Phytochemical profile of chokeberries

Aroniju ogu fitoķīmiskā sastāva izvērtēšana. Batarāga A. Zinātniskā vadītāja Asoc.prof. Dr. ķīm. Prikšāne A., konsultante Mg.ķīm. Valkovska V. Maģistra darbs, 76 lappuses, 46 attēli, 20 tabulas, 44 literatūras avoti. Latviešu valodā. Darbā analizēts aroniju ogu fitoķīmiskais sastāvs, nosakot kopējo fenolu, flavonoīdu saturu un antiradikālo aktivitāti. Lai pagatavotu analizējamos paraugus, izmantotas gan sasaldētas, gan ţāvētas ogas un kā ekstrahenti – 70 % etanola/ūdens, 10 % glicerīna/etanola un daţādu koncentrāciju un pH vērtību etanola/ūdens/HCl maisījumi. Pēc ultraskaľas veicinātas ekstrakcijas un 1 – 3 nedēļu ilgas macerācijastika noteikts kopējo fenolu saturs, izmantojot FolinCiocalteu reaģentu, kā arī kopējais flavonoīdu saturs, izmantojot rutīnu un antiradikālā aktivitāte, izmantojot DPPH. Analīzes tika veiktas ar UV/VIS spektroskopiju. Lai identificētu un kvantificētu aroniju ogās esošos ķīmiskos savienojumus analīzes tika veiktas ar AEŠH/DAD, izmantojot absolūto kalibrāciju, un AEŠH/MS metodēm.Phytochemical profile of chokeberries. Bataraga A. Supervisor Asoc.prof. Prikšāne A., consultant Mg.chem. Valkovska V. Master thesis, 76 pages, 46 figures, 20 tables, 44 literature references. In Latvian. This work contains information about phytochemical profile determination of chokeberry by determining the total phenolic, flavonoid content and antiradical activity. In the research aronia berries from five different geographic regions of Latvia were analysed. All collected samples were splitted in two parts, such that one part of them were frozen and second part were dried. In the result were prepared extracts from frozen or dried berries in 70 % ethanol/water or 10 % glycerine/ethanol and 50 % – 95 % ethanol/water/HCl mixtures. Extracts were prepared by ultrasound assisted extraction and maceration lasting 1 – 3 weeks. The analyses were carried out with UV/VIS spectroscopy. For obtained extracts were determined total phenolic content by Folin Ciocalteu method, total flavonoid content by rutin as standard and antioxidant activity by DPPH method. For identification and quantification of chemical compounds in the aronia berries were performed analysis using HPLC/DAD with absolute calibration and HPLC/MS methods