undergraduate thesis
Antioxidant activity of model solutions of phenolic compounds

Mateja Mikulinjak (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
AuthorMateja Mikulinjak
Mentor(s)Mirela Kopjar (thesis advisor)
Abstract
U ovom radu ispitivalo se antioksidativno djelovanje otopina triju fenolnih tvari: katehina, kvercetina i galne kiseline. Antioksidativna aktivnost određena je ABTS, DPPH i FRAP metodama. Ispitivane su pojedinačne otopine fenolnih tvari (otopina katehina, otopina kvercetina, otopina galne kiseline) i kombinirane otopine fenolnih tvari (otopina katehina i kvercetina, otopina katehina i galne kiseline, otopina kvercetina i galne kiseline, otopina katehina, kvercetina i galne kiseline). Razlog kombiniranja fenolnih tvari bio je ispitati postoji li sinergijski efekt antioksidativnog djelovanja kombinacije fenolnih tvari. Utvrđeno je da je najveću antioksidativnu aktivnost određenu ABTS, DPPH i FRAP metodom imala otopina katehina, kvercetina i galne kiseline, dok je najmanja vrijednost antioksidativne aktivnosti otopina ovisila o primjenjenoj metodi. Sinergijski efekt, kod svih tri metoda, pokazuje otopina katehina i galne kiseline. Otopina katehina i kvercetina ni u jednoj metodi ne pokazuje sinergijski efekt.
Keywordsphenolics antioxidant activity catechin quercetin gallic acid synergistic effect ABTS method DPPH method FRAP method
Parallel title (English)Antioxidant activity of model solutions of phenolic compounds
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 date2015-10-06
Parallel abstract (English)
The aim of this work was investigation of the antioxidant activity of phenolic solution of three substances: catechins, quercetin and gallic acid. The antioxidant activity was determined by ABTS, DPPH and FRAP methods. Individual solutions of phenolic compounds (catechin solution, quercetin solution, gallic acid solution) and their combined solutions (catechins and quercetin solution, catechins and gallic acid solution, quercetin and gallic acid solution, catechins, quercetin and gallic acid solution) were investigated. The reason of combining phenolic substances was to examine whether there is a synergistic effect of antioxidant action of phenolic substances. It was found that the highest antioxidant activity determined by ABTS, DPPH and FRAP method had a solution of catechins, quercetin and gallic acid, while the minimum value of antioxidant activity depended on the method. The synergetic effect, in all three methods, showed the solution of catechin and gallic acid. Solution of catechin and quercetin didnt show a synergistic effect.
Parallel keywords (Croatian)fenolne tvari antioksidacijska aktivnost katehin kvercetin galna kiselina sinergijski efekt ABTS metoda DPPH metoda FRAP metoda
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:162285
CommitterIvana Šuvak