prikaz prve stranice dokumenta Bioactive polyphenolic compounds from white cabbage cultivars
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Bioactive polyphenolic compounds from white cabbage cultivars
Croatian journal of food science and technology, 10 (2018), 2; 164-172. https://doi.org/10.17508/CJFST.2018.10.2.03
Jakobek, Lidija; Tomac, Ivana; Matić, Petra; Sabo, Mirjana; Đugum, Jelena; Šubarić, Drago

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Jakobek, L., Tomac, I., Matić, P., Sabo, M., Đugum, J. i Šubarić, D. (2018). Bioactive polyphenolic compounds from white cabbage cultivars. Croatian journal of food science and technology, 10. (2), 164-172. doi: 10.17508/CJFST.2018.10.2.03

Jakobek, Lidija, et al. "Bioactive polyphenolic compounds from white cabbage cultivars." Croatian journal of food science and technology, vol. 10, br. 2, 2018, str. 164-172. https://doi.org/10.17508/CJFST.2018.10.2.03

Jakobek, Lidija, Ivana Tomac, Petra Matić, Mirjana Sabo, Jelena Đugum i Drago Šubarić. "Bioactive polyphenolic compounds from white cabbage cultivars." Croatian journal of food science and technology 10, br. 2 (2018): 164-172. https://doi.org/10.17508/CJFST.2018.10.2.03

Jakobek, L., et al. (2018) 'Bioactive polyphenolic compounds from white cabbage cultivars', Croatian journal of food science and technology, 10(2), str. 164-172. doi: 10.17508/CJFST.2018.10.2.03

Jakobek L, Tomac I, Matić P, Sabo M, Đugum J, Šubarić D. Bioactive polyphenolic compounds from white cabbage cultivars. Croatian journal of food science and technology [Internet]. 30.11.2018. [pristupljeno 22.01.2025.];10(2):164-172. doi: 10.17508/CJFST.2018.10.2.03

L. Jakobek, I. Tomac, P. Matić, M. Sabo, J. Đugum i D. Šubarić, "Bioactive polyphenolic compounds from white cabbage cultivars", Croatian journal of food science and technology, vol. 10, br. 2, str. 164-172, Studeni 2018. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:922263. [Citirano: 22.01.2025.]

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Podaci o radu
Naslov (engleski)Bioactive polyphenolic compounds from white cabbage cultivars
AutorLidija Jakobek
AutorIvana Tomac
AutorPetra Matić
AutorMirjana Sabo
AutorJelena Đugum
AutorDrago Šubarić
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Prehrambeno-tehnološki fakultet Osijek
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
The aim was to analyse polyphenols and their antiradical activity in white cabbage cultivars Čepinski, Varaždinski, Ogulinski and Bravo from different geographical locations of Croatia. Polyphenols were analysed by using high-performance liquid chromatography (HPLC) and spectrophotometric methods (total polyphenols and total flavonoids), antiradical activity by using DPPH and ABTS methods. Caffeic, p-coumaric, ferulic and sinapic acids were identified. Total polyphenols, total flavonoids and polyphenols determined with HPLC (467 – 598, 104 – 166, 94 – 126 mg kg-1 FW, respectively) and antiradical activity showed statistically significant variations. Varaždinski showed the highest polyphenol content, usually followed by Čepinski or Ogulinski while Bravo always showed the lowest polyphenol content. Principal component analysis showed clustering of all four cultivars. Čepinski, which was never analysed before, could be a valuable cultivar for further examination.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaCroatian journal of food science and technology
Brojčani podacivol. 10, br. 2, str. 164-172
p-ISSN1847-3466
e-ISSN1848-9923
DOIhttps://doi.org/10.17508/CJFST.2018.10.2.03
URN:NBNurn:nbn:hr:109:922263
Datum objave publikacije2018-11-30
URL dokumentahttps://hrcak.srce.hr/clanak/308829
URL dokumentahttps://hrcak.srce.hr/file/308829
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje-Bez prerada 4.0 međunarodna (CC BY-ND 4.0)
Datum i vrijeme pohrane2025-01-21 10:18:51