Određivanje flavonoida u povrću roda Brasicca

undergraduate thesis

• Title (english): The determination of flavonoids in vegetables genus Brassica
• Author: Karla Tireli
• Mentor: Ivana Radojčić Redovniković (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for Cell Technology, Application and Biotransformations); Zagreb
• Defense date and country: 2012-06-29, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Mnoga epidemiološka istraživanja su pokazala da povrće iz roda Brassica ima značajnu ulogu u zaštiti od karcinoma. U ovoj skupini biljaka posebno se ističe brokula koja je bogat izvor glukozinolata, polifenola, minerala i vitamina. U ovom radu provedena je hidroliza flavonoidi, na četiri različita načina: klasičnom ekstrakcijom na tresilici, klasičnom ekstrakcijom uz refluks, ekstrakcijom potpomognutom mikrovalnim zračenjem uz mješanje i ekstrakcijom potpomognutom mikrovalnim zračenjem uz refluks. U uzorcima su određeni ukupni flavonoidi spektrofotometrijski i pojedini flavonoidi pomoću HPLC-a. Ekstrakcijom u mikrovalnoj dobiveni su puno bolji rezultati u odnosu na ekstrakciju klasičnom metodom na tresilici ili refluksom jer se njome skraćuje vrijeme ekstrakcije, a i prinos je puno veći. Između četiri ispitivane metode najučinkovitija je bila ekstrakcija potpomognuta mikrovalnim zračenjem uz refluks kojom je dobiveno 1,99 mg mL-1 ukupnih flavonoida te 0,54 mg mL-1 kamferola i 1,41 mg mL-1 kvercetina.

Abstract (english)

Numerous epidemiological studies have shown that diet rich in fruits and vegetables, especially cruciferous vegetables, can reduce the risk of coronary heart disease, stroke and certain form of cancer Broccoli is one the most popular vegetables among cruciferous species, due to its richness in vitamins, antioxidants, anti-carcinogenic compounds and health-promoting phytochemicals In this study we preformed four different hydrolysis of flavonoids, e.g. classic hydrolysis on shaker, classic hydrolysis with reflux, microwave assisted extraction with mixing and microwave assisted extraction with reflux. In all samples content of total flavonoid and content of individual flavonoids by HPLC were analyzed. In compare to classic extraction methods with microwave assisted extraction we obtained much better results. Between four examined methods microwave assisted extraction with reflux was the most efficiently and obtained results were following: 1,99 mg g-1 d.w. of total flavonoids, 0,54 mg g-1 d.w of kaemferol and 1,41 mg mL-1quercetin.

• Keywords: brokula; flavonoidi; ekstrakcija potpomognuta mikrovalnim zračenjem; kamferol; kvercetin
• Keywords (english): broccoli; flavonoids; microwave-assisted extraction; kaempferol; quercetin
• Language: croatian
• URN:NBN: urn:nbn:hr:159:916313
• Study programme: Title: Biotechnology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-15 08:03:37