Lignani u uljaricama, žitaricama i integralnim pekarskim proizvodima

doctoral thesis

• Title (english): Lignans in oilseeds, cereals and wholegrain bakery products
• Author: Hrvoje Sarajlija
• Mentor: Duška Ćurić (mentor)
• Committee member: Dubravka Škevin (predsjednik povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; Zagreb
• Defense date and country: 2016-02-11, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology
• Universal decimal classification (UDC): 664 - Production and preservation of solid foodstuffs

Abstract

Cilj ove disertacije bio je istražiti uvjete ekstrakcije lignana iz žitarica i uljarica, te izraditi bazu podataka o vrstama i količinama lignana zastupljenim u sortama uljarica i žitarica uzgojenim na području Republike Hrvatske. Također je istražen utjecaj alkoholne i mliječno-kisele fermentacije tijesta na količinu lignana u integralnim pekarskim proizvodima. Za analizu lignana razvijena je i validirana nova metoda za identifikaciju i kvantifikaciju lignana primjenom tekućinske kromatografije visoke učinkovitosti spregnute s dvojnom spektrometrijom masa kao detektorom (LCMS/ MS). Primjenom novorazvijene metode izrađena je baza podataka o vrstama i količinama lignana zastupljenim u uljaricama i žitaricama uzgojenim na području Republike Hrvatske koja bi trebala olakšati procese proizvodnje proizvoda povećane prehrambene vrijednosti iz tih sirovina. Baza uključuje šesnaest sorti pšenice, sedam sorti ječma, dvije zobi, dvije pšenoraži, dvije prosa, jednu raži, pet soje, dvije suncokreta, jednu bućinih sjemenki i deset sorti lana. Dobiveni rezultati o vrstama i količinama lignana u istraživanim uzorcima su u suglasnosti ili su veći od dostupnih literaturnih podataka zbog poboljšanih uvjeta ekstrakcije. Rezultati istraživanja utjecaja alkoholne i mliječno-kisele fermentacije na sadržaj lignana u integralnim pekarskim proizvodima su pokazali da mliječno-kisela fermentacija doprinosi povećanju količine lignana u tijestu i gotovim pekarskim proizvodima. Posebno značajno utječe na povećanje količine sekoizolaricirezinola u kiselom kruhu. Proces proizvodnje miješanog raženog kruha obogaćenog mljevenim lanenim sjemenkama uz uobičajenu i produljenu kvasnu fermentaciju ne utječe značajno na promjenu količine lignana.

Abstract (english)

The aim of this thesis was to research conditions for extraction of lignans from cereals and oilseeds and to compose a data base on lignans content in oilseeds and cereals grown in Republic of Croatia. The influence of alcohol and lactic acid fermentation on lignan content in wholegrain bakery products was also investigated. The new method for identification and quantitation of lignans using high performance liquid chromatography coupled to tandem mass spectrometry was developed and validated. The method was applied to make a data base on lignans content in oilseeds and cereals grown in Republic of Croatia, providing valuable data for production of increased nutritional value foods of these raw materials. The data base included sixteen varieties of wheat, seven of barley, two of oat, two of triticale, two of millet, one of rye, five of soy, two of sunflowerseed, one of pumpkinseed and ten varieties of flaxseed. The results obtained were in concordance with available published data and quantities were in the range or higher than published ones caused by improved extraction. Results on influence of alcohol and lactic acid fermentation on lignan content in whole grain bakery products showed that lactic acid fermentation has increased lignans content in sourdough and sourdough bakery products. Especially, the amount of secoisolariciresinol in sourdough breads was significantly higher then in yeast bread. used in bread production process. Short and prolonged yeast used in bread production process from mixed wheat and rye flour enriched with ground flaxseed fermentation did not influence the lignan content significantly.

• Keywords: lignani; validacija metode; HPLC-ESI-MS/MS; integralne žitarice; sjemenke uljarica; obogaćeni integralni pekarski proizvodi; kvasna fermentacija; mliječno-kisela fermentacija
• Keywords (english): lignans; method validation; HPLC-ESI-MS/MS; whole grain cereals; oilseeds; enriched bakery products; yeast fermentation; lactic acid fermentation
• Language: croatian
• URN:NBN: urn:nbn:hr:159:315172
• Promotion: 2016-04-17
• Study programme: Title: Food Technology; Study programme type: university; Study level: postgraduate; Academic / professional title: doktor/doktorica znanosti (doktor/doktorica znanosti)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2018-05-17 12:29:25