Utjecaj temperature sušenja na udjel pigmenata i antioksidacijska svojstva biljnih ekstrakata

master's thesis

• Title (english): Influence of drying temperature on the content of pigment and antiokidant properties of herbal extracts
• Author: Petra Radovanić
• 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: 2010-10-05, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Još od davnina je u svim narodima poznato ljekovito djelovanje pojedinih biljaka i to se znanje generacijama prenosilo sve do danas. Ljekovita svojstva biljaka vezuju se uz njihov kemijski sastav i upravo je ta tematika predmet brojnih znanstvenih istraţivanja. U ovom radu ispitan je utjecaj tri različite temperature sušenja (30°C, 50°C i 70°C) na udjel pigmenata i antioksidacijski kapacitet sedam biljnih ekstrakata: melisa, neven, list masline, različak, borač, kopriva i sikavica. Udjeli ukupnih fenola, klorofila, karotenoida i antocijana određeni su spektrofotometrijski. Antioksidacijski kapacitet ispitan je primjenom ABTS-metode (reakcija s 2,2´-azino-bis (3-etilbenzotiazolin-6-sulfonska kiselina). Povišenjem temperature sušenja dolazi do smanjenja udjela ukupnih fenola, klorofila, karotenoida i antocijana. Najveći gubici zabilježeni su u ekstraktima biljaka prethodno sušenih na 70°C. Antioksidacijski kapacitet biljnih ekstrakata također se smanjuje proporcionalno povišenjem temperature na kojoj su biljke sušene.

Abstract (english)

Since ancient times, in all nations, beneficial effects of certain plants are known and this knowledge is transmitted for generations until today. The medicinal properties of plants are associated with their chemical composition, which is the subject of numerous scientific studies. In this paper the effects of three different drying temperatures (30°C, 50°C and 70°C) on the content of pigments and antioxidant capacity of seven herbal extracts: lemon balm, marigold, olive leaf, corn, fighter, nettle and thistle are investigated. The content of total phenols, chlorophyll, carotenoids and anthocyanins were determined spectrophotometrically. Antioxidant capacity was tested using the ABTS-method (reaction with 2,2´-azine-bis (3-ethylbenzotiazolin-6-sulphonic acid). Elevated drying temperatures leads to reduction of total phenols, chlorophyll, carotenoids and anthocyanins. The largest losses were recorded in extracts of herbs previously dried at 70°C. Antioxidant capacity of herbal extracts also decreases proportionally with increasing drying temperature of herbs.

• Keywords: antioksidacijski kapacitet; ljekovite biljke; pigmenti; sušenje
• Keywords (english): antioxidant capacity; medicinal plants; pigments; drying
• Language: croatian
• URN:NBN: urn:nbn:hr:159:715714
• 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: 2017-08-29 09:36:11