Polifenolni i karotenoidni spojevi u cvijetu, ekstraktu i sirupu bazge

master's thesis

• Title (english): Polyphenolic and carotenoid compounds in flower, extract and syrup of elderflower (Sambucus nigra L.)
• Author: Mario Špelić
• 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: 2006-02-14, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom istraživanju određivana su fizikalno-kemijska svojstva (ukupna i topljiva suha tvar, pH vrijednost, ukupna kiselost), fenolni spojevi (ukupni fenoli, flavonoidi i flavan-3-oli), karotenoidni spojevi te antioksidativna aktivnost u cvjetovima bazge ubranim na dva različita geografska područja Republike Hrvatske, tj. u okolici Zagreba i u Lici. Navedena svojstva i spojevi istraživani su također u ekstraktima cvijeta bazge te u sirupima pripremljenim iz ekstrakata. Fenolni sastav i antioksidativna aktivnost određena je primjenom spektrofotometrijskih metoda, dok je karotenoidni sastav određen primjenom tekućinske kromatografije visoke djelotvornosti (HPLC) uz UV-VIS Dioda Array detekciju. Najveća količina fenolnih i karotenoidnih spojeva određena je u svježem cvijetu bazge, dok se koncentracija u ekstraktu i sirupu značajno smanjila. Niža količina svih fenolnih spojeva u ekstraktima i sirupima određena je zbog prisutnog razrjeđenja te zbog toga što ekstrakcija nije bila potpuna odnosno zbog nestabilnosti navedenih spojeva.

Abstract (english)

In this study physico-chemical properties (dry matter, pH-value, total acidity), phenolic content (total phenols, flavonoids, flavan-3-ols), carotenoid content and antioxidative activity of elder flower harvested on two geographic areas of Republic of Croatia, around Zagreb and Lika, were investigated. The same properties were determined in elder flower's exracts and syrups prepared from extract. Level of phenolic compound and antioxidative activity were determined by spectrophotometric methods while carotenoid compounds were determined by high performance liquid chromatography (HPLC) with UV VIS Dioda Array detections. The highest phenolic and carotenoid content were determined in fresh elder flowers, while concentration in extracts and syrups was decreased significantly. Lower amounts of all investigated phenols in extract and syrups indicated that they were not effectively extracted or thay were not stable during extraction.

• Keywords: bazga; fenoli; karotenoidi; antioksidativna aktivnost
• Keywords (english): elderflower; phenols; carotenoides; antioxidative activity
• Language: croatian
• URN:NBN: urn:nbn:hr:159:875177
• 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: 2017-09-11 08:39:50