Imbiero, gvazdikėlių ir cinamono antioksidacinio aktyvumo įvertinimas

Mačienė, Jolanta

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Imbiero, gvazdikėlių ir cinamono antioksidacinio aktyvumo įvertinimas

Mačienė, Jolanta

URI: http://dspace.kaunokolegija.lt//handle/123456789/279

Data: 2018-06

Santrauka:

Bakalauro baigiamajame darbe buvo išsiaiškinta, koks yra prieskoninių augalų – imbiero, gvazdikėlių ir cinamono antioksidacinis aktyvumas. Išanalizavus mokslinę ir dalykinę literatūrą apie prieskonių cheminę sudėtį, poveikį žmogaus sveikatai, antioksidacinį aktyvumą, nustačius prieskoniuose esantį fenolinių junginių kiekį ir antioksidacinę priklausomybę nuo kilmės, ekstrakcijos laiko ir ekstrakto koncentracijos, gavus rezultatus buvo pateiktos išvados ir rekomendacijos. Darbas susideda iš įvado, teorinės dalies, praktinės dalies, išvadų, rekomendacijų, literatūros, tyrimo publikavimo, priedų. Visą darbą su priedais sudaro 49 psl. Darbe panaudotas 61 literatūros šaltinis

Description:

Theme: Ginger, cloves and cinnamon antioxidant activity evaluation. Relevance of the topic. Scientific research has shown that herbs not only provide flavor to food but are also beneficial to public health. They are rich in various active substances, on which the antioxidant and antimicrobial properties depend. These properties for herbs are provided by phenolic compounds containing a chemically modified carbolic acid molecule to reduce irritant properties or increase antibacterial activity. The aim: to determine the antioxidant activity of spice plants - ginger, cloves and cinnamon. Work tasks: 1. Describe the chemical composition of spice plants - ginger, cloves and cinnamon, human health, antioxidant activity. 2. Determine the total amount of phenolic compounds in the ginger, cloves and cinnamon spices. 3. To evaluate the antioxidant dependence of spice plants - ginger, cloves and cinnamon on the origin, extraction time and extract concentration. Methodology of investigation. Three different types of herbs of different origin were selected for the study: "Sample Cinnamon" (Vietnam, Sri Lanka, Indonesia). "Sample Ginger" (Peru, Sweden, China), "Sample Cloves" (Madagascar, Comares, Austria). The total amount of phenolic compounds of spice aqueous extracts, determined by the Folin - Ciocalteu spectrophotometric method, was evaluated by the DPPH radical interconnection method. Results and Conclusions. The maximum total phenolic compounds were found in cinnamon spices originating in Vietnam and the lowest in cinnamon spices from Sri Lanka. In the samples of ginger spices, the highest amount of phenolic compounds was found in spices originating in Peru, and the smallest in China. In spice samples, the highest phenolic compounds were spices from Comoros, and the smallest from Madagascar. The highest antioxidant activity was found in cloves samples from Madagascar and the smallest in ginger samples (Peru). When evaluating the concentration of samples and the time of extraction, the percentage of antioxidant activity was found to be insignificant. Significant antioxidant change was determined by comparing spice samples by origin. From the obtained results, it was found that the amount of antioxidants in the samples depends on the origin and concentration of the spices, and the extraction time is not significantly affected. Keywords: guinea pigs, antioxidant activity, phenolic compounds.

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