Utjecaj vremena i temperature na ekstrakciju polifenola mente (Mentha x piperita L.)

undergraduate thesis

• Title (english): Effect of time and temperature on the extraction polyphenols mint (Mentha x piperita)
• Author: Vedrana Antolić
• 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; Food Technology

Abstract

Istraživanjem je obuhvaćeno utvrđivanje utjecaja temperature i vremena ekstrakcije na koncentraciju fenolnih spojeva i antioksidacijski kapacitet mente (Mentha x piperita L.). Ekstrakcija fenolnih spojeva iz lista mente provedena je pri tri različite temperature (30, 50, 70°C) i 5 različitih vremenskih intervala (3, 5, 7, 9, 11 min.). U infuzijama lista mente određivani su ukupni fenoli, flavan-3-oli i antioksidacijski kapacitet spektrofotometrijski. Najviša koncentracija ukupnih fenola (31, 23 mg RAE/g suhe mente) određena je u infuziji dobivenoj pri 70 °C i 11 min. Pri višoj temperaturi postiže se bolja ekstrakcija fenolnih spojeva, dok vrijeme ekstrakcije nije imalo značajnijeg utjecaja. Korištenjem indirektne FRAP metode određivan je antioksidacijski kapacitet. U infuzijama ekstrahiranim pri 50 i 70°C antioksidacijska aktivnost bila je podjednaka.

Abstract (english)

The research establishes the influence of time and temperature on extraction of phenolic compounds and antioxidant capacity of mint tea (Mentha x piperita L. ). Extraction of phenolic compounds i.e. infusion of mint leaves was conducted at 3 different temperature (30, 50, 70°C) and within 5 different time intervals (3, 5, 7, 9, 11 min.). Total phenols, flavan-3-ol and antioxidant capacity were spectrophotometrically determined in all infusions of mint leaves. The highest concentration of total phenols (31, 23 mg RAE/g dried mint) was determined during infusion at 70 °C and 11 min. Based on the experiments it was determined that extraction of phenols is higher at higher temperatures, whereas the duration of extraction had no significant influence. Antioxidant capacity was determined using the indirect FRAP method which showed that antioxidant capacity was similar in infusion extracted at 50° C and 70 ° C .

• Keywords: menta; fenolni spojevi; flavan-3-oli; antoksidacijski kapacitet; infuzija
• Keywords (english): : mint; phenolic compounds; flavon-3-ols; infusion; antioxidant capacity
• Language: croatian
• URN:NBN: urn:nbn:hr:159:350223
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-19 11:00:55