Stabilnost fenolnih spojeva u prahovima ekstrakta cvijeta trnine tijekom sušenja raspršivanjem

master's thesis

• Title (english): Stability of phenolic compounds in blackthorn flower extracts powders produced by spray drying
• Author: Patricija Lisica
• Mentor: Verica Dragović Uzelac (mentor)
• 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: 2018-09-24, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog istraživanja bio je primjenom sušenja raspršivanjem proizvesti prah ekstrakta cvijeta trnine te utvrditi utjecaj temperature (120, 150 i 180 °C), omjera nosača i suhe tvari ekstrakta (0,5-2) te udjela inulina (0-0,5) na stabilnost fenolnih spojeva te antioksidacijski kapacitet. Ovim istraživanjem obuhvaćeno je određivanje ukupnih fenola, flavonoida, hidroksicimetnih kiselina i flavonola primjenom spektrofotometrijskih metoda, dok je antioksidacijski kapacitet određivan ORAC metodom. U... More odnosu na početni ekstrakt u prahovima dobivenim sušenjem ekstrakta cvijeta trnine zadržavanje fenolnih spojeva, ovisno o primjenjenim uvjetima, određeno je u rasponu od 25,12 do 71,75 %. Najveća koncentracija ukupnih fenola određena je u uzorku sušenom pri temperaturi od 120 °C, omjeru maltodekstrina i suhe tvari ekstrakta 2:1 te udjelu inulina 0,25, dok su najveće koncentracije ukupnih flavonoida, hidroksicimetnih kiselina i flavonola kao i najveći antioksidacijski kapacitet određeni u uzorku sušenom pri temperaturi od 180 °C, omjeru maltodekstrina i suhe tvari ekstrakta 1:1 te udjelu inulina 0,5. Na temelju provedene MANOVA (p≤0,05) utvrđeno je da temperatura statistički značajno utječe na zadržavanje svih skupina fenolnih spojeva i antioksidacijski kapacitet te da je veći dodatak inulina (0,5 %) i omjera nosača i suhe tvari (2:1) imao pozitivan utjecaj na zadržavanje svih fenolnih spojeva i na antioksidacijski kapacitet prahova cvijeta trnine. Less

Abstract (english)

The aim of this study was to produce powder from blackthorn flower extract by spray drying and to determine the effect of temperature (120, 150 and 180 °C), carrier:solid content ratio (0.5-2) and inulin proportion (0-0.5) on the stability of phenolic compounds and antioxidant capacity. Total phenolics, flavonoids, hydroxycinnamate acids and flavonols were analyzed by spectrophotometric methods and antioxidant capacity by the ORAC method, recpectively. Compared to the initial flower extract,... More the retention of phenolic compounds in powders, depending on the drying conditions applied, was in the range from 25.12 to 71.75 %. The highest concentration of total phenolics was in a sample spray-dried at 120 °C, the ratio of maltodextrin and dry matter extract 2:1 and inulin proportion 0.25. The highest concentrations of total flavonoids, hydroxycinnamic acids and flavonols and the antioxidant capacity were determined in a sample dried at 180 °C, the ratio of maltodextrin and dry matter extract 1:1 and the proportion of inulin 0.5, respectively. MANOVA (p≤0.05) showed that temperature has a statistically significant effect on the retention of all groups of phenolic compounds and antioxidant capacity. Positive effect on the retention of all phenolic compounds and antioxidant capacity of blackthorn flower powders had also higher proportion of inulin (0.5 %) and carrier:solid content ratio (2:1). Less

• Keywords: trnina; prah ekstrakta cvijeta trnine; fenolni spojevi; sušenje raspršivanjem; antioksidacijski kapacitet
• Keywords (english): blackthorn; blackthorn flower extract powder; phenolic compounds; spray drying; antioxidant capacity
• Language: croatian
• URN:NBN: urn:nbn:hr:159:375495
• 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: 2019-11-14 14:20:44