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undergraduate thesis
Izolacija i karakterizacija lakohlapljivih komponenti kore naranče, kima i klinčića
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:533554
Šplajt, Lovorka
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for Organic Chemistry

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Šplajt, L. (2012). Izolacija i karakterizacija lakohlapljivih komponenti kore naranče, kima i klinčića (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:533554

Šplajt, Lovorka. "Izolacija i karakterizacija lakohlapljivih komponenti kore naranče, kima i klinčića." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:533554

Šplajt, Lovorka. "Izolacija i karakterizacija lakohlapljivih komponenti kore naranče, kima i klinčića." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:533554

Šplajt, L. (2012). 'Izolacija i karakterizacija lakohlapljivih komponenti kore naranče, kima i klinčića', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 17 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:533554

Šplajt L. Izolacija i karakterizacija lakohlapljivih komponenti kore naranče, kima i klinčića [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 November 17] Available at: https://urn.nsk.hr/urn:nbn:hr:159:533554

L. Šplajt, "Izolacija i karakterizacija lakohlapljivih komponenti kore naranče, kima i klinčića", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:533554

Metadata
TitleIzolacija i karakterizacija lakohlapljivih komponenti kore naranče, kima i klinčića
Title (english)Isolation and characterization of volatile components orange peel, caraway and clove
AuthorLovorka Šplajt
MentorSenka Djaković (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for Organic Chemistry)
Zagreb
Defense date and country2012-09-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Poznato je da su eterična ulja nemasni prirodni ekstrakti aromatičnih biljaka koja daju specifični miris i često su kompleksne smjese različitog sastava, a dobivaju se različitim metodama izolacije od kojih su destilacija vodenom parom i ekstrakcija organskim otapalom najčešće upotrebljavane. Mirisne lakohlapljive komponente povezane su sa esterima, a karakterističan okus i aroma mnogih začina rezultat je prisustva aromatskih aldehida i ketona. U ovom radu opisana je izolacija lakohlapljivih komponenti kore naranče, kima i klinčića te je njihova struktura potvrđena tankoslojnom kromatografijom i FTIR spektroskopijom. Izolacijom kore naranče dobivena je komponenta terpenskog sastava- limonen, udio ketonske funkcijske skupine potvrđuje karvon kao lakohlapljivu komponentu u kimu, O-H veza klinčića pripisuje se fenolnoj strukturi.
Abstract (english)
Essential oils are natural non-fat extracts from aromatic plants which give a specific odor and are often complex mixtures of different composition, they are obtained by different methods of isolation of which steam distillation and extraction with organic solvent are most used. Aromatic volatile components are associated with esters and a distinctive flavor but aroma of many spices is the result of presence of aromatic aldehydes and ketones. This work describes the isolation of volatile components of orange peel, caraway and clove, and their structure was confirmed by thin layer chromatography and FTIR spectroscopy. Isolation of orange peel was obtained by terpene composition component- limonene, the proportion of ketone functional groups confirmed carvone as a volatile component in caraway, O-H bond of clove is attributed to phenolic structure.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:533554
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-16 07:25:02