Utjecaj različitih vrsta ciklodekstrina na antioksidativni kapacitet i ukupni sadržaj fenola suhih ekstrakata komine masline

master's thesis

• Title (english): Influence of different types of cyclodextrins on antioxidative capacity and total phenol content of olive pomace dry extracts
• Author: Ante Medić
• Mentor: Dubravka Vitali Čepo (mentor)
• Committee member: Dubravka Vitali Čepo (predsjednik povjerenstva)
• Committee member: Lovorka Vujić (član povjerenstva)
• Committee member: Ivan Pepić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Pharmacy and Biochemistry; (Department of food chemistry); Zagreb
• Defense date and country: 2018-05-18, Croatia
• Scientific / art field, discipline and subdiscipline: BIOMEDICINE AND HEALTHCARE; Pharmacy; Pharmacy

Abstract

Komina masline je kruti ili polukruti nusprodukt ekstrakcije maslinovog ulja i mogla bi se koristiti kao bogat izvor fenola masline i drugih antioksidansa, u svrhu stvaranja prehrambenih proizvoda dodane vrijednosti. Ovaj znanstveni rad istražuje utjecaj različitih vrsta ciklodekstrina, korištenih u pripremi suhih ekstrakata komine masline, na stabilnost završnog proizvoda s obzirom na ukupni sadržaj fenola i antioksidativni kapacitet. Pripremljeno je osam različitih suhih ekstrakata i skladišteno u različitim uvjetima: 4 ºC, relativna vlažnost 75%, 180 dana i 60 ºC, relativna vlažnost 75%, 45 dana. Uzorkovanje je provedeno u pravilnim vremenskim intervalima. Ukupni sadržaj fenola je određen Folin-Ciocalteu metodom, a antioksidativni kapacitet je određen TEAC metodom. Rezultati su izraženi u postocima antioksidativnog kapaciteta i ukupnog sadržaja fenola u odnosu na uzorke uzete za mjerenje neposredno nakon pripreme (nulti dan). Iz dobivenih rezultata proizlazi da tijekom skladištenja dolazi do hidrolize nekih sastavnica kompleksnog matriksa, što rezultira početnim porastom udjela slobodnih fenola i drugih antioksidansa. Tijekom skladištenja udio fenola i antioksidacijski potencijal uzoraka se smanjuju. U uzorcima s ciklodekstrinima očuvanje antioksidativnog kapaciteta i sadržaja fenola tijekom skladištenja je značajno bolje u odnosu na nativni uzorak, a učinak je najbolji u uzorcima s HPB i RAMEB ciklodekstrinima. Opažanja se tumače činjenicom da fenoli masline mogu stvarati inkluzijske komplekse s ciklodekstrinima, što ih štiti od razgradnje tijekom skladištenja. Te informacije mogu biti korisne u smislu stvaranja proizvoda dodane vrijednosti. HPB i RAMEB ciklodekstrini bi mogli biti korisni za stabilizaciju i produljivanje roka trajanja potencijalnih nutraceutika na bazi komine masline.

Abstract (english)

Olive pomace is a solid or semi-solid olive oil extraction by-product and it could be used as a rich source of olive phenols and other antioxidants, for the purpose of creating added value food products. This scientific work explores influence of different sorts of cyclodextrins, used in preparation of olive pomace dry extracts, on stability of final product in terms of total phenol content and antioxidative capacity. Eight different dry extracts were prepared and stored in different conditions: 4 ºC, relative humidity 75%, 180 days and 60 ºC, relative humidity 75%, 45 days. Sampling was carried out at regular time intervals. Total phenol content was determined via Folin-Ciocalteu method and antioxidative capacity was determined via TEAC method. Results are expressed in percentages of antioxidative capacity and total phenol content in comparison to samples taken for measurement immediately after preparation (day zero). From the results obtained, it arises that hydrolysis of some components of complex matrix occurs during storage, which results in an initial increase in the proportion of free phenols and other antioxidants. During storage, proportion of phenols and antioxidative potential of samples decreases. In samples with cyclodextrins preservation of antioxidative capacity and phenol content during storage is much better in comparison to native sample, and the effect is the best in samples with HPB and RAMEB cyclodextrins. The observations are interpreted by the fact that olive phenols can create inclusion complexes with cyclodextrins, which protects them from degradation during storage. Those information can be useful in terms of creating added value products. HPB and RAMEB cyclodextrins could be useful for stabilization and extending the shelf life of potential olive pomace based nutraceutics.

• Keywords: komina masline; ukupni sadržaj fenola; antioksidativni kapacitet; ciklodekstrini
• Keywords (english): olive pomace; total phenol content; antioxidative capacity; cyclodextrins
• Language: croatian
• URN:NBN: urn:nbn:hr:163:907404
• 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: 2018-11-28 15:50:02