Potencijal cijanobakterija u formulaciji prehrambenih proizvoda sa dodatom vrednošću / Potential of cyanobacteria in formulation of value-added food products
2016
Milovanović, Ivan
In this thesis, the chemical composition of the selected strains of cyanobacteria belonging to Anabaena, Nostoc and Spirulina genus was determined. Influence of nitrogen addition on the chemical composition of Anabaena and Nostoc strains has also been investigated. Content of lipids, crude protein, and minerals, as well as composition and content of volatile organic compounds, amino acids, fatty acids was determined in the investigated strains. Total phenolic content and composition and content of carotenoids, protein pigments and antioxidative action toward DPPH radical was determined in the hexane and methanol/water extracts of the investigated strains. Antihyperlipidemic potential of the Spirulina S2 strain was investigated in a biological assay, and content of total cholesterol, LDL and HDL was determined in plasma of the experimental animals, which allowed calculation of relevant biochemical parameters for hyperlipidemia. ALT and AST concentrations were also determined in the plasma of the experimental animals. Chemical composition, as well as content of cholesterol and composition and content of bile acids in the feces of the experimental animals was also determined. The obtained results indicate a very good potential of the investigated strains for use in biotechnology and creation of functional food products, and also represent important scientific findings about the investigated cyanobacterial strains.
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