diplomsko delo
Nina Kukman (Avtor), Jasna Bertoncelj (Recenzent), Petra Terpinc (Mentor)

Povzetek

Pira (Triticum spelta) je vrsta žita, ki zadnje čase ponovno pridobiva na veljavi. Z uživanjem celih pirinih zrn poskrbimo za vnos nekaterih pomembnih bioaktivnih spojin in tako pripomoremo k zmanjšanju oksidativnega stresa v telesu. V diplomskem delu smo ugotavljali vpliv dodatka kaljenih pirinih zrn (KPZ) na vsebnost antioksidantov (AO) v kruhu. Vzorce smo analizirali spektrofotometrično z uporabo Folin-Ciocalteu (FC) reagenta, DPPH radikala in ABTS radikala. Rezultate smo izrazili kot ekvivalent klorogenske kisline in ugotovili, da se v kruhu brez in z dodatkom KPZ večina spojin z antioksidativnim delovanjem nahaja v vezani obliki ne glede na uporabljeno metodo. Večji delež dodanih KPZ ni pomenil nujno tudi večje vsebnosti AO v končnem izdelku, vendar pa se je uporaba KPZ v vseh primerih izkazala za upravičeno. Predlagamo 15 % dodatek KPZ, ki je reaktivnost vezanih fenolnih spojin (FS) v kruhu izboljšal za 22 % v testu FC, 26 % v testu DPPH in 36 % v testu ABTS, reaktivnost ekstraktibilnih FS pa za 131 % v testu FC, 457 % v testu DPPH in 186 % v testu ABTS v primerjavi s kontrolo brez KPZ. Razvoj funkcionalnih izdelkov kot je kruh z dodatkom KPZ je smotrn zlasti za ljudi, ki zaužijejo premalo polnozrnatih žit in AO.

Ključne besede

pira;Triticum spelta;obogaten kruh;kaljena pirina zrna;antioksidanti;fenolne spojine;analizne metode;Folin-Ciocalteu;DPPH;ABTS;

Podatki

Jezik: Slovenski jezik
Leto izida:
Tipologija: 2.11 - Diplomsko delo
Organizacija: UL BF - Biotehniška fakulteta
Založnik: [N. Kukman]
UDK: 633.111:543.637:547.56
COBISS: 5090936 Povezava se bo odprla v novem oknu
Št. ogledov: 790
Št. prenosov: 274
Ocena: 0 (0 glasov)
Metapodatki: JSON JSON-RDF JSON-LD TURTLE N-TRIPLES XML RDFA MICRODATA DC-XML DC-RDF RDF

Ostali podatki

Sekundarni jezik: Angleški jezik
Sekundarni naslov: Antioxidant properties of bread enriched with sprouted spelt grains
Sekundarni povzetek: Spelt (Triticum spelta) is a type of grain that has recently been rediscovered. Whole spelt grains are important source of bioactive compounds, which may reduce oxidative stress in human body. In our research the impact of added sprouted spelt grains (KPZ) on the content of antioxidants (AO) in bread was studied. Samples were analysed spectrophotometrically using the Folin-Ciocalteu (FC) reagent, the DPPH radical and the ABTS radical. The results were expressed as the equivalent of chlorogenic acid and it was determined that in bread without and with the addition of KPZ, most of the compounds with antioxidative activity are in bound form, regardless of the method used. The higher addition of sprouted spelt grains did not necessarily result into higher AO value of the final product, however, the use of KPZ was found to be justified in all cases. The addition of 15 % of KPZ would be recommended, which improved the reactivity of bound phenolic compounds (FS) in bread for 22 % in the FC test, 26 % in the DPPH test and 36 % in the ABTS test, and the reactivity of the extractable FS for 131 % in the FC test, 457 % in the DPPH test and 186 % in the ABTS test compared to the control without KPZ. The development of functional products such as bread with the addition of KPZ is especially important for people consuming too little whole grain cereals and AO.
Sekundarne ključne besede: spelt;Triticum spelta;enriched bread;sprouted spelt grains;antioxidants;phenolic compounds;analytical methods;Folin-Ciocalteu;DPPH;ABTS;
Vrsta dela (COBISS): Diplomsko delo/naloga
Študijski program: 0
Komentar na gradivo: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Strani: VII, 23 f.
ID: 11217826