Oljna pogača navadnega rička (Camelina sativa (L.) Crantz) – neizkoriščeni vir fenolnih spojin

Petra TERPINC, Helena ABRAMOVIČ

Povzetek


Delo zajema celovito študijo fenolnih spojin, njihovo zastopanost in identifikacijo v preostankih po stiskanju olja iz semen navadnega rička slovenskega porekla, to je v oljni pogači. Poleg tega poda rezultate določitve njihove učinkovitosti z metodami, ki vključujejo različne mehanizme antioksidativnega delovanja. Izkazalo se je, da se po stiskanju olja večina fenolnih spojin akumulira v pogači. Potrjena je bila prisotnost številnih antioksidantov: sinapina, 4-vinilgvajakola, 4-vinilkatehola, 4-vinilfenola, 4-vinilsiringola, elagne kisline, protokatehulne kisline, p-hidroksibenzojske kisline, sinapinske kisline, salicilne kisline, katehina, kvercetina in kvercetin glukozida. Izvlečki pogače so pokazali dobro redukcijsko moč in sposobnost lovljenja radikalov. Toplotna obdelava semen vpliva na količino prostih fenolnih spojin, topnih konjugatov in netopno vezanih fenolov, kot tudi na antioksidativno učinkovitost posameznih frakcij. Tudi primerjava z ostalimi oljnicami in sintetičnim antioksidantom opravičuje smotrnost uporabe ričkove pogače v živilski industriji.

Ključne besede


navadni riček (Camelina sativa (L.) Crantz), oljna pogača, antioksidativno delovanje, fenolne spojine

Celotno besedilo:

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Literatura


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DOI: http://dx.doi.org/10.14720/aas.2016.107.1.22

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