| Abstract | Sintezom aminokiseline β-alanina i ʟ-histidina nastaje karnozin, dipeptid mnogobrojnih pozitivnih u inaka na zdravlje ovjeka. Karnozin ima ulogu pH pufera, kelatora metalnih iona, antioksidansa, imunomodulatora i neurotransmitera te se zbog toga najvibe koristi u medicini ali i sportu te kozmetici. Hrana oboga ena biolobkim djelatnim tvarima (nutricinima) ima pozitivan u inak na zdravlje ovjeka pa je određivanje koncentracije nutricina vrlo va~no. Ranija istra~ivanja pokazala su da koncentracija karnozina u mesu ovisi o vrsti mibi nog tkiva pa je koncentracija karnozina u mesu pile ih prsa ve a nego u mesu zabatka za prosje no 40 %. U ovom radu određivana je koncentracija karnozina i anserina u uzorcima mesa pile ih prsa kako bi se vidjelo jesu li dipeptidi ravnomjerno
raspoređeni u mesu pile ih prsa. Za određivanje koncentracije koristila se teku inska kromatografija visoke djelotvornosti s UV-VIS detekcijom. Određena je prosje na koncentracija karnozina i iznosila je za lijevi dio prsa (uzorci A) 225,239 mg/kg mesa dok je za desni dio prsa (uzorci B) koncentracija 218,654 mg/kg mesa. Koncentracija anserina za uzorke A iznosila je 852,518 mg/kg mesa a uzorke B 815,616 mg/kg mesa. Dobiveni rezultati pokazali su da nema zna ajne razlike u raspodjeli karnozina i anserina u mesu pile ih prsa s obzirom na dio mesa koji se analizirao. |
| Abstract (english) | Synthesis of the amino acids β-alanine and ʟ-histidine produces carnosine, a dipeptide with numerous positive effects on human health. Carnosine acts as a pH buffer, metal ion chelator, antioxidant, immunomodulator and neurotransmitter, which is why it is mostly used in medicine, sports and cosmetics. Food enriched with biologically active substances (nutricins) has a positive effect on human health, therefore determining the concentration of nutricins is very important. Earlier research showed that the concentration of carnosine in meat depends on the type of muscle tissue, so the concentration of carnosine in chicken breast meat is higher than in thigh meat by 40% on average. In this work, the concentration of carnosine and anserine in chicken breast meat samples was determined in order to see if the dipeptides are evenly distributed in chicken breast meat. High performance liquid chromatography with UV-VIS detection was used to determine the concentration. The average concentration of carnosine was determined, which for the left part of the breast (A samples) was 225,239 mg/kg of meat, while for the right part of the breast (B samples) the concentration was 218,654 mg/kg of meat. The concentration of anserine for samples A was 852,518 mg/kg of meat, and for samples B 815,616 mg/kg of meat. The obtained results showed that there is no significant difference in the distribution of carnosine and anserine in chicken breast meat,considering the part of the meat that was analyzed. |
