Utjecaj roka berbe na sastav polifenolnih spojeva lista masline

undergraduate thesis

• Title (english): Influence of the harvest time on the content of olive leaves polyphenols
• Author: Marta Kovačević
• Mentor: Dubravka Škevin (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Oil and Fat Technology); Zagreb
• Defense date and country: 2014-09-11, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Polifenolni spojevi iz lista masline sve su veći predmet brojnih znanstvenih istraživanja. Poznata je njihova snažna antioksidacijska aktivnost koja doprinosi prevenciji brojnih bolesti poput raka, srčanih oboljenja, reumatoidnog artritisa, pojačanog zgrušavanja trombocita, gihta, itd. U ovom radu objašnjeno je koji su to polifenolni spojevi najčešće prisutni u listu masline te na koje oni načine zapravo djeluju protiv spomenutih bolesti. HPLC analizom identificirali smo polifenolne spojeve u listu masline te pokušali ustvrditi na koji način se mijenja njihov sadržaj tijekom četiri različita perioda berbe. Identificirani su sljedeći spojevi: hidroksitirosol, protokatehinska kiselina, klorogenska kiselina, oleuropein, pinoresinol, luteolin te apigenin. Nisu utvrđene nikakve pravilnosti u promijeni količine polifenolnih spojeva u ovakvom kratkom vremenu. Potrebna su daljna istraživanja kroz dulji vremenski period kako bi se ustvrdilo na koji način se njihov udio zaista mijenja.

Abstract (english)

Polyphenols from olive leaf are subject of numerous scientific studies. They are known for its strong antioxidant activity which contributes to the prevention and the development of numerous diseases such as cancer, heart disease, rheumatoid arthritis, increased clotting platelets, gout, etc. In this work it is explained which polyphenolic compounds are commonly present in the olive leaf and how they actually act against above mentioned diseases. Using HPLC analysis we identified polyphenolic compounds in olive leaf and tried to assert how their content changes during four different periods of harvest. The following compounds were identified: hydroxytyrosol, protocatechuic acid, chlorogenic acid, oleuropein, pinoresinol, luteolin and apigenin. There were no changes in amounts of polyphenolic compounds in such short time. But, further studies are needed over a long period of time to determine how their content is really changing.

• Keywords: list masline; polifenolni spojevi; HPLC analiza; rok berbe
• Keywords (english): olive leaf; polyphenols; HPLC analysis; harvest time
• Language: croatian
• URN:NBN: urn:nbn:hr:159:876913
• Study programme: Title: Nutrition; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-04-26 10:26:33