Biološki potencijal praha odabranih egzotičnih biljaka

undergraduate thesis

• Title (english): Biological potential of selected exotic plants powders
• Author: Sandra Vladišković
• Mentor: Verica Dragović Uzelac (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology of Fruits and Vegetables Preservation and Processing); Zagreb
• Defense date and country: 2012-09-13, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

U prahovima mace (Lepidium meyenii) i camu camu-a (Myrciaria dubia) koji su egzotičnog podrijetla, a odnedavno su prisutni i na hrvatskom tržištu, određivani su ukupni fenoli, flavan-3-oli te antioksidacijski kapacitet. Izolacija fenolnih spojeva provedena je primjenom 3 različite vrste otapala; vodene otopine etanola, acetona i acetonitrila. Količina fenola je određivana spektrofotometrijski, a antioksidacijski kapacitet primjenom FRAP metode. Prah camu camu-a je bolji izvor fenolnih spojeva nego prah mace, a najbolji ekstrakcijski kapacitet kod obiju biljaka postiže se primjenom vodenih otopina acetonitrila i etanola. Za izolaciju flavan-3-ola iz praha mace, učinkovitija je vodena otopina acetona, a iz camu camu-a vodena otopina acetonitrila. Antioksidacijski kapacitet je naročito visok u etanolnom ekstraktu praha camu camu-a, a i kod jedne i kod druge biljke je uočena pozitivna korelacija između koncentracije fenolnih spojeva i antioksidacijskog kapaciteta.

Abstract (english)

In the powders of maca (Lepidium meyenii) and camu camu-a (Myrciaria dubia), exotic plants which are from recently been present on the Croatian market, have been measured the amount of total phenols, flavan-3-ols and antioxidant capacity. Isolation of phenolic compounds was carried out using three different types of solvents, aqueous ethanol, acetone, and acetonitrile. The amount of total phenols was determined spectrophotometrically and the antioxidant capacity by the FRAP method. Camu camu powder is a better source of phenolic compounds than maca powder, and the best extraction capacity in both plants is achieved by applying an aqueous solution of acetonitrile and ethanol. For the isolation of flavan-3-ols from maca powder, is more effective aqueous acetone, and from camu camu the aqueous acetonitrile. Antioxidant capacity is particularly high in ethanolic extract of camu camu, and both plants are showing a positive correlation between the concentration of phenolic compounds and antioxidant capacity.

• Keywords: maca; camu camu; ukupni fenoli; flavan-3-oli; antioksidacijski kapacitet
• Keywords (english): maca; camu camu; total phenols; flavan-3-ols; antioxidant capacity
• Language: croatian
• URN:NBN: urn:nbn:hr:159:988427
• Study programme: Title: Nutrition; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-16 08:59:17