Savremen pristup dobijanja funkcionalnih sastojaka kamilice

Abstract

U okviru ovog rada cvast kamilice je ekstrahovana primenom dve različite tehnike, sa ciljem dobijanja proizvoda bogatog bioaktivnim jedinjenjima i funkcionalnim sastojcima. Za ovu svrhu, primenjena je jedna konvencionalna (Soxhlet extrakcija - SE) i jedna nekonvencionalna (superkritična ekstrakcija - SFE) tehnika. Detaljni hemijski sasatav SE i SFE ekstrakata je analiziran primenom GC - MS. Dodatno, izvršena je i procena biološke aktivnosti dobijenih ekstrakata. Prinos lipofine frakcije dobijene nakon tročasovne ekstrakcije čistim ugljen-dioksidom (350 bar i 40 °C) je bio približan prinosu ostvarenom SE ekstrakcijom u trajanju od 6 h pomoću metilen hlorida. Ispitivanje ekstarkata u smislu inhibicije acetilholinesteraze (AChE) i butirilholinesteraze (BChE) je pokazalo veći enzim-inhibitorni potencijala SFE uzorka. Imajući u vidu „zeleni" karakter i bezbednost SFE ekstrakata, prepoznat je veliki potencijal i mogućnost njihove primene kao sastojaka različitih prehrambenih funkcionalnih proizvoda, kao i brojnih farmaceutskih preparata.

In this study chamomile was extracted applying two different techniques in order to obtain the extract opulent with bioactive compounds. For this purpose one conventional (Soxhlet - SE) and one non-conventional (Supercritical fluid extraction - SFE) extraction technique were used. Detailed chemical composition of SE and SFE extracts was analysed by GC - MS. Additionally, biological activity of the chamomile products was examined as well. The yield of lipophilic fraction, achieved by 3h extraction, with CO2 at 350 bar and 40 °C was close to that one produced by Soxhlet performed for 6 h with methylene chloride. On the other hand, examination of their ability to inhibit acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) showed much higher enzyme-inhibitory potential of SFE extracts. Due to their green character and safety, SFE extracts have a great potential and possibilities for their use as ingredients in both numerous functional food products and pharmaceutical products, are recognized.