Nutritivna vrijednost i antioksidacijska svojstva gljive Amanita caesarea u različitim stadijima zrelosti plodnih tijela

undergraduate thesis

• Title (english): Nutritive value and antioxidative properties of Amanita caesarea at different fruiting bodies maturity stages
• Author: Nika Mihalj
• Mentor: Sunčica Beluhan (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology); Zagreb
• Defense date and country: 2017-09-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

U ovom radu je ispitana nutritivna vrijednost, udjel bioaktivnih sastojaka i antioksidacijska aktivnost ekstrakata gljive Amanita caesarea u vrućoj vodi (90 ºC) i metanolu (37 ºC) iz 5 stadija zrelosti (mala i velika jaja, vrlo mlada, mlada i zrela plodna tijela). Određen je i uspoređen kemijski sastav (proteini, šećeri, masne kiseline, pepeo, tokoferoli, askorbinska kiselina i fenolni spojevi) ove smonikle jestive gljive koja je cijenjena u gastronomiji. Prosječne vrijednosti proteina, masti i sadržaja pepela iznosile su 17, 11 i 3 g suhe tvari. Provedena su četiri testa: sposobnost uklanjanja radikala, reducirajuća snaga, inhibicija lipidne peroksidacije i sposobnost keliranja Fe2+ iona kako bi se izmjerila antioksidacijska aktivnost ekstrakata. Svi ekstrakti su imali usporedivu antioksidacijsku sposobnost. Redukcijska snaga ekstrakata pokazala se izvrsnom, a sposobnost keliranja se povećavala s povećanjem koncentracije ekstrakata. Rezultati su pokazali da je gljiva A. caesarea izvrstan izvor nutritivnih, bioaktivnih i antioksidacijskih sastojaka u svim stadijima zrelosti.

Abstract (english)

The nutritive analysis, bioactive components content and antioxidant activity of hot water (90 ºC) and methanolic (37 ºC) extracts of Amanita caesarea in five stages of maturity (small and big eggs, very young, young, and mature fruiting bodies) were evaluated in this work. We describe and compare the chemical constituents (proteins, sugars, fatty acids, tocopherols, ascorbic acid and phenolic compounds) of this wild edible mushroom appreciated in gastronomy. Medians of protein, lipid and ash content were about 17, 11 and 3 g of dry matter, respectively. Four assays, radical scavenging capacity, reducing power, inhibition of lipid peroxidation and chelating ability for ferrous ions were used to screen the antioxidant capability of extracts. All extracts had comparable antioxidant capacity. The reducing power of the extracts was excellent, and chelating capacity was increased with the increasing concentration. Our results support the use of all five stages of maturity of A. caesarea as source of nutritive, bioactive and antioxidant compounds.

• Keywords: Amanita caesarea; analize nutrienata; bioaktivni sastojci; antioksidacijska aktivnost
• Keywords (english): Amanita caesarea; nutritive analysis; bioactive components; antioxidant activity
• Language: croatian
• URN:NBN: urn:nbn:hr:159:659922
• Study programme: Title: Biotechnology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-09-12 12:35:26