Bioraspoloživost inkapsuliranih ekstrakata koprive

master's thesis

• Title (english): Bioavailability of encapsulated nettle extracts
• Author: Antonija Tomšić
• Mentor: Ivona Elez Garofulić (mentor)
• Committee member: Verica Dragović-Uzelac (predsjednik povjerenstva)
• 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: 2022-07-04, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Kopriva predstavlja bogat izvor fenolnih spojeva koje karakterizira niska bioraspoloživost nakon oralne primjene. Cilj rada bio je istražiti utjecaj inkapsulacije na bioraspoloživost ekstrakata koprive pomoću in vitro testa probave koji se sastojao od tri faze: gastrične, apsorpcijske i intestinalne. Ekstrakti lista koprive inkapsulirani su tehnikom sušenja raspršivanjem, a razlikovali su se prema vrsti nosača te omjeru suhe tvari ekstrakta i nosača. Koncentracija fenolnih spojeva određena je Folin-Ciocalteu metodom, a antioksidacijski kapacitet FRAP metodom. Najviša koncentracija fenolnih spojeva izmjerena je u intestinalnoj, a najniža u apsorpcijskoj fazi. Nosač kombinacije β-ciklodekstrina i arapske gume (75:25) pri omjeru suhe tvari ekstrakta i nosača 1:2 omogućio je najveću apsorpciju fenolnih spojeva. Najviši antioksidacijski kapacitet zabilježen je u gastričnoj, a najniži u apsorpcijskoj fazi. Kombinaciji maltodekstrina i arapske gume (75:25) pri omjeru suhe tvari ekstrakta i nosača 1:3 određen je najviši antioksidacijski kapacitet. Inkapsulacijom se povećala bioraspoloživost fenolnih spojeva. Iz najboljeg inkapsuliranog uzorka apsorbiralo se 43,60 % fenolnih spojeva, a iz neinkapsuliranog ekstrakta 4,15 %.

Abstract (english)

Nettle is a rich source of phenolic compounds characterized by low bioavailability after oral administration. The aim of this study was to investigate the effect of encapsulation on the bioavailability of nettle extracts using an in vitro digestion test consisting of three phases: gastric, absorption and intestinal. Nettle leaf extracts were encapsulated by the spray-drying technique and differed according to the type of carrier and the ratio of extract dry matter and the carrier. The concentration of phenolic compounds was determined by the Folin-Ciocalteu method and the antioxidant capacity by the FRAP method. The highest concentration of phenolic compounds was determined in the intestinal and the lowest in the absorption phase. The carrier combination of β-cyclodextrin and gum arabic (75:25) at extract dry matter and carrier ratio 1:2 allowed the highest absorption of phenolic compounds. The highest antioxidant capacity was noted in the gastric and the lowest in the absorption phase. The combination of maltodextrin and gum arabic (75:25) at extract dry matter and carrier ratio 1:3 enabled the highest antioxidant capacity. Encapsulation increased the bioavailability of phenolic compounds. 43.60 % of phenolic compounds were absorbed from the best encapsulated sample compared to 4.15 % from non-encapsulated extract.

• Keywords: bioraspoloživost; sušenje raspršivanjem; in vitro probava; fenolni spojevi; kopriva
• Keywords (english): bioavailabity; spray-drying; in vitro digestion; phenolic compounds; nettle
• Language: croatian
• URN:NBN: urn:nbn:hr:159:741878
• 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: 2022-07-05 10:19:23