Fenolni spojevi i antioksidativni kapacitet odabranih vrsta povrća

master's thesis

• Title (english): Phenolic compounds and antioxidant capacity of selected vegetable species
• Author: Ana Tomljenović
• Mentor: Verica Dragović-Uzelac (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: 2007-11-07, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Na etanolnim ekstraktima dobivenim iz tri vrste povrća sa zagrebačkih tržnica, brokuli (Brassica oleracea L. var. Italica), kelju (Brassica oleracea L. var. Acephala) i poriluku (Allium ampeloprasum L. var. Porrum), istraživan je fenolni sastav. Ukupni fenoli, ukupni flavonoidi i neflavonoidi određeni su pomoću Folin-Ciocalteu metode. Antioksidativni kapacitet istraživanih ekstrakata povrća određen je pomoću DPPH, FRAP i ABTS metoda. Među ispitivanim vrstama povrća najveća količina ukupnih fenola određena je u kelju. U ostalim vrstama povrća određena je manja količina ukupnih fenola. Sve ispitivane vrste, osim brokule, imale su viši udio ukupnih flavonoida u ukupnim fenolima. Antioksidativni kapacitet bio je visok u svim uzorcima. Ispitivane vrste povrća nisu pokazale dobru korelaciju sadržaja ukupnih fenola, ukupnih flavonoida i neflavonoida i antioksidativnog kapaciteta.

Abstract (english)

Ethanol extracts prepared from three vegetable species obtained on local market in Zagreb, namely broccoli (Brassica oleracea L. var. Italica), kale (Brassica oleracea L. var. Acephala) and leek (Allium ampeloprasum L. var. Porrum), were examined for their phenolic components. Total phenolics, total flavonoids and nonflavonoids were determined by the Folin-Ciocalteu method. Antioxidant capacity of invastigated plant extracts was examined using DPPH, FRAP and ABTS method. Among investigated vegetable species the highest amount of total phenolics was determined in kale. In other vegetable species the smaller amount of total phenolics was found. All investigated species, with the exception of broccoli, had the bigger share of total flavonoids in total phenolics. Antioxidant capacity was high in all the samples. The invastigated vegetable species did not show a good correlation between total phenolics, total flavonoid and nonflavonoid content and antioxidant capacity.

• Keywords: antioksidativni kapacitet; brokula; fenolni spojevi; kelj; poriluk
• Keywords (english): antioxidant capacity; broccoli; kale; leek; phenolic compounds
• Language: croatian
• URN:NBN: urn:nbn:hr:159:997883
• Study programme: Title: Food Technology; specializations in: Nutrition; Course: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer nutricionizam (diplomirani inženjer prehrambene tehnologije; smjer nutricionizam)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-06 07:25:13