Ekstrakcija amigdalina iz jedrc koščičastega sadja in testiranje antioksidativne aktivnosti ekstraktov

diplomsko delo visokošolskega strokovnega študijskega programa I. stopnje

Nika Atelšek Hozjan (Author), Petra Kotnik (Mentor), Maša Knez Hrnčič (Co-mentor)

Abstract

Farmacevtska, kozmetična kot tudi prehrambena podjetja že vrsto let uporabljajo jedrca koščičastega sadja za pridobivanje ekstraktov, destilatov in olj. Omenjeni ekstrakti po navedbah iz literature vsebujejo amigdalin, ki se je v drugi polovici prejšnjega stoletja na trgu pojavil pod imenom vitamin B-17. Navajajo tudi, da amigdalin zavira nastajanje rakavih celic ter ima pozitiven vpliv na tumorska obolenja. Raziskovali smo, ali ekstrakti koščičastega sadja resnično vsebujejo amigdalin, ter se osredotočili na njegovo izolacijo. V ta namen smo izvajali ekstrakcije po Soxhletu ter v ultrazvočni kopeli. Spremljali smo tudi kinetiko ekstrakcije in želeli določiti optimalne obratovalne pogoje za pridobitev ekstraktov s čim višjo vsebnostjo amigdalina. V dobljenih ekstraktih smo z uporabo kromatografske analize z masno spektrometrijo (LC-MS/MS) kvalitativno in kvantitativno določili vsebnost amigdalina. Vsebnost skupnih fenolov v ekstraktih smo določali spektrofotometrično. Antioksidativno aktivnost ekstraktov smo preverjali z uporabo DPPH radikalske metode. V diplomskem delu smo uspešno izolirali amigdalin in ugotovili, da na njegovo vsebnost v ekstraktih vpliva tako izbira topila kot tudi temperatura. Ker so jedrca koščičastega sadja polna maščobnih spojin, je za izolacijo amigdalina iz tovrstnega materiala primerneje uporabiti manj polarna topila kot so dietil eter, etanol in metanol. Ugotovili smo, da antioksidativna aktivnost dobljenih ekstraktov ni nujno pogojena z vsebnostjo fenolnih spojin vendar pa na vsebnost skupnih fenolov vpliva izbira ekstrakcijske metode in temperatura ekstrakcije. DPPH test je za komponento amigdalina pokazal negativne rezultate, zato nismo dokazali antioksidativnega delovanja.

Keywords

amigdalin;ekstrakcije;masna spektrometrija LC-MS/MS;fenolne spojine;antioksidativna aktivnost;radikalna metoda DPPH;diplomske naloge;

Data

Language:	Slovenian
Year of publishing:	2021
Typology:	2.11 - Undergraduate Thesis
Organization:	UM FKKT - Faculty of Chemistry and Chemical Engineering
Publisher:	[N. Atelšek Hozjan]
UDC:	634.2:547.918(043.2)
COBISS:	88303875
Views:	310
Downloads:	83
Average score:	0 (0 votes)
Metadata:

Other data

Secondary language:	English
Secondary title:	Amygdalin extraction from kernels of stone fruits and testing the antioxidative activity of the extracts
Secondary abstract:	Pharmaceutical, cosmetic as well as food companies have been using stone fruit kernels for many years to obtain extracts, distillates and oils. According to the literature, these extracts contain amygdalin, which appeared on the market in the second half of the last century under the name Vitamin B-17. It is also stated that amygdalin inhibits the formation of cancer cells and has a positive effect on tumor diseases. We researched whether stone fruit extracts really contain amygdalin, and we focused on its isolation. For this purpose, we performed extractions according to Soxhlet and in an ultrasonic bath. We also monitored the extraction kinetics and wanted to determine the optimal operating conditions for obtaining extracts with the highest possible amygdalin content. The amygdalin content was determined qualitatively and quantitatively by the obtained extracts using chromatographic analysis by mass spectrometry (LC-MS/MS). The content of total phenols in the extracts was determined spectrophotometrically. The antioxidant activity of the extracts was checked using the DPPH radical method. In the thesis, we successfully isolated amygdalin and found out that its content in the extracts is influenced by both the choice of solvent and temperature. Because stone fruit kernels are full of fatty compounds, it is more appropriate to use less polar solvents such as diethyl ether, methanol and ethanol to isolate amygdalin from this type of material. We found out that the antioxidant activity of the obtained extracts is not necessarily conditioned by the content of phenolic compounds, but the content of total phenols is influenced by the form of the extraction method and extraction temperature. The DPPH test showed negative results for the amygdalin component, so we did not demonstrate antioxidant activity.
Secondary keywords:	amygdalin;extractions;LC-MS/MS;phenolic comounds;antioxidant activity;DPPH;
Type (COBISS):	Bachelor thesis/paper
Thesis comment:	Univ. v Mariboru, Fak. za kemijo in kemijsko tehnologijo
Pages:	XII, 62 str.
ID:	13305133