Bioaktivne komponente suhe smokve sorte 'Zamorčica'

master's thesis

• Title (english): Bioactive components of the dried fig variety 'Zamorčica'
• Author: Šinka Stupin
• Mentor: Kristina Batelja Lodeta (mentor)
• Mentor: Anita Šporec (komentor)
• Committee member: Kristina Batelja Lodeta (predsjednik povjerenstva)
• Committee member: Jelena Gadže (član povjerenstva)
• Committee member: Luna Maslov Bandić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Pomology); Zagreb
• Defense date and country: 2024-09-27, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Smokva (Ficus carica L.), jedna od najstarijih voćnih vrsta, izvorno potječe s Bliskog istoka i ima dugu povijest uzgoja i prehrambene upotrebe. U ovom istraživanju analizirani su suhi plodovi sorte 'Zamorčica' uzgajani na otoku Prviću, s ciljem utvrđivanja sadržaja ukupnih fenola, flavonoida i antioksidativne aktivnosti. Suhi plodovi pokazali su visok sadržaj ukupnih fenola (1,344 mg GAE g⁻¹) i flavonoida (6,7 mg ekvivalenata kvercetina g⁻¹), pri čemu je maceracija tijekom 24 sata dala najbolje rezultate u ekstrakciji flavonoida. Antioksidativna aktivnost iznosila je 1,007 mM Trolox g⁻¹ uzorka. Dobiveni rezultati potvrđuju visok nutritivni potencijal suhe smokve, što upućuje na njezinu vrijednost kao izvora fenolnih spojeva i antioksidanasa te važnost u prehrani.

Abstract (english)

The fig (Ficus carica L.), one of the oldest fruit species, originates from the Middle East and has a long history of cultivation and use as food. In this study, dried fruits of the ‘Zamorčica’ variety grown on the island of Prvić were analysed to determine the content of total phenols, flavonoids and antioxidant activity. Dry fruits had a high content of total phenols (1.344 mg GAE g-¹) and flavonoids (6.7 mg quercetin equivalents g-¹), with maceration for 24 hours providing the best results for flavonoid extraction. The antioxidant activity was 1.007 mM Trolox g-¹ of the sample. The results obtained confirm the high nutritional potential of dried figs, indicating their value as a source of phenolic compounds and antioxidants and their importance in nutrition.

• Keywords: antioksidativna aktivnost; fenoli; flavonoidi; Ficus carica L.
• Keywords (english): antioxidant activity; phenols; flavonoids; Ficus carica L.
• Language: croatian
• URN:NBN: urn:nbn:hr:204:234688
• Study programme: Title: Organic Agriculture with Agrotourism; Study programme type: university; Study level: graduate; Academic / professional title: magistar / magistra inženjer/inženjerka ekološke poljoprivrede i agroturizma (magistar / magistra inženjer/inženjerka ekološke poljoprivrede i agroturizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-10-23 07:55:54