Fenolni profil i antioksidacijski kapacitet ekstrakta lista TRŠLJE (Pistacia lentiscus L.) izoliranog primjenom ekstrakcije potpomognute mikrovalovima

master's thesis

• Title (english): Phenolic profile and antioxidant capacity of Pistacia lentiscus L. leaf extract isolated with application microwave assisted extraction
• Author: Valentina Kruk
• Mentor: Ivona Elez Garofulić (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: 2018-09-24, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog istraživanja je postupkom ekstrakcije potpomognute mikrovalovima izolirati ukupne fenole iz lista tršlje (Pistacia lentiscus L.). Parametri varirani tijekom eksperimenta su: temperatura (50 °C –70 °C), snaga (200-500 W) i vrijeme (4-12 min). Vrijeme 12 minuta, temperatura 69 °C i snaga 512 W su optimalni parametri kojima se postiže najveća koncentracija ukupnih fenola u iznosu od 108,14 mg GAE/g. Slična koncentracija ukupnih fenola dobivena je klasičnom ekstrakcijom, ali uz produženo trajanje ekstrakcije od 30 min. Identifikacija i kvantifikacija ukupnih fenola provedena je primjenom ultra djelotvorne tekućinske kromatografije s masenom spektrometrijom (UPLC-MS/MS) te je analizom identificirano ukupno 34 fenolna spoja. U najvećim koncentracijama su određeni derivati galne kiseline (606 mg/100g uzorka, digaloilkina kiselina), derivati miricetina (1782,4 mg/100g uzorka, miricetin ramnozid) i derivati kvercetina (130,9 mg/100g uzorka, kvercetina ramnozid). ORAC metodom određena je visoka antioksidacijska aktivnost ekstrakta lista tršlje (10768,2±0,07 μmol TE/L) što dokazuje visok potencijal te biljke za primjenom u prehrambenoj industriji.

Abstract (english)

The aim of this study was to examine the influence of microwave assisted extraction on the yield of total phenols from Pistacia lentiscus L. leaf. Temperature (50 °C –70 °C), power (200-500 W and time (4-12 min) were varied. The highest concentration of total phenols 108,14 mg GAE/g was obtained after 12 minutes of extraction at temperature 69 °C and power 512 W. Similar concentration of total phenols was obtained with classic extraction but with prolonged time (30min). Identification and quantification of total phenols has been implemented with UPLC-MS/MS and 34 phenolic compounds were identified. Derivates of galic acid, mircetin and kvercetin were defined at the highest concentration. High antioxidant activity of the Pistacia lentiscus L. leaf extract (10768,2±0,07 μmol TE/L) was determined by the ORAC method proves its high potential for application in food industry.

• Keywords: list tršlje; ukupni fenolni spojevi; ekstrakcija potpomognuta mikrovalovima (MAE); UPLC-MS/MS; ORAC metoda
• Keywords (english): Pistacia lentiscus L. leaf; total phenols; microwave-assisted extraction (MAE); UPLC-MS/MS; ORAC
• Language: croatian
• URN:NBN: urn:nbn:hr:159:787480
• Study programme: Title: Food Safety Management; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2019-11-26 10:50:37