Fizikalna i kemijska svojstva ekstrakata, mikrokapsula i emulzija biljaka iz porodice Lamiaceae

master's thesis

• Title (english): Physical and chemical properties of extracts, microcapsules and emulsions of plants from the Lamiaceae family
• Author: Zoran Bila
• Mentor: Davor Valinger (mentor)
• Committee member: Ana Jurinjak Tušek (član povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Process Engineering); (Laboratory for Measurement, Regulation and Automatisation); Zagreb
• Defense date and country: 2020-09-25, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U posljednje vrijeme u polju znanosti o hrani sve se više budi zanimanje za samoniklo ljekovito bilje, koje je dugo bilo značajno uglavnom samo u tradicionalnoj medicini. Ovo istraživanje je provedeno sa ciljem da se ispita kakav utjecaj na fizikalna i kemijska svojstva biljnih ekstrakata imaju postupci emulgiranja i mikroinkapsuliranja. Za pripremu ekstrakata korišteno je 5 biljaka iz porodice Lamiaceae: paprena metvica, matičnjak, kadulja, majčina dušica i lavanda. Početnim ekstraktima, ekstraktima vezanim na mikrokapsule, ekstraktima nakon adsorpcije i emulzijama ulja u vodenom ekstraktu ispitana su fizikalna svojstva te antioksidacijska aktivnost i udio polifenola. U većini ispitivanja antioksidacijske aktivnosti prema DPPH, FRAP i Briggs-Rauscher metodama utvrđena je najviša antioksidacijska aktivnost za matičnjak kao i najveći udio polifenola. Ista ispitivanja pokazala su najniže vrijednosti za ekstrakte majčine dušice, osim u slučaju Briggs-Rauscher metode, kada je najmanju antioksidacijsku aktivnost imao uzorak lavande. Osim izravnih određivanja spomenutih svojstava, korištena je i blisko-infracrvena spektroskopija u kombinaciji s umjetnim neuronskim mrežama kako bi se ustanovilo slaganje rezultata. Za ekstrakte prije i nakon adsorpcije model se pokazao kao pogodan za kvantitativnu procjenu obzirom da su vrijednosti koeficijenta determinacije iznosile više od 0,9.

Abstract (english)

Recently, in the field of food science, there has been an increasing interest in wild medicinal herbs, which have previously been significant mainly in traditional medicine. This study was conducted with the goal to examine what effect different procedures performed on plant extracts may have on physical and chemical properties. For the preparation of extracts, five plants of the Lamiaceae family were used: peppermint, lemon balm, sage, thyme and lavender. Initial extracts, microcapsule-bound extracts, post-adsorption extracts and emulsions of oil in the aqueous extract were tested for physical properties as well as antioxidant activity and polyphenol content. In most cases according to DPPH, FRAP and Briggs-Rauscher methods, the highest antioxidant activity was noted for lemon balm, as well as the highest content of polyphenols. The same tests showed the lowest values for thyme extracts, except in the case of the Briggs-Rauscher method, where the lavender sample had the lowest antioxidant activity. In addition to direct methods of determining mentioned properties, near-infrared spectroscopy was used in combination with artificial neural networks to define correlation between predicted and experimental values. For extracts before and after adsorption, the model proved to be suitable for quantitative evaluation since the values of the coefficient of determination were greater than 0.9.

• Keywords: Lamiaceae; antioksidacijska aktivnost; mikrokapsule; emulzije; blisko-infracrvena spektroskopija
• Keywords (english): Lamiaceae; antioxidant activity; microcapsules; emulsions; near-infrared spectroscopy
• Language: croatian
• URN:NBN: urn:nbn:hr:159:845517
• 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: 2021-01-13 13:39:56