Utjecaj ciklodekstrina na fizikalna svojstva i stabilnost ekstrakata komine masline

master's thesis

• Title (english): Influence of cyclodextrins on physical properties and stability of olive pomace extracts
• Author: Ines Bučela
• Mentor: Dubravka Vitali Čepo (mentor)
• Committee member: Dubravka Vitali Čepo (predsjednik povjerenstva)
• Committee member: Mario Jug (član povjerenstva)
• Granter: University of Zagreb; Faculty of Pharmacy and Biochemistry; (Department of food chemistry); Zagreb
• Defense date and country: 2017-07-04, Croatia
• Scientific / art field, discipline and subdiscipline: BIOMEDICINE AND HEALTHCARE; Pharmacy; Pharmacy

Abstract

Pri proizvodnji maslinovog ulja nastaju velike količine dva nusprodukta: komina masline i otpadna voda. Oba su štetna za okoliš, a neki od polifenola koje nalazimo u komini masline (oleuropein, hidroksitirosol i tirosol) imaju dokazana antioksidacijska, protuupalna te druga pozitivna svojstva. Prepoznata je mogućnost iskorištavanja komine masline u svrhu formulacije stabilnog, tehnološki prihvatljivog ekstrakta polifenola masline te dobivanje proizvoda dodane vrijednosti uz ostvarivanje ekonomske i ekološke koristi. Cilj ovog rada bio je odrediti kojom će se kombinacijom vrsta i količina ciklodekstrina iz sušene, odmašćene i prosijane komine masline dobiti ekstrakt polifenola masline dobrih tehnoloških svojstava uz što veći prinos polifenola, optimalnu raspodjelu veličine čestica te optimalnu boju i zadovoljavajuću stabilnost. Zaključeno je da je primjena ekscipijensa nužna za formulaciju stabilnih ekstrakata komine masline obzirom da su nativni ekstrakti izrazito higroskopni te nakon kratke izloženosti atmosferi poprimaju ljepljiva i gumasta svojstva. Korištenjem ciklodekstrina dobiveni su ekstrakti svjetliji, crveniji i žući od nativnog ekstrakta. Najveće prosječne vrijednosti veličine čestica i najveći raspon veličine čestica dobiveni su kod uzorka pripremljenog uz dodatak γ-CD. Najmanje čestice dobivene su primjenom metβCD dok suhi ekstrakti sa HPβCD imaju najužu raspodjelu veličine čestica. Korištenjem γCD za pripremu suhog ekstrakta komine masline ne ostvaruje se pozitivan učinak na stabilnost analiziranih polifenola (HTS, TS i OLE). metβCD, HPβCD i βCD poboljšavaju stabilnost ekstrakata komine masline pri čemu je protektivan utjecaj βCD neusporedivo manji od metβCD, HPβCD pa upravo njih možemo smatrati ciklodekstrinima izbora za pripremu suhog ekstrakta komine.

Abstract (english)

During the production of olive oil, large quantities of two byproducts are produced: olive pomace and waste water. Both are harmful to the environment, but some of the polyphenols found in olive pomace (oleuropein, hydroxytyrosol and tyrosol) have proven antioxidant, anti-inflammatory and other positive properties. The possibility of using olive pomace in formulating a stable, technologically acceptable olive polyphenol extract has been recognized as the way of obtaining an added value product while achieving economic and ecological benefits. The goal of this paper was to determine the optimal combination of the type and the amount of cyclodextrins to be used for the extraction of olive pomace in the process of the preparation of olive polyphenol extracts with good technological properties and high antioxidant yields. It was concluded that the use of excipients is necessary for the formulation of stable olive pomace extracts since the naturally occurring extracts are highly hygroscopic and, after a short exposure to the atmosphere, they have sticky and gumble properties. Using cyclodextrins, the obtained extracts were lighter, redder and yellower than the native extract. The highest mean particle size values and the largest particle size range were obtained in the sample prepared with the addition of γ-CD. The smallest particles were obtained by using metβCD while the dry extracts with HPβCD had the narrowest particle size distribution. Using γ-CD for the preparation of dry olive extract didn't have positive effect on the stability of the analyzed polyphenols (HTS, TS and OLE). metβCD, HPβCD and βCD improved the stability of olive pomace extracts whereby the protective effect of β-CD is incomparably smaller than that of metβCD, HPβCD. Therefore we can consider metβCD and HPβCD to be the cyclodextrins of choice for the preparation of dry olive pomace extract.

• Keywords: ciklodekstrini; komina masline; čestice
• Keywords (english): cyclodextrins; olive pomace; particles
• Language: croatian
• URN:NBN: urn:nbn:hr:163:196328
• 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: 2017-11-24 14:34:45