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Antioksidativni potencial kaljene rži
Polak, Ivana (Author), Terpinc, Petra (Mentor) More about this mentor... This link opens in a new window, Abramovič, Helena (Reviewer)

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Abstract
Zaradi številnih pozitivnih učinkov na zmanjševanje pojava kroničnih bolezni, se antioksidantivnemu potencialu (AOP) živil daje vedno večji pomen. V okviru diplomskega dela smo želeli preučiti vpliv procesa kaljenja na vsebnost fenolnih spojin in AOP rženih (Secale cereale) zrn. Za pripravo ekstraktov fenolnih spojin smo uporabili metanol. Tako vsebnost fenolih spojin kot AOP smo določali spektrofotometrično, in sicer z uporabo Folin-Ciocalteu-jevega reagenta in DPPH• radikala. Vsebnost fenolnih spojin smo izrazili kot ekvivalent ferulne kisline (FK) na g suhe snovi (mg FK/g SS), AOP pa kot ekvivalent troloksa na g suhe snovi (mg troloks/g SS). Rezultati so pokazali, da v analiziranih ekstraktih s časom kaljenja naraščata tako koncentracija fenolnih spojin kot AOP, prvi opaznejši dvig smo opazili 72 ur po začetku namakanja. Ugotovili smo močno pozitivno korelacijo med vsebnostjo fenolnih spojin in AOP kaljene rži. Maksimalno vsebnost fenolnih spojin in antioksidantov v rženih zrnih smo določili po 96 urah biološke aktivacije, ko je vsebnost fenolnih spojin znašala (3,5 ± 0,2) mg FK/g SS, vrednost AOP pa (1,41 ± 0,03) mg troloks/ g SS. Kaljenje zrn je tako vodilo v 3,5-kratno povečanje količine skupnih fenolnih spojin in 3,7-kratno izboljšanje AOP v zgolj štirih dneh. Zaradi izkazanih lastnosti je takšna semena moč uporabiti pri proizvodnji funkcionalnih živil.

Language:Slovenian
Keywords:, Secale cereale, kemijska sestava, kaljenje rži, antioksidanti, antioksidativni potencial, fenolne spojine, analizne metode, Folin-Ciocalteu, DPPH•
Work type:Bachelor thesis/paper (mb11)
Tipology:2.11 - Undergraduate Thesis
Organization:BF - Biotechnical Faculty
Year:2017
Publisher:[I. Polak]
UDC:547.56:664.71-72:543.2
COBISS.SI-ID:4810872 Link is opened in a new window
Views:353
Downloads:191
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Secondary language

Language:English
Title:Antioxidative potential of germinated rye
Abstract:
Antioxidant potential (AOP) of foods is becoming increasingly important due to its many positive effects on reduced incidence of chronic disease. Within the diploma thesis we wanted to study the influence of the germination on the phenolic compounds content and the AOP of rye ( Secale cereale) seeds. Methanol was used to prepare extracts of phenolic compounds. The content of phenolic compounds and the antioxidant potential were determined spectrophotometrically using the Folin-Ciocalteu reagent and the DPPH• radical. The content of phenolic compounds was expressed as ferulic acid equivalent (FK) per g of dry weight (mg FK/g DW), meawhile AOP was expressed as the trolox equivalent per g of dry weight (mg trollox/g DW). The results showed that the concentration of phenolic compounds and AOP increased with the germination time; the first noticeable increase was observed 72 hours after steeping of the seeds. We have established a strong positive correlation between the content of phenolic compounds and AOP of germinated rye. The maximum content of phenolic compounds and antioxidants in rye grains was determined after 96 hours of biological activation when content of phenolic compounds amounted to (3,5 ± 0,2) mg FK/g DW, and the AOP value reached (1,41 ± 0,03) mg of trolox/g DW. The amounts of total phenolic compounds increased 3,5-fold, while germination of the rye seeds resulted in a 3,7-fold increase in AOP in only four days. Because of the properties shown, such seeds can be used in the production of functional foods.

Keywords:rye, Secale cereale, chemical composition, germinated rye, antioxidants, antioxidative potential, phenolic compounds, analytical methods, Folin-Ciocalteu, DPPH•

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