| Popis: |
U ovom radu ispitivan je utjecaj dodatka različitih koncentracija hitozana (0,5 %, 1 %, 1,5 % i 2 %) na inkapsuliranje vanilina u inkapsulate alginat. Korištenjem HPLC metode određeni su udjeli vanilina u inkapsulatima. Dobivenim inkapsulatima određena je antioksidacijska aktivnost korištenjem DPPH, ABTS, FRAP, CUPRAC i Folin-Ciocalteu metoda. Najveći udio vanilina utvrđen je u inkapsulatima pripremljenim s alginatom (2267,91 mg/kg). Dodatkom hitozana utvrđeno je smanjenje inkapsulacije vanilina. Najveći udio vanilina utvrđen je u inkapsulatima s 1,5 % hitozana (1885,71 mg/kg) a najmanji s 0,5 hitozana (1379,29 mg/kg). Istovremeno se dodatkom hitozana antioksidacijska aktivnost inkapsulata se je povećala jer hitozan posjeduje antioksidacijsku sposobnost. The aim of this research was to investigate influence of the addition of different concentrations of chitosan (0.5%, 1%, 1.5% and 2%) on the vanillin/alginate encapsulate. Using the HPLC method, the amount of vanillin in the encapsulates was determined. The antioxidant activity of the obtained encapsulates was determined using the DPPH, ABTS, FRAP, CUPRAC and Folin-Ciocalteu methods. The highest amount of vanillin was determined in encapsulates with alginate (2267.91 mg/kg). With addition of chitosan, decrease of vanillin amount was determined. The highest amount of vanillin was determined in encapsulates prepared with 1.5% chitosan (1885.71 mg/kg) and the lowest with 0.5 chitosan (1379.29 mg/kg). At the same time, the antioxidant activity of the encapsulate increased with the addition of chitosan since chitosan possess antioxidant properties. |
