Utjecaj vrste otapala na antioksidacijski kapacitet ekstrakta lista smokve

undergraduate thesis

• Title (english): Solvents impact on antioxidant capacity of fig leaf extract
• Author: Doroteja Štriga
• Mentor: Branka Levaj (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: 2021-07-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

List smokve sadrži veliku količinu bioaktivnih spojeva koji zbog svojih antioksidacijskih svojstava djeluju poželjno na ljudsko zdravlje. Cilj ovog rada bio je istražiti kako otapala: deionizirana voda, 40%-tni etanol i 96%-tni etanol utječu na ekstrakciju bioaktivnih spojeva tako što se mjerio antioksidacijski kapacitet ekstrakata FRAP metodom. Ekstrakcija je bila potpomognuta mikrovalnim zračenjem. Analizirani su listovi 9 sorti smokve: Miljska figa, Zimica, Tiger, Fico della Madonna, Petrovača bijela, Sušioka, Bjelica, Petrovača crna i Šaraguja te peteljka lista nepoznate sorte u čijim ekstraktima je izmjeren najmanji antioksidacijski kapacitet. Općenito, najveći antioksidacijski kapacitet postignut je uz primjenu 40%-tnog etanola. Neovisno o vrsti otapala, sortama Zimica i Fico della Madonna izmjeren je najveći antioksidacijski kapacitet, dok je najmanji antioksidacijski kapacitet određen u vodenom i 40%-tnom etanolnom ekstraktu lista, sorata Sušioka i Bjelica, te u 96%-tnom etanolnom ekstraktu sorti Tiger i Sušioka.

Abstract (english)

Fig leaf contains a large amount of bioactive compounds that due to their antioxidant properties have a beneficial effect on human health. The aim of this study was to investigate influence of various type of solvents (deionized water, 40% ethanol and 96% ethanol) on the extraction of bioactive compounds by measuring the antioxidant capacity of the extracts by the FRAP method. The extraction was assisted by microwave irradiation. The leaves of 9 fig cultivars were analyzed: Miljska figa, Zimica, Tiger, Fico della Madonna, Petrovača bijela, Sušioka, Bjelica, Petrovača crna and Šaraguja and the leaf stem of an unknown cultivars in which extracts the lowest antioxidant capacity was measured. Generaly, the highest antioxidant capacity was achieved in the extract with the 40% ethanol. Independently to the type of solvent in the cultivars Zimica and Fico della Madonna, the highest antioxidant capacity was measured. While the lowest antioxidant capacity was determined in the aqueous and 40% ethanolic extract of the cultivars Sušioka and Bjelica, as well as in the 96% ethanolic extract of the cultivars Tiger and Sušioka.

• Keywords: FRAP metoda; list smokve; mikrovalna ekstrakcija
• Keywords (english): FRAP method; fig leaf; microwave-assisted extraction
• Language: croatian
• URN:NBN: urn:nbn:hr:159:952525
• 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: 2021-07-28 09:13:39