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2018, vol. 59, br. 2, str. 74-79
Antioksidativna aktivnost odabranih začina sa tržišta Srbije
Univerzitet u Beogradu, Farmaceutski fakultet, Institut za bromatologiju

e-adresavanja.todorovic@hotmail.com
Sažetak
Začini su aromatični delovi začinskih biljaka, karakterističnog mirisa i ukusa, koji se dodaju tokom pripreme hrane radi postizanja odgovarajućih organoleptičkih osobina, kao i zbog produženja roka trajanja namirnica. S obzirom na to da predstavljaju izvore prirodnih antioksidanasa, začini se smatraju i funkcionalnim sastojcima hrane. Osnovni cilj ovog rada jeste analiza sadržaja ukupnih polifenola i flavonoida odabranih začina sa našeg tržišta, kao i komparativna procena njihove antioksidativne aktivnosti. Istraživanje je sprovedeno na komercijalno dostupnim uzorcima deset različitih vrsta začinskog bilja. Nakon ekstrakcije etanolom, sadržaj ukupnih polifenolnih jedinjenja (Total Polyphenol Content, TPC), kao i sadržaj flavonoida (Total Flavonoid Content, TFC) određen je spektrofotometrijskim metodama. Procena antioksidativnog potencijala izvršena je korišćenjem tri različita testa (FRAP, DPPH, ABTS). Na osnovu dobijenih rezultata, računskim putem određene su vrednosti antioksidativnog kompozitnog indeksa (ACI). Najveći sadržaj TPC utvrđen je za cimet (61,3 ± 3,1 mg GAE/g), slede ruzmarin (30,2 ± 3,6 mg GAE/g) i origano (21,0 ± 0,8 mg GAE/g), dok je najmanji sadržaj bio prisutan u uzorku vlašca (4,3 ± 0,0 mg GAE/g). Sadržaj TFC kretao se u rasponu od 3,2 ± 0,4 μmol CE/g (kim) do 133,7 ± 6,1 μmol CE/g (cimet). U pogledu antioksidativnog potencijala, sva tri testa su pokazala konzistentne rezultate. Utvrđena je statistički značajna povezanost između sadržaja TPC i ACI vrednosti (r= 0,976; p< 0,01). Na osnovu dobijenih rezultata može se zaključiti da cimet, ruzmatin i origano predstavljaju bogat izvor polifenolnih jedinjenja i poseduju izražen antioksidativni potencijal.
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O članku

jezik rada: srpski
vrsta rada: originalan članak
DOI: 10.5937/HraIsh1802074T
objavljen u SCIndeksu: 16.11.2019.