prikaz prve stranice dokumenta Antioksidativna aktivnost ružmarina, cimeta i bosiljka
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undergraduate thesis
Antioksidativna aktivnost ružmarina, cimeta i bosiljka
2013. urn:nbn:hr:109:707774
Ižaković, Maja
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Cite this document

Ižaković, M. (2013). Antioksidativna aktivnost ružmarina, cimeta i bosiljka (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:707774

Ižaković, Maja. "Antioksidativna aktivnost ružmarina, cimeta i bosiljka." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:707774

Ižaković, Maja. "Antioksidativna aktivnost ružmarina, cimeta i bosiljka." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:707774

Ižaković, M. (2013). 'Antioksidativna aktivnost ružmarina, cimeta i bosiljka', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 12 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:707774

Ižaković M. Antioksidativna aktivnost ružmarina, cimeta i bosiljka [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2024 September 12] Available at: https://urn.nsk.hr/urn:nbn:hr:109:707774

M. Ižaković, "Antioksidativna aktivnost ružmarina, cimeta i bosiljka", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:707774

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Metadata
TitleAntioksidativna aktivnost ružmarina, cimeta i bosiljka
Title (english)Antioxidant Activity of Basil, Cinnamon and Rosemary
AuthorMaja Ižaković
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 country2013-10-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Abstract
Cilj ovog rada bio je odrediti udio polifenola i antioksidativnu aktivnost odabranih suhih začina: bosiljka, cimeta i ružmarina. Antioksidativna aktivnost je određena primjenom DPPH i ABTS metode. Najveći udio polifenola imao je cimet (2,894 g/kg), a najmanji bosiljak (1,380 g/kg). Najveću antioksidativnu aktivnost također je imao cimet (26,148 i 35,748 μmol TE/100 g, određenu DPPH i ABTS metodom), a najmanju basil (14,858 i 24,899 μmol TE/100 g, određenu DPPH i ABTS metodom). Razlika u antioksidativnoj aktivnosti određene DPPH i ABTS metodom posljedica je razlike u reaktivnosti antioksidanasa s primijenjenim sintetskim slobodnim radikalima. Određena je ovisnost između udjela polifenola i antioksidativne aktivnosti te je utvrđeno na temelju visokog koeficijenta korelacije da antioksidativna aktivnost ovisi o udjelu polifenola.
Abstract (english)
The aim of this work was to determine polyphenol content and antioxidant activity of selected dried spices: basil, cinnamon and rosemary. Antioxidant activity was determined by DPPH and ABTS method. The highest polyphenol content had cinnamon (2.894 g/kg), and the lowest basil (1.380 g/kg). The highest antioxidant activity also had cinnamon (26.148 and 35.748 μmol TE/100 g, determined by DPPH and ABTS method) and the lowest basil (14.858 and 24.899 μmol TE/100 g, determined by DPPH and ABTS method). Difference in antioxidant activity determined by DPPH and ABTS method can be explained by difference in reactivity of antioxidant activity with applied synthetic free radicals. Relationship between polyphenol content and antioxidant was also determined. On the basis of high correlation coefficient it can be concluded that antioxidant activity depends on polyphenol content.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:707774
ProjectNumber: 113-1130473-0340
Title: Razvoj procesa proizvodnje visokokvalitetne hrane
Title: Development of processes for high quality foods
Leader: Vlasta Piližota
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
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 on2015-10-01 12:50:57