diplomsko delo
Anja Godič (Author), Petra Terpinc (Reviewer), Helena Abramovič (Mentor)

Abstract

Cilj diplomskega dela je bila določitev vsebnosti skupnih fenolnih spojin v nekaljenem in kaljenem semenu navadnega rička (Camelina sativa L.). Zanimale so nas razlike v koncentraciji fenolnih spojin med nekaljenimi semeni in kaljenimi ter spremembe koncentracije fenolnih spojin tekom same kalitve (24 ur, 48 ur, 72 ur in 96 ur). Fenolne spojine varujejo živila pred oksidacijo, potekom roka uporabe in ščitijo človeka pred različnimi kroničnimi boleznimi. Živilo z visoko vsebnostjo fenolnih spojin tako predstavlja bolj zdrav način prehranjevanja. Suho snov v semenih smo določili s 5 urnim sušenjem vzorca na 105 °C in določanjem razlike v masi pred in po sušenju. Suha snov je z daljšim časom kaljenja začela padati, kar sovpada z vsrkavanjem vode v seme. Izvlečke navadnega rička smo pripravili z ekstrakcijo z metanolom ob stresanju, nato pa smo vsebnost fenolnih spojin določili s Folin-Ciocalteu metodo. Za lažje primerjanje vzorcev smo vsebnost skupnih fenolnih spojin podali kot ekvivalent klorogenske kisline v 1 g suhe snovi vzorca (mg KK/g DW). Vsebnost skupnih fenolnih spojin je bila dosti višja v kaljenih semenih kot v nekaljenih. Prav tako smo opazili rast vsebnosti skupnih fenolnih spojin tekom kalitve. Zaradi tega lahko kaljenje semen predstavlja naravno alternativo za izboljšanje hranilne vrednosti živila, namesto dodajanja sintetičnih aditivov in dodatkov.

Keywords

navadni riček;Camelina sativa L.;kaljenje semen;fenolne spojine;Folin-Ciocalteu;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [A. Godič]
UDC: 633.85:577.1:547.56
COBISS: 4935800 Link will open in a new window
Views: 990
Downloads: 429
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Other data

Secondary language: English
Secondary title: ǂThe ǂinfluence of germination of camelina seeds (Camelina sativa L.) on the content of phenolic compounds
Secondary abstract: The aim of the graduation thesis was to determine the content of the total phenolic compounds in the non-germinated and germinated camelina seed (Camelina sativa L.). We were interested in differences in the concentration of phenolic compounds in non-germinated and germinated seeds and in changes of concentration of phenolic compounds during germination (24 hours, 48 hours, 72 hours and 96 hours). Phenolic compounds protect food from oxidation, prolong shelf life, and also protect people from various chronic diseases. A food with a high content of phenolic compounds thus represents a healthier way of eating. The dry matter in the seeds was determined by drying the sample at 105 °C for 5 hours and determining the difference in mass before and after drying. The dry matter began to decrease with a longer time of germination, which coincides with the absorption of water into the seed. The extracts of camelina were prepared by extraction in methanol by shaking. Subsequently, the content of phenolic compounds was determined by the Folin-Ciocalteu method. To facilitate sample comparison, the total content of phenolic compounds was given as the equivalent of chlorogenic acid per 1g of the dry sample (mg KK/g DW). The content of the total phenolic compounds was much higher in germinated seeds than in non-germinated ones. We also observed the growth of total phenolic compounds throughout germination. For this reason, seed germination may present a more natural way to improve the nutritional value of foods, instead of adding synthetic additives.
Secondary keywords: Camelina sativa L.;germination;phenolic compounds;Folin-Ciocalteu method;
Type (COBISS): Bachelor thesis/paper
Study programme: 0
Embargo end date (OpenAIRE): 1970-01-01
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages: VIII, 23 f.
ID: 10955101