Antioksidacijsko i antimikrobno djelovanje eteričnih ulja i ekstrakata mediteranskog bilja

undergraduate thesis

• Title (english): Antioxidant and antimicrobial activity of essential oils and extracts of Mediterranean herbs
• Author: Lucija Kovačec
• Mentor: Irena Landeka Jurčević (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Food Chemistry and Biochemistry); Zagreb
• Defense date and country: 2020-07-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom je radu istraživan antioksidacijski i antimikrobni učinak eteričnih ulja i ekstrakata vrsta Salvia officinalis i Lavandula angustifolia koje se u ljudskoj upotrebi koriste već više tisuća godina. Obje vrste bogate su fenolnim spojevima, od kojih je u kadulji najzastupljenija ružmarinska kiselina, a u lavandi ferulinska kiselina. Eterična ulja i ekstrakti ovih vrsta u brojnim provedenim istraživanjima pokazali su izražen antioksidacijski i antimikrobni učinak koji se uglavnom pripisuje fenolima, te mogu pronaći brojnu primjenu u prehrambenoj industriji u svrhu konzerviranja hrane te aromatiziranja hrane. Na intenzitet antioksidacijskog i antimikrobnog djelovanja utječu brojni čimbenici kao što su tlo, klima, temperatura.

Abstract (english)

In this thesis work, the antioxidant and antimicrobial activity of essential oils and extracts of species Salvia officinalis and Lavandula angustifolia that has been in human use for thousands of years was investigated. Both species are rich in phenolic compounds, of which rosmarinic acid is the most abundant in sage and ferulic acid in lavender. Essential oils and extracts of these species in numerous studies have shown a pronounced antioxidant and antimicrobial activity, which is mainly attributed to phenols and can find numerous applications in the food industry for the purposes of preserving and flavouring food. The intensity of antioxidant and antimicrobial activity is influenced by a number of factors such as soil, climate, temperature.

• Keywords: kadulja; lavanda; antioksidacijsko djelovanje; antimikrobno djelovanje; fenolni spojevi
• Keywords (english): sage; lavender; antioxidant activity; antimicrobial activity; phenolic compounds
• Language: croatian
• URN:NBN: urn:nbn:hr:159:737519
• Study programme: Title: 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 resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2020-11-10 12:29:40