Spremembe antioksidativnih lastnosti ovsa med kaljenjem

magistrsko delo

Dijana Kuridža (Author), Blaž Cigić (Reviewer), Tomaž Požrl (Mentor)

Abstract

V magistrskem delu smo analizirali spremembe vsebnosti antioksidantov ovsa med kaljenjem. V poskusu smo uporabili zrna dveh sort ovsa (Kamil in Noni), ki smo jih namakali in kalili ter v različnih fazah procesa odvzemali vzorce za analize vsebnosti vode in vsebnosti antioksidantov oz. antioksidativne aktivnosti. Za določanje vsebnosti antioksidantov smo uporabili tri spektrofotometrične metode: Folin-Ciocalteu, DPPH in ABTS. Analizirali smo metanolne in sedimentne ekstrakte vzorcev ovsa. Rezultati so pokazali, da je vsebnost prostih antioksidantov v vseh vzorcih ovsa med kaljenjem značilno naraščala. Pri kaljenem oluščenem vzorcu ovsa sorte Noni smo določili 4 kratno vsebnost prostih antioksidantov v primerjavi z nekaljenim. Tudi pri vezanih antioksidantih smo med kaljenjem zaznali trend povečanja, ki pa ni bil vedno značilen. Vsota antioksidantov je v večini vzorcev značilno naraščala predvsem na račun prostih antioksidantov. Med kaljenjem se je pri večini vzorcev ovsa spreminjalo razmerje med prostimi in vezanimi oblikami antioksidantov v prid prostim. Največjo razliko med nekaljenimi in kaljenimi zrni ovsa smo za vsoto antioksidantov določili pri oluščenem vzorcu ovsa sorte Noni, ki je imel 2,5 kratno vsebnost. Kaljena semena ovsa predstavljajo pomemben vir antioksidantov, ki bi jih lahko uporabili pri proizvodnji funkcionalnih živil.

Keywords

oves;Avena sativa L.;kaljena ovsena semena;fenolne spojine;antioksidativna aktivnost;

Data

Language:	Slovenian
Year of publishing:	2022
Typology:	2.09 - Master's Thesis
Organization:	UL BF - Biotechnical Faculty
Publisher:	[D. Kuridža]
UDC:	633.13:581.142:66.094.3.097.8:547.56
COBISS:	123319555
Views:	175
Downloads:	32
Average score:	0 (0 votes)
Metadata:

Other data

Secondary language:	English
Secondary title:	Changes of oats antioxidative properties during germination
Secondary abstract:	In the master's thesis, we investigated the changes in antioxidant content of oats during germination. In the experiment, grains of two oat varieties (Kamil and Noni) were used, which were soaked and germinated, and samples were taken at different stages of the process for the analysis of water content and antioxidant content, respectively. To determine the content of antioxidants, we used three spectrophotometric methods: Folin-Ciocalteu, DPPH, and ABTS. We analyzed methanolic and sediment extracts of oat samples. The results showed that the content of free antioxidants in all oat samples increased significantly during germination. Dehulled oat sample of the Noni variety had fourfold content of free antioxidants after the germination. A trend of increase in bound antioxidants was also observed during germination, but it was not always characteristic. Total antioxidants increased significantly in most samples, and mainly at the expense of free antioxidants. During germination, the ratio between free and bound forms of antioxidants changed in favor of free in most oat samples. The greatest difference between ungerminated and germinated oat seeds in terms of total antioxidants was observed in the dehulled oat sample of the Noni variety, where upon germination the sample had 2,5 fold content of total antioxidants. Germinated oat seeds represent an important source of antioxidants that could be used in the production of functional foods.
Secondary keywords:	oats;Avena sativa L.;germinated oats;phenolic compounds;antioxidant activity;
Type (COBISS):	Master's thesis/paper
Study programme:	0
Thesis comment:	Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages:	1 spletni vir (1 datoteka PDF (IX, 64 str.))
ID:	16596508