<p><strong>Apstrakt je obrađen tehnologijama za optičko prepoznavanje teksta (OCR).</strong></p><p>Ispitana je antioksidativna aktivnost različito pripremljenih napitaka i fermentativnih tečnosti od čajne gljive, i to prvenstveno praćenjem sposobnosti transformacije i stabilizacije reaktivnih hidroksi-radikala i redukcije stabilnih 1,1-difeniI- 2-pikriIhidraziI (DPPH) radikala. Određeni su i neki od metabolita kombuhe koji deluju kao antioksidanti (vitamini B<sub>2</sub> i C), kao i organske kiseline koje stabilizuju napitak od čajne gljive. Osnovne analitičke tehnike korišćene u radu bile su ESR, HPLC, TLC, spektrofotometrija proizvoda enzimskih reakcija i volumetrija.</p> / <p><strong>Abstract was processed by technology for Optical character recognition (OCR).</strong></p><p>The antioxidant activity of differently prepared beverages and fermentative liquids of tea fungus was examined, primarily by following of ability for transformation and stabilization of reactive hydroxyl-radicals and reduction of stable 1,1- diphenyl-2-picrylhydrazyl (DPPH) radicals. Some of the metabolites of kombucha that act as antioxidants (vitamins B2 and C) and organic acids that stabilize tea fungus beverage were determined. The primary used analytical techniques were ESR, HPLC, TLC, spectrophotometry of products of enzymatic reactions and voIumetry.</p><p> </p>
| Identifer | oai:union.ndltd.org:uns.ac.rs/oai:CRISUNS:(BISIS)71474 |
| Date | 21 May 2004 |
| Creators | Malbaša Radomir |
| Contributors | Lončar Eva, Popović Mira, Čanadanović-Brunet Jasna, Markov Siniša |
| Publisher | Univerzitet u Novom Sadu, Tehnološki fakultet Novi Sad, University of Novi Sad, Faculty of Technology at Novi Sad |
| Source Sets | University of Novi Sad |
| Language | Serbian |
| Detected Language | Unknown |
| Type | PhD thesis |
Page generated in 0.0019 seconds