Određivanje bioaktivnog potencijala trave ive (Teucruium montanum L.) primjenom ekstrakcije mikrovalovima i subkritičnom vodom

undergraduate thesis

• Title (english): Determination of bioactive potential of mountain germander (Teucrium montanum L.) by applying microwave and subcritical water extraction
• Author: Diana Grizelj
• Mentor: Draženka Komes (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products); Zagreb
• Defense date and country: 2021-09-16, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Trava iva (Teucrium montanum L.) biljna je vrsta poznata po izraženim antioksidacijskim, protuupalnim i antimikrobnim svojstvima koja su rezultat bogatog bioaktivnog sastava u kojem dominiraju polifenolni spojevi. Cilj ovog rada bio je usporediti udio polifenolnih spojeva i antioksidacijska svojstva ekstrakata trave ive dobivenih primjenom 2 metode; ekstrakcija potpomognuta mikrovalovima (MAE) i ekstrakcija subkritičnom vodom (SWE), uz varijaciju temperature, duljine trajanja ekstrakcije i omjera uzorak:otapalo. Primjenom spektrofotometrijskih metoda dobivenim ekstraktima određen je udjel ukupnih polifenola i antioksidacijski kapacitet (ABTS i DPPH metode), dok su pojedinačni polifenolni spojevi određeni primjenom tekućinske kromatografije visoke djelotvornosti (HPLC-PDA). SWE se pokazala puno učinkovitija u izdvajanju polifenolnih spojeva i SWE ekstrakt (200 ºC, 0,01 i 15 min) karakteriziran je najvišim udjelom ukupnih polifenola (84.49 mg GAE/s.tv. uzorka) i najvećim antioksidacijskim kapacitetom (ABTS: 457,92 μm Trolox-a/g s.tv. uzorka; DPPH: 387,03 μm Trolox-a/g s.tv. uzorka). Nastupljeniji polifenolni spojevi u travi ivi su feniltanoidni glikozidi verbaskozid i ehinakozid.

Abstract (english)

Mountain germander (Teucrium montanum L.) is a plant species known for its pronounced antioxidant, anti-inflammatory and antimicrobial properties resulting from its rich bioactive composition dominated by polyphenol compounds. The aim of this study was to compare the polyphenol compounds content and antioxidant properties of mountain germander extracts obtained using 2 methods; microwave assisted extraction (MAE) and subcritical water extraction (SWE), with temperature variation, duration of extraction and sample ratio:solvent. The proportion of total polyphenols and antioxidant capacity (ABTS and DPPH methods) were determined using spectrophotometric methods obtained by extracts, while individual polyphenol compounds were determined using high performance liquid chromatography (HPLC-PDA). SWE has proven to be much more effective in separating polyphenol compounds and SWE extract (200 ºC, 0.01 and 15 min) is characterised by the highest content of total polyphenols (84.49 mg GAE/dmb) and the highest antioxidant capacity (ABTS: 457,92 μm of Trolox/g dmb; DPPH: 387.03 μm of Trolox/g dmb). The most prominent polyphenol compounds in mountain germander are phenyltanoid glycosides verbascoside and echinacoside.

• Keywords: antioksidacijski kapacitet; bioaktivni potencijal; ekstrakcija; polifenolni spojevi; trava iva
• Keywords (english): antioxidant properties; bioactive potential; extraction; polyphenole compounds; mountain germander
• Language: croatian
• URN:NBN: urn:nbn:hr:159:210589
• 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: 2021-10-04 08:30:03