Utjecaj sorte na bioaktivni potencijal ploda žižule

undergraduate thesis

• Title (english): Influence of the cultivar on the bioactive potential of jujube fruit
• Author: Pia Rebić
• Mentor: Maja Repajić (mentor)
• Mentor: Ena Cegledi (pomoć pri izradi, neposredni voditelj)
• 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: 2024-06-17, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Žižule poznate i kao kineske datulje imaju impresivan nutritivni profil: sadrže vitamin C, fenole, flavonoide, triterpenske kiseline i polisaharide. Upravo zbog pristnosti bioaktivnih spojeva, žižule karakterizira i visok antioksidacijski kapacitet, koji također pozitivno utječe na ljudsko zdravlje i prevenciju od bolesti. Cilj ovog rada bio je ispitati bioaktivni potencijal ploda različitih sorti žižula uzgojenih u Republici Hrvatskoj te u proizvedenim ekstraktima odrediti udio ukupnih fenola i antioksidacijski kapacitet FRAP i DPPH metodama. Dobiveni rezultati pokazali su da sorta LONG ZHAO sadrži najviši udio ukupnih fenola, a najniži sorta LANG-2. stablo. Prilikom određivanja antioksidacijskog kapaciteta FRAP i DPPH metodom, najviša vrijednost određena je u sorti R₃P₆, a najniža u sorti Lang-2. stablo.

Abstract (english)

Jujubes, also known as Chinese dates, have an impressive nutritional profile: they contain vitamin C, phenols, flavonoids, triterpenic acids and polysaccharides. Precisely because of the presence of the bioactive compounds, jujube is characterized by a high antioxidant capacity, which also has a positive effect on human health and disease prevention. The aim of this work was to examine the bioactive potential of the fruit of different jujube cultivars grown in the Republic of Croatia and to determine the content of total phenols and antioxidant capacity in the extracts produced using FRAP and DPPH methods. The results obtained show that the LONG ZHAO cultivar contains the highest content of total phenols, while the cultivar Lang-2nd tree contains the lowest. When the antioxidant capacity was determined by the FRAP and DPPH methods, the highest value was found in the cultivar R₃P₆ and the lowest in the cultivar Lang-2nd tree.

• Keywords: plod žižule; fenolni spojevi; antioksidacijski kapacitet; FRAP; DPPH
• Keywords (english): jujube fruit; phenolic compounds; antioxidant capacity; FRAP; DPPH
• Language: croatian
• URN:NBN: urn:nbn:hr:159:757392
• 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: 2024-11-08 10:16:51