Određivanje ukupnih fenolnih spojeva, antioksidacijske aktivnosti i fizikalno-kemijskih parametara macerata pelina (Artemisia absinthium L.)

undergraduate thesis

• Title (english): Determination of phenolic compounds, antioxidant activity and physicochemical parameters of wormwood macerates (Artemisia absinthium L.)
• Author: Leonarda Strmo
• Mentor: Karla Hanousek Čiča (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Fermentation and Yeast Technology); Zagreb
• Defense date and country: 2023-09-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Pelinkovac je jako alkoholno piće koje pripada kategoriji likera, a proizvodi se aromatiziranjem etanola maceratima aromatskog bilja u kojima po sastavu i količini dominira biljka pelin (Artemisia absinthium L.). Jaka alkoholna pića dobivena maceracijom aromatskog i ljekovitog bilja, uz spojeve koji daju karakterističnu aromu, boju i okus, sadrže i fenolne spojeve, nosioce antioksidacijske aktivnosti. Cilj rada je istražiti utjecaj trajanja maceracije i volumnog udjela etanola (25, 40, 55 i 70 % vol.) u vodeno-alkoholnoj bazi na sadržaj ukupnih fenolnih spojeva, antioksidacijsku aktivnost i fizikalnokemijske parametre (pH, ukupni ekstrakt, kromatske parametre) macerata pelina. Volumni udio etanola u vodeno-alkoholnoj bazi i trajanje maceracije imaju značajan utjecaj na promatrane parametre. Najveća količina ukupnih fenola (643,78 ± 6,90 mg L⁻¹ GAE) izmjerena je u uzorku s 40 % volumnog udjela etanola. Ekstrakcija fenola tijekom maceracije završila je nakon 1 tjedna maceracije. Antioksidacijska aktivnost macerata pelina ovisi o količini ekstrahiranih fenolnih spojeva.

Abstract (english)

Pelinkovac is a strong alcoholic beverage belonging to the liqueur category, produced by flavouring ethanol with macerates of aromatic plants, in which the wormwood (Artemisia absinthium L.) dominates in composition and quantity. Strong alcoholic beverages obtained by maceration of aromatic and medicinal herbs contain phenolic compounds, which are carriers of antioxidant activity, in addition to compounds that confer characteristic aroma, colour and taste. The aim of this work is to investigate the influence of maceration time and ethanol content (25, 40, 55 and 70 % vol.) in the hydroalcoholic base on the content of phenolic compounds, antioxidant activity and physicochemical parameters (pH, total extract, chromatic parameters) of wormwood macerates. The ethanol content in the hydro-alcoholic base and the maceration time have a significant influence on the observed parameters. The highest amount of total phenols (643.78 ± 6.90 mg L⁻¹ GAE) was measured in the sample with 40 % of ethanol. Phenols extraction during maceration ended after 1 week of maceration. The antioxidant activity of wormwood macerate depends on the amount of extracted phenolic compounds.

• Keywords: pelin; maceracija; fenolni spojevi; antioksidacijska aktivnost; fizikalno-kemijski parametri
• Keywords (english): wormwood; maceration; phenolic compounds; antioxidant activity; physicochemical parameters
• Language: croatian
• URN:NBN: urn:nbn:hr:159:310146
• 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: Open access
• Created on: 2024-04-26 08:53:20