Title: Fizikalna i kemijska svojstva ekstrakata, mikrokapsula i emulzija biljaka iz porodice Lamiaceae
Abstract:Recently, in the field of food science, there has been an increasing interest in wild medicinal herbs, which have previously been significant mainly in traditional medicine. This study was conducted w...Recently, in the field of food science, there has been an increasing interest in wild medicinal herbs, which have previously been significant mainly in traditional medicine. This study was conducted with the goal to examine what effect different procedures performed on plant extracts may have on physical and chemical properties. For the preparation of extracts, five plants of the Lamiaceae family were used: peppermint, lemon balm, sage, thyme and lavender. Initial extracts, microcapsule-bound extracts, post-adsorption extracts and emulsions of oil in the aqueous extract were tested for physical properties as well as antioxidant activity and polyphenol content. In most cases according to DPPH, FRAP and Briggs-Rauscher methods, the highest antioxidant activity was noted for lemon balm, as well as the highest content of polyphenols. The same tests showed the lowest values for thyme extracts, except in the case of the Briggs-Rauscher method, where the lavender sample had the lowest antioxidant activity. In addition to direct methods of determining mentioned properties, near-infrared spectroscopy was used in combination with artificial neural networks to define correlation between predicted and experimental values. For extracts before and after adsorption, the model proved to be suitable for quantitative evaluation since the values of the coefficient of determination were greater than 0.9.Read More
Publication Year: 2020
Publication Date: 2020-09-25
Language: en
Type: dissertation
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