Bioaktivni i antioksidacijski potencijal klica

master's thesis

• Title (english): Bioactive and antioxidant potential of sprouts
• Author: Monika Štruml
• Mentor: Danijela Bursać Kovačević (mentor)
• Mentor: Anica Bebek Markovinović (pomoć pri izradi, neposredni voditelj)
• Committee member: Tomislav Bosiljkov (predsjednik povjerenstva)
• Committee member: Antonela Ninčević Grassino (član povjerenstva)
• Committee member: Senka Djaković (član povjerenstva)
• 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: 2024-12-18, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je istražiti bioaktivni i antioksidacijski potencijal pet vrsta klica – alfalfa, češnjaka, rotkvice, mungo graha i cikle – s posebnim naglaskom na utjecaj metoda sušenja na njihova funkcionalna svojstva. Primijenjene metode obrade uključivale su liofilizaciju i konvencionalno sušenje, a analizirani su sadržaj suhe tvari, ukupni fenoli, hidroksicimetne kiseline, flavonoli, flavonoidi i polimerni proantocijanidini, kao i antioksidacijski kapacitet primjenom FRAP i ABTS metoda. Rezultati su pokazali da liofilizacija učinkovitije djeluje na očuvanje bioaktivnih spojeva, dok konvencionalno sušenje u nekim slučajevima smanjuje njihov udio. Klice rotkvice i cikle istaknule su se visokim antioksidacijskim kapacitetom, dok su različite vrste klica pokazale specifične odgovore na metode obrade. Rezultati ovog istraživanja naglašavaju važnost odabira vrste klica i metode obrade za očuvanje bioaktivnog i funkcionalnog potencijala, čime se otvaraju mogućnosti za širu primjenu klica u proizvodnji funkcionalne hrane i svakodnevnoj prehrani.

Abstract (english)

This study investigated the bioactive and antioxidant potential of five types of sprouts – alfalfa, garlic, radish, mung bean, and beetroot – with a particular focus on the impact of drying methods on their functional properties. The applied processing methods included freeze-drying and conventional drying, while analyses were conducted on dry matter content, total phenolics, hydroxycinnamic acids, flavonols, flavonoids, and polymeric proanthocyanidins, as well as antioxidant capacity using the FRAP and ABTS methods. The results showed that freeze-drying was more effective in preserving bioactive compounds, whereas conventional drying, in some cases, reduced their levels. Radish and beetroot sprouts demonstrated high antioxidant capacity, while different types of sprouts exhibited specific responses to the processing methods. The findings of this research highlight the importance of selecting the sprout type and processing method to preserve bioactive and functional potential, thus paving the way for broader applications of sprouts in functional food production and daily diets.

• Keywords: klice; bioaktivni spojevi; antioksidacijska aktivnost; liofilizacija; konvencionalno sušenje
• Keywords (english): sprouts; bioactive compounds; antioxidant activity; freeze-drying; conventional drying
• Language: croatian
• URN:NBN: urn:nbn:hr:159:718498
• Study programme: Title: Food Safety Management; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2025-01-08 14:17:17