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Suhe fige so sadež, ki je dobro poznan skoraj vsakemu, na voljo pa je skozi celo leto, v vsakem letnem času. Namen diplomske naloge je bil določiti prisotnost proteinov po Bradfordovi metodi, preveriti aktivnost nekaterih encimov (α-amilaza, celulaza, transglutaminaza, proteaza, peroksidaza, lipaza, katalaza), določiti vsebnost vitamina C in vitamina E, preveriti vsebnost totalnih fenolov, vsebnost proantocianidinov ter določiti antioksidativne aktivnosti z radikalsko metodo v ekstraktih fig. Za ekstrakcijo suhih fig smo uporabili Soxhletov aparat za ekstrakcijo trdno-tekoče. Suhe fige smo tudi liofilizirali ter iz liofiliziranega produkta naredili alkoholni ekstrakt. Pri obeh omenjenih ekstrakcijah je bilo topilo etanol. Za vodni ekstrakt pa smo uporabili homogenizator, s katerim smo suhe fige z dodajanjem znane količine topila (vode) pretvorili v tekočo zmes, jo centrifugirali in v supernatantu dobili vodni ekstrakt. S pomočjo UV-VIS spektrofotometra smo pripravljenim ekstraktom določili aktivnost posameznih encimov, prisotnost proteinov, količino vitamina E, vsebnosti fenolov, proantocianidinov in antioksidativnih aktivnosti v vzorcu. Vsebnost vitamina C smo določali na podlagi porabljenega volumna jodove raztopine pri titraciji vzorca. Iz dobljenih meritev smo ugotovili, da so najvišje aktivnosti encimov in proteinov pri vodnem ekstraktu, najnižje aktivnosti encimov in proteinov pa pri alkoholnem ekstraktu suhih fig. Dried figs are a fruit well known to almost anyone, and are available throughout the year, at any time of the year. The purpose of the diploma thesis was to determine the presence of proteins according to the Bradford method, to determine the activity of some enzymes (α-amylase, cellulase, transglutaminase, protease, peroxidase, lipase, catalase) to determine the amount of vitamin C and vitamin E, to check the total phenol content, the content of proanthocyanidins and to determine antioxidative activities with the radical method in the extracts of fig. For the extraction of dry figs, Soxhlet's solid-liquid extraction apparatus was used. The dry figs were then lyophilized and a alcohol extract was made from the lyophilized product. For both of these extractions, solvent was ethanol. For the aqueous extract, a homogenizer was used whereby the dried figs were converted into a liquid mixture by adding a known amount of solvent (water), centrifuged and supplied to the supernatant with our aqueous extract. Using the UV-VIS spectrophotometer, we determined and calculated the activity of the individual enzymes, presense of proteins, the amount of vitamin E, the levels of phenols, proanthocyanidins and antioxidative activity in the sample. The amount of vitamin C was determined based on the volume of the iodine solution consumed in titration of the sample. From the obtained measurements, it was found that the highest activity of enzymes and proteins its in the aqueous extract, and the lowest activity of enzymes and proteins its in the alcoholic extract of dry figs. |
