Polyphenols of crude and refined rapeseed oil

Repičino ulje je bogato polifenolnim spojevima koji posjeduju antioksidacijska svojstva tako što hvataju slobodne radikale te usporavaju reakcije oksidacije. Cilj ovog rada bio je ispitati mogućnost izolacije čistih polifenolnih spojeva, kanolola i fenilindana, iz sirovoga i jestivoga repičinoga ulja kako bi se mogli naknadno koristit za istraživanje njihovih svojstava. Polifenolni spojevi izolirani su metanolom i naknadno pročišćeni tankoslojnom kromatografijom. Procesom izolacije je iz 240 g sirovoga repičinoga ulja izolirano 26,57 mg kanolola pri čemu iskorištenje procesa iznosi 52,55%. Za izolaciju fenilindana je korišteno 720 g sirovoga repičinoga ulja te je izolirano 6,43 mg navedenog spoja. Iskorištenje procesa izolacije fenilindana iznosi 56,15%. Čistoća proizvedenih ekstrakata je visoka te za ekstrakt sirovog repičinog ulja iznosi 97,7% dok za jestivo repičino ulje iznosi 88,6%. Na temelju dobivenih vrijednosti se može zaključiti da se sirovo repičino ulje može koristiti za izolaciju kanolola, a jestivo repičino ulje za izolaciju fenilindana.Rapeseed oil is rich in polyphenols, compounds with radical scavenging activity that can slow down oxidation reactions. The aim of this work was to determine a possibility of isolation of polyphenol compounds, canolol and phenylindane in crude and refined rapeseed oil. Methanol was used for extracion and thin-layer chromatography was used for purification. For isolation of canolol was used 240 g of crude rapeseed oil from which was isolated 26,57 mg of canolol. Process yield for canolol was 52,55%. For isolation of phenylindane was used 720 g of refined rapeseed oild from which was isolated 6,43 mg of phenylindane. Process yield for phenylindane was 56,15%. Purity of extracts was high; for crude rapeseed oil extract it was 97,7% and for refined rapeseed oil extract it was 88,6%. Based on the given data it can be concluded that crude rapeseed oil can be used for isolation of canolol and refined rapeseed oil can be used for isolation of phenylindane

Polyphenols of crude and refined rapeseed oil

Repičino ulje je bogato polifenolnim spojevima koji posjeduju antioksidacijska svojstva tako što hvataju slobodne radikale te usporavaju reakcije oksidacije. Cilj ovog rada bio je ispitati mogućnost izolacije čistih polifenolnih spojeva, kanolola i fenilindana, iz sirovoga i jestivoga repičinoga ulja kako bi se mogli naknadno koristit za istraživanje njihovih svojstava. Polifenolni spojevi izolirani su metanolom i naknadno pročišćeni tankoslojnom kromatografijom. Procesom izolacije je iz 240 g sirovoga repičinoga ulja izolirano 26,57 mg kanolola pri čemu iskorištenje procesa iznosi 52,55%. Za izolaciju fenilindana je korišteno 720 g sirovoga repičinoga ulja te je izolirano 6,43 mg navedenog spoja. Iskorištenje procesa izolacije fenilindana iznosi 56,15%. Čistoća proizvedenih ekstrakata je visoka te za ekstrakt sirovog repičinog ulja iznosi 97,7% dok za jestivo repičino ulje iznosi 88,6%. Na temelju dobivenih vrijednosti se može zaključiti da se sirovo repičino ulje može koristiti za izolaciju kanolola, a jestivo repičino ulje za izolaciju fenilindana.Rapeseed oil is rich in polyphenols, compounds with radical scavenging activity that can slow down oxidation reactions. The aim of this work was to determine a possibility of isolation of polyphenol compounds, canolol and phenylindane in crude and refined rapeseed oil. Methanol was used for extracion and thin-layer chromatography was used for purification. For isolation of canolol was used 240 g of crude rapeseed oil from which was isolated 26,57 mg of canolol. Process yield for canolol was 52,55%. For isolation of phenylindane was used 720 g of refined rapeseed oild from which was isolated 6,43 mg of phenylindane. Process yield for phenylindane was 56,15%. Purity of extracts was high; for crude rapeseed oil extract it was 97,7% and for refined rapeseed oil extract it was 88,6%. Based on the given data it can be concluded that crude rapeseed oil can be used for isolation of canolol and refined rapeseed oil can be used for isolation of phenylindane

Physicochemical properties of black garlic bread

Bread is increasingly enriched with various additives, including the garlic that has strong pungent odour so it can be replaced with black garlic. In this thesis, the practical application of black garlic powder in wheat flour bread production was evaluated. The aim was to determine the influence of black garlic powder addition (3; 6 and 12%) on physical, chemical and sensory characteristics of bread. Evaluated characteristics are: bread specific volume, colour, crumb porosity, texture (hardness, cohesiveness, gumminess, springiness, chewiness), total phenolic content determined using Folin-Ciocalteau method, antioxidant capacity using FRAP and ABTS methods. These characteristics were evaluated for the fresh bread and bread after 24 hours storage. According to the obtained results, bread prepared with 3% black garlic powder addition had the highest specific volume and achieved the best scores for almost all texture parameters. Similar results were achieved for sensory parameters. Storage did not have influence on bread colour, while on hardness it had big influence.Kruh se sve više obogaćuje različitim dodacima, uključujući češnjak koji ima oštar miris te ga je moguće zamijeniti crnim češnjakom. U ovom radu je ispitivana praktična primjena praha crnog češnjaka u proizvodnji kruha od pšeničnog brašna. Cilj je bio odrediti utjecaj dodatka praha crnog češnjaka (3; 6 i 12%) na fizikalna, kemijska i senzorska svojstva kruha. Ispitivana svojstva su: specifični volumen, boja, poroznost, tekstura (tvrdoća, kohezivnost, gumenost, rastezljivost, žvakavost), udjel ukupnih polifenola određen Folin-Ciocalteau metodom, antioksidacijski kapacitet određen FRAP i ABTS metodama. Navedena svojstva su određena za svježi kruh i kruh nakon 24 sata. Prema rezultatima, kruh s dodatkom praha crnog češnjaka (3%) imao je najveći specifični volumen te je postigao najbolje rezultate za gotovo sve parametre teksture. Slični rezultati su postignuti i za senzorske parametre. Skladištenje nije imalo utjecaja na boju kruha, dok je na tvrdoću imalo veliki utjecaj

Physicochemical properties of black garlic bread

Bread is increasingly enriched with various additives, including the garlic that has strong pungent odour so it can be replaced with black garlic. In this thesis, the practical application of black garlic powder in wheat flour bread production was evaluated. The aim was to determine the influence of black garlic powder addition (3; 6 and 12%) on physical, chemical and sensory characteristics of bread. Evaluated characteristics are: bread specific volume, colour, crumb porosity, texture (hardness, cohesiveness, gumminess, springiness, chewiness), total phenolic content determined using Folin-Ciocalteau method, antioxidant capacity using FRAP and ABTS methods. These characteristics were evaluated for the fresh bread and bread after 24 hours storage. According to the obtained results, bread prepared with 3% black garlic powder addition had the highest specific volume and achieved the best scores for almost all texture parameters. Similar results were achieved for sensory parameters. Storage did not have influence on bread colour, while on hardness it had big influence.Kruh se sve više obogaćuje različitim dodacima, uključujući češnjak koji ima oštar miris te ga je moguće zamijeniti crnim češnjakom. U ovom radu je ispitivana praktična primjena praha crnog češnjaka u proizvodnji kruha od pšeničnog brašna. Cilj je bio odrediti utjecaj dodatka praha crnog češnjaka (3; 6 i 12%) na fizikalna, kemijska i senzorska svojstva kruha. Ispitivana svojstva su: specifični volumen, boja, poroznost, tekstura (tvrdoća, kohezivnost, gumenost, rastezljivost, žvakavost), udjel ukupnih polifenola određen Folin-Ciocalteau metodom, antioksidacijski kapacitet određen FRAP i ABTS metodama. Navedena svojstva su određena za svježi kruh i kruh nakon 24 sata. Prema rezultatima, kruh s dodatkom praha crnog češnjaka (3%) imao je najveći specifični volumen te je postigao najbolje rezultate za gotovo sve parametre teksture. Slični rezultati su postignuti i za senzorske parametre. Skladištenje nije imalo utjecaja na boju kruha, dok je na tvrdoću imalo veliki utjecaj