Biološki aktivni spojevi stevije (Stevia rebaudiana Bertoni)

undergraduate thesis

• Title (english): Stevia (Stevia rebaudiana Bertoni) as a source of bioactive compounds
• Author: Iva Bezuk
• Mentor: Danijela Bursać Kovačević (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology of Fruits and Vegetables Preservation and Processing); Zagreb
• Defense date and country: 2017-07-17, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Cilj ovog rada je prikupljanje aktualnih saznanja o biološki aktivnim spojevima biljke Stevia rebaudiana Bertoni te o njihovoj antioksidacijskoj aktivnosti iz objavljenih znanstvenih publikacija. Pretraživane su baze Nacionalne i Sveučilišne knjižnice u Zagrebu u području biotehničkih znanosti kao i službene stranice Hrvatske agencije za hranu i Europske agencije za sigurnost hrane. Zbog prisutnosti steviozida i rebaudiozida A karakterizira je slatki okus, a zbog niske energetske vrijednosti predstavlja poželjnu zamjenu za saharozu, posebice kod dijabetičara i pretilih osoba. Sadrži i širok spektar biološki aktivnih spojeva poput diterpenskih glikozida, polifenola, karotenoida i klorofila koji imaju brojne pozitivne učinke na ljudsko zdravlje. DPPH, FRAP, ABTS i ORAC metode dokazuju visoku antioksidacijsku aktivnost ekstrakta stevije, kao i veće vrijednosti AOA kod prehrambenih proizvoda u koje su dodani. Time se opravdava dosadašnje korištenje u prehrani te utvrđuje velik potencijal za još rašireniju upotrebu u farmaceutskoj i prehrambenoj industriji.

Abstract (english)

The aim of this study is to obtain current discoveries about bioactive compounds of the Stevia rebaudiana Bertoni plant and their antioxidant activity from published scientific publications. Databases from National and University Library Zagreb were researched in the field of biotehnical sciences as well as the official pages of Croatian Food Agency and European Food Safety Authority. The presence of stevioside and rebaudioside A gives it a sweet taste and due to its low energy value is desirable replacement for sucrose, particulary for people who suffer from diabetes and obesity. It also contains wide range of bioactive compound such as diterpene glycosides, polyphenols, carotenoids and chlorophyll which have many positive effects on human health. DPPH, FRAP, ABTS and ORAC methods confirm high antioxidant activity of extract of Stevia Rebaudiana as well as AOA of stevia supplemented food products. This approves its use and shows even bigger potential for wider use in pharmaceutical and food industry.

• Keywords: stevija; zaslađivač; biološki aktivni spojevi; antioksidacijska aktivnost
• Keywords (english): stevia; sweetener; bioactive compounds; antioxidant activity
• Language: croatian
• URN:NBN: urn:nbn:hr:159:266000
• Study programme: Title: Nutrition; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-07-19 08:27:23