Praćenje antioksidacijske stabilnosti hidrolata ljekovitog i aromatičnog bilja

undergraduate thesis

• Title (english): Antioxidant stability of hydrolates from medicinal and aromatic plants
• Author: Laura Majerić
• Mentor: Ivona Elez Garofulić (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: 2022-06-29, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Ljekovite biljke poput lovora (Laurus nobilis L.), ljekovite kadulje (Salvia officinalis L.) i majčine dušice (Thymus serpyllum L.) sadrže bioaktivne molekule zaslužne za antioksidacijska svojstva njihovih ekstrakata i eteričnih ulja. Hidrolati kao sekundarni produkti vodene destilacije eteričnih ulja zbog sadržaja dispergiranog eteričnog ulja i polarnih bioaktivnih molekula imaju potencijal primjene u prehrambenoj i kozmetičkoj industriji. Stoga je cilj ovog istraživanja bio pratiti dinamiku promjene antioksidacijske aktivnost hidrolata lovora, ljekovite kadulje i majčine dušice te njihove mješavine u omjeru 1:1:1 kroz 28 dana, primjenom DPPH i FRAP metoda. Hidrolat kao sekundarni proizvod dobiven je vodenom destilacijom primjenom aparature po Clevenger-u. Najveća antioksidacijska aktivnost određena je u hidrolatu lovora, zatim slijede biljna mješavina, majčina dušica te kadulja. Obje metode su pokazale da se antioksidacijska aktivnost svih hidrolata nakon 28 dana skladištenja na sobnoj temperaturi smanjila za gotovo 50 %.

Abstract (english)

Medicinal plants such as bay laurel (Laurus nobilis L.), sage (Salvia Officinalis L.) and thyme (Thymus vulgaris L.) contain bioactive molecules responsible for the antioxidant properties of their extracts and essential oils. Hydrolates as secondary products of hydrodistillation of essential oils due to dispersed essential oil and polar bioactive molecules have potential for use in the food and cosmetics industries. Therefore, the aim of this study was to monitor antioxidant activity of bay laurel, sage, wild thyme hydrolate and the hydrolate of their mixture in a ratio of 1:1:1 over 28 days using the DPPH and FRAP methods. Hydrolate as a secondary product was obtained by hydrodistillation using the Clevenger apparatus. The highest antioxidant activity was determined in laurel hydrolate, followed by plant mixture, thyme and sage. Both methods showed that antioxidant activity of all hydrolates decreased by almost 50% after 28 days of storage at room temperature

• Keywords: antioksidacijska aktivnost; hidrolat; kadulja; lovor; majčina dušica
• Keywords (english): antioxidant activity; bay laurel; hydrolate; sage; wild thyme
• Language: croatian
• URN:NBN: urn:nbn:hr:159:155020
• 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: 2022-09-27 08:05:20