Kinetika degradacije fenolnih spojeva u prahovima ekstrakta lišća lovora (Laurus nobilis L.) tijekom toplinske obrade

master's thesis

• Title (english): Kinetics of degradation of phenolic compounds in bay leaf (Laurus nobilis L.) extract powders during heat treatment
• Author: David Kolanović
• Mentor: Zoran Zorić (mentor)
• Mentor: Erika Dobroslavić (pomoć pri izradi, neposredni voditelj)
• Committee member: Ivona Elez Garofulić (predsjednik povjerenstva)
• Committee member: Maja Repajić (član povjerenstva)
• Committee member: Tomislava Vukušić Pavičić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for drying Technologies and monitoring of biologically active compounds); Zagreb
• Defense date and country: 2023-09-25, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je ispitati utjecaj temperature, vremena toplinskog tretmana, upotrebe različitih nosača i njihovih kombinacija prilikom inkapsulacije fenolnih spojeva lišća lovora sušenjem raspršivanjem, na degradaciju fenolnih spojeva i pripadajuće kinetičke parametre te antioksidacijski kapacitet. Identifikacija i kvantifikacija fenolnih spojeva provedena je HPLC UV/Vis PDA analizom te su identificirani i kvantificirani fenolni spojevi podijeljeni u 4 grupe: pro(anto)cijanidini, flavan-3-oli, fenolne kiseline i flavonol-glikozidi. Antioksidacijski kapacitet određen je spektrofotometrijski pomoću DPPH i ABTS metode. Degradacija fenolnih spojeva slijedi kinetiku prvog reda te se pokazalo da su flavan-3-oli najnestabilnija grupa spojeva. Flavonol-glikozidi pokazali su se kao najstabilnija grupa polifenola kada se kao nosač koristio β-CD te β-CD:MD, dok su kod nosača β-CD:GA to bili proantocijanidini. Pokazalo se da što je veća temperatura i duže vrijeme toplinskog tretmana, to je veća degradacija fenolnih spojeva. Antioksidacijski kapacitet prahova bio je relativno stabilan tijekom cijelog toplinskog tretmana.

Abstract (english)

The aim of this study was to examine the influence of temperature, heat treatment time, the use of different carriers and their combinations during the encapsulation of phenolic compounds of bay leaves by spray drying, on the degradation of phenolic compounds and associated kinetic parameters and antioxidant capacity. Identification and quantification of phenolic compounds was carried out by HPLC UV/Vis PDA analysis. The antioxidant capacity was determined spectrophotometrically using the DPPH and ABTS method. Flavan-3-ols have been shown to be the most unstable group of compounds. Flavonol-glycosides, and proanthocyanidins proved to be the most stable group of polyphenols when β-CD, β-CD:MD, and β-CD:GA were used as carriers, respectively. It was shown that the higher the temperature and the longer the heat treatment time, the greater the degradation of phenolic compounds. The antioxidant capacity of the powders was relatively stable during the entire heat treatment.

• Keywords: kinetika degradacije; fenolni spojevi; sušenje raspršivanjem; toplinska obrada; lišće lovora
• Keywords (english): kinetics of degradation; phenolic compounds; spray drying; heat treatment; bay leaves
• Language: croatian
• URN:NBN: urn:nbn:hr:159:922358
• 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: 2024-07-01 11:27:21