20.500.12556/DKUM-85757 Izolacija kapsaicinoidov iz različnih vrst čili paprik diplomsko delo univerzitetnega študijskega programa I. stopnje Isolation of capsaicinoids from different types of chili peppers Čili je začimba, ki prihaja iz rodu rdečih paprik. Izvira iz Amerike. Pri pripravi hrane se uporablja že pet tisočletij. Poznamo pet osnovnih vrst čilijev in več kot 3000 različic. Pri diplomskem delu smo se odločili, da bomo uporabili posušene paprike lokalnega pridelovalca naslednjih vrst: Bird´s Eye, kajenska paprika, Lemon drop in Carolina Reaper. Čili vsebuje pekoče spojine kapsaicinoidov, ki jih najdemo največ v placenti, kjer so zraščena semena. Oljnate spojine kapsaicinoidov delimo na nordikapsaicin, dihidrokapsaicin in kapsaicin, ki ga je v pekočih paprikah največ. Topen je v organskih topilih, zato smo se odločili za uporabo etanola in dimetil sulfoksida. Izvedli smo različne ekstrakcijske metode (ultrazvočna ekstrakcija, ekstrakcija po Soxhletu, vroča in hladna maceracija). Za določanje kapsaicinoidov smo uporabili tekočinsko kromatografijo z masno spektrometrijo (LC-MS/MS). Na podlagi teh rezultatov smo določili indeks pikantnosti. UV/VIS spektrofotometrijo smo uporabili za določanje antioksidativnega potenciala, totalnih fenolov in proantocianidinov. Pri beleženju dobljenih podatkov smo si pomagali s programom Excel, programskim jezikom R in integriranim razvojnim okoljem RStudio. Rezultati kažejo, da je izkoristek ekstrakcij najvišji pri kajenski papriki v primeru vroče maceracije z dimetil sulfoksidom. Najvišjo antioksidativno aktivnost ima ekstrakt iz vzorca Carolina Reaper, pridobljen z vročo maceracijo s topilom dimetil sulfoksid. Najvišjo vsebnost totalnih fenolov ima etanolni ekstrakt iz vzorca Carolina Reaper, pridobljen s Soxhletovo ekstrakcijo. Vsebnost proantocianidinov je najvišja pri vrsti Bird´s Eye, v primeru Soxhletove ekstrakcije z etanolom. Največ kapsaicinoidov ima vrsta Carolina Reaper, vsebnost je najvišja v etanolnih ekstraktih. Prišli smo do ugotovitve, da ima v splošnem največjo vsebnost kapsaicinoidov čili Carolina Reaper, kar sovpada tudi z največjo vrednostjo na Scovillovi lestivci. Vsebnost pekočih snovi in vrednost skovilov pada v naslednjem vrstnem redu: Carolina reaper, Bird's Eye, kajenska paprika in Lemon Drop. Zaradi mnogih pozitivnih učinkov čilija vse pogosteje zasledimo njegovo uporabo v farmaciji, medicini in prehrani. To je tudi razlog, da je vedno več raziskav na tem področju. Chilli is a spice that comes from the genus of red peppers. It originates from Americas. It has been used in food preparation for five thousand years. There are five basic types of chilli and more than 3000 varieties. For our thesis, we have chosen to use dried chillies from a local producer of the following types: Bird´s Eye, Cayenne, Lemon drop and Carolina Reaper. Chilli contains hot compounds called capsaicinoids, which are found mainly in plantains and their seeds. The oil-derived capsaicinoid compounds are divided into nordicapsaicin, dihydrocapsaicin and capsaicin, which are the most abundant in hot peppers. It is soluble in organic solvents, so we decided to use ethanol and dimethyl sulfoxide. Different extraction methods (ultrasonic extraction, Soxhlet extraction, hot and cold maceration) were performed. Liquid chromatography-mass spectrometry (LC-MS/MS) was used for the determination of capsaicinoids. From these results, the pungency index was determined. UV/VIS spectrophotometry was used to determine the antioxidant potential, total phenols and proanthocyanidins. We used Excel, the R programming language and the integrated development environment RStudio to record the data. The results show that the highest mass yield is obtained for cayenne pepper in the case of hot maceration with dimethyl sulphoxide. The highest antioxidant activity is obtained for the extract from the Carolina Reaper sample obtained by hot maceration with dimethyl sulphoxide solvent. The ethanol extract of the Carolina Reaper sample obtained by Soxhlet extraction has the highest total phenolic content. The proanthocyanidins content is highest in the Bird´s Eye species, in the case of Soxhlet extraction with ethanol. The Carolina Reaper species has the highest capsaicinoid content in the ethanol extracts. We found that Carolina Reaper chilli has the highest content of capsaicinoids, which also coincides with the highest value on Scoville's chandelier. The content of pungent substances and Scoville Heat Units decreases in the following order: Carolina Reaper, Bird's Eye, Cayenne Pepper and Lemon Drop. Due to the many positive effects of chilli, its use in pharmaceuticals, medicine and nutrition is increasingly being traced. This are also the reasons why there is more and more research in this field. Čili kapsaicinoidi kromatografija spektrofotometrija biološko aktivne komponente. Chilli capsaicinoids chromatography spectrophotometry biologically active components. true true false [M. Vengust] Slovenski jezik Angleški jezik Diplomsko delo/naloga 2023-09-10 22:29:06 2023-10-05 07:25:14 2023-11-14 03:09:28 0000-00-00 00:00:00 2023 0 Maribor 0 Maribor 1 spletni vir (1 datoteka PDF (IX, 45 f.)) 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 543.645.3:633.843(043.2) 171801091 UN_Vengust_Melani_2023.pdf UN_Vengust_Melani_2023.pdf 1 5852C265A2E32D29549D09A3653E9833 849ed4500dce961f11943a35fca07e802dc09b1a5f2da6f80fc175111460f05d a47982c0-7fac-11ee-b512-00155d000105 https://dk.um.si/Dokument.php?lang=slv&id=174026 Fakulteta za kemijo in kemijsko tehnologijo 0 0 0