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2018, vol. 59, br. 2, str. 74-79
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Antioksidativna aktivnost odabranih začina sa tržišta Srbije
Antioxidant activity of selected spices from Serbian market
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.
Abstract
Spices are aromatic parts of herbs with characteristic smell and taste. They are added to food in order to achieve the appropriate organoleptic properties, as well as to extend their shelf life. Since they are sources of natural antioxidants, spices are considered as functional food ingredients. The main goal of this research was determination of total polyphenol and flavonoid content in selected spices from our market and comparative assessment of their antioxidant activity. The study was conducted on ten different commercial samples of herbs. After extraction with ethanol, total polyphenol content (TPC), and total flavonoid content (TFC) were determined by spectrophotometric methods. Evaluation of antioxidant potential was carried out using three different tests (FRAP, DPPH, ABTS). Based on these results, values of antioxidant composite index (ACI) was determined by computation. The highest content of polyphenolic compounds was found for cinnamon (61.3±3.1 mg GAE/g), followed by rosemary (30.2±3.6 mg GAE/g) and oregano (21.0±0.8 mg GAE/g), while the lowest content showed shallot (4.3±0.0 mg GAE/g). The content of total flavonoids ranged from 3.2 μmol CE/g (cumin) to 133.7 μmol CE/g (cinnamon). When it comes to antioxidant potential, all three tests showed consistent results. A statistically significant correlation was figured out for total polyphenol content and ACI values (r = 0.976, p<0.01). Based on obtained results, it can be concluded that cinnamon, rosemary and oregano are the rich sources of polyphenol compounds and have conspicuous antioxidant potential.
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