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Antioksidativna aktivnost kaljene pire
Jensterle, Kaja (Author), Požrl, Tomaž (Mentor) More about this mentor... This link opens in a new window, Cigić, Blaž (Co-mentor)

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Abstract
V magistrskem delu smo določili vsebnost prostih in vezanih antioksidantov v suhih in kaljenih pirinih semenih ter v pirinem sladu. Semena pire smo namakali in kalili 96 ur ter analizirali vsakih 24 ur. Piro, kaljeno 48, 72 in 96, ur smo sušili pri 60 °C in 100 °C in tudi tem vzorcem določili vsebnost antioksidantov. Poleg tega smo del raziskave posvetili optimizaciji metod homogenizacije, ekstrakcije in ekstrakcije na trdni fazi (SPE), s katerimi smo želeli izlužiti čim več fenolnih spojin. Za kvantitativno določitev skupnih antioksidantov smo uporabili test s Folin-Ciocalteu reagentom ter prosta radikala ABTS in DPPH. Rezultate smo izrazili kot ekvivalente Troloksa na gram suhe snovi. Rezultati so pokazali, da vsebnost antioksidantov tekom kaljenja narašča. Najmanj antioksidantov so vsebovala surova pirina semena, največ pa semena, ki so bila kaljena 96 ur. Pirina semena vsebujejo več vezanih kot prostih antioksidantov, vendar je imelo kaljenje večji učinek na proste antioksidante. Na vsebnost je vplivalo tudi sušenje. V splošnem smo lahko ugotovili zmanjšano vsebnost prostih antioksidantov z vsemi tremi metodami pri obeh temperaturah sušenja. Vpliv na vsebnost vezanih antioksidantov je bil manjši, v nekaterih primerih pa se je zaradi sušenja povečala vsebnost le teh.

Language:Slovenian
Keywords:pira, Triticum aestivum L. var. spelta, kaljena pirina semena, pirin slad, fenolne spojine, antioksidativna aktivnost
Work type:Master's thesis/paper (mb22)
Tipology:2.09 - Master's Thesis
Organization:BF - Biotechnical Faculty
Year:2019
Publisher:[K. Jensterle]
UDC:633.11:581.142:66.094.3.097.8:547.56
COBISS.SI-ID:5028472 Link is opened in a new window
Views:614
Downloads:264
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Secondary language

Language:English
Title:Antioxidant activity of germinated spelt
Abstract:
In the master's thesis the contents of free and bound antioxidants in dry and germinated spelt seeds and also in spelt malt were determined. The seeds were germinated for 96 hours, sampled and analyzed every 24 hours. Samples which were germinated 48, 72 and 96 hours were later kilned at 60 °C and 100 °C. In addition, part of the study was dedicated to the optimization of methods of solvent extraction, homogenization and solid phase extraction (SPE), in order to increase the yield of extracted antioxidants. Content of total antioxidants was determined by the Folin-Ciocalteu, ABTS and DPPH assays. The results were expressed as μmol of Trolox per gram of dry matter. The results showed that germination resulted in increase of total antioxidants. Content was the lowest in raw spelt seeds and the highest in seeds which were germinated for 96 hours. Ungerminated seeds contain more bound than free antioxidants, nevertheless germination has a larger influence on free antioxidants. The antioxidant potential was also influenced by kilning. Kilning at both temperatures resulted in lower content of free antioxidants, determined by all three methods. Bound antioxidants were less influenced by kilning, in certain samples even higher content of antioxidants was determined.

Keywords:spelt, Triticum aestivum L. var. spelta, germinated spelt, spelt malt, phenolic compounds, antioxidant activity

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