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undergraduate thesis
Kvalitativna i kvantitativna analiza katehina UV-Vis spektrofotometrijom
2021. urn:nbn:hr:109:212350
Pőc, Kristina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Sub-department of Applied Chemistry and instrumental Methods
Physical Chemistry

Cite this document

Pőc, K. (2021). Kvalitativna i kvantitativna analiza katehina UV-Vis spektrofotometrijom (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:212350

Pőc, Kristina. "Kvalitativna i kvantitativna analiza katehina UV-Vis spektrofotometrijom." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:212350

Pőc, Kristina. "Kvalitativna i kvantitativna analiza katehina UV-Vis spektrofotometrijom." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:212350

Pőc, K. (2021). 'Kvalitativna i kvantitativna analiza katehina UV-Vis spektrofotometrijom', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 09 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:212350

Pőc K. Kvalitativna i kvantitativna analiza katehina UV-Vis spektrofotometrijom [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2024 April 09] Available at: https://urn.nsk.hr/urn:nbn:hr:109:212350

K. Pőc, "Kvalitativna i kvantitativna analiza katehina UV-Vis spektrofotometrijom", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:212350

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Metadata
TitleKvalitativna i kvantitativna analiza katehina UV-Vis spektrofotometrijom
Title (english)Qualitative and Quantitative Analysis of Catechin Using UV-Vis Spectrophotometry
AuthorKristina Pőc
MentorIvana Tomac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Sub-department of Applied Chemistry and instrumental Methods)
(Physical Chemistry)
Osijek
Defense date and country2021-09-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Ultraljubičasta i vidljiva spektrofotometrija predstavlja analitičku metodu. Ova metoda temelji se na apsorpcijskoj spektroskopiji u ultraljubičastom i vidljivom dijelu spektra. UV-Vis spektrofotometrijom se može provesti kvantitativna analiza i kvalitativna analiza koja može dati određene spektralne podatke. Katehin je polifenolni spoj i biljni sekundarni metabolit. Prema klasifikaciji polifenola ubraja se u flavan-3-ole. Zadatak ovog završnog rada je snimiti apsorpcijske spektre otopine katehina različitih koncentracija u ultraljubičastom i vidljivom području i primijeniti metodu određivanja ukupnih polifenola na različite koncentracije katehina.
Abstract (english)
Ultraviolet and visible spectrophotometry is an analytical method. This method is based on absorption spectroscopy in the ultraviolet and visible part of the spectrum. UV-Vis spectrophotometry can be used to perform quantitative analysis and qualitative analysis that can give certain spectral data. Catechin is a polyphenolic compound and a plant secondary metabolite. According to the classification of polyphenols, it belongs to flavan-3-ole. The aim of this work is to record the absorption spectra of a solution of catechin of different concentrations in the ultraviolet and visible range and to apply the method of determining total polyphenols to different concentrations of catechin.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:212350
ProjectNumber: IP-2016-06-6777
Title: Utjecaj prehrambenih vlakana na bioraspoloživost polifenola istraživanjem adsorpcije i simuliranih probavnih procesa, in vitro
Acronym: BIO-POLIFENOL
Leader: Lidija Jakobek Barron
Jurisdiction: Croatia
Funder: HRZZ
Funding stream: IP
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 on2021-09-24 15:28:28