Utjecaj ultrazvuka i kriogenog mljevenja na udjel fenolnih spojeva i antioksidacijsku aktivnost pogače lana

undergraduate thesis

• Title (english): The effect of ultrasound and cryomill on the content of phenolic compounds and antioxidant activity of flaxseed press cake
• Author: Antonija Tomšić
• Mentor: Marko Obranović (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Oil and Fat Technology); Zagreb
• Defense date and country: 2020-07-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Svrha rada bila je istražiti utjecaj ultrazvuka visokog intenziteta nakon predtretmana kriogenim mljevenjem na udio fenolnih spojeva i antioksidacijsku aktivnost ekstrakta pogače lana. Pogača je tretirana ultrazvukom visokog intenziteta (400 W, 24 kHz) pri amplitudama od 60 %, 80 % i 100 % u vremenu od 3, 6 i 9 minuta. Udio fenolnih spojeva u samljevenoj i liofiliziranoj pogači lana određen je HPLC tehnikom, a antioksidacijska aktivnost fenolnih spojeva određena je FRAP metodom. Najefikasnijim se pokazao tretman ultrazvukom visokog intenziteta pri amplitudi 100 % u vremenu od 6 minuta za ekstrakciju glukozida ferulinske kiseline i glukozida p-kumarinske kiseline, a za sekoizolarikirezinol diglukozid pri amplitudi 100 % u vremenu od 9 minuta. U ovom radu nije dokazana značajnija korelacija između porasta koncentracije ukupnih fenolnih spojeva i porasta antioksidacijske aktivnosti.

Abstract (english)

The aim of this study was to determine impact of high intensity ultrasound after pre-treatment with cryogenic milling on the content of phenolic compounds and antioxidant activity of flaxseed cake extract. The flaxseed cake was treated with high intensity ultrasound (400 W, 24 kHz) at amplitude of 60 %, 80 % and 100 % for 3, 6 and 9 minutes. Phenolic compounds were determined by high performance liquid chromatography and the antioxidant activity of phenolic compounds was determined by the FRAP method. The most effective treatment of high intensity ultrasound for the extraction of ferulic acid glucoside and p-coumaric acid glucoside proved to be at 100 % amplitude for 6 minutes, and for secoisolariciresinol diglucoside at 100 % amplitude for 9 minutes. No significant correlation was found between the increase in the concentration of total phenolic compounds and the increase in antioxidant activity.

• Keywords: pogača lana; kriogeno mljevenje; ultrazvuk; fenolni spojevi; antioksidacijska aktivnost
• Keywords (english): antioxidant activity; cryomill; flaxseed press cake; phenolic compounds; ultrasound
• Language: croatian
• URN:NBN: urn:nbn:hr:159:960975
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2020-07-15 11:28:08