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undergraduate thesis
Antioksidativna aktivnost modelnih otopina fenolnih tvari
2015. urn:nbn:hr:109:162285
Mikulinjak, Mateja
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

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Mikulinjak, M. (2015). Antioksidativna aktivnost modelnih otopina fenolnih tvari (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:162285

Mikulinjak, Mateja. "Antioksidativna aktivnost modelnih otopina fenolnih tvari." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:162285

Mikulinjak, Mateja. "Antioksidativna aktivnost modelnih otopina fenolnih tvari." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:162285

Mikulinjak, M. (2015). 'Antioksidativna aktivnost modelnih otopina fenolnih tvari', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 20 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:162285

Mikulinjak M. Antioksidativna aktivnost modelnih otopina fenolnih tvari [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2024 April 20] Available at: https://urn.nsk.hr/urn:nbn:hr:109:162285

M. Mikulinjak, "Antioksidativna aktivnost modelnih otopina fenolnih tvari", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:162285

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Metadata
TitleAntioksidativna aktivnost modelnih otopina fenolnih tvari
Title (english)Antioxidant activity of model solutions of phenolic compounds
AuthorMateja Mikulinjak
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 country2015-10-06, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
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.
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.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:162285
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 conditionsOpen access
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Created on2015-12-08 16:48:34