Fenolni spojevi i antioksidacijska aktivnost tijekom razvojnih stadija kupusa roda Brassica oleracea i Brassica rapa

master's thesis

• Title (english): Phenolic compounds and antioxidant activity during the growing periods of cabbage cultivars Brassica oleracea and Brassica rapa
• Author: Anita Jurić
• 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: 2009-07-09, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je pratiti promjene količine fenolnih spojeva i antioksidacijske aktivnosti kupusa roda Brassica oleracea (varaždinski i ogulinski kupus) i Brassica rapa (kineski kupus) tijekom tri mjeseca rasta u kontroliranim uvjetima. Udio ukupnih fenola određen je spektrofotometrijski po Folin-Ciocalteu metodi, a udio ukupnih flavonoida u reakciji s aluminijevim kloridom (AlCl3), gdje je udio flavonoida proporcionalan s izmjerenim intenzitetom obojenog kompleksa. Antioksidacijska aktivnost određena je u reakciji s 1,1-difenil-2-pikrilhidrazil radikalom (DPPH metoda), radikalom 2,2'-azinobis(3-etilbenzotiazolin-6-sulfonska kiseline)diamonijeve soli (ABTS metoda), te željezo(III)-tripiridiltirazin (Fe3+-TPTZ) kompleksom (FRAP metoda). Kod svih vrsta kupusa udio ukupnih fenola i flavonoida se povećavao s tjednima starosti. Najveći udio ukupnih fenola i ukupnih flavonoida izmjeren je za varaždinski kupus domaćeg proizvođača sjemena, a najmanji za kineski kupus. FRAP i ABTS metodom izmjerena je najveća antioksidacijska aktivnost za ogulinski kupus (19091.67 µmol Fe2+ L-1 ekstrakta; 11.52 mmol L-1 Trolox) dok je DDPH metodom najveća antioksidacijska aktivnost određena za varaždinski kupus DM (4.75 mmol L-1 Trolox). FRAP i DPPH metodom izmjerena je najmanja antioksidacijska aktivnost za kineski kupus (13141.67 µmol Fe2+ L-1 ekstrakta; 2.28 mmol L-1 Trolox), a ABTS metodom za varaždinski kupus europskog proizvođača sjemena (9.12 mmol L-1 Trolox).

Abstract (english)

The purpose of this study was to monitor variations in the total phenol content and antioxidant activity during 3 months of growth for the cabbage cultivars Brassica oleracea (Varaždin and Ogulin cabbage) and Brassica rapa (Chinese cabbage). All cabbage cultivars were grown under controlled conditions. Total phenol content was determined spectrophotometrically using the Folin-Ciocalteu method while total flavonoids were measured in a colorimetric reaction with aluminum trichloride (AlCl3). The antioxidant activity was measured in a reaction with the 1,1-diphenyl-2-picrylhydrazyl radical (DPPH assay), 2,20-Azino-bis(3-ethyl-benzothiazoline-6-sulfonic acid)diamonium salt (ABTS assay) and ferric-tripyridyltriazine (Fe3+-TPTZ) complex (FRAP assay). Increases in total phenol and total flavonoid contents were observed for all samples over the course of 12 weeks. The greatest contenst of total phenols and total flavonoids were determined for Varaždin cabbage from the local seed producer and the lowest for Chinese cabbage. FRAP and ABTS assays yielded the greatest antioxidant activity for Ogulin cabbage (19091.67 µmol Fe2+ L-1 of extract; 11.52 mmol L-1 Trolox) while Varaždin cabbage from the local seed producer (4.75 mmol L-1 Trolox) performed the best in the DDPH assay. FRAP and DPPH assays pointed to the lowest antioxidant activity of Chinese cabbage (13141.67 µmol Fe2+ L-1 of extract; 2.28 mmol L-1 Trolox) Varaždin cabbage from the European seed producer (9.12 mmol L-1 Trolox) exhibited the lowest antioxidant capacity in the ABTS assay.

• Keywords: antioksidacijska aktivnost; DPPH; fenoli; FRAP; gljive
• Keywords (english): cabbage; phenols; FRAP; DPPH; ABTS
• Language: croatian
• URN:NBN: urn:nbn:hr:159:009722
• 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: 2017-08-31 08:22:49