prikaz prve stranice dokumenta Antibakterijska svojstva ekstrakata pokožice različitih sorata bijelog grožđa (Vitis vinifera L.)
Embargo period 2026-01-24
undergraduate thesis
Antibakterijska svojstva ekstrakata pokožice različitih sorata bijelog grožđa (Vitis vinifera L.)
Osijek: Josip Juraj Strossmayer University of Osijek, Department of biology, 2020. urn:nbn:hr:181:717468
Božinović, Iva
Josip Juraj Strossmayer University of Osijek
Department of biology

Cite this document

Božinović, I. (2020). Antibakterijska svojstva ekstrakata pokožice različitih sorata bijelog grožđa (Vitis vinifera L.) (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Department of biology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:181:717468

Božinović, Iva. "Antibakterijska svojstva ekstrakata pokožice različitih sorata bijelog grožđa (Vitis vinifera L.)." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of biology, 2020. https://urn.nsk.hr/urn:nbn:hr:181:717468

Božinović, Iva. "Antibakterijska svojstva ekstrakata pokožice različitih sorata bijelog grožđa (Vitis vinifera L.)." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of biology, 2020. https://urn.nsk.hr/urn:nbn:hr:181:717468

Božinović, I. (2020). 'Antibakterijska svojstva ekstrakata pokožice različitih sorata bijelog grožđa (Vitis vinifera L.)', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of biology, accessed 02 December 2024, https://urn.nsk.hr/urn:nbn:hr:181:717468

Božinović I. Antibakterijska svojstva ekstrakata pokožice različitih sorata bijelog grožđa (Vitis vinifera L.) [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Department of biology; 2020 [cited 2024 December 02] Available at: https://urn.nsk.hr/urn:nbn:hr:181:717468

I. Božinović, "Antibakterijska svojstva ekstrakata pokožice različitih sorata bijelog grožđa (Vitis vinifera L.)", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of biology, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:181:717468

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Metadata
TitleAntibakterijska svojstva ekstrakata pokožice različitih sorata bijelog grožđa (Vitis vinifera L.)
Title (english)ANTIBACTERIAL PROPERTIES OF SUBCUTANEOUS TISSUE EXTRACTS OF DIFFERENT VARIETIES OF WHITE GRAPES (Vitis Vinifera L.)
AuthorIva Božinović
MentorValentina Pavić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
Department of biology
Osijek
Defense date and country2020-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		NATURAL SCIENCES
Biology
Abstract
Prisutnost polifenola u pokožici predmet je brojnih istraživanja zbog njihovih pozitivnih učinaka na ljudsko zdravlje. Polifenolni spojevi u grožđu zastupljeni su u dvije osnovne kategorije: flavonoidi i neflavonoidi. U skupinu flavonoida ubrajaju se flavan-3-oli, flavonoli, flavanoli i antocijani, a u kategoriji neflavonoida zastupljeni su stilbeni, te fenolne kiseline (hidroksibenzojeve i hidroksicimetne). Najznačajniju razliku između crnog i bijelog grožđa čini prisutnost antocijanina u polifenolnom sastavu crnog grožđa. Pokožica bijelog grožđa nije dovoljno proučena u usporedbi s crvenim sortama, zbog nižeg sadržaja antocijanina i proantocijanidina. Međutim, pokožica bijelog grožđa bogat je izvor flavonoida i stilbena s važnim svojstvima za promicanje zdravlja. Sadržaj ukupnih fenolnih spojeva ovisi o raznolikosti prisutnih čimbenika kao što su svijetlost, temperatura, okoliš i agrotehničke metode. Za izolaciju fenolnih spojeva služe raznolike metode ekstrakcije koje se biraju prema određenim čimbenicima za pojedinu sortu.
Abstract (english)
The presence of polyphenols in the epidermis has been the subject of numerous studies due to their positive effects on human health. Polyphenolic compounds in grapes are represented in two basic categories: flavonoids and nonflavonoids. The group of flavonoids includes flavan-3-ols, flavonols, flavanols and anthocyanins, and the category of non-flavonoids includes stilbenes and phenolic acids (hydroxybenzoic and hydroxycinnamic). The most significant difference between red and white grapes is the presence of anthocyanins in the polyphenolic composition of red grapes. The skin of white grapes has not been sufficiently studied compared to red varieties, due to the lower content of anthocyanins and proanthocyanidins. However, the skin of white grapes is a rich source of flavonoids and stilbenes with important health-promoting properties. The content of total fenolic compounds depends on the variety of factors present such as light, temperature, environment and agrotechnical methods. A variety of extraction methods are used to isolate phenolic compounds, which are selected according to certain factors for each variety.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:181:717468
Study programmeTitle: Undergraduate University Study Programme in Biology (Bachelor of Science)
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) biologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) biologije)
Type of resourceText
File originBorn digital
Access conditionsEmbargoed access
Embargo expiration date: 2026-01-24
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RepositoryRepository of Department of biology, Josip Juraj Strossmayer University of Osijek
Created on2021-01-23 13:26:02