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Type of publication: research article
Type of publication (PDB): Straipsnis Clarivate Analytics Web of Science Master Journal List / Article in Clarivate Analytics Web of Science Master Journal List (S2)
Field of Science: Biologija / Biology (N010)
Author(s): Zykevičiūtė-Laugks, Justina;Česonienė, Laima;Karklelienė, Rasa
Title: The influence of the sample preparation of carrots (Daucus carota L. Neptun) on the antioxidant activity and phenolic compounds
Is part of: Biologija. Vilnius : Lietuvos mokslų akademijos leidykla., 2013, Vol. 59, Nr. 2
Extent: p. 187-194
Date: 2013
Keywords: Daucus carota L. ‘Neptun;Fenoliniai junginiai;Antioksidacinis aktyvumas;Metanolio ekstraktas;Daucus carota L. Neptun;Phenolics;Antioxidant activity;Methanolic extracts
Abstract: Skirtingomis ekstrakcijos sąlygomis – derinant sausos masės kiekį ir tirpiklio procentinį santykį, atliekant reakcijas su laisvuoju radikalu DPPH bei matuojant spektrofotometriškai ties 515 nm bangos ilgiu – siekta nustatyti antioksidacinį ‘Neptun’ morkų veislės aktyvumą. Šioje morkų veislėje rasti fenolinių junginių kiekiai svyravo tarp 0,07 ir 0,31 mg/ml metanolio ekstrakto ir tarp 1,51 ir 7,1 mg/g sausos morkų masės pagal galo rūgšties ekvivalentus (Folin- Ciocalteu modifikuotas metodas). Didžiausias antioksidacinis aktyvumas – 82 % nustatytas sukapotų ir vaisių džiovyklėje išdžiovintų morkų, kai 0,5 g sausos morkų žaliavos ekstrahuota 75 % metanoliu. Mažiausias aktyvumas – apie 8 % gautas ekstrahuojant 0,25 g sausos morkų žaliavos 100 % metanolio tirpikliu. Išmatavus antioksidacinio aktyvumo kaitą laiko atžvilgiu kas 15min., reikšmingi skirtumai gauti iki 45min. taikant 100 % metanolio ekstrakciją 0,5 g kapotai sausai medžiagai (p > 0,05). Su 75 % metanolio ekstrakcija gauti skirtumai nereikšmingi laiko atžvilgiu. 0,5 g kapotose morkose, džiovintose vaisių džiovyklėje, pasiekus 80 % aktyvumą, reakcija pasiekdavo pusiausvyrą. Džiovinimo poveikis antioksidaciniam aktyvumui buvo nedidelis (p > 0,05), bet reikšmingas bendram fenolinių junginių kiekiui (p < 0,05)
The growing demand for organic food in the world requires the assessment of the value aspects of food quality, its safety, nutritional content and biological-physiological process. Fruits and vegetables are good sources of natural antioxidants containing many different antioxidant components. These antioxidants include carotenoids, vitamins, phenolic compounds, flavonoids, dietary glutathione and endogenous metabolites which have been shown to function as singlet and triplet oxygen quenchers, free radical scavengers, peroxide decomposers, enzyme inhibitors, and synergists. Phenolic compounds are found in most fruits and vegetables (Zhang, Hamauzu, 2005). Carrots and their fresh produce (shredded carrots, sliced carrots and carrot juice) may protect humans against certain types of cancer and cardiovascular diseases (Krinsky, Johmson, 2005). Carrots contain mainly hydroxycinnamic acids and derivatives. Among them, chlorogenic acid is a major hydroxycinnamic acid, representing from 42.2% to 61.8% of total phenolic compounds (Wang et al., 2006). In addition to the above mentioned compounds found in natural foods, vitamins C and E, beta-carotene and tocopherol are known to possess antioxidant potential. The aim of the research was to determine the total antioxidant activity and phenolic compounds which operate as free radical scavengers, peroxide decomposers, enzyme inhibitors and synergists. Carrot breed Neptun was obtained from Lithuanian Institute of Horticulture. Correlations between antioxidant activity and phenolic compounds were determined by using three drying methods (carrots were sliced and dried in desiccator at +40 °C and lyophilised under vacuum conditions (freezedried) by –72 °C for sample preparation. Antioxidant activity was determined by using DPPH radicals spectrophotometrically.
Affiliation(s): Vytauto Didžiojo universitetas
Žemės ūkio akademija
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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