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Identifier |
000425984 |
Title |
Μελέτη της χημικής σύστασης των φρούτων Goji Berry (Lycium Barbarum) και λειτουργικών τροφίμων ελαιολάδου τροποποιημένων με Goji Berry |
Alternative Title |
A study of the chemical composition of Goji Berry fruits (Lycium Barbarum) and olive oil-based functional foods modified with Goji Berry |
Author
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Καλιτσουνάκη, Μαρία Γ.
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Thesis advisor
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Σπύρος, Απόστολος
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Reviewer
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Κατερινόπουλος, Χαράλαμπος
Περγαντής, Σπυρίδων
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Abstract |
The current Master’s thesis involves the application of analytical Nuclear Magnetic
Resonance (NMR) spectroscopy for the chemical compositional analysis of the goji berry fruit
(L. barbarum).The analyzed goji berry samples were derived from the same crop in the Charakas
region of Messara, Municipality of Gortys in Heraklion Crete.
Goji berry fruit sampling was performed for two consecutive years in order to study
changes in the chemical composition of the fruit according to harvest time and year. The
lyophilized fruit sample was initially separated to a polar and a nonpolar fraction by liquid
solvent extraction. Subsequently, the polar fraction was further separated into two fractions of
different polarity by solid phase extraction (SPE). Qualitative and quantitative analysis of the
goji berry fruit SPE fractions (polar, phenolic) was then performed by NMR spectroscopy,
followed by the determination of fats and carotenoids in the initial apolar extract of the goji berry
fruit. The analytical data obtained indicate that during the second harvest year the content of goji
berry fruits in bioactive compounds was reduced, probably due to the lack of agricultural care
during this year by the farmer.
At the second part of this study, dried goji berry was added to extra virgin olive oil in
different quantities, and NMR spectroscopy was used to analyze the chemical composition and
the phenolic profile of the modified olive oils as a function of goji berry content and contact
time, followed by full sensory analysis of the organoleptic properties of the modified olive oils.
This research effort aimed at investigating the possibility of preparing novel functional foods
based on olive oil modified with goji berry. The analytical data obtained in the present study
verify that the production of such a functional food is practical, indicating that goji-enriched
olive oil may have a place in the “gourmet” olive oil market.
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Language |
Greek |
Subject |
Gourmet oils |
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NMR spectroscopy |
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«Gourmet» έλαια |
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Ελαιόλαδο |
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Λειτουργικά τρόφιμα |
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Φασματοσκοπία NMR |
Issue date |
2019-11-29 |
Collection
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School/Department--School of Sciences and Engineering--Department of Chemistry--Post-graduate theses
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Type of Work--Post-graduate theses
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Permanent Link |
https://elocus.lib.uoc.gr//dlib/e/f/5/metadata-dlib-1573812472-630876-26132.tkl
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Views |
421 |