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Uvjeti u okolišu su determinante za proizvodnju bioaktivnih spojeva u biljkama. Zbog očiglednih ekstremnih klimatskih promjena, biljke su tijekom svog rasta i razvoja sve češće izložene abiotskih stresovima poput poplava i suša, što u konačnici dovodi do njihove metaboličke adaptacije. Cilj ovog diplomskog rada bio je usporediti nutritivni potencijal klijanaca brokule uzgojenih u uvjetima viška i manjka vode u tlu na razini različitih skupina fitokemikalija, te antioksidacijskog kapaciteta njihovih ekstrakata i sposobnosti inhibicije glikacija proteina. U tu svrhu korištene su različite spektrofotometrijske metode, te metoda tekućinske kromatografije visoke moći razlučivanja. Klijanci brokule u smislu prinosa, tj. biomase bolje toleriraju poplavu u odnosu na sušu. Suša je uzrokovala povećanje udjela ukupnih fenola, antocijana, kondenziranih tanina, topivih i reducirajućih šećera, klorofila b, porfirina, feofitina b, sinapinske kiseline, vitamina C, antioksidacijskog kapaciteta određenog metodom ABTS, te postotka inhibicije glikacije. S druge strane, poplava je povisila udio ukupnih flavonoida, flavonola, intaktnih glukozinolata, ferulične kiseline, kvercetina, kempferola, te utječe i na povišenje antioksidacijskog kapaciteta određenog metodama DPPH te FRAP. Navedeni spojevi očigledno imaju značajnu ulogu u prilagodbi klijanaca brokule na vodni stres. Osim navedenih, udjeli mnogih spojeva nisu se značajno promijenili bez obzira radi li se o uvjetima suše ili poplave, primjerice ukupne hidroksicimetne kiseline, tanini, klorofil a, feofitin a, karotenoidi te likopen. Environmental conditions are determinants for the production of bioactive compounds in plants. Due to the obvious extreme climate changes, abiotic stresses such as floods and droughts are increasingly becoming important factors in growth and development of plants, which ultimately leads to their metabolic adaptation. The aim of this thesis was to compare the nutritional potential of broccoli seedlings grown in conditions of excess or lack of water in the soil at the level of different groups of phytochemicals, the antioxidant capacity of their extracts and the ability to inhibit protein glycation. For that reason, differenty spectrophotometric methods and high performance liquid chromatography methods were used. In terms of yield, i.e. biomass, broccoli seedlings tolerate flooding better than drought. Drought caused an increase in the proportion of total phenols, anthocyanins, condensed tannins, soluble and reducing sugars, chlorophyll b, porphyrin, pheophytin b, sinapic acid, vitamin C, antioxidant capacity determined by the ABTS method, and the percentage of glycation inhibition. On the other hand, the flood increased the proportion of total flavonoids, flavonols, intact glucosinolates, ferulic acid, quercetin, kaempferol, and also the antioxidant capacity determined by the DPPH and FRAP methods. The aforementioned compounds obviously play a significant role in the adaptation of broccoli seedlings to water stress. Many of the compounds, except the aforementioned ones, did not show any significant change regardless of drought or flood conditions, for example total hydroxycinnamic acids, tannins, chlorophyll a, pheophytin a, carotenoids and lycopene

Uzgoj zdrave i funkcionalne teladi temelj je i cilj stočarske proizvodnje. Međutim, ovaj je proces, obzirom na osjetljivost teladi često praćen patološkim stanjima. Najčešći među njima svakako je proljev uzrokovan infektivnim ili neinfektivnim uzročnicima. Obzirom da ovakva stanja zahtjevaju veterinarsku intervenciju dovode do velikih troškova, ali i gubitaka. Također zbog primjene antibiotika pridonose antibiotskoj rezistenciji. Iz navedenih razloga današnje se strategije okreću preventivi. Brojna istraživnja otvorila su mogućnost primjene dodataka na prirodnoj bazi, a koji će prvenstveno prevenirati pojavu proljeva, odnosno smanjiti incidenciju ili pak skratiti trajanje ukoliko se pojavi. Danas najčešći dodaci jesu probiotici, razna eterična ulja i njihove kombinacije te tanini. U ovom su radu izložene razne strategije s različitim kombinacijama navedenih dodataka, a rezultati su bili zadovoljavajući. Doza se pokazala kao najvažniji čimbenik te je o njoj ovisilo kakav će biti učinak. Pred znanstvenicima i nutricionistima i dalje je veliki izazov pronalaska idealnog rješenja ove problematike. Važno je ipak naglasiti da temelji zdrave teladi leže u menadžmentu visoke razine što podrazumijeva kvalitetnu prehranu u vidu kolostruma, mliječne zamjene i krmiva, a isto tako ništa manje nije važna higijena i način držanja te briga o gravidnim životinjama.

An in vitro study was conducted to investigate the effects of soybean meal (SBM) treated with two commercially available quebracho (QUE) and chestnut wood (CWE) extracts, at three different concentrations (15, 30 and 60 g/kg SBM) on the extent and rate of gas and short-chain fatty acid (SCFA) production. During the incubation, the gas production was measured at regular intervals from 0 to 48 h and the data were fitted with the Gompertz model to model gas production dynamics. After 24 h volumes of two syringes per substrate were analysed for individual SCFA contents. Treatment of SBM with CWE and QUE at the lowest concentration significantly increased (P < 0.05) gas production at 24 h of incubation (Gas24) and total SCFA production, but did not affect the proportions of individual SCFA. At higher concentrations (30 and 60 g/kg SBM), only the CWE significantly decreased (P < 0.05) Gas24, while both tannins significantly decreased (P < 0.05) the maximum fermentation rate. Both higher concentrations of CWE and QUE also did not affect total SCFA production, yet CWE significantly increased (P < 0.05) the proportion of acetic acid, while QUE tannins did not affect the proportions of individual SCFA. Obtained results suggest that the low doses of QUE and CWE have a stimulating effect on rumen microorganisms, enhancing the extent and rate of fermentation, while higher doses of CWE and QUE decrease the rate of fermentation however, only CWE affects the fermentation pattern of rumen microorganisms by changing the proportions of individual SCFA.

Crno vino je jedan od najstarijih poljoprivredno-prehrambenih proizvoda koji se dobiva procesom vinifikacije tijekom kojeg se iz pokožice bobica u grožđani sok ekstrahiraju tvari boje. Boja crnog vina je primarni vizualni kriterij po kojem se procjenjuje kategorija i kvaliteta vina, a ona potječe od fenolnih spojeva koji su najznačajnija grupa fitokemikalija u pokožici crnog grožđa. Glavni nosioci prepoznatljive crvene boje vina su antocijani, prirodni pigmenti koji reflektiraju svjetlost u rasponu od crvene do plave boje vidljivog spektra, a procesom maceracije prelaze u vino. U ovom radu se pobliže objašnjava klasična maceracija, termovinifikacija i maceracija uz dodatak pektolitičkih enzima te njihov utjecaj na profil tvari crnog vina. U uzorcima vina sakupljenim tijekom vinifikacije crnog grožđa Babica navedenim postupcima određeni su parametri boje (intenzitet boje (IB), nijansa boje (NB), optička gustoća (OG) te sadržaj antocijana, praćene su promjene istih i doneseni zaključci. Red wine is one of the oldest food-agricultural products obtained by vinification during which color substances from grape skins are extracted into grape juice. Red wine color is used as the primary visual criterion to evaluate wine quality, and it is derived from phenolic compounds which are the most significant group of phytochemicals present in red grape skin. Main carriers of the red wine's distinguishable color are anthocyanins, natural pigments that reflect light in the range from red to blue color of visible spectrum, and they are transferred to the wine by maceration. This paper will closely explain traditional maceration, thermovinification, and pectolytic enzyme-assisted macerations and its influence on the profile of red wine colour substances. Samples are collected during the mentioned vinification procedures of the red grapes from the Babica variety and different color parameters (color intensity (CI), color hue (H) and optical density (OD)) and anthocyanin content are detected and discussed, as well as changes of these parameters during the vinification.

Vino je kemijski složena smjesa različitih vrsta spojeva koji uključuju fenolne spojeve koji doprinose boji vina. U fenolne spojeve spadaju i tanini koji su odgovorni za trpak okus vina. Ovi spojevi u vino dospijevaju procesom maceracije. Maceracija je proces u kojem su pokožice i sjemenke grožđa u kontaktu sa sokom. Bijela vina obično nisu macerirana, a maceracijom bijelog grožđa dobiju se tzv. jantarna, orange ili macerirana vina. U ovom radu je UV-VIS spektrofotometrijom određen sadržaj tanina u uzorcima bijelog kao i u uzorcima maceriranog bijelog vina autohtone sorte vinove loze – Pošip. Dobiveni rezultati analize uzoraka iz nekoliko godina berbe pokazuju da macerirana bijela vina imaju višu koncentraciju tanina od nemaceriranih bijelih vina (4,46 g/L za orange vino, a 0,547 g/L za bijelo vino iste godine berbe). Također je uočeno kako će maceracija kod većine uzoraka uzrokovati povećanje intenziteta boje maceriranih u odnosu na nemacerirana bijela vina (0,520 i 0,190 za iste uzorke)., Wine is a chemically complex mixture of many different compounds which include phenolic compounds that contribute to wine color. Phenolic compounds include tannins which contribute to astringency. These compounds are extracted into wine through maceration. Maceration is a process in which seeds and skins of grapes are kept in contact with grape juice. White wines usually aren't macerated, if they are we obtain what are called orange or amber wines. In this thesis, UV/Vis spectrophotometry was used to determine tannin content of white and amber wines made from the autochthonous Dalmatian white variety – Pošip. Samples from several vintages showed that amber wines had higher tannin concentrations than white wine (4,46 g/L in amber wine, and 0,547 g/L in white wine from the same vintage). We also determined that maceration causes an increase in color intensity of amber wine as opposed to white (0,520 and 0,190 for the previous wine samples).

Ebonizacija je tehnika površinske obdelave lesa pri kateri je končni rezultat počrnela površina. Pripravili smo radialno in tangencialno usmerjene vzorce izbranih lesni vrst 4 iglavcev in 18 listavcev ter jim določili vlažnosti. Na podlagi preliminarnega poizkusa smo pripravili raztopino železovega acetata (10 g/l) in raztopino tanina z destilirano vodo v razmerju 1 : 9 (1 enota tanina / 9 enot vode). S temi raztopinami smo premazali površine vzorcev in nato barvne spremembe ovrednotili vizualno in po CIELAB barvnem sistemu. Vzorce smo nato umetno starali z izpostavitvijo UV svetlobi, zatem pa ponovno izvedli CIELAB analizo. Ugotovili smo, da kombinacija tanina in železovega acetata učinkovito potemni, ebonizira vse lesne vrste, ki smo jih proučevali v naši raziskavi. Pri eboniziranih lesovih iglavcev se rani les obarva temneje kot kasni les. Difuzno porozni listavci imajo bolj homogen barvni odtenek, kot venčasto porozni, na katerih ostaja nehomogenost lesnega tkiva izrazita. Ugotovili smo, da so se barvne spremembe pojavile samo na površini lesa. Poizkus umetnega staranje je pokazal, da je ebonizirana površina je ebonizira površina zbledela in tako ni obstojna na izpostavitev UV svetlobi. Ebonisation is a wood surface treatment technique in which the end result is a blackened surface. We prepared radial and tangential samples of selected wood species from 4 conifers and 18 deciduous trees and determined their moisture contents. On the basis of a preliminary test, a solution of ferric acetate (10 g/l) and a solution of tannin with distilled water was prepared in a ratio of 1 : 9 (1 unit of tannin / 9 units of water). These solutions were applied to the sample surfaces and the colour changes were then evaluated visually and using the CIELAB colour system. The samples were then artificially aged by exposure to UV light, after which the CIELAB analysis was carried out again. We found that the combination of tannin and ferric acetate effectively darkened, ebonised all the wood species studied in our study. In ebonised coniferous wood, earlywood is darker in colour than latewood. Diffuse-porous hardwoods have a more homogeneous colour shade than coronary-porous hardwoods, where the inhomogeneity of the wood tissue remains pronounced. We found that the colour changes occurred only on the surface of the wood. The artificial ageing test showed that the ebonised surface is a faded ebonised surface and thus not resistant to UV light exposure.

The study was conducted during the harvest season in the year 2020 to identify and quantify primary and secondary metabolites in olive fruit of the ‘Leccino’ cultivar during ripening. Sugars, individual phenolic compounds, total phenolic content and total tannin content were measured separately for the first time in the skin and pulp. Most of the studied metabolites were higher in the skin. Five sugars were identified, the most important being glucose in both tissues, although its content decreased during ripening. The highest total phenolic content was observed in the skin at the last stage of ripening, because of the accumulation of anthocyanins. Individual phenolic compounds were measured by high performance liquid chromatography with-diode array detector (HPLC-DAD) and confirmed by mass spectrometry. Thirty phenolic compounds were characterized and quantified. The main individual phenolic compound in the skin and pulp was oleuropein, which decreased during ripening. Two previously unreported anthocyanins, cyanidin-3-O-diglucoside and cyanidin-3,5-O-sophoroside, were identified for the first time in olive skin. These results will allow us to better understand the synthesis, distribution and storage of some primary and secondary metabolites in different tissues of olive fruits during ripening.

Rdeča vina običajno zorijo v lesenih sodih z namenom izboljšanja senzoričnih lastnosti, alternativni postopek pa je lahko tudi vpihovanje kisika oziroma mikrooksigenacija in/ali dodatek trsk iz hrastovega lesa. Namen magistrske naloge je bil ugotoviti optimalne pogoje vpihovanja kisika in dodatka trsk iz hrastovega lesa na fenolne spojine, aromatski profil in stabilizacijo barve rdečega vina refošk. Praktični del poskusa je obsegal zorenje vina v štirih cisternah iz nerjavnega jekla z različnimi režimi vpihovanja kisika in dodatka trsk iz hrastovega lesa. Fenolne značilnosti vina smo določili z analizami skupnih fenolov, netaninskih fenolov, skupnih antocianinov, neflavonoidnih fenolov, proantocianidinov, z določitvijo vanilin indeksa, povprečne stopnje polimerizacije in deleža prodelfinidinov ter galoilacije. Barvne značilnosti vina smo določili z analizami intenzitete in tona barve, deleža rdeče barve v obliki flavilijevega kationa, deleža rdeče barve brez vpliva vezave SO2 na barvila, deleža rdečega barvila in barve vina pri valovnih dolžinah 420 nm, 520 nm in 620 nm ter motnosti vina. Na koncu praktičnega dela smo izvedli senzorično analizo vzorcev vina s strokovno komisijo šolanih preskuševalcev po metodi RATA in metodi razvrščanja. Med zorenjem se je vsem vzorcem vina zmanjšala koncentracija skupnih fenolnih spojin in skupnih antocianinov. Na izboljšanje fenolnih in barvnih značilnosti vina je pozitivno vplival predvsem dodatek trsk iz hrastovega lesa in kombinacija največjega odmerka vpihovanega kisika z dodatkom trsk iz hrastovega lesa. Pri senzorični analizi je bilo najbolje ocenjeno vino, ki smo mu vpihovali največjo količino kisika z dodatkom trsk iz hrastovega lesa. Red wines are usually matured in wooden barrels to improve sensory characteristics. An alternative process can be microoxygenation and/or the addition of oak chips. The objective of the Master's thesis was to determine the optimal conditions for microoxygenation and the addition of oak chips to the development of phenolic compounds, aromatic profile and color stabilization of Refosco wine. The practical part of the experiment consisted of maturing the wine in four stainless steel tanks with different oxygen concentration and the addition of oak chips. The phenolic characteristics of the wine were determined by analyzes of total phenolics, non-tannins, total anthocyanins, non-flavonoids, proanthocyanidins, vanillin index, mean degree of polymerization and percentage of prodelphinidins and galloylation. The color characteristics of the wine were determined by analysing the color density, color hue, percentage of red color in the form of flavylium cation, estimation of SO2 content, percentage of red pigment, degree of red pigment coloration at different wavelengths (420 nm, 520 nm and 620 nm) and turbidity. At the end of the practical part, we performed a sensory analysis of the wine samples using the method RATA and the ranking method with a commission of trained experts. During maturation of the wine, the concentration of total phenols and total anthocyanins decreased in all wine samples. The improvement of the phenolic and color characteristics of the wine was mainly influenced by the addition of oak chips and the combination of the highest concentration of added oxygen with the addition of oak chips. Sensory analysis showed that the wine sample microoxygenated with the highest concentration of oxygen and the added oak chips received the best overall score.

V diplomski nalogi smo preverjali, kako vplivajo reducirajoči sladkorji, alkohol in tanini na zaznavo telesa rdečih vin. Devetim vzorcem rdečega vina različnih sort in letnikov pridelave (dva sta bila iste sorte, in sicer modri pinot) smo določili koncentracijo taninov. Dodatne kemijske analize vina so bile opravljene s pomočjo aparature WineScan. Dobljene rezultate smo statistično obdelali z namenom potrditve postavljenih hipotez in povezali s kvantitativno senzorično oceno vzorcev po 100-točkovni OIV metodi. Ugotovili smo, da je telo vina odvisno od sestave vina ter od tega, kakšno harmonijo ustvarja sestava vina. Prav tako se je izkazalo, da na telo vina vplivajo fizikalno-kemijski parametri različno od sorte vinske trte. Na nekatere npr. vplivajo tanini, na druge vsebnost alkohola, na tretje vsebnost reducirajočih sladkorjev in/ali skupnega suhega ekstrakta. Zdi se, da ni enotnega stališča o tem, katera od sestavin vina je tista, ki prispeva k zaznavi polnosti vina. In the diploma thesis, we investigated how reducing sugars, alcohol and tannins affect the body's perception of red wines. We determined the concentration of tannins in nine red wine samples of different varieties and vintage years of production (two of them were the same varieties, namely Pinot Noir). Additional chemical analyzes of the wine were performed using the WineScan instrument. The results obtained were statistically processed to confirm the hypotheses and combined with the quantitative sensory evaluation of the samples by the 100-point OIV method. We found that the body of the wine depends on the composition of the wine and what harmony it creates. It has also been shown that the body of the wine is influenced by physico-chemical parameters that differ from the grapevine variety. For example, some are influenced by tannins, others by alcohol content, others by reducing sugars and/or total dry extract. There seems to be no consensus on which of the components of a wine contributes to the perception of fullness.

Poznatu osobinu tanina da taloˇze proteine, iskoristili smo za parcijalno preˇciˇs´cavanje β- amilaze slatkog krompira. Kao izvor tanina koriˇs´ceni su 10% vodeni ekstrakti ˇsest biljaka i to: rtanjskog ˇcaja, nane, uve, crnog ˇcaja, ˇzalfije i kamilice. Pokazano je da tanini iz biljnih ekstrakata nespecifiˇcno taloˇze proteine slatkog krompira u kiseloj sredini. Najve´cu efikasnost taloˇzenja pokazali su ekstrakti rtanjskog ˇcaja i uve. Razvijen je postupak kojim je mogu´ce desetostruko koncentrovanje β-amilaze iz sirovog ekstrakta slatkog krompira sa prinosom od 87% i faktorom preˇciˇs´cenja od 1,7.

Uzturs Veselības aprūpe Nutrition Health Care Bakalaura darba nosaukums: “Savvaļas un mājas aveņu lapu tējas salīdzinājums”. Bakalaura darba autors: Laura Vecvagare, Rīgas Stradiņa universitātes Rehabilitācijas fakultātes bakalaura studiju programmas “Uzturs” studente. Pētījuma mērķis - Salīdzināt Latvijas savvaļā un mājās audzētu aveņu lapu ķīmisko sastāvu, kā arī noskaidrot aveņu lapu tējas ķīmisko sastāvu. Pētījuma aktualitāte: Noskaidrot aveņu lapu tējas ķīmisko sastāvu un terapeitiskās pielietojuma iespējas. Pētījuma metodes: Kvantitatīvs, eksperimentāls pētījums: tika veiktas žāvētu un fermentētu mājas un meža aveņu lapu, kā arī pagatavotas tējas laboratoriskās analīzes, izmantojot dažādas metodes - Fenoli ar Folīna – Denisa reaģenta darba šķīdumu, flavonoīdi - Alumīnija hlorīda, (Al Cl3 (Sigma Aldrich)) un Nātrija nitrīta (Na2NO2 (Sigma Aldrich)) šķīdumiem, tanīni tiek izteikti ar dzelzs cianīda reducēšanas metodi, antiradikālā aktivitāte tika noteikta ar (DPPH)metodi (izmantojot reaģentu – brīvo radikāli difenil-2- pikrihidrazils). Rezultāti: Pēc laboratoriskajām analīzēm tika noteikts, ka aveņu lapas un aveņu lapu tēja satur fenolus, tanīnus, flavonoīdus samērā lielā apjomā un tām piemīt antiradikāla aktivitāte. Vieni no labākajiem rādītājiem tika novēroti žāvētām mājas aveņu lapām. Secinājumi: Pēc pētījuma un laboratorisko analīžu rezultātiem ir viennozīmīgi skaidrs, ka aveņu lapu tēja satur bioloģiski aktīvus savienojumus un var būt veselību veicinošs dzēriens The Title of Bachelor Degree Thesis: “Comparison of organic and cultivar raspberry leaf tea”. The Author of the Thesis: Laura Vecvagare – a student in the Bachelor study program “Nutrition” at the Riga Stradins University’s Faculty of Rehabilitation. The objective of the research - To compare the chemical composition of raspberry leaves grown in the wild and cultivated at home in Latvia, as well as to find out the chemical composition of raspberry leaf tea. The relevance of the research: To find out the chemical composition and therapeutic possibilities of raspberry leaf tea. The research methodology: Quantitative, experimental study: Laboratory analyzes of dried and fermented house and wild raspberry leaves, as well as prepared tea were performed using various methods - Phenols with Foline - Denis reagent working solution, flavonoids - Aluminum chloride, (Al Cl3 (Sigma Aldrich)) and Sodium nitrite (Na2NO2 (Sigma Aldrich)), tannins are expressed by the iron cyanide reduction method, antiradical activity was determined by the (DPPH) method (using the reagent free radical diphenyl-2-picryhydrazyl) Results: According to laboratory analyzes, raspberry leaves and raspberry leaf tea were found to contain phenols, tannins, flavonoids in relatively high amounts and to have antiradical activity. One of the best indicators was observed for dried cultivar raspberry leaves and tea. Conclusions: According to the results of the study and laboratory analyzes, raspberry leaf tea contains biologically active compounds and could be a health-promoting drink .

Crno vino je jedan od najstarijih poljoprivredno-prehrambenih proizvoda koji se dobiva procesom vinifikacije tijekom kojeg se iz pokožice bobica u grožđani sok ekstrahiraju tvari boje. Boja crnog vina je primarni vizualni kriterij po kojem se procjenjuje kategorija i kvaliteta vina, a ona potječe od fenolnih spojeva koji su najznačajnija grupa fitokemikalija u pokožici crnog grožđa. Glavni nosioci prepoznatljive crvene boje vina su antocijani, prirodni pigmenti koji reflektiraju svjetlost u rasponu od crvene do plave boje vidljivog spektra, a procesom maceracije prelaze u vino. U ovom radu se pobliže objašnjava klasična maceracija, termovinifikacija i maceracija uz dodatak pektolitičkih enzima te njihov utjecaj na profil tvari crnog vina. U uzorcima vina sakupljenim tijekom vinifikacije crnog grožđa Babica navedenim postupcima određeni su parametri boje (intenzitet boje (IB), nijansa boje (NB), optička gustoća (OG) te sadržaj antocijana, praćene su promjene istih i doneseni zaključci.

Vino zauzima značajno mesto u tradiciji i istoriji mnogih zemalja širom sveta. Nakon internacionalne Studije Sedam Zemalja (The Seven Countries Study), projekta Svetske zdravstvene organizacije (MONICA) i definisanja Francuskog paradoksa, gde je istaknuto da vino može ispoljiti kardioprotektivno dejstvo, sve više se radi na otkrivanju i ostalih blagotvornih efekata vina na ljudsko zdravlje. Budući da su fruškogorska vina veoma popularna i cenjena, postoji velika potreba za njihovom karakterizacijom u smislu utvrđivanja njihovog hemijskog sastava i biološkog potencijala, što do sada još uvek nije učinjeno. U okviru ove doktorske disertacije, sakupljeni su sokovi i vina tri uzastopne berbe iz istih vinograda (ukupno 56 uzoraka) i komercijalno dostupna fruškogorska vina napravljena od pojedinačnih sorti, kao i nekoliko kupažiranih vina (91 uzorak). Utvrđen je detaljan polifenolni sastav svih uzoraka uz pomoć spektrofotometrijskih, LCMS-MS i LC-UV-vis metoda. Biohemijska istraživanja su obuhvatila određivanje antioksidantne (kroz 6 testova), neuroprotektivne (kroz inhibiciju enzima acetilholin esteraze) i antiinflamatorne aktivnosti (praćenjem smanjenja produkcije određenih medijatora inflamacije ciklooksigenaznog i lipooksigenaznog puta). Prvi cilj ove doktorske disertacije je bio da se odredi koliko se međusobno razlikuju sok i vino u pogledu polifenolnog sastava i biološke aktivnosti i koliko variraju ovi parametri u periodu od tri godine. Rezultati su potvrdili da vino generalno karakteriše veći sadržaj svih ispitivanih polifenola, osim grupe flavonola (kemferol-3-Oglukozid, kvercetin-3-O-glukozid i hiperozid), kojima su sokovi bili bogatiji. U nekoliko biohemijskih testova sokovi su ispoljili bolju aktivnost od vina, što je veoma značajno budući da je sok bezalkoholno piće i može da ima širu primenu nezavisno od uzrasta. Značajne varijacije su se javile u poređenju uzoraka kroz trogodišnji period usled promene klimatskih faktora i zbog razlika u tehnološkom procesu proizvodnje vina. Drugi cilj je bio određivanje fenolnog profila i biološke aktivnosti vina internacionalnih, autohtonih i domaćih novonastalih sorti fruškogorskog podneblja. Analize su pokazale da većinu vina fruškogorskih vinograda karakteriše veći sadržaj epikatehina i nekoliko fenolnih kiselina, kao što su siringinska, 2,5-dihidroksibenzoeva, kafena i p-kumarinska kiselina, u poređenju sa literaturnim podacima za vina određenih sorti i regija Francuske, Španije, Hrvatske, Kine, južne Afrike, Brazila i Argentine. Dat je pregled jedinjenja koja karakterišu vina od pojedinačnih sorti, a takođe je izvršena i diferencijacija u zavisnosti od lokaliteta vinograda iz kojih je poteklo grožđe za ove oglede. Po biološkoj aktivnosti, fruškogorska vina su bila u rangu svetskih vina, a naročito su se istakla vina sorti Frankovka, Probus, Portugizer, Župljanka, Sila i Petra, koja su bila bolja od internacionalnih sorti gajenih na Fruškoj gori što doatno doprinosi njihovoj afirmaciji kako u domaćoj, tako i u međunarodnoj vinskoj industriji. Pokazano je da viša cena vina ne garantuje bolji zdravstveni benefit i bogatiji fenolni sastav. Rezultati iz ove teze predstavljaju značajan doprinos naučnoj literaturi i pružaju podatke o polifenolnom sastavu i biološkoj aktivnosti fruškogorskih vina i sokova od grožđa, kojih do sada ima jako malo., Wine is a part of the tradition and history of many countries in the world. After The Seven Countries Study, MONICA project of the World Health Organization and defining the French paradox, that have shown a clear link between wine and its cardioprotective properties, numerous studies focused on researching other healthful benefits of wine. Since there is very little information regarding wines from Fruška Gora, that are well known and have a long tradition, there is a need for their chemical and biochemical characterization. For the purpose of this doctoral dissertation, grape juices and wines were taken from the same vineyards in a three year period (a total amount of 56 samples), and commercially available wines from Fruška Gora consisting of one variety and a few blended wines were bought (a total amount of 91 samples). A detailed polyphenolic profile of all samples was determined using spectrophotometric, LC-MS-MS and LC-UV-vis methods. Assessed biological activities included antioxidant (using 6 assays), neuroprotective (inhibition of acetylcholinesterase) and anti-inflammatory activity (following a decrease in the production of inflammatory mediators of the cyclooxygenase and lipoxygenase pathways). The first aim of this thesis was to define the differences in the polyphenolic composition and biological activity between grape juices and wines, and the variations of these parameters during three years. Results have confirmed that the wines contain a higher amount of all tested phenolic compounds, compared to juices, with the exception of the flavonol group (kaemepferol 3-O-glucoside, quercetin 3-O-glucoside and hyperoside) that was more abundant in grape juices. Grape juices showed an equally good or even a better activity than corresponding wines in some of the biological assays which is very significant since the juice is alcohol free and can be consumed by everyone regardless the age limits. Comparing obtained results for the three year period, greater variations were noticed and explained by changes in the climatic factors and technological processes. The second aim was to characterize and compare wines from the region of Fruška Gora made from international, autochtonous and domestic varieties. Obtained results pointed out compounds epicatechin and a few phenolic acids such as syrngic, 2,5-dihydroxybenzoic, caffeic and p-coumaric acids as features of wines from Fruška Gora region, when compared to literature data concerning wines of different varieties and regions in France, Spain, Croatia, China, South Africa, Brazil and Argentina. Compounds that characterize wines of single varieties, as well as wines originating from different vineyards were specified. Considering biological activity, wines from Fruška Gora were in the same range as international wines. Varieties that characterize vineyards of Fruška Gora such as Frankovka, Probus, Portugizer, Župljanka, Sila and Petra showed a better activity compared to international varieties, which can contribute to their affirmation on the domestic and international wine industry. It was also shown that a higher wine price does not guarantee better health benefits and richer polyphenolic content. Results obtained in this dissertation present a significant contribution to scientific literature that lacks information on Fruška Gora wines and grape juices, providing information on the polyphenolic content and biological activity of grapevine products of this well known wine region.

V svoji diplomski nalogi sem pregledala literaturo na temo kemične zgradbe črnega ribeza in njegove uporabnosti. Črni ribez vsebuje veliko biokemičnih snovi, predvsem fenolnih spojin, katerih vsebnost je pogojena s temperaturo, svetlobo in genetsko predispozicijo. Antocianini predstavljajo 2-4 g/kg sveže mase črnega ribeza in prispevajo k mnogim senzoričnim lastnostim, kot so aroma, okus, barva in trpkost. Kar tretjino vseh fenolnih spojin zavzemajo fenolne kisline. V največji meri je izmed vitaminov v črnem ribezu prisotna askorbinska kislina oziroma vitamin C. Vitamina C je v primerjavi z drugimi sadnimi vrstami v črnem ribezu znatno več. V 100 ml soka črnega ribeza je kar od 130 do 450 mg askorbinske kisline. Pektini so polimeri ogljikovih hidratov, njihova vsebnost v črnem ribezu pa znaša od 0,2 do 1,79 g/100 g. Črni ribez je možno uporabiti na mnogo različnih načinov. Prideluje se ga predvsem za predelavo v sok, marmelado, sirupe, nektarje, dodatek jogurtom in tudi za kozmetično industrijo, npr. za izdelavo parfumov in krem. In my thesis, I reviewed the literature on the chemical profile of blackcurrant and its usefulness. Blackcurrant contains a high content of biochemicals, particularly phenolic compounds, the content of which is determined by temperature, light, genetic predisposition and microclimate. Anthocyanins account for 2-4 g/kg fresh weight of blackcurrant and contribute to many sensory properties, such as aroma, flavour, colour and biterness. 1/3 of all phenolic compounds are phenolic acids. Ascorbic acid or vitamin C is the most abundant vitamin in blackcurrant. The vitamin C content of blackcurrant is much higher than that of other other fruit species. 100 ml of blackcurrant juice contains 130 to 450 mg of ascorbic acid. Pectins are polymers of carbohydrates, and their content in blackcurrant ranges from 0.2 to 1.79 g/100g. Blackcurrant can be used in many different ways. It is mainly processed into juices, jams, syrups, nectars, yoghurt additives and also in the cosmetics industry fort he production of perfumes and creams.

Fenolne spojine pomembno vplivajo na specifične lastnosti posameznih vin (barva, okus in telo), še posebej pri rdečih vinih. Poleg tega vina ščitijo pred oksidativnim stresom, zaradi svojih sposobnosti vezanja prostih radikalov, kelacije kovinskih ionov in vezave beljakovin. V raziskavo smo vključili vzorce rdečega vina sort merlot, modra frankinja in cabernet sauvignon, letnika 2018, pridelane v različnih vinorodnih okoliših Slovenije. Opravili smo analize vsebnosti skupnih fenolnih snovi, intenzitete barve, tona barve, deleža rdečega pigmenta, deleža barve pri posameznih valovnih dolžinah in antioksidativnega potenciala vina (AOP). Dodatno so bile opravljene še meritve kemijskih parametrov z aparaturo WineScan. Rezultati so pokazali razlike med vsebnostjo skupnih fenolnih snovi glede na posamezne sorte vina (1258-2798 mg GAE/L). Pokazala se je močna povezava med antioksidativnim potencialom in skupnimi fenolnimi spojinami (R² = 0,9376), prav tako je bilo moč opaziti povezavo med vsebnostjo alkohola in skupnimi fenolnimi spojinami (R² = 0,6615), ter intenziteto barve in skupnimi fenolnimi spojinami (R² = 0,8508). Ostali barvni parametri so se spreminjali med različnimi sortami vina, glede na vsebnost posameznih fenolnih spojin, ki dajejo vinu različne odtenke. Phenolic compounds importantly affect specific properties of wine (colour, taste and body), especially red wine. They also protect wine from oxidative stress, due to their ability to bind free radicals, proteins and metal ions chelation. In the research, we used samples of red wine of the varieties Merlot, Blue Franconian and Cabernet Sauvignon, year 2018, produced in different wine-growing regions of Slovenia. We performed analyses of the content of total phenolic compounds, colour intensity and hue, colour structure (contribution of the individual components to the overall colour in percentages) and antioxidant potential (AOP). Additionally, measurements of chemical parameters were performed with WineScan. Results showed differences between wine varieties in the content of total phenolic substances (1258-2798 mg GAE/L). A strong correlation between antioxidant potential and total phenolic compounds was shown (R² = 0,9376), as well as an association between alcohol content and total phenolic compounds (R² = 0,6615), colour intensity and total phenolic compounds (R² = 0,8508). Other colour parameters varied between different varieties of wine, depending on the content of individual phenolic compounds that give the wine different shades.

Cilj ove doktorske disertacije je ispitivanje uticaja dodavanja različitih doza tanina iz kore divljeg kestena, u obroke mlečnih krava, na osnovne parametre metaboličkog profila, proizvodnju i hemijski sastav mleka, trajanje servis perioda i broj utrošenih doza semena po koncepciji. Ispitivanje je obavljeno na tri grupe od po 13 krava holštajn-frizijske rase. Na početku ogleda, grupe su bile ujednačene po količini proizvedenog mleka, fazi laktacije i laktaciji po redu, kao i telesnoj kondiciji. Ogledni period je trajao 90 dana. Krave su hranjene kompletno mešanim obrokom (TMR, Total Mixed Ration) u skladu sa njihovim proizvodnim potrebama, a razlika je bila u tome što krave I grupe nisu dobijale tanin (kontrolna grupa), krave II grupe su konzumirale 20 g Tanimila SCC (preparat sa taninima iz kore divljeg kestena, 40% tanina), a krave III grupe 40 g istog proizvoda (Tanin Sevnica, Slovenija). Kod ispitivanih grupa krava razlike u prosečnim vrednostima ocene telesne kondicije nisu bile statistički značajne (p>0,05) na kraju oglednog perioda. Uzorkovanje krvi za biohemijsko ispitivanje metaboličkog profila vršeno je punkcijom repne vene (v. coccigea). U krvnom serumu su određivane vrednosti glukoze, ß-hidroksibuterne kiseline (BHBA), ukupnih proteina, albumina, kalcijuma, fosfora i magnezijuma na kraju ogleda, a koncentracija uree je izmerena 60. dana ogleda i na kraju oglednog perioda. Tokom oglednog perioda vršene su kontrole proizvodnje mleka po A4 metodi kontrole mlečnosti. Hemijski sastav mleka (koncentracija mlečne masti, proteina, suve materije bez masti, kao i laktoze) određen je metodom infracrvene spektroskopije. Reproduktivni pokazatelji (trajanje servis perioda i broj utrošenih doza semena po koncepciji) praćeni su kroz uobičajenu veterinarsku evidenciju na farmi. Najniža koncentracija BHBA (0,61±0,12 mmol/L) je izmerena kod krava koje su konzumirale preporučenu dnevnu dozu tanina (40 g Tanimila SCC), što je statistički značajno niže (p0,05). Nije bilo značajnog uticaja tanina na koncentraciju uree u krvi 60. dana, ali je značajan pozitivan efekat na smanjenje koncentracije uree u krvi utvrđen na kraju oglednog perioda kod grupa krava koje su konzumirale tanine. Koncentracija uree u krvi krava II grupe (5,19±0,87 mmol/L) i III grupe (4,86±0,62 mmol/L), na kraju oglednog perioda, bila je statistički vrlo značajno niža (p 0.05) in the examined groups of cows at the end of the experimental period. Blood sampling for biochemical examination of the metabolic profile was performed by venipuncture of the coccygeal vein (v. coccigea). The values of glucose, ß-hydroxybutyric acid (BHBA), total proteins, albumin, calcium, phosphorus and magnesium were measured in the blood serum at the end of the trial, and the urea concentration was measured on the 60th day of the trial and at the end of the trial period. During the trial period controls of milk production were performed by using A4 method of milk control. The chemical composition of milk (concentration of milk fat, protein, dry matter without fat, and lactose) was determined by infrared spectroscopy. Reproductive indicators (service period duration and number of semen doses used per conception) were monitored through the usual veterinary records on the farm. The lowest concentration of BHBA (0.61±0.12 mmol/L) was measured in cows that consumed the recommended daily dose of tannin (40 g Tanimil SCC), which was statistically significantly lower (p0.05). There was no significant effect of tannin on blood urea concentration on day 60, but a significant positive effect on blood urea concentration reduction was found at the end of the trial period in groups of cows that consumed tannin. The concentration of urea in the blood of cows from group II (5.19±0.87 mmol/L) and group III (4.86±0.62 mmol/L), at the end of the trial period, was statistically considerably lower (p

Intestinal transepithelial transport of glucose is mediated by glucose transporters, and affects postprandial blood-glucose levels. This study investigates the effect of wood extracts rich in hydrolyzable tannins (HTs) that originated from sweet chestnut (Castanea sativa Mill.) and oak (Quercus petraea) on the expression of glucose transporter genes and the uptake of glucose and HT constituents in a 3D porcine-small-intestine epithelial-cell model. The viability of epithelial cells CLAB and PSI exposed to different HTs was determined using alamarBlue&reg, qPCR was used to analyze the gene expression of SGLT1, GLUT2, GLUT4, and POLR2A. Glucose uptake was confirmed by assay, and LC&ndash, MS/ MS was used for the analysis of HT bioavailability. HTs at 37 &micro, g/mL were found to adversely affect cell viability and downregulate POLR2A expression. HT from wood extract Tanex at concentrations of 4 &micro, g/mL upregulated the expression of GLUT2, as well as glucose uptake at 1 &micro, g/mL. The time-dependent passage of gallic acid through enterocytes was influenced by all wood extracts compared to gallic acid itself as a control. These results suggest that HTs could modulate glucose uptake and gallic acid passage in the 3D cell model.

The aim of the study was to investigate the effects of Pinus brutia bark extract, which is rich in polyphenolic compounds of tannins, on both pure and mixed continuous cultures of rumen bacteria and archaea, as well as on rumen fermentation characteristics in vitro. Antimicrobial susceptibility assay with pure cultures was carried out in an anaerobic chamber. Pinus brutia bark extract exhibited a potential inhibitor activity (P, Cilj ovog rada bio je istražiti učinak ekstrakta kore brucijskog bora (Pinus brutia), koji je bogat polifenolnim sastojcima tanina, na čiste i mješovite kulture buražnih bakterija i arheja kao i na in vitro fermentacijske značajke buraga. Proveden je test antimikrobne osjetljivosti s čistim kulturama u anaerobnim uvjetima. Ekstrakt kore brucijskog bora pokazao je potencijalnu inhibitornu aktivnost (P < 0,05) protiv čistih kultura bakterija Ruminococcus flavefaciens, Eubacterium ruminantium i Methanobacterium formicicum, a stimulacijski učinak na rast (P < 0,05) opažen je za bakterije Ruminoccocus albus, Butyrivibrio fibrisolvens i Streptococcus bovis. Ekstrakt kore brucijskog bora imao je potencijalan inhibitorni učinak (P < 0,05) na R. albus samo u najvećoj dozi (1200 μg/mL). Također je imao stimulacijski učinak (P < 0,05) na čiste kulture Fibrobacter succinogenes, a nije utjecao na Megasphaera elsdenii osim u najvećoj dozi. Učinak dviju doza (75 i 375 mg/L) ekstrakta kore brucijskog bora na in vitro mješovite culture i pokazatelje fermentacije u buragu određen je simulacijskom tehnikom (Rusitec). Dodatak ekstrakta kore brucijskog bora doveo je do kvadratnog smanjenja (P < 0,05) broja stanica R. flavefaciens. Nije bilo promjena u proizvodnji ukupnih i pojedinačnih kratkolančanih masnih kiselina (SCFA), omjeru acetata i propionata (C2/C3), ukupnom broju protozoa, buražnom pH i probavljivosti suhe tvari (DMD). Suplementacija objema dozama ekstrakta kore brucijskog bora smanjila je (P < 0,05) koncentracije amonijaka-N. Koncentracija amonijaka-N bila je najniža u skupini s najvećom dozom suplementa (P < 0,05). Zaključujemo da je inhibitorni učinak ekstrakta kore brucijskog bora na neke vrste u čistim kulturama bio jednak onomu u mješovitim buražnim kulturama, a nije bilo stimulacijskog efekta. Manjak inhibitornih učinaka na protozoe i na mnoge Gram-pozitivne buražne bakterije u mješovitim kulturama upućuje na to da njihov mehanizam djelovanja nije jednak onomu kod antibiotika. Premda ekstrakt kore brucijskog bora nije promijenio buražni SCFA, mogao bi poboljšati iskorištavanje proteina u buragu a da pritom ne suprimira mikrobnu fermentaciju.

This study was designed to identify and quantify the major phenolic constituents in peeled kernel and pellicle of the walnut Juglans regia L. Data were compared across six different cultivars: 'Fernor', 'Fernette', 'Franquette', 'Sava', 'Krka' and 'Rubina'. High-performance liquid chromatography coupled with mass spectrometry was used to identify and quantify these compounds. Nineteen ellagitanins, 12 ellagic acid derivatives, 4 anthocyanins and 5 other phenols were identified in the pellicle of these walnuts, and 15 dicarboxylic acid derivatives and 1 phenol in the peeled walnut kernels. Thirteen previously unreported compounds were identified in the peeled walnut kernels, and 14 in the walnut pellicle. Hydrolysable tannins were the main phenolic compounds identified in the walnut kernels, and accounted for 31.0% to 35.1% of the total phenolics analysed. The highest intake of total phenolics content per walnut kernel can be obtained by consumption of 'Franquette' and 'Rubina', with the lowest for 'Krka'.

U ovom radu ispitan je utjecaj dodataka antioksidansa (sumporovog dioksida i glutationa) na stabilnost antocijana i tanina u vinu Cabernet Sauvignon nakon 12 mjeseci starenja u boci. Istraživanje je provedeno na vinima sa sniženom koncentracijom SO₂ (10 mg Lˉ¹ slobodnog SO₂) uz ili bez dodatka glutationa (20 mg Lˉ¹ glutationa) pri čemu je kao kontrolno vino korišteno vino sa standardnom koncentracijom SO₂ (25 mg Lˉ¹ slobodnog SO₂). Provedeno je spektrofotometrijsko određivanje ukupnih tanina i antocijana. Sastav slobodnih antocijana i flavanola određen je primjenom tekućinske kromatografije visoke djelotvornosti (HPLC). Dobiveni rezultati pokazali su kako je koncentracija antioksidansa (sumporovog dioksida i glutationa) značajno utjecala na kemijske promjene u sastavu antocijana i flavan-3-ol monomera i dimera tijekom starenja vina, pri čemu su više koncentracije antioksidansa pokazale zaštitno djelovanje te pozitivan učinak na stabilnost navedenih spojeva. Također, glutation pokazao je zaštitno djelovanje u vinu sa sniženim koncentracijom SO₂. In this paper, the effects of adding the antioxidants sulphur dioxide and glutathione on the stability of anthocyanins and tannins in Cabernet Sauvignon wine after 12 months of ageing, was examined. The study was conducted on wines with the reduced concentration of SO₂ (10 mg Lˉ¹ free SO₂), with or without the addition of glutathione (20 mg Lˉ¹ glutathione), where the wine with the standard concentration of SO₂ (25 mg Lˉ¹ free SO₂) was used as the case-control wine. A spectroscopic method of analysis was conducted regarding the number of total tannins and anthocyanins. The composition of free anthocyanins and flavanols has been determined by using the technique of highperformance liquid chromatography (HPLC). The obtained results showed that the concentration of antioxidants (sulphur dioxide and glutathione) had affected significantly the chemical changes in the composition of anthocyanins and flavan-3-ol monomers and dimers during wine aging, where the higher concentrations of antioxidants showed a protective effect and a positive impact on the stability of the abovementioned compounds. Also, glutathione showed a protective effect in wine with a reduced concentration of SO₂.

V diplomski nalogi smo preizkušali možnost zatiranja gliv povzročiteljic skladiščnih bolezni jabolk (Neofabrea, Botrytis, Penicillium in druge) s potapljanjem jabolk pred skladiščenjem v raztopino taninov pri temperaturi vodne raztopine 20 ℃ in 52 ℃. Za poskus smo uporabili dva pripravka, in sicer Farmatan ter Tanimil SCC (oba proizvaja Tanin d.d. Sevnica). Farmatan prašek je suhi taninski ekstrakt kostanja, ki deluje adstingentno, blago antiseptično, obarja beljakovine in zavira rast nekaterih gliv. Farmatan liqid je tekoči preparat, ki poleg taninov vsebuje še mono-, di- in trigliceride maslene kisline. Tanimil SCC je mešanica tanina, natrijevega acetata, esencialnih olj ter v organske komplekse vezanega cinka. Jabolka so bila po potapljanju in odcejanju skladiščena v komori s kontrolirano atmosfero od 17. 11. 2016 do 15. 02. 2017. Po zaključenem skladiščenju je ocenjevanje plodov izvedlo večje število strokovnjakov s Fakultete za kmetijstvo in biosistemske vede UM in podjetja EVROSAD d. o. o. Krško. Ugotovili smo, da je delež plodov, napadenih od gliv, značilno upadel zaradi tretiranja s toplo vodo in da je bil učinek taninov manj pomemben od učinka tople vode. Učinkovitost pripravkov (% Abbot) je bila pri različnih glivah različna in je znašala od 5 % do 70 %. Preprost preizkus glede morebitnega priokusa, ki bi ga lahko pridobila jabolka tekom tretiranja je pokazal, da uporaba taninov nesporno vpliva na manjšo všečnost okusa plodov. The result of testing the options for controlling apple storage diseases (Neofabrea, Botrytis, Penicillium and others) by dipping apples into a solution of tannins at temperatures of 20 ℃ and 52 ℃ before storage were investigated. We studied two tannin containing preparations namely Farmatan and Tanimil SCC (both produced by Tanin d.d. Sevnica). Farmatan powder is a dry chestnut extract that works mildly astringently, midly antiseptic, breaks down protein and inhibits the growth of some fungi. Farmatan liqid is a liqid preparation wich contains, in addition to tannins, mono-, di- and triglycerides of butyric acid. Tanimil SCC is a mixture of tannin, sodium acetate, essential oils and organic zinc. After the dipping and drying, the apples were stored in a controlled atmosphere from 17.11.2016 to 15.02.2017. The apple grading was carried out by experts from the Faculty of Agriculture and the EVROSAD d. o. o. Krško Company, after the storage was completed. We came to the conclusion, that the application of hot water reduced the proportion of fruits that were infected by fungi. Tannin application was less effective in storage diseases reduction. The preparation efficiency (% Abbot) was different in different types of fungi and varied from 5 % to 70 %. A simple test of potential aftertaste has shown that the use of tannins has a significant impact on apple taste.

Pojava ekstremnih uvjeta okoliša, kao što su poplave i suše, sve je češća. Biljke se okolišu prilagođavaju promjenama kemijskog sastava. Varijacije kemijskog sastava mogle bi imati značajan utjecaj na nutritivnu vrijednost biljaka, što je posebno važno kod prehrambenih vrsta, uključujući kupusnjače. S obzirom da je pekinški kupus sve zastupljeniji u prehrani, a podataka o njegovom metaboličkom odgovoru na sušu i poplavu nema, cilj ovog diplomskog rada bio je istražiti utjecaj simuliranih uvjeta suše i poplave na sadržaj fenolnih spojeva, šećera i fotosintetskih pigmenata, te antioksidacijski kapacitet ove vrste. Spektrofotometrijski je određen udio ukupnih fenola, flavonoida, hidroksicimetnih kiselina, flavonola, tanina, proantocijanidina, antocijana, topivih šećera te fotosintetskih pigmenata (klorofila a i b, karotenoida). Metodom tekućinske kromatografije visoke moći razlučivanja razdvojeni su, identificirani i kvantificirani kempferol, kvercetin, ferulična, sinapinska i L-askorbinska kiselina. Antioksidacijski kapacitet određen je metodama ABTS, DPPH, FRAP i metodom moći reduciranja. Poplava je uzrokovala povećanje koncentracije ferulične i sinapinske kiseline, kvercetina i kempferola, kao i antioksidacijskog kapaciteta određenog metodom ABTS, međutim smanjenje udjela fotosintetskih pigmenata u kineskom kupusu. Suša je uzrokovala povećanje koncentracije L-askorbinske kiseline. I suša i poplava povećale su udio šećera, a smanjile udio ukupnih tanina u pekinškom kupusu. Ostale mjerene parametre suša i poplava nisu značajno promijenile. Extreme environmental conditions such as flooding and drought are becoming more common. Plants adapt to environment by changing phytochemical composition. Chemical composition variations could have a significant impact on plant nutritional value, which is especially important in plants intensely represented in diet, like most Brassicaceae species. Since Chinese cabbage is increasingly prevalent in diet and there is no information on its metabolic response to water stress, the aim of this work was to investigate the impact of simulated flooding and drought conditions on phenolic compounds content, sugars and photosynthetic pigments, and antioxidant capacity of this species. The content of total phenols, flavonoids, hydroxycinnamic acids, flavonols, tannins, proanthocyanidins, anthocyanins, soluble sugars and photosynthetic pigments (chlorophyll a and b, carotenoids) was determined spectrophotometrically. Using a high-performance-liquid-chromatography method, kaempferol and quercetin, ferulic, sinapic and L-ascorbic acid were separated, identified and quantified. The antioxidant capacity was determined by methods ABTS, DPPH, FRAP and reducing power. Flooding increased ferulic and sinapic acid, quercetin and kaempferol concentration, and antioxidant capacity determined by the ABTS method, however, decreased photosynthetic pigments in Chinese cabbage. Drought increased L-ascorbic acid concentration. Both flooding and drought increased concentration of soluble sugars, and reduced total tannins in Chinese cabbage.

‘Refosco dal peduncolo rosso’ is a late-ripening and low-yielding red grape variety, mainly cultivated in Northeastern Italy (Veneto and Friuli Venezia Giulia), and characterized by relatively high anthocyanins and average-to-low tannins concentrations. Under Friuli’s climatic conditions, it is often challenging to maintain the Refosco dal peduncolo rosso grapes hanging on the vines long enough to match complete berry maturation before the rain season starts. Therefore, winegrowers normally perform cluster thinning in order to enhance or accelerate ripening. This study compared the effects of selective berry thinning (cluster shoulders and tips removal) and classical cluster thinning on fruit technological maturity, anthocyanin profile, and skin and seed proanthocyanidins concentration. Our results revealed that both thinning treatments induced a significant increase in total soluble solids, as well as total anthocyanins through the specific enhancement of OH- and di-substituted monoglucosylated anthocyanins. Additionally, skin high molecular weight proanthocyanidins was reduced by selective berry thinning, while mean degree of polymerization and percentage of galloylation were significantly decreased by both thinning treatments. These results showed that the yield reduction obtained by both methods were profitable to improve the maturation of Refosco dal peduncolo rosso grapes. However, the application of selective berry thinning provided a significant reduction of both skin high molecular weight proanthocyanidins and percentage of prodelphinidins. Therefore, the first evidences on grapes composition favored the cluster thinning technique as less time consuming, but more research on wine and sensory effects is needed to confirm the potential of selective berry thinning.

Namen diplomskega dela je bil ugotoviti, kako dva različna postopka maceracije vplivata na končne karakteristike rdečega vina sorte merlot. V vinu, ki smo ga pridelali, smo analizirali barvne parametre, antociane, fenolne spojine in estre. S primerjavo rezultatov določenih parametrov in spojin smo hoteli poudariti razlike, ki nastanejo v pridelanih vinih s postopkoma postfermentativne maceracije in hladnega namakanja. Hoteli smo pokazati, da so razlike med postopkoma maceracije v ekstrakciji snovi. Naši rezultati so pokazali primerljive vrednosti vseh barvnih parametrov, antocianov, fenolnih spojin in estrov v vseh vzorcih. Kljub temu pa smo uspeli dokazati, da obstajajo manjše razlike med procesoma. Raziskovali smo tudi vpliv temperature in časa trajanja maceracije na proces ekstrakcije snovi. Z dalj časa trajajočo maceracijo naj bi se ekstrahiralo tudi več snovi. Z našimi rezultati in na podlagi ostalih raziskav smo to potrdili. Z raziskavo smo ugotovili, da vsebnost alkohola vpliva na ekstrakcijo snovi, saj je vzorec z največjo količino alkohola imel najvišje vrednosti ekstrahiranih spojin. The purpose of our research was to determine how two different maceration processes affect the final characteristics of a red wine Merlot. In the produced wine we analysed color parameters, anthocyanins, phenolic compounds and esters. By comparing the results of the measured parameters and compounds, we wanted to highlight the differences in wines produced by post-fermentative maceration and cold soaking processes. We wanted to show that there are differences between the maceration processes in compounds extraction. However, our results showed comparable values of all color parameters, anthocyanins, phenolic compounds and esters in all samples. Despite that, we managed to prove that there are minor differences between processes. We also investigated the influence of temperature and duration of maceration process on the compounds extraction. With longer lasting maceration, more substances should be extracted. We confirmed this with our results and results of others researches. The study concluded that the alcohol content affects the extraction of the substances, since the sample with the highest amount of alcohol had the highest values of the extracted compounds.

Na trgu najdemo najrazličnejše kozmetične izdelke, med katerimi predstavljajo velik delež deodoranti in antiperspiranti, katerih funkcija je prekrivanje neprijetnega vonja oziroma preprečevanje prekomernega potenja. Njihovi učinki lahko bistveno pripomorejo k dobremu psihološkem in fiziološkem počutju uporabnika ter vplivajo na njihovo samopodobo, zato so skoraj neizogibni pri vsakdanu mnogih ljudi. Ker jih tako množično uporabljamo, so mnogokrat tudi tarča kritikam s stališča dražečih sestavin in varnosti. Kot posledica trenda naraščanja priljubljenosti naravne kozmetike se veliko ljudi odloča raje za naravne alternative oz. se izogibajo antiperspirantom in raje izbirajo deodorante. Pa vendar se pojavi vprašanje, ali potrošniki sploh razumejo razliko med deodoranti in antiprespiranti ter kaj dojemajo kot naravno in učinkovito? To vprašanje je bilo povod za temo te diplomske naloge. Vsebinsko smo jo razdelili na dva dela. V prvem delu smo izvedli spletno anketo, v kateri smo pridobili podatke, kako slovenski potrošniki dojemajo deodorante oz. antiperspirante, kakšna je njihova perspektiva glede naravnih sestavin in ovojnine in kaj jih pri deodorantih najbolj pritegne. Ugotovili smo, da je za današnje potrošnike velikega pomena, da so njihovi deodoranti kakovostni, prijetnega vonja, da ne puščajo sledi na oblačilih, da so učinkoviti, cenovno dostopni in varni pri uporabi, da ne vplivajo na njihovo zdravje in ne onesnažujejo okolja. To so namreč kozmetični izdelki, ki jih uporabljajo vsakodnevno in ki se zadržujejo dlje časa na koži. V drugem delu smo izdelali formulacijo deodoranta v obliki stika, ki je vsebovala izvleček hrasta Quercus petraea in v njem prisotne tanine. Izvedli smo raziskavo z 32 prostovoljci, ki so vrednotili senzorične lastnosti deodoranta, ki je vseboval izvleček hrasta, in placebo deodoranta brez izvlečka. Ugotovili smo večja odstopanja pri oceni učinkovitosti delovanja obeh deodorantov pri testirancih, ki so predhodno uporabljali antiperspirante z aluminijem. Razlike so bile vidne tudi pri oceni učinkovitosti delovanja, in sicer so bili testiranci v splošnem bolj zadovoljni z deodorantom z izvlečkom. Testirana formulacija deodoranta je dosegla zelo dobre rezultate vrednotenja senzoričnih lastnosti, prav tako pa izpolnila veliko zahtev sodobnih potrošnikov, ki smo jih zaznali v okviru izvedene spletne ankete. There is a wide variety of cosmetic products on the market, including largely represented deodorants and antiperspirants. They are used to cover unpleasant odor or to prevent excessive sweating. Their effects can significantly contribute to the mental and physical well-being of the user, and are almost inevitable in our everyday lives. Because they are so widely used, they are often the target of criticism in terms of irritating ingredients and safety. Due to the growing popularity of natural cosmetics, many people are deciding for natural alternatives, ie. deodorants, to avoid antiperspirants. However, the question is, do consumers even understand the difference between deodorants and antiperspirant, and what do they perceive as natural and effective? This question lies behind the topic of this thesis. In the first part, an online survey was performed to obtain data about how Slovenian consumers perceive deodorants or antiperspirants, what is their opinion about natural ingredients and packaging, and what attracts them most to deodorants. We found out that for today's consumers it is very important that their deodorants are of good quality, have a pleasant odor, leave no trace on clothing are effective, affordable and safe for use, do not affect their health or pollute the environment. These are cosmetic products that are used on a daily basis and remain on the skin. In the second part, a stick deodorant was formulated that contained an oak (Quercus petraea) extract and tannins present in the extract. A study with 32 volunteers was conducted who evaluated the sensory properties of a deodorant containing the oak extract and placebo deodorant without the extract. Greater differences in the evaluation of performance of both deodorants were found in subjects who had previously used aluminum antiperspirants. Differences were also seen in performance evaluation, with test subjects generally more satisfied with deodorant containing the oak extract. The tested deodorant formulation achieved very good results in the evaluation of sensory properties, as well as met many requirements of modern consumers, which were detected in the conducted online survey.

Cilj: Cilj ovog diplomskog je pokazati potencijalni pozitivni ili negativni učinak taninske kiseline na srčani mišić hiperglikemičnih štakora i ekspresiju koneksina 43 upotrebom koncentracije koja je već pokazala korisne učinke. Materijal i metode: U ovom je istraživanju dvanaest muških Wistar štakora podijeljeno u tri skupine na temelju napitaka koje su konzumirali. U svakoj skupini bila su po četiri štakora, a ispitivanje je trajalo dvadeset tjedana. Prva skupina, odnosno kontrolna skupina konzumirala je čistu vodu za piće, a druga skupina 30%-tnu vodenu otopinu saharoze. Treća skupina konzumirala je 30%-tnu vodenu otopinu saharoze i 0,1% taninsku kiselinu. Mjerena im je težina, a koncentracije glukoze u plazmi određivane su s glukometrom. Životinje su eutanazirane te njihova srca su uklonjena. Tkivo je pripremljeno i zatim obojeno trikromnim bojanjem po Mallory-ju. Također je napravljeno imunofluorescencijsko bojanje pa su slikane mikrofotografije. Analizirane su pomoću Adobe Photoshop 7 i Image J (National Institutes of Health, Bethesda, MD, SAD) programa. GraphPad Prism 5 (McIntosh, CA, USA) korišten je za statističku analizu. Rezultati: Nakon 20 tjedana eksperimenta, razina glukoze u krvi u skupini koja je konzumirala 30%-tnu vodenu otopinu saharoze značajno je povećana u usporedbi s kontrolnom skupinom (p, Objectives: The aim of this thesis is to demonstrate the potential positive or negative effect of the tannic acid on the cardiac muscle of hyperglycemic rats and the expression of the connexins 43 using a concentration that has already shown beneficial effects. Material and Methods: In this trial twelve male Wistar rats were divided into three groups based on beverages they were consuming. There were four rats in each group and Trial lasted twenty weeks. The control group consumed clean drinking water and the second group consumed 30% aqueous sucrose solution. Third group consumed 30% aqueous solution of sucrose and 0,1% tannic acid. They were weighed on electronic balance and their glucose concentrations in plasma were determined with glucometer at the same time. Animals were euthanized and their hearts were removed. The tissue was prepared and then stained by Mallory's trichrome stain. Tissues were also analysed with immunohistochemistry and then microphotographies were taken. Microphotographies were analyzed by Adobe photoshop 7 and Image J (National Institutes of Health, Bethesda, MD, USA). GraphPad Prism 5 (McIntosh, CA, USA) was used for statistical analysis. Results: After 20 weeks of experiment blood glucose levels of group that had consumed 30% aqueous solution of sucrose significantly increased compared to the control group (p

Filipendula ulmaria i F. vulgaris se tradicionalno koriste kod peptičkog ulkusa i bolnih stanja. Cilj: Liofilizovani infuzi cvasti (LIC) ovih vrsta i izolovana jedinjenja F. vulgaris su podvrgnuti hemijskim i farmakološkim ispitivanjima u cilju preliminarne procene terapijskog potencijala i opravdanosti zabeležene etnomedicinske primene. Metode: Sastav LIC je utvrđen HPLC-UV metodom. Antioksidantna i citotoksična aktivnost je procenjena in vitro, antiinflamatorno dejstvo i antiagregacioni potencijal ex vivo u humanim trombocitima, dok su antihiperalgezijska, antiedematozna, gastroprotektivna aktivnost i akutna toksičnost ispitani in vivo. Rezultati i diskusija: LIC su se karakterisali visokim sadržajem polifenola, izraženom antioksidantnom aktivnošću, slabom sposobnošću inhibicije biosinteze eikozanoida i citotoksičnošću. Antihiperalgezijsko dejstvo LIC (100–300 mg/kg) je bilo statistički značajno i dozno-zavisno: ED50 ± SEM vrednosti u trenutku maksimalnog efekta su iznosile 164,8 ± 15,4 mg/kg (F. ulmaria) i 172,2 ± 6,2 mg/kg (F. vulgaris). LIC (100–300 mg/kg), telimagrandin II (40 mg/kg) i spireozid (50 mg/kg) su redukovali intenzitet gastričnih lezija indukovanih etanolom. Nakon akutne primene velikih doza LIC, nisu uočeni znaci toksičnosti u životinja. U sprovedenim eksperimentima je pokazano da flavonoidi, galna kiselina i telimagrandin II doprinose farmakološkim efektima LIC. Zaključak: Dobijeni rezultati podržavaju primenu cvasti F. ulmaria i F. vulgaris u tradicionalnoj medicini. Polifenoli su aktivni sastojci, što ih čini potencijalnim markerima kvaliteta. Značajna sličnost hemijskih i farmakoloških profila ispitivanih LIC ukazuje da bi vrste F. ulmaria i F. vulgaris mogle da budu ravnopravni biološki izvor biljne droge Filipendulae flos. Filipendula ulmaria and F. vulgaris are traditionally used in the treatment of peptic ulcer and pain. Aim of the study: Lyophilized flower infusions (LFIs) of these species and isolated compounds of F. vulgaris were subjected to chemical and pharmacological investigations with the goal to preliminary assess therapeutic potential and validity of the recorded ethnomedicinal use. Methods: Chemical composition of LFIs was analyzed by HPLC-UV method. Antioxidant and cytotoxic activities were assessed in vitro, anti-inflammatory effect and anti-aggregation potential were studied ex vivo in human platelets, whereas antihyperalgesic, antiedematous, gastroprotective activities and acute toxicity were investigated in vivo. Results and discussion: LFIs were characterized by high polyphenolic content, pronounced antioxidant activity, low capacity to inhibit biosynthesis of eicosanoids and cytotoxicity. Antihyperalgesic effect of LFIs (100–300 mg/kg) was statistically significant and dose-dependent: ED50 ± SEM values, obtained at the time of peak effects, were 164.8 ± 15.4 mg/kg (F. ulmaria) and 172.2 ± 6.2 mg/kg (F. vulgaris). LFIs (100–300 mg/kg), tellimagrandin II (40 mg/kg) and spiraeoside (50 mg/kg) reduced intensity of gastric lesions induced by ethanol. After acute application of high LFIs doses, signs of toxicity in animals were not observed. In performed experiments, it was shown that flavonoids, gallic acid and tellimagrandin II contributed to the pharmacological actions of LFIs. Conclusion: The obtained data support use of F. ulmaria and F. vulgaris flowers in traditional medicine. Polyphenols are active constituents, and hence potential quality markers. Significant similarity of chemical and pharmacological profiles of tested LFIs suggests that F. ulmaria and F. vulgaris could be equivalent biological sources of herbal drug Filipendulae flos.