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master's thesis
Ekstrakcija bioaktivnih spojeva iz praha češnjaka
Zagreb: University of Zagreb, Faculty of Agriculture, 2018. urn:nbn:hr:204:267012
Vitasović, Lara
University of Zagreb
Faculty of Agriculture
Sustainable Technologies and Renewable Energy Sources

Institutional repository: Repository Faculty of Agriculture University of Zagreb

Cite this document

Vitasović, L. (2018). Ekstrakcija bioaktivnih spojeva iz praha češnjaka (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:267012

Vitasović, Lara. "Ekstrakcija bioaktivnih spojeva iz praha češnjaka." Master's thesis, University of Zagreb, Faculty of Agriculture, 2018. https://urn.nsk.hr/urn:nbn:hr:204:267012

Vitasović, Lara. "Ekstrakcija bioaktivnih spojeva iz praha češnjaka." Master's thesis, University of Zagreb, Faculty of Agriculture, 2018. https://urn.nsk.hr/urn:nbn:hr:204:267012

Vitasović, L. (2018). 'Ekstrakcija bioaktivnih spojeva iz praha češnjaka', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 30 November 2024, https://urn.nsk.hr/urn:nbn:hr:204:267012

Vitasović L. Ekstrakcija bioaktivnih spojeva iz praha češnjaka [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2018 [cited 2024 November 30] Available at: https://urn.nsk.hr/urn:nbn:hr:204:267012

L. Vitasović, "Ekstrakcija bioaktivnih spojeva iz praha češnjaka", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:204:267012

Metadata
TitleEkstrakcija bioaktivnih spojeva iz praha češnjaka
Title (english)Extraction of bioactive compounds from garlic powder
AuthorLara Vitasović
MentorSandra Voća (mentor)
Committee memberSandra Voća (predsjednik povjerenstva)
Committee memberNadica Dobričević (član povjerenstva)
Committee memberSanja Fabek Uher (član povjerenstva)
Committee memberJana Šic Žlabur (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Sustainable Technologies and Renewable Energy Sources)
Zagreb
Defense date and country2018-02-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
Češnjak (Allium sativum L.)se najčešće upotrebljava u kulinarstvu kao začin. Sadrži brojne nutritivno važne spojeve i bioaktivne tvari uključujući vitamine, minerale i fenolne spojeve. Cijenjen je zbog snažnog antioksidativnog, antibakterijskog i protuupalnog učinka. Cilj ovog rada bio je utvrditi razlike u kemijskom i nutritivnom sastavu između ekstrakata u kojima je prah češnjaka ekstrahiran konvencionalno i ultrazvukom visokog intenziteta. Za potrebe ekstrakcije iz praha češnjaka korištena su različita otapala: destilirana voda te 50% i 70% etanol (v/v) kroz različita vremena ekstrakcije (5, 15 i 25 minuta). Analizirani su slijedeći parametri: gustoća otopine (g/cm3), elektrovodljivost (μS/cm), sadržaj topljive suhe tvari (%), sadržaj ukupnih kiselina (%), pH vrijednost, sadržaj vitamina C (mg/100 g) i sadržaj ukupnih fenola: flavonoida i neflavonoida (mgGAE/100 g). Način ekstrakcije značajno je utjecao na analizirane parametre. Kod ekstrakcije vitamina C najbolji učinak imao je 50%-tni etanol klasičnom ekstrakcijom 25 min, dok je kod fenola najbolji učinak imao 50%-tni etanol ultrazvučno ekstrahiran 15 min.
Abstract (english)
Garlic (Allium sativum L.), plant from Alliaceae family is main used in culinary as a spice. It contains numerous nutritional valuable compounds and bioactive substances including vitamins, minerals and phenolic compounds. The main objective of this thesis was to determinate the differences in the content of bioactive compounds in powder extracts of garlic extracted classical and with high intensity ultrasound. For extraction (classic and ultrasound-assisted) different solvents: water, 50% and 70% ethanol (v/v) and times (5, 15 and 25 minutes) were used. The following parameters were analyzed: solution density (g/cm3), electrical conductivity (μS/cm), soluble solids content (%), total acid content (%), pH value, vitamin C content (mg/100 g) and total phenol content: flavonoids and non-flavonoids (mgGAE/100 g). The extraction technique significantly influenced the analyzed parameters. When extracting vitamin C, the best effect was 50% ethanol by classical extraction for 25 min, while for phenol the best effect was 50% ethanol ultrasonically extracted for 15 min.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:267012
Study programmeTitle: Horticulture
Study programme type: university
Study level: graduate
Academic / professional title: magistar/ magistra inženjer/inženjerka hortikulture (magistar/ magistra inženjer/inženjerka hortikulture)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2018-03-16 08:11:47