Određivanje hlapivih spojeva arome i antioksidacijske aktivnosti u dimljenim pršutima

master's thesis

• Title (english): Determination of volatile aroma compounds and antioxidant activity of smoked dry cured ham
• Author: Matea Bosotin
• Mentor: Nives Marušić Radovčić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Meat and Fish Technology); Zagreb
• Defense date and country: 2018-09-26, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je odrediti hlapive spojeve arome i antioksidacijsku aktivnost uzoraka dimljenih pršuta (nezaštićenih dimljenih i zaštićenih Dalmatinskih pršuta). Hlapivi spojevi arome određeni su koristeći mikroekstrakciju na čvrstoj fazi (SPME) i plinsko kromatografsko-masenu spektrometriju (GC-MS), dok je antioksidacijska aktivnost uzoraka određena pomoću DPPH i FRAP metode. Identificirano je ukupno 95 hlapiva spoja arome, a pripadaju sljedećim grupama kemijskih spojeva: 23 aldehida, 20 ketona, 18 fenolnih spojeva, 12 alkohola, 6 aromatskih ugljikovodika, 5 alifatska ugljikovodika, 3 estera, 3 spoja s dušikom, 2 terpena, 2 kiseline i 1 spoj sa sumporom. U uzorcima dimljenih pršuta najzastupljenija kemijska grupa spojeva bili su aldehidi. U Dalmatinskim pršutima veći je bio udio alkohola, dok je u nezaštićenim dimljenim veći udio aromatskih ugljikovodika i fenola kao rezultat intenzivnije faze dimljenja. Na osnovu određivanja antioksidacijske aktivnosti DPPH i FRAP metodom ekstrakti dimljenih pršuta pokazali su značajnu antioksidacijsku aktivnost koju je potrebno podrobnije istražiti.

Abstract (english)

The aim of this study was to determine the volatile aroma compounds and antioxidant activity of smoked dry-cured ham (unprotected smoked and protected Dalmatinski pršut). The aromaactive compounds were investigated by using headspace-solid phase microextraction and gas chromatography–mass spectrometry (GC–MS), while the antioxidant activity of the samples was determined by DPPH and FRAP methods. Total 95 volatile compounds were identified which belong to the following groups of chemical compounds: 23 aldehydes, 20 ketones, 18 phenolic compounds, 12 alcohols, 6 aromatic hydrocarbons, 5 aliphatic hydrocarbons, 3 esters, 3 nitrogen compounda, 2 terpenes and 1 sulfur compound. In all the samples, the most aboundant chemical group of compounds were aldehydes. Dalmatinski pršut had a higher proportion of alcohols, while unprotected smoked drycured hams had a higher proportion of aromatic hydrocarbons and phenols due to a more intense smoking phase. Based on the determination of antioxidant activity by DPPH and FRAP methods, smoked dry-cured ham extracts showed significant antioxidant activity that needs to be further investigated.

• Keywords: Dalmatinski pršut; aroma; SPME; GC-MS; antioksidacijska aktivnost
• Keywords (english): Dalmatian dry-cured ham; aroma; SPME; GC-MS; antioxidant activity
• Language: croatian
• URN:NBN: urn:nbn:hr:159:395085
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2019-11-26 12:32:38