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master's thesis
Analiza antimikrobnog učinka ekstrakta češnjaka na mikroorganizme voda različitog podrijetla
2024. urn:nbn:hr:182:666016
Cepanec, Matija
Josip Juraj Strossmayer University of Osijek
Department of Chemistry
Department of Analytical, Organic and Applied Chemistry

Cite this document

Cepanec, M. (2024). Analiza antimikrobnog učinka ekstrakta češnjaka na mikroorganizme voda različitog podrijetla (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Department of Chemistry. Retrieved from https://urn.nsk.hr/urn:nbn:hr:182:666016

Cepanec, Matija. "Analiza antimikrobnog učinka ekstrakta češnjaka na mikroorganizme voda različitog podrijetla." Master's thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, 2024. https://urn.nsk.hr/urn:nbn:hr:182:666016

Cepanec, Matija. "Analiza antimikrobnog učinka ekstrakta češnjaka na mikroorganizme voda različitog podrijetla." Master's thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, 2024. https://urn.nsk.hr/urn:nbn:hr:182:666016

Cepanec, M. (2024). 'Analiza antimikrobnog učinka ekstrakta češnjaka na mikroorganizme voda različitog podrijetla', Master's thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, accessed 22 January 2025, https://urn.nsk.hr/urn:nbn:hr:182:666016

Cepanec M. Analiza antimikrobnog učinka ekstrakta češnjaka na mikroorganizme voda različitog podrijetla [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Department of Chemistry; 2024 [cited 2025 January 22] Available at: https://urn.nsk.hr/urn:nbn:hr:182:666016

M. Cepanec, "Analiza antimikrobnog učinka ekstrakta češnjaka na mikroorganizme voda različitog podrijetla", Master's thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:182:666016

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Metadata
TitleAnaliza antimikrobnog učinka ekstrakta češnjaka na mikroorganizme voda različitog podrijetla
Title (english)Analysis of the antimicrobial effect of garlic extract on microorganisms from waters of different origin
AuthorMatija Cepanec
MentorMartina Šrajer Gajdošik (mentor)
Committee memberVlatka Gvozdić (predsjednik povjerenstva)
Committee memberMartina Šrajer Gajdošik (član povjerenstva)
Committee memberElvira Kovač-Andrić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Department of Chemistry
(Department of Analytical, Organic and Applied Chemistry)
Osijek
Defense date and country2024-10-02, Croatia
Scientific / art field,
discipline and subdiscipline		NATURAL SCIENCES
Chemistry
Applied Chemistry
Abstract
Antimikrobna svojstva raznih prirodnih spojeva postaju zna ajno podru je istraživanja, ponajvibe zbog sve ve e rezistencije mikroorganizama na antibiotike koji su do sada bili u birokoj uporabi. ebnjak (Allium sativum) vrlo je cijenjen u kulinarstvu, no njegova ljekovita svojstva poznata su od davnina. Sadrži niz biolobki aktivnih spojeva, uklju uju i mnoge s antimikrobnim svojstvima. U ovom radu istražen je antimikrobni u inak razli itih ekstrakata doma eg i kupovnog/uvoznog ebnjaka (podrijetlom iz Kine) na patogene mikroorganizme prisutne u prirodnim vodama. Ekstrakti ebnjaka pripravljeni su u acetonu, etanolu, metanolu i ultra istoj vodi. Ekstrakt doma eg ebnjaka u acetonu pokazao je najbolje antimikrobno djelovanje i to na bakteriji Listerii monocytogenes. Na Gram(+)-bakterijama uo eno je izraženije antimikrobno djelovanje u odnosu na Gram(-)-bakterije. Bakterija Pseudomonas aeruginosa pokazala je najve u otpornost na ispitivane ekstrakte. Pomo u GCMS u gotovo svim su ekstraktima detektirani spojevi: dialil-sulfid, dialil-disulfid, metil-disulfid, dimetil-trisulfid, metil-alil-disuflid te sumpor
Abstract (english)
The antimicrobial properties of various natural compounds are becoming a significant area of research, mostly due to the growing resistance of microorganisms to antibiotics that have been widely used so far. Garlic (Allium sativum) is highly valued in cooking, however, its medicinal properties have been known since ancient times. It contains a number of biologically active compounds, including many with antimicrobial properties. In this paper, the antimicrobial effect of different extracts of home-grown and purchased/imported garlic (originating from China) on pathogenic microorganisms present in natural waters was investigated. Garlic extracts are prepared in acetone, ethanol, methanol and ultrapure water.The extract of home-grown garlic in acetone showed the best antimicrobial activity against Listeria monocytogenes. A more pronounced antimicrobial effect was observed on Gram(+)-bacteria compared to Gram(-)-bacteria. The bacterium Pseudomonas aeruginosa showed the highest resistance to the examined extracts. Using GC-MS, the following compounds were detected in almost all extracts: diallyl-sulfide, diallyl-disulfide, methyl-disulfide, dimethyl-trisulfide, methyl-allyl-disulfid and sulfur.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:182:666016
Study programmeTitle: University Graduate Study of Chemistry; Research Program; specializations in: Research Program
Course: Research Program
Study programme type: university
Study level: graduate
Academic / professional title: sveučilišni/a magistar/magistra kemije (sveučilišni/a magistar/magistra kemije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2024-10-03 10:57:20