undergraduate thesis
Antioxidant activity of model solutions of phenolic compounds with the addition of sucrose

Mihaela Šrajbek (2015)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology
Metadata
TitleAntioksidativna aktivnost modelnih otopina fenolnih tvari s dodatkom saharoze : završni rad
AuthorMihaela Šrajbek
Mentor(s)Mirela Kopjar (thesis advisor)
Abstract
U radu je ispitivana antioksidativna aktivnost modelnih otopina fenolnih tvari s dodatkom saharoze te međusobni utjecaj fenolnih tvari na antioksidativnu aktivnost odnosno sinergijski učinak. Fenolne tvari koje su ispitivane su katehin, kvercetin i galna kiselina te njihove kombinacije. Za određivanje antioksidativne aktivnosti primijenjene su ABTS, DPPH i FRAP metode. Navedenim metodama utvrđeno je da otopina katehina, kvercetina i galne kiseline s dodatkom saharoze ima najveću antioksidativnu aktivnost. Najmanju antioksidativnu aktivnost imaju uzorci pojedinačnih fenolnih tvari. ABTS i DPPH metodom najmanju antioksidativnu aktivnost ima otopina katehin. Najmanju antioksidativnu aktivnost FRAP metodom ima otopina galne kiseline. Sinergijski učinci kod ABTS, DPPH i FRAP metode različiti su za različite uzorke.
Keywordsantioxidant activity catechin quercetin gallic acid sucrose ABTS method DPPH method FRAP method synergistic effect
Parallel title (English)Antioxidant activity of model solutions of phenolic compounds with the addition of sucrose
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 date2015-07-08
Parallel abstract (English)
The subject of this work was evaluation of antioxidant activity of model solutions of phenolic compounds with addition of sucrose and mutual influence of phenolic substances on an antioxidant activity i.e. synergistic effect. Phenolic compounds which have been tested were catechin, quercetin, gallic acid and their combinations. ABTS, DPPH and FRAP methods have been applied to determine antioxidant activity. Using ABTS, DPPH and FRAP methods it has been found that solution of catechin, quercetin and gallic acid with addition of sucrose had the highest antioxidant activity. Samples of single phenolic substances have the lowest antioxidant activity. According to the results obtained via the ABTS and DPPH methods, the solution of catechin has the lowest antioxidant activity. According the results obtained via the FRAP method, the solution of gallic acid has the lowest antioxidant activity. Synergistic effects of ABTS, DPPH and FRAP methods have been different for different samples.
Parallel keywords (Croatian)antioksidacijska aktivnost katehin kvercetin galna kiselina saharoza ABTS metoda DPPH metoda FRAP metoda sinergijski učinak
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:405509
CommitterIvana Šuvak