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Antioksidativna vrednost navadne in tatarske ajde (Fagopyrum esculentum Moench in F. tataricum Geartn.)
Kalaba, Snežana (Author), Luthar, Zlata (Mentor) More about this mentor... This link opens in a new window

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Abstract
Za določanje antioksidativne vrednosti smo uporabili 2,2-difenil-1-pikrilhidrazil (DPPH) metodo in rezultate prikazali, kot odstotek razbarvanja DPPH radikala. V proučevanje smo poleg navadne in tatarske ajde ter njunih dveh komercialnih izdelkov, vključili še 8 žit. Po antioksidativni vrednosti izstopajo vzorci tatarske ajde, pri katerih je bil določen razpon od 81 do 82,82 %. Pri navadni ajdi je bil določen večji razpon in manjša antioksidativna vrednost od 67,40 do 74,4 %. Pri tržnih izdelkih dveh sort, moki in kaši, za katere lahko zagotovimo sledljivost, smo določili manjše vrednosti v primerjavi z zmletimi vzorci v laboratoriju. V kupljeni moki navadne ajde smo določili 54,52 % antioksidativno vrednost in v vzorcu, zmletem v laboratoriju 73,90 % ter v kaši 23,15 %. Pri tatarski ajdi je bila v kupljeni moki izmerjena 75,57 % antioksidativna vrednost in v vzorcu, zmletem v laboratoriju 81,72 % ter v kaši 73,44 %. Med izbranimi žiti je imel sirek največjo, 85,2 % antioksidativno vrednost, kar je največ med vsemi proučevanimi vzorci. Ostala žita so imela v primerjavi z ajdo zelo majhno antioksidativno vrednost, ki je nihala od 0 % pri ječmenu do 23 % pri piri. Pri sedanji tehnologiji pridobivanja kaše iz tatarske ajde sorta 'Zlata', v primerjavi z moko izgubimo približno samo 2 % antioksidativne vrednosti, medtem ko pri navadni ajdi sorta 'Trdinova' kar 30 %. Po vsebnosti antioksidantov, ki smo jih določili pri navadni in tatarski ajdi, v primerjavi z nekaterimi žiti, lahko zaključimo, da je ajda primeren vir naravnih antioksidantov.

Language:Slovenian
Keywords:navadna ajda, tatarska ajda, izbrana žita, moka, kaša, ekstrakcija, antioksidativna vrednost, DPPH metoda
Work type:Bachelor thesis/paper (mb11)
Tipology:2.11 - Undergraduate Thesis
Organization:BF - Biotechnical Faculty
Year:2018
Publisher:[S. Kalaba]
UDC:633.12:664.76:547.9(043.2)
COBISS.SI-ID:9041273 This link opens in a new window
Views:568
Downloads:256
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Secondary language

Language:English
Title:Antioxsidative value of common and tartary buckweath (Fagopyrum esulentum Moench and F. tataricum Gaertn.)
Abstract:
For determination of antioxidant values the 2.2-diphenyl-1-picrilhidrazil (DPPH) method has been used and the results presented as a percentage of discoloration of the DPPH radical. Besides common and tartary buckwheat and their two commercial products, 8 other cereals have been included in the study. Following the antioxidant values tartary buckwheat showed the highest values, in a range of 81 to 82.82 %. A larger range and lower antioxidant value of 67.40 to 74.4% was determined in the common buckwheat. In the case of market products of two varieties, flour and groats for which traceability can be guaranteed, we have determined lower antioxidant values compared to the samples grinded in the laboratory. In commercial flour we have determined 54.52 % of the antioxidant value and in the sample grinded in the laboratory 73.90 % and in groats 23.15 %. In the case of tartary buckwheat, a 75.57 % antioxidant value was measured in the commercial flour and in the sample, grinded in the laboratory 81.72 % and in groats 73.44 %. Among the selected cereals, sorghum had a maximum, 85.2 % antioxidant value, which was the highest among all studied samples. In comparison with buckwheat, other cereals had a very low antioxidant value in the range from 0 % (barley) to 23 % (spelt). With the current groats production from tartary buckwheat, variety 'Zlata', only about 2 % of the antioxidant value is lost compared to the flour production, while in the case of common buckwheat, variety 'Trdinova', as much as 30 %. According to the antioxidant values, determined in common and tartary buckwheat, compared to some cereals, we can conclude that buckwheat is a suitable source of natural antioxidants.

Keywords:common buckwheat, tartary buckwheat, selected cereals, flour, groats, extraction, antioxidant value, DPPH method

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