apsorpcijskim maksimumima kvercetina i klorogenske kiseline. S druge strane interakcija goveđeg serumskog albumina i kafeina dovodi do povećanja intenziteta apsorbancije pri karakterističnom apsorpcijskom maksimumu kafeina. Kisela sredina osigurana Braford Blank reagensom pokazala je da se interakcija goveđeg serumskog albumina sa kvercetinom, kafeinom i klorogenskom kiselinom odražava u povećanju intenziteta apsorbancije pri valnim duljinama karakterističnim za kvercetin, kafein i klorogensku kiselinu. Krajnje, interakcija goveđeg serumskog albumina sa kvercetinom i kafeinom u prisutnosti Bradfordičinog reagensa odražava se na povećanje intenziteta apsorbancije pri 612 nm što može dovesti do lažno povećanog rezultata tijekom određivanja koncentracije proteina Bradfordičinim reagensom, dok u slučaju interakcije goveđeg serumskog albumina sa klorogenskom kiselinom u prisutnosti istog ne dolazi do zamjetnih promjena apsorbancije pri 612 nm.
Abstract (english)
The aim of this undergraduate thesis was examination of the interactions between bovine serum albumin, quercetin, caffeine and chlorogenic acid, as well as their mixtures in the presence and without the presence of Bradford reagent using UV-Vis spectrophotometric analysis in the wavelength range from 200 to 900 nm. The obtained results showed that interaction between bovine serum albumin and quercetin or chlorogenic acid led to a decrease in absorbance intensity at the characteristic absorption maxima of quercetin and chlorogenic acid. On the other hand, the interaction of bovine serum albumin with caffeine led to an increase in absorbance intensity at the characteristic absorption maximum of caffeine. Interaction of bovine serum albumin with quercetin, caffeine or chlorogenic acid in the acidic environment provided by the Braford Blank reagent caused an increase in absorbance intensity at wavelengths characteristic for quercetin, caffeine and chlorogenic acid. Finally, the interaction of bovine serum albumin with quercetin and caffeine in the presence of Bradford reagent caused an increase in absorbance intensity at 612 nm, which can lead to a protein overestimation during determination of protein concentration with Bradford reagent. On the other hand, interaction of bovine serum albumin with chlorogenic acid in the presence of Bradford reagent does not cause noticeable changes in absorbance intensity at 612 nm.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:036931
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
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Created on2023-10-17 12:08:08