Antioksidativna aktivnost komine masline u modelu mesa

master's thesis

• Title (english): Antioxidant activity of olive pomace in a model meat system
• Author: Mara Vuletić
• Mentor: Dubravka Vitali Čepo (mentor)
• Committee member: Dubravka Vitali Čepo (predsjednik povjerenstva)
• Committee member: Mario Jug (član povjerenstva)
• Committee member: Marija Grdić Rajković (član povjerenstva)
• Granter: University of Zagreb; Faculty of Pharmacy and Biochemistry; (Department of food chemistry); Zagreb
• Defense date and country: 2018-07-11, Croatia
• Scientific / art field, discipline and subdiscipline: BIOMEDICINE AND HEALTHCARE; Pharmacy; Pharmacy

Abstract

Za maslinovo ulje se već od davnina zna da ima blagotvoran učinak na organizam, ali ono što je manje poznato jest da prilikom njegove proizvodnje nastaju velike količine otpadnih produkata. Te nusprodukte se skupnim imenom naziva kominom masline, a njihov sastav varira ovisno o načinu proizvodnje. Svima je pak zajedničko da sadrţe visok postotak polifenolnih spojeva. Upravo zbog njih mogu biti prijetnja okolišu ako se neispravno odlaţu, ali isto tako i vrijedna sirovina u prehrambenoj industriji, farmaciji i kozmetici. Tako ekstrakt komine masline ima potencijal da zamijeni sintetske antioksidanse u prehrambenim proizvodima. U ovom radu je antioksidativna aktivnost različitih ekstrakata komine masline ispitana tiobarbiturnim (TBA) testom na modelu mesa. Uzorci komine pripremljeni su korištenjem različitih derivata ciklodekstrina kako bi im se poboljšala fizikalno-kemijska svojstva od okusa i mirisa do topljivosti, stabilnosti i antioksidativne aktivnosti.
Mjerenjem antioksidacijske aktivnosti na modelu mesa utvrĎene su značajne razlike meĎu istraţivanim uzorcima, a najboljim uzorcima su se pokazali ekstrakt komine masline s dodatkom nasumično metiliranog β-ciklodekstrina (RAMEB-CD) i nativni ekstrakt (bez dodatka ciklodekstrina). Ipak, njihova učinkovitost nije bila mjerljiva s onom sintetičkog antioksidansa butil hidroksianisola (BHA). Naime, da bi ekstrakt komine postigao učinak sličan onom BHA, njegovu količinu je potrebno uvećati za 300 puta, a to dovodi do poskupljenja prehrambenog proizvoda i smanjenja količine hrane u proizvodu. Obzirom na polifenolni sastav, za očekivati je da će istraţivani ekstrakti biti aktivniji u hidrofilnim uvjetima, odnosno sustavima s niţim udjelom masti. Sintetski antioksidansi tako ostaju ekonomski pristupačniji, stabilniji i učinkovitiji. Uz sve navedeno, malo je i dokaza o njihovoj mogućoj mutagenosti i kancerogenosti. Ovo ne isključuje u potpunosti korištenje komine masline u prehrambenoj industriji jer se u današnje vrijeme naglasak stavlja na prirodno i ekološki prihvatljivo.

Abstract (english)

Olive oil is known to have beneficial effect on human health. During the process of making it, huge amount of waste products are made. Olive mill waste composition depends on extraction procedure but is generally characterized by high percentage of polyphenolic compounds. If they are not properly disposed, they pose a threat to the environment. On the other hand, because of high content of antioxidants they can be used in food industry, pharmacy or cosmetic industry. That is why olive pomace extracts could be used as natural replacement for synthetic antioxidants in different food products. In this paper, antioxidative activity of olive pomace extracts was tested in meat model. Different cyclodextrins were used during sample preparation in order to improve physical and chemical properties such as taste, odor, stability, solubility and possibly, antioxidant efficiency.
The best results were obtained by extracts prepared with RAMEB-CD and by native extract. However, their antioxidative activity was still not comparable with the one provided by commonly used synthetic antioxidant butylated hydroxyanisole (BHA). In order to achieve the same level of antioxidant protection, 300 times higher concentrations of olive pomace extract is needed (3 % olive pomace vs 0.01 % BHA). Taking into consideration polyphenolic composition of olive pomace extracts, they might be expected to show higher efficiency under hydrophilic conditions. That leaves synthetic antioxidants cheaper, more stable and effective in comparison to natural alternatives. At the same time there are no evidence of them being mutagenic or cancerous in low concentrations used in food. However, this does not exclude the potential use of olive pomace extracts in the food industry because current emphasis is being placed on natural and ecologically acceptable resources.

• Keywords: komina masline; ciklodestrini; antioksidativno djelovanje; model mesa; lipidna peroksidacija
• Keywords (english): olive pomace; cyclodextrins; antioxidant activity; meat model; lipid peroxidation
• Language: croatian
• URN:NBN: urn:nbn:hr:163:388357
• 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: 2018-12-03 14:34:44