Naslov
Antioxidant capacity of lettuce

Autori
Marković, Ivana

Vrsta, podvrsta i kategorija rada
Ocjenski radovi, diplomski rad, diplomski

Fakultet
Prehrambeno-biotehnološki fakultet

Mjesto
Zagreb

Datum
20.07

Godina
2017

Stranica
56

Mentor
Rimac Brnčić, Suzana

Neposredni voditelj
Rufian-Henares, Jose Angel

Ključne riječi
Spent Coffee Grounds, Lettuce, Antioxidant methods, in vitro digestion

Sažetak
Lettuce represents one of vegetables most frequently consumed in world, representing therefore an important source of bioactive compounds in the diet. Spent coffee grounds have been investigated as potential by-products for recycling in agriculture, since they have huge re-use potential due to their richness in nutritive and bioactive compounds, In this work, antioxidant capacity of lettuce grown on soil enriched with spent coffee grounds was evaluated after in vitro physiological digestion and fermentation. Antioxidant capacity has been measured by FRAP (Ferric Reducing Ability of Plasma), ABTS (2, 2′-azinobis(3-ethylbenzothiazoline 6-sulfonic acid) radical), IC-AAPH (Indigo Carmine- 2, 2'-azobis-2-methyl-propanimidamide, dihydrochloride), IC-OH (Indigo Carmine Hidroxiles) and IC RED (Indigo Carmine Reduction)methods. Positive impact of spent coffee grounds in soil on antioxidant capacity of lettuce has been shown.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA