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master's thesis
Ekstrakcija vitamina E iz jaja obogaćenih vitaminom E uz pomoć ultrazvuka
Osijek: Josip Juraj Strossmayer University of Osijek, Department of Chemistry, 2021. urn:nbn:hr:182:671659
Poredski, Petra
Josip Juraj Strossmayer University of Osijek
Department of Chemistry
Department of Analytical, Organic and Applied Chemistry

Institutional repository: Repository of the Department of Chemistry, Osijek

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Poredski, P. (2021). Ekstrakcija vitamina E iz jaja obogaćenih vitaminom E uz pomoć ultrazvuka (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Department of Chemistry. Retrieved from https://urn.nsk.hr/urn:nbn:hr:182:671659

Poredski, Petra. "Ekstrakcija vitamina E iz jaja obogaćenih vitaminom E uz pomoć ultrazvuka." Master's thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, 2021. https://urn.nsk.hr/urn:nbn:hr:182:671659

Poredski, Petra. "Ekstrakcija vitamina E iz jaja obogaćenih vitaminom E uz pomoć ultrazvuka." Master's thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, 2021. https://urn.nsk.hr/urn:nbn:hr:182:671659

Poredski, P. (2021). 'Ekstrakcija vitamina E iz jaja obogaćenih vitaminom E uz pomoć ultrazvuka', Master's thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, accessed 30 December 2024, https://urn.nsk.hr/urn:nbn:hr:182:671659

Poredski P. Ekstrakcija vitamina E iz jaja obogaćenih vitaminom E uz pomoć ultrazvuka [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Department of Chemistry; 2021 [cited 2024 December 30] Available at: https://urn.nsk.hr/urn:nbn:hr:182:671659

P. Poredski, "Ekstrakcija vitamina E iz jaja obogaćenih vitaminom E uz pomoć ultrazvuka", Master's thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:182:671659

Metadata
TitleEkstrakcija vitamina E iz jaja obogaćenih vitaminom E uz pomoć ultrazvuka
Title (english)Ultrasound assisted extraction of vitamin E from eggs enriched with vitamin E
AuthorPetra Poredski
MentorOlivera Galović (mentor)
Committee memberAnamarija Stanković (predsjednik povjerenstva)
Committee memberOlivera Galović (član povjerenstva)
Committee memberAna Amić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Department of Chemistry
(Department of Analytical, Organic and Applied Chemistry)
Osijek
Defense date and country2021-09-20, Croatia
Scientific / art field,
discipline and subdiscipline		NATURAL SCIENCES
Chemistry
Analytic Chemistry
Abstract
Kao vitamin koji pripada skupini vitamina topljivih u mastima, vitamin E je od izuzetne važnosti za zdravlje ljudskog organizma. Glavna i najvažnija uloga mu je kao antioksidans. Svojim djelovanjem sprječava razaranje membrane, uništavanja singlet molekularni kisik, sudjeluje u metabolizmu kolesterola, održava imunološki sustav, itd. Glavni cilj ovog istraživanja bio je ekstrahirati vitamin E iz jaja obogaćenih vitaminom E uz pomoć ultrazvuka te odrediti koncentraciju vitamina E u jajima koja su obogaćena vitaminom E korištenjem tekućinske kromatografije visoke djelotvornosti. Prije analize realnih uzoraka uspoređena je klasična ekstrakcija tekuće-čvrsto i ekstrakcija potpomognuta ultrazvukom, ispitan je utjecaj amplitude na uspješnost UZV ekstrakcije te vrijeme ekstrakcije. Kod određivanja koncentracije vitamina pomoću tekućinske kromatografije visoke djelotvornosti, ispitan je utjecaj temperature. Odabrana je ekstrakcija potpomognuta ultrazvukom uz amplitudu 70 % te vremenom ekstrakcije 1 sat. Koncentracija vitamina E određivana je tekućinskom kromatografijom visoke djelotvornosti pri 40 °C. Koncentracija vitamina E određivana je u komercijalno dostupnim jajima, jajima dobivenima od nesilica s dva obiteljska poljoprivredna gospodarstva te jajima dobivenima od nesilica hranjenih krmnom smjesom s dodatkom vitamina E. Dobiveni rezultati pokazuju da je najveća koncentracija vitamina E prisutna u jajima dobivenima od nesilica hranjenih krmnom smjesom s dodatkom vitamina E, nešto niža koncentracija vitamina E određena je u jajima dobivenima od nesilica s dva obiteljska poljoprivredna gospodarstva, dok je najniža koncentracija određena u komercijalno dostupnim jajima. Usporedba dobivenih rezultata mjerenja ukazuje da će dodatak vitamina E u hranu nesilica povećati njegov sadržaj u jajima.
Abstract (english)
As a vitamin that belongs to a group of fat-soluble vitamins, vitamin E is extremely important to human health. Its main and the most important role is as an antioxidant. It prevents membrane destruction, destroys single molecular oxygen, participates in cholesterol metabolism, maintains the immune system, etc. The main goal of this study was to extract vitamin E from eggs enriched with vitamin E with ultrasound-assited (UA) extraction, and to determine its concentration by using high performance liquid chromatography (HPLC). Before analyzing the real samples, the classical liquid-solid extraction and UA extraction were compared, the influence of the amplitude on the successes of the UA extraction and the extraction time were examined. The influence of temperature during HPLC determination of vitamin E was examined. UA extraction with an amplitude of 70%, extraction time of 1 hour and temperature 40 °C during HPLC analysis was selected. Vitamin E concentration was determined in commercially available eggs, eggs obtained from two family farms, and eggs obtained from laying hens fed with a mixture of vitamin E. The results show that the highest concentration of vitamin E is present in eggs obtained from laying hens fed with a mixture supplemented with vitamin E, a slightly lower concentration of vitamin E was determined in eggs obtained from laying hens from two family farms, while the lowest concentration was determined in commercially available eggs. A comparison of the obtained measurement results indicates that the addition of vitamin E to the feed of laying hens will increase its content in eggs.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:182:671659
Study programmeTitle: Graduate University Study of Chemistry; research program; specializations in: Research program
Course: Research program
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra kemije (magistar/magistra kemije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2022-08-02 08:51:08