Bioaktivni potencijal infuzija matičnjaka, preslice, lista kupine i cvijeta lipe

master's thesis

• Title (english): Bioactive potential of infusions of lemon balm, horsetail, blackberry leaves and linden flower
• Author: Marija Todorić
• Mentor: Draženka Komes (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products); Zagreb
• Defense date and country: 2011-03-04, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Popularnost konzumiranja biljnih infuzija povećana je u posljednih nekoliko godina čemu u velikoj mjeri doprinose i rezultati znanstvenih istraživanja potvrđujući njihov bogat bioaktivni sastav. Polifenolni spojevi su najpoznatiji antioksidansi, uz koje se vezuju antibakterijski, protuupalni, antialergijski, antimutageni, antiviralni i antikancerogeni učinci. Svrha ovog rada je usporediti udio polifenola i antioksidacijski kapacitet 4 biljne infuzije: lista kupine, cvijeta lipe, matičnjaka i preslice. Udio ukupnih fenola, flavonoida i fenolnih kiselina u biljnim infuzijama određen je spektrofotometrijski. Antioksidacijski kapacitet ispitan je primjenom DPPH (1,1-difenil-2-pikrilhidrazil), ABTS (2,2'-azinobis(3-etilbenzotiazolin-6-sulfonske kiseline)) i FRAP (željezo(III)-tripiridiltriazina (Fe3+-TPTZ) metoda. Najveći bioaktivni potencijal pokazala je infuzija matičnjaka u kojoj je određen najveći udio ukupnih fenola (961,82 mg GAE/L), dok je najslabiji potencijal pokazala infuzijai preslice (210,91 mg GAE/L).

Abstract (english)

In the last few years consumation of herbal infusions are increased. One of reason of this popularity are the results of scientific researches proving rich content of bioactive ingridients . Polifenols are most known antioxidants which they attributte antibacterial, anti-inflamatory, antiallergic, antimutagenic, antiviral and anticancer effects. Purpose of this work is to compare the content of polifenols and antioxidant capacity of 4 herbal infusions: lemon balm, horsetail, blackberry leaves and linden flower. Content of tolal phenols, flavonoids and phenolic acids in herbal infusions were determined spectrophotometrically. Antioxidant capacity was exemined using the DPPH (1,1-difenil-2-pikrilhidrazil), ABTS (2,2'-azinobis(3-etilbenzotiazolin-6-sulfonoc acid) i FRAP (željezo(III)-tripiridiltriazina (Fe3+-TPTZ) methods. The highest content of poliphenols was determined in lemon balm infusion (961,82 mg GAE/L) and the lowest in horsetail infusion (210,91 mg GAE/L).

• Keywords: antioksidacijski kapacitet; biljne infuzije; flavonoidi; tanini
• Keywords (english): antioxidant capacity; flavonoids; herbal infusions taninns
• Language: croatian
• URN:NBN: urn:nbn:hr:159:535538
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-30 10:40:51