Unit:
Κατεύθυνση Χημεία ΤροφίμωνLibrary of the School of Science
Supervisors info:
Προεστός Χαράλαμπος, Αναπληρωτής καθηγητής, Τμήμα Χημείας, Εθνικό και Καποδιστριακό Πανεπιστήμιο Αθηνών
Original Title:
Μελέτη της αντιοξειδωτικής δράσης μπαχαρικών και συσχέτιση με τα επίπεδα αφλατοξίνης B1 αυτών. Ανάπτυξη κι επικύρωση μεθόδου προσδιορισμού αφλατοξίνης Β1 στα μπαχαρικά.
Translated title:
Study of antioxidant activity of spices, and correlation with their aflatoxin B1 content. Development and validation of a method for the determination of aflatoxin B1 content in spices.
Summary:
The aim of this study is the correlation of the antioxidant capacities of various spices obtained from the Greek market, to aflatoxin B1 concentrations in them.
This research includes the correlation between the concentration of aflatoxin B1 (ng/g) in spices, and the antioxidant capacity of spices, expressed as both equivalent concentrations of gallic acid (mg/L) and ascorbic acid (mg/L). A correlation between the results of the two methods is also included.
According to the results, a reverse relationship was identified between the antioxidant capacity of spices, determined by both methods, and the concentration of aflatoxin B1 in them.
At the same time, a direct variation was identified between the effects on the antioxidant capacity of spices, between the two evaluation methods (Folin – Ciocalteu and DPPH free root halting capacity) used.
In addition, a method of AFB1 determination in spices was developed and validated.
The method includes standard aflatoxin addition in sumac samples, extraction with CH3OH – H2O solvent at 80:20 ratios, toxin purification through an immunoaffinity column, derivatization and final quantification through HPLC. The method recovery rate was found to be 100.4%, the detection limit of 0,1 ng/g and the quantification limit of 0,45 ng/g.
Main subject category:
Science
Keywords:
Aflatoxin B1, Aspergillus parasiticus, Spices, DPPH•, Phenolic content, H.P.L.C.
File:
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Πτυχιακή Κούτσιας.pdf
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