20.500.12556/DKUM-82564 Znotrajcelični antioksidativni potencial različnih sort hmelja magistrsko delo Intracellular Antioxidative Potential of Different Hop Variety Extracts Hmelj se tradicionalno uporablja v pivovarstvu. V zadnjih letih je bilo narejenih veliko študij o bioaktivnih molekulah hmelja, ki dokazujejo različne funkcionalne lastnosti, med njimi tudi antioksidativni potencial. V zaključni nalogi se je v pogojih in vitro določal znotrajcelični antioksidativni potencial 14 različnih sort hmelja in treh izoliranih substanc iz ekstrakta hmelja (ksantohumol, α-, β-kisline in β-kisline). Antioksidativni potencial je bil določen s pomočjo fluorescentnega barvila DCFH-DA na makrofagni celični liniji TLT. Najnižji izmerjen znotrajcelični antioksidativni potencial je bil določen pri sorti 'Savinjski golding', najvišji pa pri sorti 'Nugget'. Statistična analiza je pokazala, da med sortami hmelja obstajajo statistično značilne razlike pri znotrajceličnem antioksidativnem potencialu, in jih razdelila v pet statističnih razredov. Prav tako je bila ugotovljena statistično značilna razlika med vzorcem α-, β-kislin in vzorcem β-kislin. Zaradi neponovljivosti rezultatov so priporočljive nadaljnje raziskave o lastnostih ksantohumola. Antioksidativni potencial hmelja bi lahko v prihodnje postal eden od kriterijev pri sortni selekciji hmelja, saj je ta lastnost zanimiva za prehransko industrijo. Hops are traditionally used in the brewing industry. In recent years, many studies have been conducted on the bioactive molecules of hops, which have a wide range of functional properties, including antioxidant potential. In the master thesis, the intracellular antioxidant potential of different hop varieties and three separate substances from the hop extract (xanthohumol, α-, β-acids in β-acids) was evaluated in vitro. The antioxidant potential was determined with the fluorescent dye DCFH-DA on the macrophage cell line TLT. The lowest measured intracellular antioxidant potential was found in the Savinjski Golding variety and the highest in the Nugget variety. The statistical analysis showed that there were statistically significant differences between the intracellular antioxidant potential of the different hop varieties, and the hop varieties were classified into five statistical classes. The statistical analysis also revealed a statistically significant difference between the α-, β- and β-acid sample. Further studies on the properties of xsanthohumol are recommended due to the unrepeatable nature of the results. In the future, the antioxidant potential of hops could become one of the criteria in hop variety selection, as this characteristic is interesting for the food industry. hmelj antioksidanti reaktivne kisikove spojine DCFH-DA hops antioxidants reactive oxygen species DCFH-DA true true false [T. Hribernik] Slovenski jezik Angleški jezik Magistrsko delo/naloga 2022-08-24 21:12:48 2022-09-15 13:19:11 2022-09-16 03:10:44 0000-00-00 00:00:00 2022 0 Maribor 0 Maribor XII, 55 str., [1] f. pril. 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 633.791:547.9(043)=163.6 121475075 MAG_Hribernik_Tamara_2022.pdf MAG_Hribernik_Tamara_2022.pdf 1 39DB692E7C1467CD1E6542B2A01E5623 58538918aa4418e46eba5153aadc38778d1c8bf26f638f8706bba396ae1f92a5 4ddffde5-23ef-11ed-81ca-00155d000105 https://dk.um.si/Dokument.php?lang=slv&id=160752 Fakulteta za kmetijstvo in biosistemske vede 0 0 0