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undergraduate thesis
Tiocijanati kumarina kao analozi prirodnim glukozinolatima
2013. urn:nbn:hr:109:855108
Bošnjak, Andreja
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

Bošnjak, A. (2013). Tiocijanati kumarina kao analozi prirodnim glukozinolatima (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:855108

Bošnjak, Andreja. "Tiocijanati kumarina kao analozi prirodnim glukozinolatima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:855108

Bošnjak, Andreja. "Tiocijanati kumarina kao analozi prirodnim glukozinolatima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:855108

Bošnjak, A. (2013). 'Tiocijanati kumarina kao analozi prirodnim glukozinolatima', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 04 April 2025, https://urn.nsk.hr/urn:nbn:hr:109:855108

Bošnjak A. Tiocijanati kumarina kao analozi prirodnim glukozinolatima [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2025 April 04] Available at: https://urn.nsk.hr/urn:nbn:hr:109:855108

A. Bošnjak, "Tiocijanati kumarina kao analozi prirodnim glukozinolatima", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:855108

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Metadata
TitleTiocijanati kumarina kao analozi prirodnim glukozinolatima
Title (english)Thiocyanates of Coumarin as Analogues of Natural Glucosinolates
AuthorAndreja Bošnjak
MentorMilan Čačić (mentor)
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 country2013-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Danas ljudi sve više konzumiraju hranu računajući i na njene sastojke koji se nalaze u malim količinama, a koji mogu imati povoljan utjecaj na zdravlje. Takve sastojke nazivamo biološki aktivne komponente hrane. Kvaliteta ovih supstanci ne mjeri se njihovom količinskom zastupljenosti, nego razinom sposobnosti da tokom svoje biološke aktivnosti mogu neutralizirati utjecaje štetnih tvari u ljudskom organizmu. Sve biološki aktivne komponente se međusobno razlikuju kako po kemijskoj strukturi tako... More i po funkciji u organizmu. U neke od ovih sastojaka ubrajaju se vitamini i minerali, karotenoidi, fenolni spojevi, flavonoidi, fitosteroli, izoflavoni, enzimi, tanini, glikozidi, alkaloidi, i druge. Glukozinolati pripadaju takvim tvarima koje su intenzivno istraživane na području prehrane i medicine, te se smatra da imaju antikancerogena svojstva i sudjeluju u prevenciji različitih bolesti. Zeljasto povrće je izvor dijetalnih glukozinolata, posebice jedne velike skupine – sumporni glukozinolati. Ovi spojevi ostaju netaknuti, osim ukoliko nisu u kontaktu sa enzimom mirozinazom, do kojega dolaze povredom tkiva od strane štetnika ili žvakanjem istog. Mirozinaza otpušta glukozu i izdvaja izotiocijanate iz povrća. Izotiocijanati su spojevi sa kemijskom grupom -N = C = S, koja je formirana zamjenom sumpora za kisik u izocijanat grupi. Povrće sadrži razne glukozinolate, od kojih svaki hidrolizom tvori drugačiji izotiocijanat. Izotiocijanati poput sulforafana pomažu u prevenciji raka eliminiranjem mogućih kancerogenih tvari iz tijela. Epidemiološke studije su dokazale da izloženost ljudi iztiocijanatima, konzumacijom zeljastog povrća, smanjuje rizik pojave raka, te imaju istovremeno i zaštitnu ulogu. Međutim, iako su prisutni u velikim količinama, vrlo su osjetljivi spojevi, te kuhanjem, rezanjem i obradom mikrovalovima smanjuje se njihova bioraspoloživost. Less
Abstract (english)
Today, people are increasingly consuming food counting on its ingredients that are found in small quantities, which can have a positive impact on health. Such substances are called biologically active food components. The quality of these substances is not measured by the quantitative representation, but the level of skills that during their biological activity can counteract the effects of harmful substances in the human body. All biologically active components are different in chemical... More structure and their function in the body. Some of these ingredients include vitamins, minerals, carotenoids, phenolic compounds, flavonoids, phytosterols, isoflavones, enzymes, tannins, glycosides, alkaloids, and others. Glucosinolates belong to such substances, which have been extensively studied in the field of nutrition and medicine, and is considered to have anti-cancer properties and participate in the prevention of various diseases. Cruciferous vegetables are a source of dietary glucosinolates, especially a large group - sulfur glucosinolates. These compounds remain intact, unless they are in contact with the enzyme myrosinase, which occurs tissue injury by pests or chewing it. Myrosinase releases glucose and isothiocyanate extracts from vegetables. Isothiocyanates are compounds with the chemical group-N = C = S, which is formed by substituting sulfur for oxygen in the isocyanate group. Vegetables contain a variety of glucosinolates, each form a different isothiocyanate by hydrolysis. Isothiocyanates, such as sulforaphane, help prevent cancer by eliminating potential carcinogens from the body. Epidemiological studies have shown that exposure to isthiocyanates, consumption of green leafy vegetables, reduces cancer risk, and have both a protective role. However, although present in large quantities, they are very sensitive compounds, so cooking, cutting and microwaves reduces their bioavailability. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:855108
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
Terms of useLicence In copyright icon
Created on2015-10-02 15:43:45
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