Gastrointestinalna stabilnost ekstrakata komine masline

master's thesis

• Author: Nikolina Antolić
• Mentor: Dubravka Vitali Čepo (mentor)
• Committee member: Dubravka Vitali Čepo (predsjednik povjerenstva)
• Committee member: Mario Jug (član povjerenstva)
• Committee member: Lovorka Vujić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Pharmacy and Biochemistry; (Department of food chemistry); Zagreb
• Defense date and country: 2018-04-13, Croatia
• Scientific / art field, discipline and subdiscipline: BIOMEDICINE AND HEALTHCARE; Pharmacy; Pharmacy

Abstract

Komina masline je nusprodukt koji u velikim količinama zaostaje nakon proizvodnje maslinovog ulja. Bogata je polifenolima, spojevima poznatima po antioksidacijskom djelovanju. U ovom radu cilj je bio ispitati stabilnost polifenola nakon izlaganja eksperimentalnim in vitro uvjetima gastrične i intestinalne digestije. Osim nativnog uzorka, gastrointestinalna stabilnost je ispitana i za uzorke enkapsulirane s različitim vrstama i koncentracijama ciklodekstrina, koji se dodaju zbog loših organoleptičkih svojstava nativnog uzorka. Metodom dijalizabilnosti je zatim odreĎena količina biorasspoloţive frakcije polifenola u pojedinom uzorku. Nakon analize dobivene su vrijednosti ukupne količine biodostupnih i bioraspoloţivih polifenola (Folin-Ciocalteu) te antioksidacijska aktivnost gastričnog digesta, biodostupne i bioraspoloţive frakcije za svaki uzorak (TEAC). Uzorci s ciklodekstrinima pokazuju nešto više vrijednosti gastrične stabilnosti te biodostupnosti antioksidansa i fenolnih komponenti. Prisutnost ciklodekstrina rezultira smanjenjem dijalizabilnosti polifenola i antioksidansa tj. smanjenjem količine bioraspoloţive frakcije i potencijalno manjem biološkom učinku in vivo. Uzevši u obzir sve promatrane parametre, najbolja svojstva pokazuje uzorak ekstrakta komine masline enkapsuliran s nasumično metiliranim β-CD. Za daljnje zaključivanje potrebno je ispitati antioksidacijsku učinkovitost na Caco-2 staničnoj kulturi ili in vivo.

Abstract (english)

Olive pomace is a by-product that remains in large amounts after olive oil production. It is rich in polyphenols, compounds known to have antioxidant activity. In this research, the aim was to examine the stability of polyphenols after exposure to experimental in vitro conditions simulating gastric and intestinal digestion. Apart from the native sample, stability was also tested for samples encapsulated with different types and concentrations of cyclodextrins, which were used in extract formulation due to poor organoleptic properties of the native sample. The amount of bioavailable polyphenols in a single sample was determined by the method of dialyzability. After the analysis, values of the total amount of bioavailable and bioaccessible polyphenols (Folin-Ciocalteu) and the antioxidant activity of gastric digest, bioavailable and bioaccesible fractions for each sample (TEAC) were obtained. Samples with cyclodextrins show a slightly higher gastric stability and bioavailability of antioxidants and phenolic compounds. The presence of cyclodextrin results in a reduction of the dialysability of polyphenols and antioxidants, i.e. by reducing the amount of bioaccessible fraction and potentially lower bioactivity in vivo. Taking into account all observed parameters, the best properties are seen in the sample of olive pomace extract encapsulated with randomly methylated β-CD. For making further conclusions, it is necessary to examine the antioxidant efficacy in Caco-2 cell model and in vivo.

• Keywords: komina masline; gastrointestinalna stabilnost; biodostupnost; bioraspoloţivost
• Keywords (english): olive pomace; gastrointestinal stability; bioavailability; bioaccessibility
• Language: english
• URN:NBN: urn:nbn:hr:163:077756
• Study programme: Title: Pharmacy; Study programme type: university; Study level: integrated undergraduate and graduate; Academic / professional title: magistar/magistra farmacije (magistar/magistra farmacije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2018-12-14 16:02:46