Antioksidacijska aktivnost zelene salate

master's thesis

• Title (english): Antioxidant capacity of lettuce
• Author: Ivana Marković
• Mentor: Suzana Rimac Brnčić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Food Processes Engineering); Zagreb
• Defense date and country: 2017-07-20, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Lettuce represents one of vegetables most frequently consumed in world, representing therefore an important source of bioactive compounds in the diet. Spent coffee grounds have been investigated as potential by-products for recycling in agriculture, since they have huge re-use potential due to their richness in nutritive and bioactive compounds, In this work, antioxidant capacity of lettuce grown on soil enriched with spent coffee grounds was evaluated after in vitro physiological digestion and fermentation. Antioxidant capacity has been measured by FRAP (Ferric Reducing Ability of Plasma), ABTS (2, 2′-azinobis(3-ethylbenzothiazoline 6-sulfonic acid) radical), IC-AAPH (Indigo Carmine- 2,2'-azobis-2-methyl-propanimidamide, dihydrochloride), IC-OH (Indigo Carmine Hidroxiles) and IC RED (Indigo Carmine Reduction)methods. Positive impact of spent coffee grounds in soil on antioxidant capacity of lettuce has been shown.

Abstract (croatian)

Zelena salata je jedna od najčešće konzumiranih vrsta povrća u svijetu te predstavlja značajan izvor bioaktivnih tvari u prehrani. Talog kave u posljednje se vrijeme istažuje kao potencijalno iskoristiv u poljoprivredi, budući da obiluje hranjivim i bioaktivnim spojevima. U ovom radu antioksidacijska aktivnost zelene salate uzgajane na tlu obogaćenim talogom kave određena je nakon in vitro fiziološke probave i fermentacije. Antioksidacijska aktivnost određena je sljedećim metodama: FRAP metoda (Ferric Reducing Ability of Plasma), ABTS metoda (2,2′-azinobis(3-ethylbenzothiazoline 6-sulfonic acid) radical), IC-AAPH metoda (Indigo Carmine- 2,2'-azobis-2-methyl-propanimidamide, dihydrochloride), IC-OH metoda (Indigo Carmine Hidroxiles) te IC RED metoda (Indigo Carmine Reduction). Utvrđen je pozitivan učinak dodatka taloga kave u tlo za uzgoj zelene salate na antioksidacijsku aktivnost zelene salate.

• Keywords: Spent Coffee Grounds; Lettuce; Antioxidant methods; in vitro digestion
• Keywords (croatian): talog kave; zelena salata; antioksidacijske metode; in vitro probava
• Language: english
• URN:NBN: urn:nbn:hr:159:556005
• Study programme: Title: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-11-22 13:36:30