Polifenolni sastav infuzije lista maline

undergraduate thesis

• Title (english): Polyphenolic composition of raspberry leaf infusion
• Author: Irena Mofardin
• 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: 2010-07-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Vodena infuzija lista maline ima dugu tradiciju primjene u narodnoj medicini zbog pozitivnih zdravstvenih učinaka kako za vanjsku, tako i za unutarnju primjenu. Cilj ovog rada bio je odrediti polifenolni sastav u infuziji lista maline pripremljene klasičnom ekstrakcijom vodom. Primjenom spektrofotometrijskih metoda određen je udjel ukupnih fenola te pojedinih polifenolnih skupina (flavonoidi, flavan-3-oli, slobodne hidroksicimetne kiseline, proantocijanidini, tanini). Antioksidacijski kapacitet infuzije lista maline određen je primjenom tri metode: FRAP (reakcija s željezo(III)-tripiridiltriazinom), ABTS (reakcija s 2,2`-azinobis(3-etilbenzotiazolin-6-sulfoske kiseline)) i DPPH (reakcija s 1,1-difenil-2-pikrilhidrazilom). Infuziju lista maline karakterizira visoki udjel fenola i izraženi antioksidacijski kapacitet. Visoki udjel tanina s obzirom na udjel flavan-3-ola upućuje na prisustvo flavan-3-ola u vezanom obliku.

Abstract (english)

Water infusion prepared from the leaves of raspberry (Rubus idaeus L.), has a long history of medical use, due to numerous positive health effects. The purpose of this work was to determine the polyphenolic composition of red raspberry leaf infusion, prepared by water extraction. The concentration of total phenols and specific polyphenolic classes (flavonoids, flavan-3-ols, proanthocyanidins, tannins, hydroxicinnamic acids) was determined using spectrophotometric methods. Antioxidant capacity was determined using three assays: FRAP (reaction with iron(III)-tripyridyltriazine), ABTS (reaction with 2,2 azinobis- (3-ethylbenzthiazoline-6-sulphonic acid)̀), and DPPH (reaction with 1,1-diphenyl-2-picrilhydrazyl). Raspberry leaf infusion is characterized by a high proportion of polyphenolic compounds and high antioxidant capacity. A high proportion of tannins, with regard to the flavan-3-ols, indicates the presence of flavan-3-ols in bound form.

• Keywords: elaginska kiselina; fenolne kiseline; list maline (Rubus idaeus L.); tanini; ukupni polifenoli
• Keywords (english): ellagic acid; phenolic acids; raspberry leaf (Rubus ideaus L.); polyphenols; tannins
• Language: croatian
• URN:NBN: urn:nbn:hr:159:452667
• 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: 2017-06-02 10:40:00