Usporedba kemijskog sastava i bioaktivnih sastojaka gljiva Agrocybe aegerita I Lentinus edodes

undergraduate thesis

• Title (english): Comparison of chemical composition and antioxidative properties of mushrooms Agrocybe aegerita and Lentinus edodes
• Author: Ivana Šandrk
• Mentor: Sunčica Beluhan (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology); Zagreb
• Defense date and country: 2011-06-29, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

U radu su proučavani kemijski sastav i antioksidativna svojstva gljiva vrsta Agrocybe aegerita i Lentinus edodes. U ekstraktima dobivenim ekstrakcijom osušenih gljiva s vodom (hladnom, 25 oC i vrućom, 90 oC) te etanolom (40 oC) određivan je udjel ukupnih fenolnih sastojaka. Obje proučavane gljive su se pokazale kao dobar izvor proteina i ukupnih šećera, čiji je maseni udjel bio 29,45 i 66,18 mg/g (L. edodes), te 44,22 i 61,55 mg/g (A.aegerita). Ekstrakcijom s etanolom u objema je gljivama određen najveći udjel ukupnih fenolnih sastojaka (9,29-9,98 mg/g), zatim je slijedila ekstrakcija s vrućom vodom (8,97-9,56 mg/g) te naposljetku hladnom vodom (6,54-7,98 mg/g). Pri optimalnom vremenu (5 h) i temperaturi ekstrakcije (40 oC), udjel ukupnih fenolnih sastojaka bio je u A. aegerita (9,48 mg/g), a u L. edodes (7,43 mg/g). Rezultati istraživana su pokazali da su optimizacija ekstrakcijskog sredstva, vremena i temperature ekstrakcije ključni pri ekstrakciji ukupnih fenola u kultiviranim vrstama gljiva A. aegerita i L. edodes.

Abstract (english)

The chemical compositions and antioxidant properties of fruiting bodies of Agrocybe aegerita and Lentinus edodes were studied. Water (cold at 25 oC and hot at 90 oC) and ethanol (40 oC) extracts were obtained from dried mushrooms and determined for total phenolic contents. Both investigated mushrooms (A. aegerita and L. edodes) were found to be good sources of proteins and total carbohydrates, with contents varying in the ranges 29.45–44.22 mg/g, and 66.18–61.55 mg/g, respectively. Ethanol extract contained higher total phenolic contents (9.29-9.98 mg/g) than hot water (8.97-9.56 mg/g) and cold water (6.54-7.98 mg/g) extracts for both mushrooms. Total phenolic contents with optimal extraction time (5 h) and temperature (40 oC) were in A. aegerita (9.48 mg/g and in L. edodes 7.43 mg/g. The results of the research suggest that optimization of extraction solvent, time and temperature has a critical role in extracting total phenolic content in commercially cultivated A. aegerita and L. edodes species.

• Keywords: Agrocybe aegerita; antioksidativna svojstva; Lentinus edodes; kemijski sastav; udjel ukupnih fenola
• Keywords (english): Agrocybe aegerita; Antioxidative properties; Chemical composition; Lentinus edodes; Total phenolic content
• Language: croatian
• URN:NBN: urn:nbn:hr:159:577830
• Study programme: Title: Biotechnology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-19 09:54:25