Bioaktivni spojevi praha korijena koprive (Urtica dioica l.)

undergraduate thesis

• Title (english): Bioactive compounds in nettle (Urtica dioica l.) root powder
• Author: Niki Simonović
• Mentor: Verica Dragović Uzelac (mentor)
• 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: 2016-07-11, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog istraživanja bio je odrediti količinu bioaktivnih spojeva u vodenim ekstraktima praha korijena koprive, uzgojenih uz gnojidbu (100 kgN/ha) i bez gnojidbe (0 kgN/ha), te u ekstraktu komercijalnog praha korijena koprive. Određivanje ukupnih fenola, hidroksicimetnih kiselina i flavan-3-ola provedeno je spektrofotometrijski. Najviše koncentracije fenolnih spojeva određene su u komercijalnom prahu korjena koprive. Koncentracije ukupnih fenola, hidroksicimetnih kiselina i flavan-3-ola više su u uzorcima prahova gnojenih rizoma koprive u odnosu na one uzgojene bez gnojidbe.

Abstract (english)

The aim of this study was to determine the quantity of bioactive compounds in aqueous extracts of nettle root, grown with nitrogen fertilization (100 kg n/ha) and without fertilization (0 kg n/ha), and in the extract of commercial nettle root powder. Determination of total phenols, hydroxycinnamic acids and flavan-3-oles was carried out spectrophotometrically. The highest concentrations of bioactive compounds were determined in the commercial powder. The concentrations of total phenols, hydroxycinnamic acids and flavan-3-oles are higher in fertilized rhizome powder compared to unfertilized.

• Keywords: bioaktivni spojevi; fenoli; ekstrakcija; sušanje raspršivanjem; rizomi koprive
• Keywords (english): bioactive compounds; phenols; extraction; spray drying; nettle rhizomes
• Language: croatian
• URN:NBN: urn:nbn:hr:159:246366
• 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: 2017-04-24 10:26:50