Učinkovitost ekstrakta komine masline u zaštiti mesa od oksidativnog kvarenja tijekom skladištenja

master's thesis

• Title (english): Efficiency of the olive pomace extracts in protection of meat from oxidative degradation during storage
• Author: Marija Knežević
• Mentor: Dubravka Vitali Čepo (mentor)
• Committee member: Dubravka Vitali Čepo (predsjednik povjerenstva)
• Committee member: Anita Hafner (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: 2018-09-14, Croatia
• Scientific / art field, discipline and subdiscipline: BIOMEDICINE AND HEALTHCARE; Pharmacy; Pharmacy

Abstract

U proizvodnji maslinovog ulja u otpadnim produktima zaostaje veliki udio fenolnih spojeva. Jedan od otpadnih produkata je komina masline koja sadrži polifenole odgovorne za antioksidativni učinak te ima potencijal da zamijeni sintetske antioksidanse u prehrambenim proizvodima. Lipidna peroksidacija u mesu jedan je od glavnih razloga njegovog kvarenja jer radikali, prisutni u procesu oksidacije, dovode do stvaranja aldehida odgovornih za promjenu boje i okusa mesa. Antiksidansi doniraju vodika radikalu i time učinkovito zaustavljaju proces lipidne peroksidacije. Meso različitih vrsta životinja sadrži različite omjere nezasićenih masnih kiselina zbog čega može biti osjetljivije na oksidaciju lipida. Pokazatelj peroksidacije je MDA koji se tijekom peroksidacije lipida stvara u malim količinama. U ovom radu je na modelu mesa ispitana antioksidativna aktivnost različitih ekstrakata komine masline tokom skladištenja mesa te je uspoređena sa sintetskim antioksidansom BHA-om. Za određivanje učinkovitosti ekstrakata komine kao antioksidansa je korišten tiobarbiturni test. Rezultati dobiveni mjerenjem antioksidacijske aktivnosti su pokazali da svi uzorci ekstrakata komine masline imaju antioksidativni učinak. Najmanji antioksidativni učinak tokom skladištenja je pokazao nativni uzorak (pripremljen bez ciklodekstrina) dok je najbolji antioksidativni učinak u nultom, prvom i drugom danu imao uzorak koji je sadržavao RAMEB, a u četvrtom i petom danu uzorak koji je sadržavao HP-β. Uzorak s HP – β je stabilniji antioksidans od uzorka s RAMEB-om te je bolji izbor antioksidansa za duži period skladištenja mesa. Usprkos tome učinkovitost ekstrakata komine je bila značajno niža u usporedbi sa sintetičkim antioksidansom BHA-om. Kako bi se sa ekstraktima komine masline postigao antioksidativni učinak sličan onom postignutim sa BHA potrebno je znatno povećati njihovu količinu što dovodi do poskupljenja prehrambenog proizvoda. Ipak komina masline predstavlja alternativu sintetskim antioksidansima s obzirom na trendove primjene prirodnih antioksidansa.

Abstract (english)

In the production of olive oil, a large share of phenolic compounds stays in the waste products. One of the waste products is olive pomace which contains polyphenols that are responsible for the antioxidant effect and they have potential to replace synthetic antioxidants in food products. Lipid peroxidation in meat is one of the main reasons for meat degradation because the radicals formed in the oxidation process lead to formation of aldehydes responsible for changing color and taste of meat. Antioxidant donates hydrogen to the radical and effectively stops the process of lipid peroxidation. Meat of different animal species contains different ratios of unsaturated fatty acids and can be more sensitive to lipid oxidation. The peroxidation indicator is MDA which is produced in small amounts during lipid peroxidation. In this paper, antioxidative activity of various olives extracts was studied in the meat model during meat storage and it was compared to synthetic antioxidant BHA. A thiobarbituric test was used to determine the efficacy of extracts of olive pomace as antioxidant. The results obtained by measuring antioxidant activity have shown that all samples of olive pomace extracts have an antioxidant effect. The lowest antioxidant effect during storage was demonstrated by a native sample (prepared without cyclodextrin) while the best antioxidant effect in the null, first and second day had sample that contained RAMEB, and the fourth and fifth day sample that contained HP-β had the best result. Sample with HP - β is more stable antioxidant than the sample with RAMEB and it is better choice of antioxidant for a longer storage of meat. In spite of this, the efficacy of olive pomace extracts was significantly lower compared to synthetic antioxidant BHA. In order to achieve similar antioxidant effect with olive pomace extracts to that obtained with BHA, it is necessary to significantly increase their amount, which leads to an increase in price of food. However, olive pomace extracts are an alternative to synthetic antioxidants because there is a trend of using natural antioxidants.

• Keywords: komina masline; metoda skladištenja; model mesa; lipidna peroksidacija; antioksidansi
• Keywords (english): olive pomace; storage method; meat model; lipid peroxidation; antioxidants
• Language: croatian
• URN:NBN: urn:nbn:hr:163:239808
• 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: 2019-09-26 13:28:43