Antioksidativna učinkovitost vrtčevskih obrokov

Žnidaršič, Anita (author), Pogačnik da Silva, Lea (mentor)

V okviru magistrske naloge smo optimizirali postopek ekstrakcije liofiliziranih vrtčevskih celodnevnih obrokov in primerjali antioksidativno učinkovitost (AOU) in vsebnost skupnih fenolnih spojin (SFS) v ekstraktih liofiliziranih vrtčevskih celodnevnih obrokih, pripravljenih po intervencijskem in standardnem jedilniku petih dni. Pri oblikovanju intervencijskega jedilnika je bil poudarek na vključitvi živil, ki so bogata z antioksidanti. Oba jedilnika sta bila pripravljena v skladu s Smernicami zdravega prehranjevanja v vzgojno-izobraževalnih ustanovah (Gabrijelčič Blenkuš in sod., 2005). Za najoptimalnejši postopek ekstrakcije se je izkazala enourna ekstrakcija s stresanjem pri temperaturi 50 °C z uporabo ekstrakcijskega topila raztopine metanola in destilirane vode v razmerju 50 : 50 (v/v), pri kateri sta prostornina ekstrakcijskega topila in masa vzorca v razmerju 6 mL/g. AOU smo določali z metodo lovljenja prostega radikala DPPH·, pri čemer smo rezultate izrazili kot ekvivalent troloksa v μmol/g suhe mase vzorca (TE). SFS smo določali z reagentom Folin-Ciocalteu, rezultate pa smo izrazili kot ekvivalent klorogenske kisline v μmol/g suhe mase vzorca (CAE). Ugotovili smo, da je imel intervencijski jedilnik v povprečju višje vrednosti AOU (9,5 μmol TE/g ± 4,2 μmol TE/g) kot standardni jedilnik (2,7 μmol TE/g ± 0,9 μmol TE/g). Prav tako je imel intervencijski jedilnik višjo vsebnost SFS (11,9 μmol CAE/g ± 3,3 μmol CAE/g) kot standardni jedilnik (5,7 μmol CAE/g ± 1,0 μmol CAE/g).

• Language: Slovenian
• Keywords: prehrana, vrtčevski celodnevni obroki, optimizacija ekstrakcije, antioksidativna učinkovitost, skupne fenolne spojine
• Work type: Master's thesis/paper
• Typology: 2.09 - Master's Thesis
• Organization: BF - Biotechnical Faculty
• Publisher: [A. Žnidaršič]
• Year: 2024
• PID: 20.500.12556/RUL-161190-d2cf19af-483f-3770-25d4-24be8c72fe74
• UDC: 613.2-053.4:641.1:66.094.3.097.8
• COBISS.SI-ID: 206734595
• Publication date in RUL: 08.09.2024

ŽNIDARŠIČ, Anita, 2024, Antioksidativna učinkovitost vrtčevskih obrokov [online]. Master’s thesis. A. Žnidaršič. [Accessed 1 April 2025]. Retrieved from: https://repozitorij.uni-lj.si/IzpisGradiva.php?lang=eng&id=161190

Secondary language

• Language: English
• Title: Antioxidant capacity of kindergarten meals

Abstract

In the framework of the MSc thesis, we optimised the extraction process of freeze-dried kindergarten daily meals and compared the antioxidant capacity (AOC) and total phenolic compounds (TPC) content in extracts of freeze-dried kindergarten daily meals prepared according to intervention and standard five days menus. In the design of the intervention menu, emphasis was placed on the inclusion of foods rich in antioxidants. Both menus were designed in accordance with the Guidelines for Healthy Eating in Educational Institutions (Gabrijelčič Blenkuš et al., 2005). The most optimal extraction procedure was found to be a one-hour shaking extraction at 50 °C using an extraction solvent solution of methanol and distilled water in a 50 : 50 (v/v) ratio, with an extraction solvent volume to sample weight ratio of 6 mL/g. The AOC was determined by the DPPH· free radical scavenging method, the results being expressed as trolox equivalent in μmol/g dry weight of the sample (TE). Total phenolic compounds (TPC) were determined using the Folin-Ciocalteu reagent and the results were expressed as chlorogenic acid equivalents in μmol/g dry weight of the sample (CAE). We found that the intervention menu had on average higher AOC levels (9,5 μmol TE/g ± 4,2 μmol TE/g) than the standard menu (2,7 μmol TE/g ± 0,9 μmol TE/g). The intervention menu also had higher TPC (11,9 μmol CAE/g ± 3,3 μmol CAE/g) than the standard menu (5,7 μmol CAE/g ± 1,0 μmol CAE/g).

• Keywords: nutrition, kindergarten daily meals, extraction optimization, antioxidant capacity, total phenolic compounds