Karakterizacija kemijskog i bioaktivnog sastava dobričice (Glechoma hederacea L.) s različitih prirodnih staništa u Republici Hrvatskoj

master's thesis

• Title (english): Characterization of chemical and bioactive composition of ground ivy (Glechoma hederacea L.) from different natural habitats in Croatia
• Author: Natalia Božac
• Mentor: Draženka Komes (mentor)
• Committee member: Ksenija Durgo (član povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products); Zagreb
• Defense date and country: 2021-09-29, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bila je karakterizacija osnovnog kemijskog i bioaktivnog sastava uzoraka dobričice (Glechoma hederacea L.), ljekovite biljke tradicionalno upotrebljavane u narodnoj medicini, sakupljenih s različitih lokacija kontinentalnog dijela Republike Hrvatske. Korištene ekstrakcijske metode (konvencionalna ekstrakcija potpomognuta zagrijavanjem (HAE), ekstrakcija potpomognuta mikrovalovima (MAE) i ekstrakcija subkritičnom vodom (SWE)) optimirane su metodom odzivnih površina pri čemu su optimalni parametri za pojedine metode iznosili redom: 10 min, 100 °C i 0,01 g mLˉ¹; 90 °C, 4,93 min i 0,01 g mLˉ¹; 5 min, 200 °C i 0,01 g mLˉ¹. Uzorke dobričice karakterizira visok udjel netopljivih prehrambenih vlakana, proteina te pojedinačnih mineralnih tvari, dok je SWE metoda rezultirala ekstraktom najvišeg udjela ukupnih polifenola (101,71 mg GAE gˉ¹ s.tv) te najvećim antioksidacijskim kapacitetom (ABTS: 0,650 mmol Trolox gˉ¹ s.tv.; DPPH: 0,644 mmol Trolox gˉ¹ s.tv.). Najviši udjel pojedinačnih polifenola, karakterističnih za dobričicu, određen je u ekstraktu dobivenom MAE, pri čemu su dominirale fenolne kiseline: klorogenska, kafeinska i ružmarinska te flavonoid rutin.

Abstract (english)

The aim of this study was the evaluation of the chemical and bioactive composition of ground ivy (Glechoma hederacea L.), an herb traditionally used in folk medicine, harvested at different locations of the Republics of Croatia continental part. Extraction methods used for obtaining ground ivy water extracts (heat-assisted extraction (HAE), microwave-assisted extraction (MAE) and subcritical water extraction (SWE)) were optimized using response surface methodology. Obtained optimal parameters were: 10 min, 100 °C and 0,01 g mLˉ¹; 90 °C, 4,93 min and 0,01 g mLˉ¹; 5 min, 200 °C and 0,01 g mLˉ¹, respectively. Ground ivy samples were found to be rich in insoluble dietary fibre, protein and mineral content. SWE method resulted in extract with highest total phenolic content (101,71 mg GAE gˉ¹ s.tv) and antioxidant capacity (ABTS: 0,650 mmol Trolox gˉ¹ s.tv.; DPPH: 0,644 mmol Trolox gˉ¹ s.tv.). The highest content of individual phenolic compounds, characteristic for ground ivy, including phenolic acids chlorogenic, caffeic and rosmarinic acid and flavonoid rutin was detected in MAE extract.

• Keywords: dobričica; ekstrakcija subkritičnom vodom; mikrovalna ekstrakcija; polifenoli
• Keywords (english): ground ivy; microwave-assisted extraction; phenolic compounds; subcritical water extraction
• Language: croatian
• URN:NBN: urn:nbn:hr:159:675778
• 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: 2021-10-22 09:54:25