2018Thesis or dissertationFree to read
Ana Štravs
Repository of the University of Ljubljana (University of Ljubljana)
V okviru diplomskega dela smo dolocali antioksidativno ucinkovitost (AOU) in vsebnost skupnih fenolnih spojin (SF) v zelenem in matcha caju. Preverili smo, kako razlicni nacini priprave cajev vplivajo na AOU in vsebnost skupnih fenolnih spojin. Osnovno cajno infuzijo smo pripravili tako, da smo 1,6 g posameznega vzorca caja prelili z 1 dL vodovodne vode s 70 °C ter vzorce ekstrahirali 3 minute. Nato smo spreminjali razlicne parametre pri pripravi caja ter AOU in vsebnost SF tako pripravljenih vzorcev primerjali z osnovnimi vzorci cajev. AOU vzorcev smo dolocili z metodo lovljenja radikala DPPH•, SF pa smo dolocili s Folin-Ciocalteujevo metodo. Ugotovili smo, da imajo nekateri nacini priprave cajne infuzije velik vpliv na AOU in vsebnost SF v caju. Dolocili smo, da daljsi cas ekstrakcije pozitivno vpliva tako na vsebnost SF kot na AOU infuzij. Visja temperatura in manjsa prostornina vode pozitivno vplivata na vsebnost SF in AOU v infuzijah zelenih cajev ter na AOU infuzije matcha caja, vendar negativno vplivata na vsebnost SF v infuziji matcha caja. Podaljsan cas po pripravi nima znacilnega vpliva na vsebnost SF in AOU infuzij, uporaba destilirane vode pa ima na vecino vzorcev majhen, vendar pozitiven vpliv. Glede na skupne rezultate vseh analiz pri pripravi cajnih infuzij lahko zakljucimo, da imajo najvisjo AOU in najvecjo vsebnost SF infuzije matcha caja, vrednost AOU ter vsebnost SF pa najlažje povecamo tako, da podaljsamo ekstrakcijski cas ali pa povisamo temperaturo vode za pripravo infuzije zelenega caja.
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Ana Štravs. (2018). Primerjava antioksidativne učinkovitosti in skupnih fenolih spojin v zelenem in matcha čaju. Repository of the University of Ljubljana (University of Ljubljana).
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