Antioksidacijska svojstva preparata gljiva

undergraduate thesis

• Title (english): Antioxidant properties in preparation of mushrooms
• Author: Matea Japec
• 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: 2010-09-16, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Gljive su značajan izvor različitih sekundarnih metabolita, uključujući i različite polifenolne spojeve koji imaju izražena antioksidacijska svojstva. U ovom radu provedena su istraživanja na pet preparata gljiva u praškastom obliku. Antioksidacijski kapacitet određivan je uporabom DPPH (2,2-difenil-1-pikrilhidrazil radikal) i FRAP (eng. Ferric Reduction Antioxidant Power) metoda, a udjeli ukupnih polifenola određeni su metodom s Folin – Ciocalteau reagensom. Antioksidacijski kapacitet uzoraka, određen DPPH metodom, kretao se u rasponu od 1,12 do 4,47 mM Trolox/g preparata, dok se antioksidacijski kapacitet određen FRAP metodom kretao u rasponu od 3,08 do 10,04 mM Fe2+/g preparata. Udjel ukupnih polifenola u ekstraktima gljiva određen pomoću Folin – Ciocalteau reagensa kretao se u rasponu od 4,74 do 20,50 mg GAE/g preparata.

Abstract (english)

Mushrooms are an important source of various secondary metabolites, including a variety of polyphenolic compounds that have marked antioxidant properties. In this work, conducted research on five preparations of mushrooms in powder form. Antioxidant capacity was determined using the DPPH (2,2-diphenyl-1-picrylhydrazyl radical) and FRAP (Ferric Reduction Warner Antioxidant Power) methods, and the content of total polyphenols were determined by the Folin - Ciocalteu reagent. Antioxidant capacity of the samples, determined by DPPH method, ranged from 1,12 to 4,47 mM Trolox / g products, while the antioxidant capacity determined by FRAP method ranged from 3,08 to 10,04 mM Fe2 + / g products. Share of total polyphenols in extracts of mushrooms is determined by the Folin - Ciocalteu reagent ranged from 4,74 to 20,50 mg GAME / g products.

• Keywords: antioksidansi; DPPH; FRAP; gljive; polifenoli
• Keywords (english): antioxidants; DPPH; FRAP; mushrooms; polyphenols
• Language: croatian
• URN:NBN: urn:nbn:hr:159:975171
• 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: Access restricted to students and staff of home institution
• Repository: Repository of the Faculty of Food Technology and Biotechnology
• Created on: 2017-06-02 12:28:57