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Fenolne spojine v semenih industrijske konoplje (Cannabis sativa L.)
Dolenc, Anja (Author), Abramovič, Helena (Mentor) More about this mentor... This link opens in a new window

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Abstract
Raziskali smo, ali se sorte industrijske konoplje razlikujejo glede na vsebnost skupnih fenolnih spojin, flavonoidov, posameznih skupin flavonoidov in antioksidativni potencial (AOP) izvlečkov iz razmaščenih semen. Izvlečke smo pripravili s solventno ekstrakcijo s 70 % (v/v) etanolom. AOP smo določili z metodo lovljenja radikalov DPPH• oz. O2•⠒ in z metodo beljenja β-karotena v emulziji linolne kisline v vodi. Parametri vsebnost fenolnih spojin, flavonoidov, posameznih skupin flavonoidov in AOP so se med sortami razlikovali. Sorti Kompolti hibrid TC in Monoica sta imeli največjo vsebnost skupnih fenolnih spojin, sorta Tiborszallasi je imela največjo vsebnost skupnih in posameznih skupin flavonoidov (flavonov, flavonolov, flavononov in dihidroflavonolov). Največji AOP, ki smo ga določili z metodo lovljenja DPPH•, je imela sorta Tiborszallasi, pri lovljenju O2•⠒ pa sorta Kompolti hibrid TC. Izbira ekstrakcijskega topila in njegova koncentracija sta imeli vpliv na dobit ekstrakcije in AOP. Najučinkovitejše topilo za ekstrakcijo fenolnih spojin in flavonoidov je bil 70 % aceton. Med tremi koncentracijami etanola (50 %, 70 % in 90 %) je bila največja dobit fenolnih spojin pri 70 % etanolu, pri 70 % in 90 % koncentraciji pa največja dobit flavonoidov. Daljši čas ekstrakcije ni povečal dobiti ekstrakcije fenolnih spojin, povečal pa je dobit flavonoidov, posameznih skupin flavonoidov in AOP izvlečkov. Segrevanje razmaščenih semen pri 120 °C je povečalo dobit ekstrakcije fenolnih spojin in skupnih flavonoidov; daljši čas segrevanja ni povečal dobiti. Segrevanje razmaščenih semen je pozitivno vplivalo na AOP izvlečkov.

Language:Slovenian
Keywords:industrijska konoplja, Cannabis sativa L., konopljina semena, antioksidanti, fenolne spojine, flavonoidi, antioksidativni potencial, DPPH
Work type:Master's thesis/paper (mb22)
Tipology:2.09 - Master's Thesis
Organization:BF - Biotechnical Faculty
Year:2020
Publisher:[A. Dolenc]
UDC:633.522:547.56:66.094.3.097.8:543.2
COBISS.SI-ID:42500611 This link opens in a new window
Views:211
Downloads:47
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Secondary language

Language:English
Title:Phenolic compounds in industrial hempseed (seed of Cannabis sativa L.)
Abstract:
We investigated, if variety of idustrial hemp affects the content of total phenolic compounds, flavonoids and its subgropus, and antioxidative potential (AOP) of the extracts, from defatted hemp seeds, prepaired by solvent extraction in 70 % (v/v) ethanol. We determined the AOP by DPPH• and O2•⠒ radical scavenging assays and by β-carotene bleaching assay in emulsion of linoleic acid in water. Hemp variety affected the total phenolic, total flavonoid and its subgroups (flavones, flavonoles, flavonones and dihydroflavonoles) content, and the AOP of the extracts. The highest content of phenolic compounds had Kompolti hibrid TC and Monoica varieties. Tiborszallasi had the highest content of flavonoids and its subgroups and also the highest AOP determined by DPPH• scavenging assay. Kompolti hibrid TC had the highest AOP determined by O2•⠒ radical scavenging assay. The type of extraction solvent and its concentration had a big impact on extraction yeld and the AOP. The most efficient solvent for extraction of total phenolics and flavonoids was 70 % acetone. Considering three ethanol concentrations (50 %, 70 % and 90 %), 70 % ethanol was the most efficient for extraction of phenolic compounds, 70 % and 90 % ethanol was the most efficient for extraction of flavonoid compounds. Prolonged extraction time didn't increase the content of total phenolics, but it increased the content of flavonoids and flavonoid subgroups and the AOP. Heat treatment of defatted seeds at 120 °C increased extraction yield of total phenolic and flavonoid content, while longer heat treatment didn't. Heat treatment had a positive impact on AOP of the extracts.

Keywords:hemp, Cannabis sativa L., hemp seeds, antioxidants, phenolic compounds, flavonoids, antioxidative potential, DPPH

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