M.M. Vrvić1-3, V. Matić1, J. Milić1, V. P. Beškoski1
1Department of Chemistry, Institute of Chemistry, Technology and Metallurgy, Belgrade
2Faculty of Chemistry, University of Belgrade, Belgrade
3NRK ENGINEERING® Ltd., Belgrade, Serbia ([email protected])
Chromium is one of the essential trace elements (DRI 50-200 μg), which physiolo-gical-biochemical role is connected to many controverses. It is certain that in a direct (GTf-glucose tolerance factor effect) or indirect way (gene expression) it has a role in metabolism of glucose. Active chemical form is chromium(III). It is brought in organism with food and as inorganic salts and as organically bonded. Absorption of inorgani-cally bonded chromium(III) is exceptionally low, 0.5-2%, which is also the case with the majority of essential trace elements, while the bioavailability of organically bonded chromium is far greater. Chromium is considered one of the safest essential trace ele-ments, both in respect to deficiency and to toxicity. Preparations of food suppleele-ments, contain both forms of chromium(III), among which the most frequent are preparations of a synthetic organic chromium picolinate compound.
Almost fourteen years ago, we developed a biotechnological procedure for obtai-ning dry inactive biomass of beer yeast with organically bonded chromium(III), which means of a natural shape of organically bonded chromium, so called «chrome yeast».
On the basis of this raw material, the food product-supplement is produced contai-ning in one dose 50 μg of organically bonded chromium. A share of the inorganic form is max. 15%, in relation to the overall content of this element. Structural investigation (ATR-fTIR), confirmed that chromium(III) is hexacoordinated with nicotinic acid (niacin, vitamin B3) and amino acids, which point to GTf structure. Besides laboratory testin-gs of raw materials and preparations (the development of a method for speciation of chromium, for example), supplement is also clinically tested in several medical institu-tions, on volunteers having both forms of diabetes, as well as on obese persons.
All clinically tested results point to favourable effects in glycoregulation.
Key words: chromium, organically bonded, «chromium yeast», glycoregulation.
AntioKSiDAtivnA SvoJStvA HelJDinoG BRAŠnA – DopRinoS funKCionAlnoSti peKARSKiH pRoizvoDA
M. Sakač, Đ. Psodorov, A. Mišan, I. Sedej, Đ. Medić, M. Pestorić Naučni institut za prehrambene tehnologije u Novom Sadu
UVOD - Antioksidativno delovanje neke komponente hrane obezbeđuje, između ostalog, njenu funkcionalnost. Imajući u vidu učestalost upotrebe hleba kao
namir-s
nice, njegovo unapređenje u kategoriju funkcionalne hrane predstavljalo bi značajnu zdravstvenu dobrobit za veliki broj potrošača, a ono bi bilo moguće korišćenjem he-ljdinog brašna u pekarskoj industriji.
U svrhu ispitivanja antioksidativne prirode heljdinog brašna, kao i komparacije sa antioksidativnom delotvornošću pšeničnog brašna T-500, kao najčešće korišćenog u pekarstvu, korišćeni su etanolni ekstrakti ovih vrsta brašna za određivanje “skevindžer“
efekta na DPPH-radikal, antioksidativne aktivnosti i helirajućih svojstava na fe2+. Para-lelno navedenom, određen je i sadržaj ukupnih fenola ispitivanih ekstrakata.
METODOLOGIJA - Ekstrakti heljdinog i pšeničnog brašna dobijeni su trostepenom sukcesivnom ekstrakcijom 96% etanolom. Sjedinjeni ekstrakti su upareni do suva i ra-stvoreni u finalnoj zapremini od 10 ml. Određivanje sadržaja ukupnih fenola, izraženih kao ekvivalent galne kiseline, vršeno je po metodi Singltona i saradnika (1999). “Ske-vindžer“ efekat na DPPH-radikal određen je po metodi Espina i saradnika (2000). Anti-oksidativna aktivnost (AOA) je određena u model sistemu linolenska kiselina/β-karo-ten, praćenjem degradacije β-karotena (Moure i sar., 2001). Efekat helirajanja određen je po modifikovanoj metodi prezentiranoj u radu Deckera i Welcha (1990), uz zamenu feCl2 sa feSO4.
REZULTATI - Antioksidativna aktivnost etanolnog ekstrakta heljdinog brašna kon-centracije 0,5 mg/ml bila je 26,55%, a ekstrakta pšeničnog brašna konkon-centracije 20,0 mg/ml 76,34%. IC50 za ekstrakte heljdinog i pšeničnog brašna iznosile su 1,12 mg/ml, odnosno 31,78 mg/ml. Helirajuća aktivnost ekstrakta pšeničnog brašna koncentracije 0,1 mg/ml iznosila je 53,64%, dok je ista za ekstrakt heljdinog brašna koncentracije 1,0 mg/ml bila 58,15%.
Izraženija AOA etanolnog ekstrakta heljdinog brašna je u pozitivnoj korelaciji sa njegovim sadržajem ukupnih fenola, koji iznosi 1009,09 μg/g, dok za etanolni ekstrakt pšeničnog brašna sadržaj ukupnih fenola iznosi 36,94 μg/g.
ZAKLJUČAK –Sagledavajući rezultate antioksidativne aktivnosti ispitivanih ekstra-kata može se zaključiti da je etanolni ekstrakt heljdinog brašna višestruko antioksida-tivno delotvorniji od etanolnog ekstrakta pšeničnog brašna, iako ovaj ispoljava jača helirajuća svojstva na fe2+, koja bi se mogla pripisati prisustvu, odnosno helirajućim svojstvima fitinske kiseline ili nekog drugog helatora.
Na osnovu ustanovljenog proizilazi da upotreba heljdinog brašna u proizvodnji pe-karskih proizvoda omogućava njihovo svrstavanje u kategoriju funkcionalne hrane, s obzirom na povišeni antioksidativni potencijal takve vrste proizvoda.
Ključne reči: heljdino brašno, pšenično brašno, antioksidanti, DPPH “skevindžer” efekat
AntioXiDAtive pRopeRtieS of BuCKWHeAt flouR AS A Component of funCtionAl BAKeRy pRoDuCtS
M. Sakač, Đ. Psodorov, A. Mišan, I. Sedej, Đ. Medić, M. Pestorić Naučni institut za prehrambene tehnologije, Novi Sad
INTRODUCTION - Antioxidative nature of some food component assure, among others, its functionality. Having in mind that bread is frequently used product, its im-provement in the category of functional food would provide specific health benefit for many consumers if buckwheat flour would be used as a component for bakery production.
With the aim to investigate antioxidative nature of buckwheat flour, as well as to compare it with the antioxidative activity of wheat flour type 500, as the most frequ-ently one in bakery industry, etnanolic extracts of those materials were tested to deter-mine scavenging activity on DPPH radicals, antioxidative activity and chelating effect on fe2+. Besides, total phenolics content of investigated samples were determined.
METHODOLOGY - The buckwheat and wheat extracts were obtained by triple su-ccessive extraction with 96% ethanol. The extraction solutions (3 x 100 ml) were com-bined and dried by vacuum-evaporator. The total phenolics content in investigated extracts, measured as gallic acid equivalents, were determined according to Singleton and co-workers (1999). The effect of the examined extracts on the content of DPPH-radicals was estimated according to the method of Espin and co-workers (2000). An-tioxidative activity (AOA) was measured in linoleic acid/ β-carotene model system by monitoring β-carotene degradation (Moure et al., 2001). Chelating effect was deter-minated according to the modified method of Decker and Welch (1990), using feCl2 instead of feSO4.
RESULTS - Antioxidative activity (AOA) of ethanolic extract of buckwheat at a con-centration of 0.5 mg/ml was 26.55%, while of wheat extract at a concon-centration of 20.0 mg/ml 76.34%. IC50 for buckwheat and wheat extracts were 1.12 mg/ml, and 31.78 mg/
ml, respectively. The chelating activity of wheat extract at a concentration of 0.1 mg/
ml was 53.64%, while of buckwheat extract at a concentration of 1.0 mg/ml 58.15%.
Higher AOA of ethanolic extract of buckwheat flour was in a positive correlation with its total phenolics content (1009.09 μg/g), while total phenolics content of wheat flour extract was 36.94 μg/g.
CONCLUSION - Comparing the results of antioxidative properties of investigated extracts it can be concluded that the ethanolic extract of buckwheat flour had stron-ger antioxidative activity than the extract of wheat flour, although wheat extract had better chelating effect on fe2+. This can be due to the presence, that is chelating nature of phytic acid or some other chelator.
The obtained results point out that bakery products with buckwheat flour could be categorized as functional foods because of their increaced antioxidative potential.
Key words: buckwheat flour, wheat flour, antioxidants, DPPH scavenging effect
foRmulACiJA i izRADA funKCionAlne HRAne SA DoDAtKom leKovitoG BilJA
I. Arsić, S. Đorđević, D. Runjaić-Antić, V. Tadić
Institut za proučavanje lekovitog bilja “Dr Josif Pančić”, Beograd
UVOD - Saznanja do kojih je došla savremena nauka o ishrani, potvrdila su da posto-ji tesna veza između ishrane i zdravlja, tako da hrana, odnosno njeni sastojci učestvuju u modulaciji i kontroli različitih telesnih funkcija. Tako su prehrambena i farmaceutska industrija razvile novu kategoriju proizvoda, takozvanu funkcionalnu hranu.
Nenutritivni sastojci su odgovorni za specifično delovanje funkcionalne hrane. Oni mogu biti prirodnog porekla (životinjskog ili biljnog, mikroorganizmi ili proizvodi nji-hovog metabolizma) i sintetskog porekla.
Biljni lekoviti i aromatični nenutritivni sastojci funkcionalne hrane su nosioci razli-čitih bioloških aktivnosti (antioksidativna, imunostimulirajuća, antibakterijska, laksan-tna...). Dodaju se u količinama koje obezbeđuju određen efekat u pogledu delovanja funkcionalne namirnice i u meri u kojoj se može definisati tehnološki stabilan i orga-noleptički prihvatljiv proizvod.
U radu su prikazani primeri upotrebe različitog lekovitog bilja kao dodataka u pro-izvodima pekarske industrije.
METODOLOGIJA - U radu će biti prikazani rezultati rada na formulaciji, izradi i kon-troli kvaliteta biljnih dodataka. Definisane su, na osnovu hemijskog sastava i bioloških svojstava, recepture biljnih dodataka za nove vrste peciva i slanog keksa kao funkci-onalnih proizvoda. Dve vrste biljnih mešavina formulisane su i izrađene svaka u dve varijante u pogledu kvalitativnog i kvantitativnog sastava. Biljne mešavine “Vitalplant I i II” izrađene su kao dodaci pecivu i slanom keksu namenjenim regulisanju telesne te-žine. Aktivni principi odabranog bilja omogućavaju poboljšanje metaboličkih funkcija organizma, ubrzavaju peristaltiku i pražnjenje creva i izlučivanje tečnosti iz organizma i samim tim utiču na smanjenje telesne mase. Biljne mešavine “Gastroherb I i II” izrađe-ne su kao dodaci pecivu i slanom keksu namenjenim poboljšanju varenja i snižavanju nivoa holesterola i triglicerida u krvi. Aktivni principi odabranog bilja omogućavaju pojačano lučenje želudačnih sokova, bolje varenje i deluju hipolipemično.
Biljne sirovine su usitnjavane na laboratorijskom mlinu i prosejavane kroz sita ra-zličitih promera. Svaka pojedinačna komponenta biljnih dodataka okarakterisana je utvrđivanjem identiteta, određivanjem stepena usitnjenosti, gubitka sušenjem, mi-krobiološke ispravnosti a kod aromatičnih komponenata određen je i sadržaj etar-skog ulja.
REZULTATI I ZAKLJUČAK - Svi izrađeni biljni dodaci bili su zdravstveno ispravni. Nji-hovim inkorporiranjem u peciva i slani keks u različitoj koncentraciji dobili smo funk-cionalne proizvode prepoznatljivog mirisa i ukusa. Prema senzornim karakteristikama izrađenih pekarskih proizvoda izvršen je odabir optimalnih vrsta biljnih dodataka.
Ključne reči: funkcionalna hrana, lekovito i aromatično bilje, metabolički procesi
s
foRmulAtion AnD pRepARAtion funCtionAl fooD WitH meDiCinAl plAntS
I. Arsić, S. Đorđević, D. Runjaić-Antić, V. Tadić
Institute for medicinal plant research “Dr Josif Pančić”, Belgrade
INTRODUCTION - The modern food science provides data of narrow relationship between diet and health. Therefore, food and pharmaceutical industry developed new category of products, functional food as dietary supplement. functional food desi-gnates all sorts of food containing, along with own nutritive value, constituents with positive effects to human health.
Dietary supplements are designed to supplement the normal diet and they pre-sent the concentrated sources of nutrients or other nonnutritive physiological active substances responsible for specific effect of functional food. Those nonnutritive physi-ological active substances can be of different natural (animal or plant origin, microor-ganism or their metabolite products) or synthetic origin.
Medicinal and aromatic plant nonnutritive constituents, participating in functional food, are responsible for biological different activities (antioxidative, immunostimula-ting, antibacterial). They are incorporated in such a quantity to provide certain phar-macological effects and to design technologically stabile, but organoleptic acceptable preparation.
METODOLOGY - This study presented several formulations of herbal mixtures in-corporated in the products of baked ware and salty baked snacks. The herbal mixture and extracts were designed according to their chemical composition and biological properties. Two different herbal mixtures were formulated, and each was prepared in two variations regarding qualitative and quantitative composition. Herbal mixtu-res “Vitalplant I” and “Vitalplant II” were incorporated in baked ware and salty baked snacks with aim to regulate body weight. Plants active principles in this herbal mixture improve metabolic function, increase the intestine peristaltic, have diuretic effect. Her-bal mixtures “Gastroherb I” and ”Gastroherb II” incorporated in baked ware and salty baked snacks, are responsible for improvement of gastric function and cause decre-ase level of blood cholesterol and triglycerides. Plants active principles in this herbal mixture increase secretion of stomach juice, and possess hypolipemic effect as well.
Adequate doses of herbal blends were designed in such a way that does not disturb the characteristic taste and acceptance of the product.
RESULTS AND CONCLUSSION - Herbal mixtures were characterized on the basis of sensory properties and pulverization level. The composition of designed herbal mixtu-re was checked mixtu-regarding the pmixtu-resence of each plant in proper quantity. Besides, all components were characterized by pulverization level, dry matter content, microbial safety and essential oil composition in the case of aromatic plants. All herbal mixtures were safe from standpoint of microorganism presence. As such, they can be incorpo-rated in dietary supplements of mentioned purposes.
Key words: functional food, medicinal and aromatic plants
ploD tRnJine KAo potenCiJAlni SAStoJAK funKCionAlne HRAne
I. Arsić, V. Tadić, S. Đorđević
Institut za proučavanje lekovitog bilja “Dr Josif Pančić”, Beograd
UVOD - Tempo savremenog života primorava nas na konzumiranje takozvane “brze hrane”. Poznato je da je takva hrana oskudna u sadržaju organskih, fiziološki značajnih supstanci. Zahvaljujući rezultatima savremenih istraživanja o uticaju sastava hrane na zdravlje ljudi, sve veća važnost se posvećuje ishrani. Trnjina je jedan od ne tako mnogo korišćenih izvora biološki vrednih materija, a koja se svojim sastavom nameće kao takva.
Trnjina - Prunus spinosa L. Rosaceae – je trnovit, veoma razgranat i gust grm, čiji je plod okrugla, gotovo crna, velika koštunica, prekrivena beličastim, voštanim pepelj-kom, oporog i kiselog ukusa. Plod se upotrebljava kao blag antidijaroik. Komisija E pre-poručuje upotrebu ploda trnjine kod zapaljeniskih procesa usne duplje i farinksa.
U plodu se nalaze voćne kiseline, monosaharidi i oligosaharidi, tanini, a u semenka-ma su prisutni cijanogeni glukozidi (amigdalin). U tradicionalnoj medicini, kao i druge taninske droge, koristi se kod dijareje.
METODOLOGIJA - Cilj rada bio je izrada i karakterizacija etanolno/vodenog (E1) i propilenglikolnog (E2) ekstrakata ploda trnjine, koji se mogu koristiti u izradi marme-lada, džemova, sokova i tonika kao funkcionalne hrane bogate šećerima, vitaminima, taninima i drugim biološki aktivnim supstancama.
Ekstrakt E1 (40% vol/vol, odnos droga:ekstrakt=1:1) je izrađen metodom maceraci-je, dok je E2 (ekstragens 45% m/m propilenglikol) izrađen metodom trostruke perko-lacije (odnos droga:ekstrakt=1:2). Karakterizacija ekstrakata obuhvatila je određivanje organoleptičkih osobina, relativne gustine, indeksa refrakcije, pH vrednosti, sadržaja suve materije, sadržaja etanola (E1) i sadržaja tanina po Ph. Eur. V.
REZULTATI I ZAKLJUČAK - U tabeli 1 prikazani su fizičkohemjski parametri urađenih ekstrakata. Utvrđen je visok sadržaj tanina u ispitivanim ekstraktima, a relativno niska pH vrednost ukazuje na prisustvo voćnih kiselina. To su biološki aktivne komponente čije prisustvo preporučuje upotrebu ekstrakata ploda trnjine u proizvodima funkcio-nalne hrane
Tabela 1: fizičkohemijske karakteristike ekstrakata ploda trnjine Izgled Boja Relativna
crvena 0.986 1.363 4.39 8.75 11.57 34.4
E2 Bistri ekstrakt
Intenzivno
crvena 1.0971 1.3621 4.09 6.39 7.85
-Ključne reči: trnjina, ekstrakti, tanini, funkcionalna hrana
BlACKtHoRn fRuit AS potentiAl ConStituent of funCtionAl fooD
I. Arsić, V. Tadić, S. Đorđević
Institute for medicinal plant research “Dr Josif Pančić”, Belgrade
INTRODUCTION - Demanding modern life tempo forces intake of “fast food”, well known for its poor quality and low content of organic and physiologically important constituents. Healthy nutrition in area of vitamins, minerals and natural biological ac-tive substances is leading healthy principle in achieving and maintaining good health.
Blackthorn is one of some not so wide used herbs that should not be neglected as important source of biologically valuable materials.
Blackthorn – Prunus spinosa L. Rosaceae, is a much branched, thorny schrub, with very dark coloured bark with sourish and astrigent, blue-black spherical fruits. The use of fruits for inflamation of the mouth and pharynx has been approved by Commission E. In folk medicine the fruits are used as mild anthidiarrhoic. Blackthorn fruit consists of fruit acids, tannins, monosaccharides and oligosaccharides, while cyanogenic glycosi-des (amygdalin) are present only in seeds.
METODOLOGY - The aim of the presented investigation was preparation and cha-racterization of the ethanol/water (E1) and propilenglycol (E2) blackthorn fruit extract for dietary supplements, as source of sugars, vitamins, tannins snd other biological active substances.
The ethanol/water extract (40% v/v, ratio drug:extraxt=1:1) was gained applying the method of maceration, while propilenglycol extract (E2) by percolation (45%, m/m, ratio drug:extraxt=1:2). The extracts were characterized by determination of physico-chemical characteristic of extracts (appearance, colour, relative density, index of refrac-tion, pH value, dry matter ccontent, ethanol content – E1), as well as tannin content.
RESULTS AND CONCLUSSION - The results are presented in Table 1. The high ta-nnin content was observed. Relatively low pH value is in accordance with presence of significant amount of fruit acids. All preparations were safe from standpoint of micro-organism presence. As such, blackthorn fruits extract can be incorporated in dietary supplements of various purposes.
Table 1. Physico-chemical characteristics of the blackthorn fruit extracts
Appearance Colour Relative
red 0.986 1.363 4.39 8.75 11.57 34.4
E2 Clear extract Intensive
red 1.0971 1.3621 4.09 6.39 7.85
-Key words: Blackthorn extract, tannins, functional food
KARAKteRizACiJA eKStRAKtA ŠARplAninSKoG ČAJA
V. Tadić, S. Đorđević, I. Arsić
Institut za proučavanje lekovitog bilja “Dr Josif Pančić”, Beograd
UVOD - Prema podacima Svetske zdravstvene organizacije oko 30% svetske popu-lacije pati od nekog oblika malokrvnosti ili anemije. Najučestalija nutritivna anemija je hiposideremijska anemija, koja je posledica deficita gvožđa u organizmu. Ovaj važan oligoelement učestvuje u sintezi hemoglobina, mioglobulina, učestvuje u izgradnji nekih važnih ćelijskih enzima kao što su citohrom, citohrom-oksidaza, peroksidaza i katalaza.
Pojedine lekovite biljke predstavljaju značajan izvor gvožđa, pa se preporučuje njihova upotreba u prevenciji i ublažavanju tegoba kod nutritivne anemije (kopriva, rastavić, šarplaninski čaj, grčko seme).
Šarplaninski čaj - Sideritis scardica Griseb., Lamiaceae, od davnina se upotrebljava u narodnoj medicini zemalja južne Evrope. Uobičajno je konzumiranje infuza ili dekokta herbe ove biljke. Koristi se kod prehlada, oboljenja disajnih puteva, anemija, gastritisa, kao i drugih gastrointestinalnih tegoba. Šarplaninski čaj sadrži etarsko ulje, terpene, triterpenske saponine, polifenolna jedinjenja, flavonoide, aromatične kiseline i značaj-nu količiznačaj-nu gvožđa. Ekstrakti šarplaninskog čaja pokazuju antiinflamatorni i gastropro-tektivni efekat, a nosioci ovih aktivnosti su uglavnom flavonoidi.
METODOLOGIJA - Etanolni ekstrakt (85% vol/vol) usitnjenih nadzemnih delova bilj-ke šarplaninskog čaja izrađen je ekstrakcijom u aparatu po Soxhlet-u. Karakterizacija ekstrakta obuhvatila je određivanje sadržaja ukupnih polifenola (primenom folin-Cio-calteu reagensa), tanina (po Ph. Eur. V) i gvožđa (metoda atomske apsorpcione spektro-metrije). Izrađeni ekstrakt konzervisan je dodatkom 0,1% metilparabena i inkorporiran u med u koncentraciji od 10%. Ispitana je zdravstvena ispravnost dobijenog proizvoda (sadržaj teških metala i mikrobiološka ispravnost).
REZULTATI I ZAKLJUČAK - Izrađeni ekstrakt šarplaninskog čaja sadrži 119 ppm fe,