Ekstrakcija betalainov iz plodov rdeče pese in sadežev kaktusa opuncije

diplomsko delo visokošolskega strokovnega študijskega programa

Anja Čepin (Author), Mojca Škerget (Mentor), Željko Knez (Co-mentor)

Abstract

Prehrambna in farmacevtska industrija vse bolj stremita k uporabi naravnih barvil, kot so betalaini, saj so v primerjavi s sinteznimi barvili neškodljiva, imajo celo pozitiven vpliv na človeški organizem. Betalaini so zelo raziskalni zaradi intenzivne barve in antioksidativnih lastnosti, ki zmanjšujejo nastanek raka in utrujenost. Znano je, da sta največji vir betalainov rdeča pesa Beta vulgaris in kaktus Opuntia ficus-Indica. V diplomski nalogi smo v plodovih rdeče pese in sadežih kaktusa določali vsebnost betalainov in fenolov s spektrofotometrično metodo. Preverili smo antioksidativno aktivnost ekstraktov s »Photochem-om«. Analize smo izvajali v ekstraktih sveže pese, liofilizirane (liof.) pese in liof. kaktusa. Liof. pesi in liof. kaktusu smo predhodno odstranili vodo s postopkom liofilizacije in stabilizirali vzorce. Sveža pesa vsebuje 85,7 % vode, kar smo določili s halogensko tehtnico. Ekstrakte smo pridobili s konvencionalno ekstrakcijo pri sobni temperaturi brez vpliva svetlobe, s pomočjo vode, acetona in etanola, ter z vodo, etanolom in acetonom z dodatkom stabilizatorja (0,01 % askorbinske kisline in 0,05 % citronske kisline). Ugotavljali smo vpliv svetlobe in dodatka kisline na izkoristek ekstrakcije in vsebnost in stabilnost betalainov.

Keywords

rdeča pesa;kaktus Opunia ficus-indica;konvencionalna ekstrakcija;batalini;celokupni fenoli;antioksidativnost;

Data

Language:	Slovenian
Year of publishing:	2012
Source:	Maribor
Typology:	2.11 - Undergraduate Thesis
Organization:	UM FKKT - Faculty of Chemistry and Chemical Engineering
Publisher:	[A. Čepin]
UDC:	664.34(043.2)
COBISS:	16689430
Views:	2095
Downloads:	213
Average score:	0 (0 votes)
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Other data

Secondary language:	English
Secondary title:	Extraction of betalains from red beet and cactus opuntia pears
Secondary abstract:	Food and pharmaceutical industries are increasingly interested in the use of natural colorants such as betalains, because compared to the synthetic colorants they are not harmful and even have a positive effect to the human organism. Betalains are widely researched because of their intensive color and antioxidant properties, which reduce cancer risk and tiredness. It is well known that the most common sources of betalaines are red beetroot Beta vulgaris and cactus Opuntia ficus-Indica. In this diploma work we determined the content of betalains and phenols in red beet roots and in cactus fruits with spectrophotometric method. We examined antioxidant activity of extracts with Photochem. Analyses were carried out in fresh beet extracts, lyophilized beet and lyophilized cactus. lyophilized beet and lyophilized cactus were preliminary removed from water with the lyophilization process and the samples were stabilized. Extracts were obtained with conventional extraction at room temperature without influence of light, using water, acetone and ethanol as well as using water, ethanol and acetone with added stabilizer (0.01 % ascorbic acid and 0.05 % citric acid). We examined the influence of light and additions to the efficiency of extraction, content, and stability of betalaines.
Secondary keywords:	red beetroot;cactus Opuntia-indica;conventional extraction;betalains;total phenols;antioxidativity;
URN:	URN:SI:UM:
Type (COBISS):	Undergraduate thesis
Thesis comment:	Univ. v Mariboru, Fak. za kemijo in kemijsko tehnologijo
Pages:	XI, 51 f.
Keywords (UDC):	applied sciences;medicine;technology;uporabne znanosti;medicina;tehnika;chemical technology;chemical and related industries;kemijska tehnologija;kemijske in sorodne industrije;production and preservation of solid foodstuffs;proizvodnja in konzerviranje živil;edible oils and fats;margarine;protein foodstuffs;jedilna olja in maščobe;margarina;beljakovinska živila;
ID:	1027180