Harvest time influence on phenolic composition and antioxidant properties of sea fennel : bachelor thesis

Petrovac (Crithmum maritimum L.) se od davnina koristi u tradicionalnoj medicini i kulinarstvu, a posljednjih godina je ponovno otkriven i postao je zvijezda priobalne gastronomije. Iako je ova biljka predmet velikog broja istraživanja, ona su uglavnom usmjerena na ispitivanja eteričnog ulja, dok su istraživanja polarnih komponenti znatno rjeđa. U ovom radu su istraženi kemijski sastav i antioksidacijska aktivnost polarnih ekstrakata petrovca ubranog u različitim periodima vegetacije (veljača, travanj, lipanj, kolovoz, listopad i prosinac). Fenolni spojevi u ekstraktima određeni su HPLC tehnikom, dok su za određivanje antioksidacijske aktivnosti korištene ORAC i Briggs-Rauscher. Dobiveni rezultati su uspoređeni s rezultatima prethodnih istraživanja koja su uključivala određivanje ukupnih fenola metodom flavonoida i neflavonoida, klorogenske kiseline te biološke aktivnosti uzoraka metodama FRAP i DPPH. Iz dobivenih rezultata izvedeni su zaključci o promjenama u sastavu i svojstvima petrovca u različitim periodima vegetacije.Since ancient times sea fennel (Crithmum maritimum L.) has been used in folk medicine and culinary, and in last few years this plant has been rediscovered, and became the star of coastal cuisine. Numerous studies investigated this plant, but they were usually focused on its essential oil, while researches on its polar components were scarce. In this work, chemical composition and antioxidant activity of polar extracts of sea fennel collected in different vegetation periods (February, April, June, August, October, and December) were investigated. Phenolic compounds were detected by HPLC, while for antioxidant activity testing, ORAC and Briggs-Rauscher methods were used. The obtained data were compared with those from previous studies which included determination of total phenols, flavonoids and nonflavonoids, chlorogenic acid, and also biological activity by FRAP and DPPH methods. The obtained results were used to create conclusions about changes in composition and properties of sea fennel during a one-year period