Biološki aktivni spojevi i antioksidacijski kapacitet odabranih vrsta začinskog bilja

undergraduate thesis

• Title (english): Biologically acive compounds and antioxidant capacity of selected spices
• Author: Ana Perkušić
• 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: 2011-09-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Cimet, đumbir, kardamom i kurkuma su začinske biljke koje se u Indiji i Kini koriste u kulinarstvu i tradicionalnoj medicini već nekoliko tisuća godina. Danas su sve brojnija istraživanja na tim biljkama, a ljekovita svojstva im se pripisuju najvećim dijelom zbog visokog udjela fenolnih spojeva, te jakog antioksidativnog djelovanja. Cilj ovog rada bio je stoga odrediti koncentraciju ukupnih fenola i flavan-3-ola spektrofotometrijski, te antioksidacijski kapacitet primjenom FRAP metode. Određivanje je provedeno na osam uzoraka: cimet, đumbir, kardamom i kurkuma, a fenolni spojevi iz navedenih biljaka ekstrahirani su primjenom dva različita otapala, 30%-tni etanol i 30%-tni acetonu. U ekstraktima cimeta određena je najveća koncentracija ukupnih fenola, flavan-3-ola i najveći antioksidacijski kapacitet. Kod đumbira i kurkume izmjerene su slične vrijednosti koncentracije ukupnih fenola i antioksidacijskog kapaciteta, ali kod kurkume veća koncentracija flavan-3-ola. Kardamom ima najmanju koncentraciju ukupnih fenola, flavan-3-ola, te ujedno najmanji antioksidacijski kapacitet. Antioksidacijski kapacitet je u dobroj korelaciji s koncentracijom ukupnih fenola. Aceton se pokazao kao bolje otapalo jer su kod većine ekstrakata veće koncentracije fenolnih spojeva te antioksidacijskog kapaciteta izmjerene u acetonskim ekstraktima.

Abstract (english)

Cinnamon, ginger, cardamom and turmeric are spice plants, which are used in India and China as condiments and in traditional medicine for several thousands of years. Today number of research on this plants is growing and medical properties are atributed mostly to antioxidant activity because of their high concentrations of phenolic compounds. The aim of this study was to determine total phenols and flavan-3-ols spectrophotometrically and antioxidant capacity using the FRAP method. Determination was conducted on eight samples: Cinnamomum cassia, Zingiber officinale, Elettaria cardamomum, Curcuma longa, all extracted with 30% ethanol and 30% acetone. In both extracts of Cinnamomum cassia were determined highest concentrations of total phenols and flavan-3-ols, and antioxidant capacity. Zingiber officinale and Curcuma longa had similar values of phenol content and antioxidant capacity, but Curcuma longa had higher concentration of flavan-3-ols. All mesured values were lowest at Elettaria cardamomum. Antioxidant activity was in good correlation with the concentration of total phenolic compounds. Acetone was beter solvent becouse most mesured values were higher in acetone extracts.

• Keywords: cimet; đumbir; kardamom; kurkuma; fenoli
• Keywords (english): Cinnamomum cassia; Zingiber officinale; Elettaria cardamomum; Curcuma longa; phenols
• Language: croatian
• URN:NBN: urn:nbn:hr:159:494195
• 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: 2017-05-19 09:26:55