Optimiranje i in vitro probava emulgiranih biljnih ekstrakata ružmarina i origana

master's thesis

• Title (english): Optimization and in vitro digestion of emulsions containing rosemary and oregano
• Author: Sara Sirovec
• Mentor: Tamara Jurina (mentor)
• Committee member: Maja Benković (predsjednik povjerenstva)
• Committee member: Tamara Jurina (član povjerenstva)
• Committee member: Danijela Bursać Kovačević (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: 2022-09-29, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Ružmarin i origano mediteranske su biljke čija se konzumacija sve više preporuča zbog brojnih pozitivnih učinaka na ljudsko zdravlje zbog mnoštva fenolnih spojeva koje posjeduju. Međutim, prolaskom kroz gastrointestinalni trakt, biodostupnost tih spojeva se značajno smanjuje zbog promjene pH vrijednosti, ali i prisutnosti probavnih enzima. Jedan od načina očuvanja biodostupnosti fenolnih spojeva je proces emulgiranja biljnih ekstrakata. Stoga je cilj ovog rada bio ispitati utjecaj koncentracije emulgatora (komercijalni protein graška), koncentracije ulja i brzine miješanja na kemijska svojstva (ukupni polifenoli, antioksidacijska aktivnost) emulgiranih ekstrakata ružmarina i origana. Optimiranje uvjeta emulgiranja provedeno je metodom odzivnih površina. Nakon što su pripremljene emulzije pri optimalnim uvjetima, provedena je in vitro probava vodenih i emulgiranih biljnih ekstrakata te su im određena fizikalna (vodljivost, ukupne otopljene tvari) i kemijska svojstva (ukupni polifenoli, antioksidacijska aktivnost). Analizom antioksidacijske aktivnosti nakon završene in vitro probave postignut je veći stupanj očuvanja emulgiranih biljnih ekstrakata, u odnosu na neemulgirane biljne ekstrakte.

Abstract (english)

Rosemary and oregano are Mediterranean plants whose consumption is increasingly recommended because of their numerous positive effects on human health, owing to phenolic compounds they possess. However, by passing through the gastrointestinal tract, the bioavailability of these compounds is significantly reduced: the reasons are the pH change and the presence of digestive enzymes. One of the ways to preserve the bioavailability of phenolic compounds is the emulsification of plant aqueous extracts. Therefore, the aim of this work was to investigate the influence of emulsifier concentration (commercial pea protein), oil concentration and mixing speed on the chemical properties (total polyphenolic content, antioxidant activity) of emulsified extracts of rosemary and oregano. Optimisation of the emulsification conditions was carried out using the response surface methodology. After preparation of the emulsions under optimal conditions, in vitro digestion of aqueous and emulsified plant extracts was performed and their physical (conductivity, total dissolved solids) and chemical properties (total polyphenolic content, antioxidant activity) were determined. The results showed that emulsions containing rosemary and oregano extracts exhibited better preservation of antioxidant activity compared to aqueous plant extracts.

• Keywords: optimiranje; in vitro probava; fenolni spojevi; emulzije ulje u vodenom ekstraktu biljke
• Keywords (english): optimisation; in vitro digestion; polyphenolic compounds; emulsions containing plant extracts
• Language: croatian
• URN:NBN: urn:nbn:hr:159:447553
• Study programme: Title: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2023-02-24 11:39:32