Utjecaj načina sušenja na udio pigmenata u biljnim ekstraktima

master's thesis

• Title (english): The effect of different drying methods on the content of pigments in herbal infusions
• Author: Katarina Stipić
• 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: 2011-07-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U posljednje vrijeme velika važnost se pridaje uzgoju pojedinih vrsta ljekovitih i aromatičnih biljaka, zbog njihovog bogatog bioaktivnog sastava. Radi boljeg očuvanja bioaktivnog sastava biljaka koriste se razne metode sušenja koje utječu na udio pigmenata u ljekovitom bilju. Cilj ovog rada bio je odrediti udio pigmenata u ekstraktima svjeţih biljaka i istih sušenih na tri različita načina: na zraku, liofilizacijom i mikrovalovima, kao i njihov antioksidacijski kapacitet. Udio klorofila, karotenoida i antocijana određen je spektrofotometrijski, a udio β-karotena primjenom metode visokotlačne tekućinske kromatografije (HPLC-PDA). Antioksidacijski kapacitet ekstrakata pripremljenih za određivanje pigmenata određen je u reakciji s ABTS reagensom (2,2'-azinobis(3- etilbenzotiazolin-6-sulfonskom kiselinom)). Najveći udio klorofila određen je u ekstraktima liofiliziranih biljaka, dok je najveći udio karotenoida i β-karotena određen u ekstraktima svježih biljaka, a najveći udio antocijana u ekstraktima biljaka sušenih na zraku. Ekstrakti svjeţih biljaka najbogatiji su izvor antioksidansa čiji udio se značajno smanjuje sušenjem.

Abstract (english)

In recent years, various species of medicinal and herbal plants are being used in medicine because of their bioactive contents. To preserve that bioactive components in herbs, different drying methods are used. Drying method effects the content of pigments in medicinal herbs. Purpose of this study was to determine the content of pigmets in extracts of fresh and dried herbs. Three different methods: air-drying, liophilization and microwave drying. Also, antioxidant capacity of fresh and dried herbs was determined. The content of chlorophyll, carotenoid and anthocyan is determinated spectrofotometricaly, but the content of β-caroten is determinated by high-performance liquid chromatography (HPLC-PDA). Antioxidant capacity of extracts was determinated in reaction with ABTS reagent (2,2'- azinobis(3-etilbenzotiazolin-6-sulfonic acid)). In extracts of liofilized herbs, the highest content of chlorophill was measunid. In fresh herb extraxts, the highest contents of carotenoid and β-caroten were determined. Extracts prepared from air-dryed herbs have the highest concentration of anthocyan. The extracts of fresh herbs are rich on antioxidants and their content is decreasing due to drying.

• Keywords: ABTS; antocijani; biljni ekstrakti; karotenoidi; klorofil; ljekovito bilje; sušenje
• Keywords (english): ABTS; anthocyanins; herbal extracts; carotenoids; chlorophyll; medicinal herbs; drying
• Language: croatian
• URN:NBN: urn:nbn:hr:159:743109
• 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 12:55:15