Oksidativni i fizikalni parametri ekstrakata origana i ružmarina pod utjecajem visokonaponskog električnog pražnjenja

undergraduate thesis

• Title (english): Oxidative and physical parameters of oregano and rosemary extract under high-volage electrical discharge
• Author: Sara Sirovec
• Mentor: Mara Banović (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology and Analysis of Wine); Zagreb
• Defense date and country: 2020-07-01, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je utvrditi utjecaj tretiranja uzoraka origana i ružmarina hladnom plazmom na oksidativne i fizikalne parametre njihovih ekstrakata. U radu je provedena ekstrakcija visokonaponskim pražnjenjem u trajajnju od 3 i 9 minuta s 0, 25 i 50% vodenom otopinom etanola. Rezultati rada pokazali su promjene u pH vrijednosti te vrijednosti provodnosti nakon tretiranja, a nisu pokazali značajnije promjene u kocentraciji slobodnih radikala u uzorcima nakon tretiranja. Na temelju dobivenih rezultata može se zaključiti kako primjenom visokonaponskog pražnjenja dolazi do određenih fizikalnih i kemijskih promjena u ekstraktima uzoraka.

Abstract (english)

The aim of this study was to determine the influence of cold plasma treatment on oxidative and physical parameters of oregano and rosemary extracts. In this study extraction assisted by high-voltage electrical discharge were performed for 3 and 9 minutes with 0, 25 and 50% of aqueous ethanol solution. The study has shown changes in pH value and conductivity after treatment, but hasn’t shown significant changes in free radicals concentration after treatment. Based on the results, it can be concluded that the application of high-voltage electrical discharge results in certain physical and chemical changes in extracts.

• Keywords: fizikalne promjene; slobodni radikali; visokonaponsko pražnjenje
• Keywords (english): physical changes; free radicals; high-voltage discharge
• Language: croatian
• URN:NBN: urn:nbn:hr:159:063419
• 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: Open access
• Created on: 2020-07-21 12:35:49