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https://open.uns.ac.rs/handle/123456789/27234| Title: | Antioksidativna svojstva ekstrakata semena sorti belog grožđa Antioxidant Activities of Grape Seed Extracts fromWhite Grape Varieties |
Authors: | Mandić Anamarija | Keywords: | ekstrakt semena grožđa, antioksidativna aktivnost, antimikrobna aktivnost, polifenolna jedinjenja, DPPH, hidroksil radikal, ESR, HPLC, potkožno masno tkivo, usitnjeno svinjsko meso;Grape seed extract, antioxidant activity, antimicrobialactivity, poyphenolic compounds, DPPH, hydroxylradical, ESR, HPLC, fat tissue, ground pork | Issue Date: | 20-Dec-2007 | Publisher: | Univerzitet u Novom Sadu, Tehnološki fakultet Novi Sad University of Novi Sad, Faculty of Technology at Novi Sad |
Abstract: | <p>Ekstrakti semena sorti belog grožđa, Italijanskog i Rajnskog rizlinga, dobijeni su ekstrakcijom etanolom, etilacetatom kao i ekstrakcijom superkritičnim CO<sub>2</sub> lipidnih komponenata semena grožđa pre ekstrakcije etilacetatom. Određeni su sastav polifenolnih jedinjenja i antioksidativna aktivnost ekstrakata semena grožđa. Sadržaj ukupnih rastvorljivih polifenola i flavan-3-ola određen je spektrofotometrijskim metodama. HPLC analizom je utvrđen kvalitativni i kvantitativi sastav polifenolnih jedinjenja ekstrakata. ESR spektrometrija je korišćena za ocenu antioksidativne aktivnosti ekstrakata. Ispitan je uticaj ekstrakata na je stabilne 1,1-difenil-2-pikrilhidrazil radikale (DPPH) i na reaktivne hidroksil radikale. Utvrđena je korelacija između sastava i antioksidativne aktivnosti ekstrakata. Ispitan je uticaj dodatka ekstrakta semena grožđa u potkožno masno tkivo i usitnjeno svinjsko meso na održivost, praćenjem lipidne peroksidacije i mikrobiološke ispravnosti. Dobijeni rezultati su upoređeni sa kontrolnim uzorkom, bez dodataka antioksidanta. U uzorcima usitnjenog svinjskog mesa izvršena je i senzorna ocena.</p> <p>Grape seed extracts have been obtained from white gape varieties, Italian and Rhine Rieslings. The seed extraction has been carried out with ethanol, ethyl acetate and supercritical CO<sub>2</sub> of lipid compounds prior the extraction with ethyl acetate. Obtained extracts have been examined for polyphenolic composition and antioxidant activities. The contents of polyphenols and flavan-3-ols have been determined using spectrophotometric methods. HPLC has been used for the qualitative and quantitative<br />determination of polyphenolic composition of extracts. The ESR spectrometry has been applied to evaluate the antioxidant activity of grape seed extracts. The influence of extracts on stable 1,1- diphenyl-2-picrylhydrazil (DPPH) and reactive hydroxil radicals have been investigated. The correlation between the composition and the antioxidant activity of extracts is established. Grape seed extract addition in fat tissue and ground pork have been investigated on retarding lipid oxidation and antimicrobial effectiveness during refrigerated storage. Obtained results have been compared with control samples. Sensory evaluation of the ground pork samples have been conducted.</p> |
URI: | https://open.uns.ac.rs/handle/123456789/27234 |
| Appears in Collections: | TF Teze/Theses |
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