Zaviranje nastanka 2-amino-1-metil-6-fenilimidazo[4,5-b]piridina z uporabo brinovih ekstraktov v modelnih raztopinah

Berdnik, Ines (author), Polak, Tomaž (mentor), Cigić, Blaž (co-mentor)

Magistrska naloga vključuje pregled vplivov različno pripravljenih ekstraktov brinovih jagod (EBJ) in nekaterih njihovih frakcij (glede na vrsto ekstrakcijskega topila) na zaviranje nastanka heterocikličnega aromatskega amina PhIP v modelnih raztopinah. PhIP smo kvantificirali z uporabo ekstrakcije na trdni fazi in tekočinsko kromatografijo z masno spektrometrijo (LC-MS). Poskuse smo izvedli tako na modelnih zmeseh kot na mesni izceji. Statistična analiza je pokazala, da ni razlik med mokrimi in suhimi pogoji toplotne obdelave (TO). Na modelnih zmeseh smo opazili trend, da do 6 min TO pri 180 °C, EBJ vplivajo na višjo vsebnost PhIP v primerjavi s kontrolo, medtem ko se pri 8 min prične navidezen obrat, vendar statistično neznačilno. Pri 10 min TO pa EBJ vplivajo na nižje vsebnosti nastalega PhIP v primerjavi s kontrolo (brez dodatka), izjema je α-pinen, ki smo ga tudi vključili kot pozitivno kontrolo. S testi DPPH (1,1'-difenil-2-pikrilhidrazil), ABTS (2,2'-azinobis-(3-etilbenzotiazolin-6-sulfonska kislina)) in FC (Folin-Ciocalteu) smo določili antioksidativni potencial (AOP) posameznim EBJ. Povezave med AOP različnih EBJ in vplivom na nastanek PhIP nismo potrdili. V mesni izceji se je tvorilo manj PhIP kot v modelnem sistemu, vendar zaradi kompleksnosti sestave in posledično večje standardne deviacije rezultatov meritev, nismo uspeli postaviti zaključkov.

• Language: Slovenian
• Keywords: ekstrakti brinovih jagod, heterociklični amini, PhIP, mesna izceja, modelne raztopine, antioksidativni potencial, ekstrakcija na trdni fazi
• Work type: Master's thesis/paper
• Typology: 2.09 - Master's Thesis
• Organization: BF - Biotechnical Faculty
• Publisher: [I. Berdnik]
• Year: 2018
• PID: 20.500.12556/RUL-104814
• UDC: 641.52:547.554:547.9
• COBISS.SI-ID: 4966520
• Publication date in RUL: 12.10.2018

Secondary language

• Language: English
• Title: Inhibition of 2-amino-1-methyl-6-phenylimidazo[4,5-b]piridin formation using extracts of juniper in a model systems

Abstract

Within the Master thesis the effects of differently prepared juniper berries extracts (EBJ) and some of their fractions (depending on the type of extraction solvent) on the attenuattion of the formation of heterocyclic aromatic amine PhIP were analyzed. PhIP was quantified with solid phase extraction and LC-MS (liquid chromatography-mass spectrometry). Experiments were carried out on model mixtures and on meat discharge. Statistical analysis showed no differences between wet and dry conditions of heat treatment (TO). On the model mixtures, we observed a trend, that at up to 6 min of TO (180 °C), in general, addition of EBJ results in higher PhIP content in comparisson to control. While at 8 min of TO there is a turn, however not statisticaly significant. After 10 min of TO the average PhIP content with added EBJ is lower than at control experiment, pinene is exception (positive control). With DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) and FC (Folin-Ciocalteu) tests, the AOP of individual EBJ was determined. Conection between the AOP of EBJ and formation of PhIP was not established. Less PhIP was formed when meat discharge was heated in comparisson to model system, however complexity of real food matrix resulted in large standard deviation of results and no firm conclusions could be made.

• Keywords: juniper berries extracts, heterocyclic aromatic amines, PhIP, meat discharge, model mixture, antioxidant potential, solid phase extraction