Tối ưu hóa các hợp chất có khả năng kháng oxy hóa và ức chế enzyme tiêu hóa tinh bột từ lá ổi rừng

BỘ GIÁO DỤC VÀ ĐÀO TẠO TRƯỜNG ĐẠI HỌC SƯ PHẠM KỸ THUẬT THÀNH PHỐ HỒ CHÍ MINH KHĨA LUẬN TỐT NGHIỆP NGÀNH QUẢN LÝ CƠNG NGHIỆP TỐI ƯU HĨA CÁC HỢP CHẤT CÓ KHẢ NĂNG KHÁNG OXY HÓA VÀ ỨC CHẾ ENZYME TIÊU HÓA TINH BỘT TỪ LÁ ỔI RỪNG GVHD: Th.S ĐẶNG THỊ NGỌC DUNG SVTH : TIÊU HOÀNG LÂM TRẦN THỊ HỒNG PHƯỚC SKL 00 9140 Tp Hồ Chí Minh, tháng 08/2022 n TRƯỜNG ĐẠI HỌC SƯ PHẠM KỸ THUẬT THÀNH PHỐ HỒ CHÍ MINH KHOA CƠNG NGHỆ HĨA HỌC VÀ THỰC PHẨM BỘ MƠN CƠNG NGHỆ THỰC PHẨM KHÓA LUẬN TỐT NGHIỆP MÃ SỐ: 2022-18116180 TỐI ƯU HỐ CÁC HỢP CHẤT CĨ KHẢ NĂNG KHÁNG OXY HOÁ VÀ ỨC CHẾ ENZYME TIÊU HOÁ TINH BỘT TỪ LÁ ỔI RỪNG GVHD: GVC.ThS ĐẶNG THỊ NGỌC DUNG PGS.TS NGUYỄN QUANG VINH SVTH: TIÊU HOÀNG LÂM MSSV: 18116180 TRẦN THỊ HỒNG PHƯỚC MSSV: 18116199 THÀNH PHỐ HỒ CHÍ MINH – 08/2022 i n TRƯỜNG ĐẠI HỌC SƯ PHẠM KỸ THUẬT THÀNH PHỐ HỒ CHÍ MINH KHOA CƠNG NGHỆ HĨA HỌC VÀ THỰC PHẨM BỘ MÔN CÔNG NGHỆ THỰC PHẨM KHĨA LUẬN TỐT NGHIỆP MÃ SỐ: 2022-18116180 TỐI ƯU HỐ CÁC HỢP CHẤT CĨ KHẢ NĂNG KHÁNG OXY HỐ VÀ ỨC CHẾ ENZYME TIÊU HOÁ TINH BỘT TỪ LÁ ỔI RỪNG GVHD: GVC.ThS ĐẶNG THỊ NGỌC DUNG PGS.TS NGUYỄN QUANG VINH SVTH: TIÊU HOÀNG LÂM MSSV: 18116180 TRẦN THỊ HỒNG PHƯỚC MSSV: 18116199 THÀNH PHỐ HỒ CHÍ MINH – 08/2022 ii n iii n LỜI CẢM ƠN Thời gian thực Khóa luận tốt nghiệp vừa qua để lại nhiều kỉ niệm đời sinh viên Đây hội cho tổng hợp hệ thống hóa lại kiến thức học, đồng thời kết hợp với thực tế để nâng cao kiến thức chun mơn Qua q trình thực hiện, chúng tơi mở rộng tầm nhìn tiếp thu nhiều kiến thức thực tế Từ đó, chúng tơi rút nhiều kinh nghiệm cho thân, để có thêm tự tin bước vào môi trường làm việc sau Chúng xin chân thành cảm ơn ThS Đặng Thị Ngọc Dung PGS TS Nguyễn Quang Vinh hướng dẫn chúng tơi thực Khóa luận tốt nghiệp Cũng thầy Khoa Cơng nghệ Hóa học Thực phẩm hỗ trợ chúng tơi q trình thực Xin gửi lời cảm ơn đến bạn bè, người động viên, tạo điều kiện thuận lợi giúp đỡ chúng tơi q trình thực Khóa luận tốt nghiệp Trong q trình thực khơng tránh khỏi thiếu sót, chúng tơi mong đóng góp ý kiến thầy để Khóa luận hoàn thiện ii n iii n iv n v n vi n vii n Barbalho SM, Farinazzi-Machado FMV, de Alvares Goulart R, Brunnati ACS, Otoboni AM, Nicolaiu CCT (2012) Psidium Guajava (Guava): A Plant of Multipurpose Medicinal Applications Med Aromat Plants, 1-4 Begum, S., Hassan, S.I., Siddiqui, B.S., Shaheen, F., Ghayur, M.N., Gilani, A.H (2002) Triterpenoids from the leaves of Psidium guajava Phytochemistry, 61(4), 399-403 Both, S., Chemat, F., Strube, J (2014) Extraction of polyphenols from black tea – conventional and ultrasound assisted extraction Ultrason Sonochem, 21(3), 1030-1034 Butz, P., Garcia, A F., Lindauer, R., Dieterich, S., Bognar, A., & Tauscher, B (2003) Influence of ultra high pressure processing on fruit and vegetable products Journal of Food Engineering, 56, 233-236 Cacace, J E and Mazza, G (2003) Mass transfer process during extraction of phenolic compounds from milled berries Journal of Food Engineering, 59, 379-389 Camel, V (2001) Recent extraction techniques for solid matrices-supercritical fluid extraction, pressurized fluid extraction and microwave-assisted extraction: their potential and pitfalls Analyst, 1182-1193 Chauhan, B., & Gupta, R (2004) Application of statistical experimental design for optimization of alkaline protease production from Bacillus sp RGR-14 Process Biochemistry, 39, 2115–2122 Chen L, Yang XQ, Jiao H, Zhao B (2004) Effect of tea catechins on the change of glutathione levels caused by Pb2+, in PC12 cells Chem Res Toxicol, 17, 922-928 Chen, E S., Zhang, X., & Qian, X M (2005) Food ultrahigh pressure process technology Chemical Industry Publishing House, 2-3 Chew, K K., Ng, S Y., Thoo, Y Y., Khoo, M Z., Wan Aida, W M., & Ho, C W (2011) Effect of ethanol concentration, extraction time and extraction temperature on the recovery of phenolic compounds and antioxidant capacity of Centella asiatica extracts International Food Research Journal, 18(2), 571-578 Chirinos R, Betalleluz I, Humána A, Arbizub C, Pedreschi R, et al (2009) HPLC-DAD characterisation of phenolic compounds from Andean oca (Oxalis tuberosa Mol.) tubers and their contribution to the antioxidant capacity Food Chem, 113, 1243-1251 Cracolice, M., Peters, E (2009) Basics of introductory chemistry: anactive learning approach CA: Brooks/Cole Đái Thị Xuân Trang, Phạm Thị Lan Anh, Trần Thanh Mến, Bùi Tấn Anh (2012) Khảo sát khả điều trị bệnh tiểu đường cao chiết ổi (Psidium Guajava L.) 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