Razlike u kemijskom sastavu obične borovice (Juniperus communis L.) između promatranih lokaliteta

master's thesis

• Title (english): Differences in chemical composition of common juniper (Juniperus communis L.) between observed locations
• Author: Martina Prežigalo
• Mentor: Ines Panjkota-Krbavčić (mentor)
• Committee member: Nada Vahčić (predsjednik povjerenstva)
• 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: 2022-01-28, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Obična borovica (Juniperus communis L.) je zimzelen grm čiji su plodovi male okruglaste tamnoplave bobice koje dozrijevaju ujesen. Borovica, njeni ekstrakti i eterična ulja imaju primjenu u prehrambenoj, kozmetičkoj industriji i narodnoj medicini zbog svojih protuupalnih, antimikrobnih i antiokisidativnih svojstava.Cilj ovog rada bio je odrediti kemijski sastav plodova obične borovice. Uzorci korišteni u ovom radu uzeti su sa šesnaest lokacija s područja Gorskog kotara, Like, Istre, Zagrebačke... More županije i Slavonije. Ukupan broj ispitivanih uzoraka bio je 21, a određivanje kemijskog sastava obuhvaćalo je određivanje masenog udjela vode, pepela, masti, proteina, šećera i celuloze. Prosječni maseni udio vode u svim ispitanim uzorcima iznosio je 30,46 %, pepela 2,45 %, masti 8,22 %, proteina 2,63 %, 23,49 % i celuloze 12,74 %. Jednofaktorska analiza varijance pokazala je da ne postoji statistički značajna razlika između lokaliteta. Less

Abstract (english)

Juniperus communis L. is an evergreen shrub whose fruits are small, round and dark blue berries that ripen in autumn. Juniper, its extracts and essential oils are used in the food, cosmetics and folk medicine due to their anti-inflammatory, antimicrobial and antioxidant properties. The aim of this study was to determine the chemical composition of juniper fruits. The samples used in this thesis were collected from sixteen different locations in area of Gorski kotar, Lika, Istra, Zagreb county... More and Slavonija. The total number of tested samples was 21, and determination of chemical composition included determination of mass fraction of water, ash, fat, protein, sugar and cellulose. The average mass fraction of water in all tested samples was 30.46%, ash 2.45%, fat 8.22%, protein 2.63%, sugars 23.49% and cellulose 12.74%. One-way analysis of variance showed that there is no statistically significant difference between the localities. Less

• Keywords: borovica; Juniperus communis L.; kemijski sastav
• Keywords (english): juniper; Juniperus communis L.; chemical composition
• Language: croatian
• URN:NBN: urn:nbn:hr:159:758460
• 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: 2022-01-31 14:52:19