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Dejstvo ekstrakta đumbira (Zingiber officinale) kao prirodnog antioksidansa na smanjenje oksidacionih promena suncokretovog ulja
Agricultural Research Center, Food Technology Research Institute, Giza, Egypt

e-adresamuhammadelsorady@yahoo.com
Ključne reči: flavonoidi; fenolna jedinjenja; eliminacija slobodnih radikala; rastvarači; skladištenje; oksidaciona stabilnost
Sažetak
Oksidacione promene značajno utiču na prihvatljivost, nutritivni kvalitet i toksičnost jestivih ulja. Dodatak antioksidanasa je osnovna i uobičajena strategija za poboljšanje oksidativne stabilnosti ulja i produženje vremena indukcione faze oksidacije. Đumbir sadrži prirodne antioksidanse kao što su jedinjenja fenola i flavonoida. U radu su ispitivani ekstrakti đumbira dobijeni pomoću različitih rastvarača (metanol, etanol, aceton i voda). Najveći prinos imao je etanolni ekstrakt đumbira (10,52%), dok je najmanji prinos imao vodeni ekstrakt (8,10%). Takođe, etanolni ekstrakt je imao najveći sadržaj fenolnih jedinjenja i flavonoida (75,17 i 19,55 mg/g, respektivno), a zatim metanolni ekstrakt (67,24 i 17,46 mg/g, respektivno). Dalja ispitivanja su nastavljena s etanolnim ekstraktom. Ekstrakt đumbira je pokazao sposobnost da ukloni DPPH slobodne radikale. Sa povećanjem koncentracije ekstrakta đumbira, primećeno je povećanje sposobnosti eliminisanja slobodnih radikala. Kao što je i očekivano, ekstrakt đumbira je imao nižu sposobnost uklanjanja DPPH slobodnih radikala u odnosu na BHT (sintetički antioksidans). Za procenu antioksidacionog efekta đumbira u suncokretovom ulju praćeno je nekoliko parametara kvaliteta: peroksidni broj (PV) sadržaj slobodnih masnih kiselina (FFV), konjugovanih diena (CD) i triobarbiturne kiseline (TBA). Rezultati ove studije su pokazali da ekstrakt đumbira može da se dodaje u suncokretovo ulje u koncentraciji ispod 600 mg/kg kako se ne bi narušila senzorska svojstva ulja. Ekstrakt đumbira može da se preporuči kao prirodni antioksidans u usporavanju oksidacije suncokretovog ulja.
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O članku

jezik rada: engleski
vrsta rada: izvorni naučni članak
DOI: 10.5937/ffr0-39298
primljen: 22.07.2022.
revidiran: 16.09.2022.
prihvaćen: 30.09.2022.
objavljen onlajn: 11.11.2022.
objavljen u SCIndeksu: 19.11.2021.
metod recenzije: jednostruko anoniman

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