Napredna pretraga

Pregled bibliografske jedinice broj: 995403

Antioxidative activity of the phenolic extracts from olive oils from the island of Hvar


Mušac, Gloria; Šprung, Matilda; Ljubenkov, Ivica; Soldo, Barbara
Antioxidative activity of the phenolic extracts from olive oils from the island of Hvar // Knjiga sažetaka s 11. međunarodnog znanstveno-stručnog skupa Hranom do zdravlja / Jerković, Igor ; Šubarić, Drago ; Jašić, Mildhat (ur.).
Osijek: Studio HS internet d.o.o., 2018. str. 117-117 (poster, međunarodna recenzija, sažetak, znanstveni)


Naslov
Antioxidative activity of the phenolic extracts from olive oils from the island of Hvar

Autori
Mušac, Gloria ; Šprung, Matilda ; Ljubenkov, Ivica ; Soldo, Barbara

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Knjiga sažetaka s 11. međunarodnog znanstveno-stručnog skupa Hranom do zdravlja / Jerković, Igor ; Šubarić, Drago ; Jašić, Mildhat - Osijek : Studio HS internet d.o.o., 2018, 117-117

ISBN
978-953-7803-09-4

Skup
11. međunarodni znanstveno-stručni skup Hranom do zdravlja

Mjesto i datum
Split, Hrvatska, 18-19.10.2018

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Mediteranska prehrana ; polifenoli ; antioksidacijska aktivnost ; ORAC ; DPPH metoda
(Mediterranean Diet ; polyphenolics ; antioxidant activity ; Orac ; DPPH method)

Sažetak
Mediterranean diet and the significant consumption of olive oil have been associated with a lower risk of cardiovascular diseases, health improvement in the obese patients, reduction of diabetic occurance, prevention of the cognitive decline due to aging, prolongation of a life span and life quality in eldery population. Relationship between total polyphenolic content and antioxidant activity is very well established. Furthermore strong antioxidant and anti-inflammatory properties of polyphenolic compounds in olive oils have been reported. In this study 11 diferent samples of olive oil from the Hvar Island, Croatia, have been investigated. Polyphenolic compounds have been extracted and total polyphenolic content was determined. Results have been shown as mg equivalent of caffeic accid in kg of olive oil. In addition the samples have been analysed for antioxidant activity by ORAC and DPPH method. The results are presentend as µmol equvalent of Trolox per mL and statistically interpreted using ANOVA. Significant correlation between total amount of polyphenolic compound and antioxidant activity has been shown.

Izvorni jezik
Engleski

Znanstvena područja
Kemija



POVEZANOST RADA


Ustanove
Prirodoslovno-matematički fakultet, Split