undergraduate thesis
Antioxidant Activity of Selected Types of Flours

Nives Resiga (2013)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology
Metadata
TitleAntioksidativna aktivnost odabranih vrsta brašna
AuthorNives Resiga
Mentor(s)Mirela Kopjar (thesis advisor)
Abstract
Cilj ovog istraživanja bila je usporedba antioksidativne aktivnosti različitih vrsta brašna (raž, ječam, heljda, žuti kukuruz i bijeli kukuruz) određena DPPH i ABTS metodom. Antioksidativna aktivnosti određena u ekstraktima brašna DPPH metodom je u rasponu od 20,92 do 58,95 μmol TE/100g i u rasponu od 54,91 do 95,32 μmol TE/100g za ABTS metodu. Najniža antioksidativna aktivnost određena je u žutom i bijelom kukuruzu. Najveću antioksidativnu aktivnost ima ječam, 58,95 μmol TE/100g (DPPH metoda) te heljda, 95,32 μmol TE/100g (ABTS metoda). Određivanje antioksidativne aktivnosti je također provedeno „QUENCHER“ metodom koja se zasniva na korištenju slobodnih radikala direktno u uzorcima, bez prethodne ekstrakcije. Uspoređene su vrijednosti antioksidativne aktivnosti dobivene u ekstraktima i direktno iz uzoraka. Uglavnom je antioksidativna aktivnost veća kada je primijenjena „QUENCHER“ metoda. Antioksidativna aktivnost određena ABTS metodom je veća u usporedbi sa DPPH antioksidativnom aktivnosti (neovisno o pripremi uzorka) vjerojatno zbog veće selektivnosti DPPH slobodnih radikala. Određene su i EC50 i ARP vrijednosti. Veća EC50 vrijednost određena je DPPH metodom. Niža EC50 vrijednost znači da je ARP vrijednost veća. Najnižu EC50 vrijednost imalo je heljdino brašno (5,89 mg i 17,38 mg za ABTS i DPPH metodu), odnosno najveću ARP vrijednost.
Keywordsantioxidant activity DPPH method ABTS method flour
Parallel title (English)Antioxidant Activity of Selected Types of Flours
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Fruits and Vegetables Technology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2013-10-21
Parallel abstract (English)
The objective of this study was to compare antioxidant activity of different flours (rye, barley, buckwheat, yellow corn and white corn) determined by DPPH and ABTS method. Antioxidant activity determined in extracts of flours by DPPH method ranged from 20.92 to 58.95 μmol TE/100 g and from 54.91 to 95.32 μmol TE/100 g by ABTS method. The lowest antioxidant activity was determined for yellow and white corn by both methods. The highest antioxidant activity was determined for barley, 58.95 μmol TE/100 g (DPPH method) and buckwheat, 95.32 μmol TE/100 g (ABTS method). Determination of antioxidant activity was also conducted by “QUENCHER” method which is based on using free radicals directly on sample without prior extraction. Values of antioxidant activity obtained from extracts, and directly from samples, were compared. Generally, antioxidant activity was higher when “QUENCHER” method was used as evaluation method. ABTS antioxidant activity was higher in contrast to DPPH antioxidant activity (regardless of sample preparation) probably due to higher selectivity of DPPH free radicals. Also, EC50 and ARP values were determined. Higher EC50 value was determined by DPPH method. Lower EC50 means that ARP is higher. The lowest EC50 had buckwheat flour (5.89 mg and 17.38 mg for ABTS and DPPH method), respectively thus it had the highest ARP value.
Parallel keywords (Croatian)antioksidacijska aktivnost DPPH metoda ABTS metoda brašno
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:151569
CommitterIvana Šuvak