magistrsko delo
Karla Leko (Avtor), Maja Mikulič Petkovšek (Mentor), Helena Grčman (Član komisije za zagovor), Rajko Vidrih (Član komisije za zagovor)

Povzetek

Črni bezeg (Sambucus nigra L.) je zdravilna rastlina, ki krasi številne vrtove in gozdne jase. Cvetovi se že od antičnih časov uporabljajo pri pripravi različnih pijač in v zdravilne namene. Znano je, da imajo fenolne snovi številne koristi za zdravje ljudi, njihova koncentracija v prehranskem izdelku pa je odvisna od recepture za njegovo pripravo. Iz bezgovih cvetov smo pripravili 6 različnih ekstraktov (70 % etanol, šabesa, liker, čaj, sirup, kis) in s pomočjo HPLC-MS identificirali vsebnosti fenolnih spojin v pripravljenih pijačah. Vsebnosti fenolov smo izrazili na svežo maso v mg/100 ml napitka ter na suho snov v mg/100 g suhih cvetov (DW). V bezgovih ekstraktih smo identificirali 27 fenolnih spojin, od tega 11 predstavnikov v skupini hidroksicimetnih kislin, 2 flavanola, 11 flavonolov in 3 flavanone. Največjo vsebnost v ekstraktih bezgovih cvetov so predstavljale hidroksicimetne kisline (62,32 %), sledijo flavonoli (32 %), najmanj pa je bilo flavanonov (2,47 %) in flavanolov (1,75 %). Po visoki vsebnosti v bezgovih ekstraktih izstopajo klorogenska kislina, kvercetin-3-rutinozid, neoklorogenska kislina, izoramnetin-3-rutinozid, naringenin heksozid 2, 3-feruloilkinska kislina. Največjo vsebnost skupnih analiziranih hidroksicimetnih kislin in flavonolov smo analizirali v čaju, sledil je sirup. Najmanjšo vsebnost skupnih analiziranih fenolov je imela kontrola (1,69 mg/100 ml), šabesa (5,03 mg/100 ml) in liker (8,32 mg/100 ml) ter največjo vsebnost čaj (44,7 mg/100 ml). V sirupu, šabesi in čaju flavanoni niso bili določeni in v šabesi ni bilo potrjenih flavanolov.

Ključne besede

črni bezeg;cvetovi;pijače;sekundarni metabolite;fenolne spojine;hidroksicimetne kisline;lavanoli;flavonoli;flavanoni;

Podatki

Jezik: Slovenski jezik
Leto izida:
Tipologija: 2.09 - Magistrsko delo
Organizacija: UL BF - Biotehniška fakulteta
Založnik: [K. Leko]
UDK: 634.747:663.031:547.56(043.2)
COBISS: 173449731 Povezava se bo odprla v novem oknu
Št. ogledov: 19
Št. prenosov: 5
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: Content of phenolic compounds in beverages prepared from black elderflowers (Sambucus nigra L.)
Sekundarni povzetek: Black elderberry (Sambucus nigra L.) is a medicinal plant that graces many gardens and forest glades. Since ancient times, the flowers have been used for the preparation of various drinks and for medicinal purposes. It is known that the phenolic substances have many benefits for human health, and their concentration in food products depends on the recipe according to which it is prepared. We prepared 6 different elderflower extracts (70 % ethanol, sabesa, liqueur, tea, syrup, vinegar) and determined the content of phenolic compounds in the prepared beverages using HPLC-MS. The content of phenolics was expressed in mg/100 ml of the beverage and the dry weight basis in mg/100 g of the dried flowers (DW). We identified 27 phenolic substances in elderflower extracts, of which 11 are representatives of the group of hydroxycinnamic acids, 2 are flavanols, 11 are flavonols, and 3 are flavanones. The highest content in elderflower extracts were hydroxycinnamic acids (62.32 %), followed by flavonols (32 %), and the lowest was flavanones (2.47 %) and flavanols (1.75 %). Chlorogenic acid, quercetin-3-rutinoside, neochlorogenic acid, isorhamnetin-3-rutinoside, naringenin hexoside 2, 3-feruloylquinic acid stand out for their high content in elderberry extracts. The highest content of analyzed hydroxycinnamic acids and flavonols was found in tea, followed by syrup. The following contents of total phenolics were determined in beverages: control (1.69 mg/100 ml), sabesa (5.03 mg/100 ml), liquor (8.32 mg/100 ml) and tea (44.7 mg/100 ml). Flavanones were not determined in syrup, sabesa, and tea, and no flavanols were detected in sabesa.
Sekundarne ključne besede: black elderberry;flowers;beverages;secondary metabolites;phenolic compounds;hydroxycinnamic acid;flavanols;flavonols;flavanones;
Vrsta dela (COBISS): Magistrsko delo/naloga
Študijski program: 0
Konec prepovedi (OpenAIRE): 1970-01-01
Komentar na gradivo: Univ. v Ljubljani, Biotehniška fak., Oddelek za agronomijo
Strani: 1 spletni vir (1 datoteka PDF (VIII, 41 str., [3] str. pril))
ID: 21099557