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Vsebnost skupnih fenolnih spojin v rženem sladu
Glibota, Ana (Author), Terpinc, Petra (Mentor) More about this mentor... This link opens in a new window, Abramovič, Helena (Reviewer)

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Abstract
V sklopu diplomskega dela smo želeli preučiti vpliv različne priprave rženega (Secale cereale L.) slada na vsebnost skupnih fenolnih spojin. Namakanju zrn je sledilo večdnevno kaljenje in sušenje pri dveh različnih temperaturah, 60 in 100 °C. Vzorčenje je potekalo vsakih 24 ur, ko smo iz rženega slada s solventno ekstrakcijo pripravili ekstrakte fenolnih spojin. Uporabili smo topili različne polarnosti, metanol in etanol. Celokupno koncentracijo fenolnih spojin v ekstraktih smo spektrofotometrično določili s pomočjo Folin-Ciocalteujeve metode in jo izrazili kot ekvivalent ferulne kisline (FK). Ugotovili smo, da čas kaljenja pozitivno vpliva na vsebnost fenolnih spojin. 96 ur po biološki aktivaciji zrn je bila vsebnost fenolnih spojin najvišja. Izkazalo se je, da je vsebnost fenolnih spojin v rženem sladu sušenem pri 100 °C višja kot v sladu sušenem pri 60 °C. Opazili smo tudi, da je vsebnost fenolnih spojin, ekstrahiranih z metanolom, višja od tistih, ki so ekstrahirane z etanolom ne glede na čas kaljenja ali temperaturo sušenja. Vsebnost fenolov je bila tako najvišja v metanolnem ekstraktu, kjer so bila ržena zrna vzorčena po 96 urah in sušena pri 100 °C (27,4 ± 0,1 mg FK/g suhe snovi) in je bila kar 5,5-krat večja v primerjavi z vsebnostjo v etanolnem ekstraktu pripravljenem pri istih pogojih.

Language:Slovenian
Keywords:slad, , Secale cereale L., ržen slad, priprava sladu, bioaktivne snovi, fenolne spojine, antioksidanti, antioksidativni potencial
Work type:Bachelor thesis/paper (mb11)
Tipology:2.11 - Undergraduate Thesis
Organization:BF - Biotechnical Faculty
Year:2017
Publisher:[A. Glibota]
UDC:663.43:633.14:547.56:577.1
COBISS.SI-ID:4834680 Link is opened in a new window
Views:349
Downloads:181
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Secondary language

Language:English
Title:Content of total phenolic compounds in rye malt
Abstract:
As part of the thesis, the influence of varying preparation conditions of rye malt (Secale cereale L.) on the phenolic compounds content was studied. After the grains were soaked, they were germinated for several days and dried at two different temperatures, 60 °C and 100 °C. The sampling was carried out every 24 hours, by preparing the extracts of phenolic compounds from rye malt with solvent extraction. Methanol and ethanol, two varying polar solvents, were used for the extraction. With the aid of the Folin-Ciocalteu method, the concentration of phenolic compounds in the extracts was determined spectrophotometrically and expressed as ferulic acid equivalents (FA). The phenolic compounds content increased with the time of germination of the rye, meaning that the longer the grain was germinated, the higher was the content. The content was the highest after 96 hours after the biological activation of the grains. Furthermore, the phenolic compounds content of the malt dried at 100 °C was higher than of that dried at 60 °C. Another observation was that the content of the phenolic compounds extracted with methanol was higher than of those extracted with the use of ethanol, regardless of the time of germination and the temperature of drying. The phenolic compounds content was the highest in the methanol extract, wherein the rye grains were germinated for 96 hours at 100 °C (27.4 ± 0.1 mg FA/g dry weight) and was 5.5-fold higher than the value of the ethanol extract prepared under the same conditions.

Keywords:malt, rye, Secale cereale L., rye malt, malt preparation, bioactive compounds, phenolic compounds, total phenols, antioxidants, antioxidant potencial

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