Priprema i karakterizacija ekstrakta lavande u prirodnom niskotemperaturnom eutektičkom otapalu te ispitivanje njegovog utjecaja na stabilnost voćnih pločica na bazi komine grožđa

undergraduate thesis

• Title (english): Preparation and characterization of lavender extract in natural deep eutectic solvent and their influence on the stability of grape pomace based fruit bars
• Author: Laura Tolić
• Mentor: Ivana Radojčić Redovniković (mentor)
• Mentor: Manuela Panić (pomoć pri izradi, neposredni voditelj)
• 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: 2024-07-16, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je pripremiti ekstrakte lavande u prirodnom niskotemperaturnom eutektičkom otapalu (NADES), okarakterizirati ekstrakt te ispitati njegov utjecaj na antioksidacijsku stabilnost na sobnoj temperaturi u sirovim kolačima na bazi suhog voća s dodatkom komine grožđa i datulje. Antioksidacijska svojstva ekstrakata ispitivana su DPPH i FRAP metodom. Koncentracije ukupnih polifenola određivane su pomoću Folin – Ciocalteu reagensa. NADES otapalo, u usporedbi s etanolom , bolje ekstrahira polifenole iz lavande. Prema DPPH testu, ekstrakti u NADES otapalu pokazuju veći antioksidacijski potencijal nego oni u etanolu, što je dijelom rezultat antioksidacijskog potencijala samog NADES otapala. Samo NADES otapalo ima dobar antioksidacijski potencijal najvjerojatnije zbog prisutnosti askorbinske kiseline. Dodatak NADES otapala s ekstraktom pokazuje pozitivan utjecaj na antioksidacijski potencijal voćnih pločica, što je potvrđeno različitim metodama, uključujući DPPH i FRAP.

Abstract (english)

The aim of this work was to prepare lavender extracts in a natural low-temperature eutectic solvent (NADES), characterize the extract and examine its influence on the antioxidant stability at room temperature in raw cakes based on dried fruit with the addition of grape pomace and dates. The antioxidant properties of the extracts were tested using the DPPH and FRAP methods. Concentrations of total polyphenols were determined using the Folin-Ciocalteu reagent. NADES solvent, compared to ethanol, better extracts polyphenols from lavender. According to the DPPH test, extracts in NADES solvent show higher antioxidant potential than those in ethanol, which is partly a result of the antioxidant potential of NADES solvent itself. Only NADES solvent has a good antioxidant potential, most likely due to the presence of ascorbic acid. The addition of NADES solvent with the extract shows a positive influence on the antioxidant potential of the fruit slices, which was confirmed by different methods, including DPPH and FRAP.

• Keywords: antioksidacijski kapacitet; ekstrakt lavande; polifenolni spojevi; prirodno niskotemperaturno eutektičko otapalo; voćne pločice na bazi komine grožđa
• Keywords (english): antioxidant capacity; lavender extract; polyphenolic compounds; natural low-temperature eutectic solvent; fruit bars based on grape pomace
• Language: croatian
• URN:NBN: urn:nbn:hr:159:077582
• 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: 2024-08-29 12:03:13