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undergraduate thesis
Antioksidativna aktivnost modelnih otopina fenolnih tvari s dodatkom saharoze
završni rad
2015. urn:nbn:hr:109:405509
Šrajbek, Mihaela
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

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Šrajbek, M. (2015). Antioksidativna aktivnost modelnih otopina fenolnih tvari s dodatkom saharoze : završni rad (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:405509

Šrajbek, Mihaela. "Antioksidativna aktivnost modelnih otopina fenolnih tvari s dodatkom saharoze : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:405509

Šrajbek, Mihaela. "Antioksidativna aktivnost modelnih otopina fenolnih tvari s dodatkom saharoze : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:405509

Šrajbek, M. (2015). 'Antioksidativna aktivnost modelnih otopina fenolnih tvari s dodatkom saharoze : završni rad', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 12 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:405509

Šrajbek M. Antioksidativna aktivnost modelnih otopina fenolnih tvari s dodatkom saharoze : završni rad [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2025 January 12] Available at: https://urn.nsk.hr/urn:nbn:hr:109:405509

M. Šrajbek, "Antioksidativna aktivnost modelnih otopina fenolnih tvari s dodatkom saharoze : završni rad", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:405509

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Metadata
TitleAntioksidativna aktivnost modelnih otopina fenolnih tvari s dodatkom saharoze : završni rad
Title (english)Antioxidant activity of model solutions of phenolic compounds with the addition of sucrose
AuthorMihaela Šrajbek
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 country2015-07-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
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.
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.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:405509
ProjectNumber: UIP-2013-11-6949
Title: Trehaloza: poboljšanje kvalitete proizvoda na bazi voća
Title: Trehalose: fruit product quality improvement
Acronym: TrehaMovement
Leader: Mirela Kopjar
Jurisdiction: Croatia
Funder: HRZZ
Funding stream: UIP
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 conditionsOpen access
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Created on2015-09-23 12:10:20