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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

Καλιτσουνάκη, Μαρία Γ.

Thesis advisor

Σπύρος, Απόστολος

Reviewer

Κατερινόπουλος, Χαράλαμπος
Περγαντής, Σπυρίδων

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.

Language

Greek

Subject

Gourmet oils

NMR spectroscopy

«Gourmet» έλαια

Ελαιόλαδο

Λειτουργικά τρόφιμα

Φασματοσκοπία NMR

Issue date

2019-11-29

Collection