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Vsebnosti fenolnih spojin v pijačah, pripravljenih iz cvetov črnega bezga (Sambucus nigra L.)
ID Leko, Karla (Author), ID Mikulič Petkovšek, Maja (Mentor) More about this mentor... This link opens in a new window

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Abstract
Črni bezeg (Sambucus nigra L.) je zdravilna rastlina, ki krasi številne vrtove in gozdne jase. Cvetovi se že od antičnih časov uporabljajo pri pripravi različnih pijač in v zdravilne namene. Znano je, da imajo fenolne snovi številne koristi za zdravje ljudi, njihova koncentracija v prehranskem izdelku pa je odvisna od recepture za njegovo pripravo. Iz bezgovih cvetov smo pripravili 6 različnih ekstraktov (70 % etanol, šabesa, liker, čaj, sirup, kis) in s pomočjo HPLC-MS identificirali vsebnosti fenolnih spojin v pripravljenih pijačah. Vsebnosti fenolov smo izrazili na svežo maso v mg/100 ml napitka ter na suho snov v mg/100 g suhih cvetov (DW). V bezgovih ekstraktih smo identificirali 27 fenolnih spojin, od tega 11 predstavnikov v skupini hidroksicimetnih kislin, 2 flavanola, 11 flavonolov in 3 flavanone. Največjo vsebnost v ekstraktih bezgovih cvetov so predstavljale hidroksicimetne kisline (62,32 %), sledijo flavonoli (32 %), najmanj pa je bilo flavanonov (2,47 %) in flavanolov (1,75 %). Po visoki vsebnosti v bezgovih ekstraktih izstopajo klorogenska kislina, kvercetin-3-rutinozid, neoklorogenska kislina, izoramnetin-3-rutinozid, naringenin heksozid 2, 3-feruloilkinska kislina. Največjo vsebnost skupnih analiziranih hidroksicimetnih kislin in flavonolov smo analizirali v čaju, sledil je sirup. Najmanjšo vsebnost skupnih analiziranih fenolov je imela kontrola (1,69 mg/100 ml), šabesa (5,03 mg/100 ml) in liker (8,32 mg/100 ml) ter največjo vsebnost čaj (44,7 mg/100 ml). V sirupu, šabesi in čaju flavanoni niso bili določeni in v šabesi ni bilo potrjenih flavanolov.

Language:Slovenian
Keywords:Sambucus nigra, črni bezeg, cvetovi, pijače, sekundarni metabolite, fenolne spojine, hidroksicimetne kisline, flavanoli, flavonoli, flavanoni
Work type:Master's thesis/paper
Typology:2.09 - Master's Thesis
Organization:BF - Biotechnical Faculty
Year:2023
PID:20.500.12556/RUL-152314 This link opens in a new window
COBISS.SI-ID:173449731 This link opens in a new window
Publication date in RUL:19.11.2023
Views:392
Downloads:36
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Secondary language

Language:English
Title:Content of phenolic compounds in beverages prepared from black elderflowers (Sambucus nigra L.)
Abstract:
Black elderberry (Sambucus nigra L.) is a medicinal plant that graces many gardens and forest glades. Since ancient times, the flowers have been used for the preparation of various drinks and for medicinal purposes. It is known that the phenolic substances have many benefits for human health, and their concentration in food products depends on the recipe according to which it is prepared. We prepared 6 different elderflower extracts (70 % ethanol, sabesa, liqueur, tea, syrup, vinegar) and determined the content of phenolic compounds in the prepared beverages using HPLC-MS. The content of phenolics was expressed in mg/100 ml of the beverage and the dry weight basis in mg/100 g of the dried flowers (DW). We identified 27 phenolic substances in elderflower extracts, of which 11 are representatives of the group of hydroxycinnamic acids, 2 are flavanols, 11 are flavonols, and 3 are flavanones. The highest content in elderflower extracts were hydroxycinnamic acids (62.32 %), followed by flavonols (32 %), and the lowest was flavanones (2.47 %) and flavanols (1.75 %). Chlorogenic acid, quercetin-3-rutinoside, neochlorogenic acid, isorhamnetin-3-rutinoside, naringenin hexoside 2, 3-feruloylquinic acid stand out for their high content in elderberry extracts. The highest content of analyzed hydroxycinnamic acids and flavonols was found in tea, followed by syrup. The following contents of total phenolics were determined in beverages: control (1.69 mg/100 ml), sabesa (5.03 mg/100 ml), liquor (8.32 mg/100 ml) and tea (44.7 mg/100 ml). Flavanones were not determined in syrup, sabesa, and tea, and no flavanols were detected in sabesa.

Keywords:Sambucus nigra, black elderberry, flowers, beverages, secondary metabolites, phenolic compounds, hydroxycinnamic acid, flavanols, flavonols, flavanones

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