prikaz prve stranice dokumenta Izolacija bioaktivnih spojeva kičice (Centaurium erythraea)
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master's thesis
Izolacija bioaktivnih spojeva kičice (Centaurium erythraea)
2011. urn:nbn:hr:109:667596
Petrović, Ivana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Chemistry and Ecology

Cite this document

Petrović, I. (2011). Izolacija bioaktivnih spojeva kičice (Centaurium erythraea) (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:667596

Petrović, Ivana. "Izolacija bioaktivnih spojeva kičice (Centaurium erythraea)." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:667596

Petrović, Ivana. "Izolacija bioaktivnih spojeva kičice (Centaurium erythraea)." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:667596

Petrović, I. (2011). 'Izolacija bioaktivnih spojeva kičice (Centaurium erythraea)', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 14 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:667596

Petrović I. Izolacija bioaktivnih spojeva kičice (Centaurium erythraea) [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2024 April 14] Available at: https://urn.nsk.hr/urn:nbn:hr:109:667596

I. Petrović, "Izolacija bioaktivnih spojeva kičice (Centaurium erythraea)", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:667596

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Metadata
TitleIzolacija bioaktivnih spojeva kičice (Centaurium erythraea)
Title (english)Isolation of bioactive components of Centaurium erythraea plant
AuthorIvana Petrović
MentorSpomenka Kovač (mentor)
Committee memberHrvoje Pavlović
Committee memberSpomenka Kovač
Committee memberIvica Strelec
Committee memberDaniela Čačić Kenjerić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Applied Chemistry and Ecology)
(Sub-department of Chemistry and Ecology)
Osijek
Defense date and country2011-10-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Abstract
Gorka kičica (Centaurium erythraea) je biljka svijetlih šumskih livada, suhih travnjaka i pašnjaka Europe, sjeverne Afrike i zapadne Azije. Poznata je u narodnoj medicini u liječenju bolesti probavnoga sustava. U radu je metodom po Clevenger-u izolirano eterično ulje iz osušene biljke gorke kičice (0,02%). Sastav eteričnog ulja odreĎen je GC-MS analizom pri čemu su pronaĎeni brojni spojevi (uglavnom mono- i seskviterpeni). Najveći udio u eteričnom ulju ima heksadekanska kiselina, 20%. Osim destilacije s vodenom parom kojom se izoliraju hlapive komponente iz biljke, provedena je i ekstrakcija po Soxhlet-u. U svrhu izolacije bioaktivnih tvari različite polarnosti za ekstrakciju su korištena sljedeća otapala: metanol, heksan, te smjesa otapala heksan:diklormetan:metanol (1 : 1 : 1). Ranija istraživanja nekih autora pokazala su antibakterijsko djelovanje pojedinih komponenata iz gorke kičice. Iz tog je razloga odreĎivana antibakterijska aktivnost dobivenih ekstrakata i eteričnog ulja. OdreĎivanjem antibakterijske aktivnosti ekstrakta i eteričnog ulja na bakterije Escherichia coli, Salmonella enterititis, Staphylococcus aureus i Bacillus cereus utvrĎen je odreĎeni stupanj antibakterijske aktivnosti. Na bakterije Pseudomonas fluorescens i Lysteria monocytogenes ekstrakti biljke nemaju antibakterijskodjelovanje.
Abstract (english)
Centaurium erythraea is a widespread plant of Europe and parts of western Asia and northern Africa. It has been used in folk medicine for the treatment of digestive, stomachic, tonic, depurative, sedative and antipyretic purposes. C. erythraea was subjected to hydrodistillation using a Clevenger-type apparatus and yielded 0,02% of highly fragrant essential oil. The composition of oil was investigated by GC/MS analysis. Many compounds, mostly mono and sesquiterpenes were found. Hexadecanoic acid was found to be the most abundant compound in oil, 20%. Besides the hydrodistillation where volatile constituents were isolated from plant, an extraction by Soxhlet was also used for isolation bioactive compounds which differ in polarity. Methanol, hexane and the mixture of solvents hexane : dichloromethane : methanol (1 : 1 : 1) were used for extraction. The previous research proved antibacterial activity of several constituents from this plant. Furthermore, it was an argument for specifying antibacterial activity of extract and esential oil. Certain degree of antibacterial activity to bacteria: Escherichia coli, Salmonella enteritidis, Staphylococcus aureus and Bacillus cereus. On the other hand, antibacterial activity of essential oil and extracts to bacteria Pseudomonas fluorescens i Listeria monocytogenes was not present.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:667596
Study programmeTitle: Food Science and Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka nutricionizma i znanosti o hrani (magistar/magistra inženjer/inženjerka nutricionizma i znanosti o hrani)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-14 15:45:37