prikaz prve stranice dokumenta Antioksidativna svojstva mikrozelenja rotkvica (Raphanus sativus L.)
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master's thesis
Antioksidativna svojstva mikrozelenja rotkvica (Raphanus sativus L.)
2021. urn:nbn:hr:181:418882
Piškor, Antonija
Josip Juraj Strossmayer University of Osijek
Department of biology

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Piškor, A. (2021). Antioksidativna svojstva mikrozelenja rotkvica (Raphanus sativus L.) (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Department of biology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:181:418882

Piškor, Antonija. "Antioksidativna svojstva mikrozelenja rotkvica (Raphanus sativus L.)." Master's thesis, Josip Juraj Strossmayer University of Osijek, Department of biology, 2021. https://urn.nsk.hr/urn:nbn:hr:181:418882

Piškor, Antonija. "Antioksidativna svojstva mikrozelenja rotkvica (Raphanus sativus L.)." Master's thesis, Josip Juraj Strossmayer University of Osijek, Department of biology, 2021. https://urn.nsk.hr/urn:nbn:hr:181:418882

Piškor, A. (2021). 'Antioksidativna svojstva mikrozelenja rotkvica (Raphanus sativus L.)', Master's thesis, Josip Juraj Strossmayer University of Osijek, Department of biology, accessed 17 November 2024, https://urn.nsk.hr/urn:nbn:hr:181:418882

Piškor A. Antioksidativna svojstva mikrozelenja rotkvica (Raphanus sativus L.) [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Department of biology; 2021 [cited 2024 November 17] Available at: https://urn.nsk.hr/urn:nbn:hr:181:418882

A. Piškor, "Antioksidativna svojstva mikrozelenja rotkvica (Raphanus sativus L.)", Master's thesis, Josip Juraj Strossmayer University of Osijek, Department of biology, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:181:418882

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Metadata
TitleAntioksidativna svojstva mikrozelenja rotkvica (Raphanus sativus L.)
Title (english)Antioxidant properties of radish (Raphanus sativus L.) microgreens
AuthorAntonija Piškor
MentorSelma Mlinarić (mentor)
Committee memberLidija Begović (predsjednik povjerenstva)
Committee memberSelma Mlinarić (član povjerenstva)
Committee memberZorana Katanić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Department of biology
Osijek
Defense date and country2021-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		NATURAL SCIENCES
Biology
Abstract
Mikrozelenje je mlado, nezrelo povrće koje sadrži veće koncentracije aktivnih spojeva u odnosu na zrelo povrće i sjemenke. Mikrozelenje iz porodice krstašica (Brassicaceae) dobar je izvor antioksidanasa, fenolnih spojeva, askorbinske kiseline i karotenoida. Proizvodnja mikrozelenja ograničena je kratkim rokom trajanja zbog visokog omjera površine i volumena, visoke stope respiracije i transpiracije kao i ubrzane senescencije. Istraživanje je provedeno na tri kultivara rotkvica (Raphanus sativus L): crvena rotkvica (CR), japanska bijela rotkva (D) i ružičasta rotkvica (CHR). Mikrozelenje je uzgajano u komorama s umjetnim ljubičastim i bijelim LED osvjetljenjem (45 mol m-2 s -1) i kontroliranim uvjetima (24°C, fotoperioda 16/8 h). U radu je ispitivan utjecaj dva tipa svjetlosti i sedmodnevnog skladištenja (+4 ̊C) na fiziološki status tri kultivara mikrozelenja rotkvica mjerenjem ukupne antioksidativne aktivnosti, koncentracije ukupnih topljivih proteina i šećera, askorbinske kiseline, polifenola, antocijana te karotenoida i klorofila. Rezultati su pokazali djelotvorniji utjecaj ljubičastog LED osvjetljenja na uzgoja mikrozelenja rotkvica. Sedmodnevno skladištenje na niskoj temperaturi pokazalo se kao učinkovita metoda očuvanja kvalitete i produženja roka trajanja odabranih kultivara mikrozelenja rotkvica budući da je antioksidativna aktivnost bila dovoljna da održi ravnotežu reaktivnih kisikovih vrsta u stanicama. Uzgoj mikrozelenja na bijelom LED osvjetljenju pokazao je stabilnije fiziološke reakcije u biljkama nakon skladištenja na niskoj temperaturi.
Abstract (english)
Microgreens are young, immature vegetables that contain higher concentrations of active compounds compared to mature vegetables and seeds. Microgreens from the Brassicaceae family are a good source of antioxidants, phenolic compounds, ascorbic acid, and carotenoids. The production of microgreens is limited by short shelf life due to high surface-to-volume ratio, high respiration, and transpiration rates as well as accelerated senescence. The study was performed on three radish cultivars (Raphanus sativus L): red radish (CR), Japanese white radish (D) and pink radish (CHR). Microgreens were grown in chambers with artificial purple and white LED lighting (45 mol m-2 s -1) and controlled conditions (24°C, photoperiod 16/8 h). The effect of two types of light and seven-day storage (+4 ̊C) on the physiological status of three cultivars of radish microgreens was examined by measuring total antioxidant activity, concentration of total soluble proteins and sugars, ascorbic acid, polyphenols, anthocyanins, carotenoids, and chlorophyll. The results showed a more effective influence of purple LED lighting on the cultivation of radish microgreens. Seven days of low temperature storage was proved to be an effective method of preserving the quality and prolonging the shelf life of selected radish microgreens cultivars since the antioxidant activity was sufficient to maintain the balance of reactive oxygen species in the cells. Growing microgreens on white LED lighting showed more stable physiological reactions in plants after storage at low temperature.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:181:418882
Study programmeTitle: Master of Science Graduate University Study Programme in Biology; specializations in: Master of Biology
Course: Master of Biology
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra biologije (magistar/magistra biologije)
Type of resourceText
File originBorn digital
Access conditionsClosed access
Terms of useLicence In copyright icon
Created on2021-09-29 17:54:30