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master's thesis
Primjena ekstrakcije potpomognute mikrovalovima i ultrazvukom u izolaciji polifenolnih spojeva iz korijena i lista maslačka
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:081415
Mirković, Matea
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Fruits and Vegetables Preservation and Processing

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

Cite this document

Mirković, M. (2016). Primjena ekstrakcije potpomognute mikrovalovima i ultrazvukom u izolaciji polifenolnih spojeva iz korijena i lista maslačka (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:081415

Mirković, Matea. "Primjena ekstrakcije potpomognute mikrovalovima i ultrazvukom u izolaciji polifenolnih spojeva iz korijena i lista maslačka." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:081415

Mirković, Matea. "Primjena ekstrakcije potpomognute mikrovalovima i ultrazvukom u izolaciji polifenolnih spojeva iz korijena i lista maslačka." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:081415

Mirković, M. (2016). 'Primjena ekstrakcije potpomognute mikrovalovima i ultrazvukom u izolaciji polifenolnih spojeva iz korijena i lista maslačka', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:081415

Mirković M. Primjena ekstrakcije potpomognute mikrovalovima i ultrazvukom u izolaciji polifenolnih spojeva iz korijena i lista maslačka [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 December 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:081415

M. Mirković, "Primjena ekstrakcije potpomognute mikrovalovima i ultrazvukom u izolaciji polifenolnih spojeva iz korijena i lista maslačka", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:081415

Metadata
TitlePrimjena ekstrakcije potpomognute mikrovalovima i ultrazvukom u izolaciji polifenolnih spojeva iz korijena i lista maslačka
Title (english)Application of microwave assisted extraction and ultrasound assisted extraction in isolation of polyphenolic compounds from the dandelion root and leaf
AuthorMatea Mirković
MentorVerica Dragović Uzelac (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology of Fruits and Vegetables Preservation and Processing)
Zagreb
Defense date and country2016-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je ispitati utjecaj ekstrakcije potpomognute mikrovalovima (MAE) i ekstrakcije potpomognute ultrazvukom (UAE) na koncentraciju ukupnih fenola u ekstraktima korijena i lista maslačka. Kod obje metode ekstrakcija je provedena s 50 i 70 % vodenim otopinama etanola te vremenu ekstrakcije 5,10 i 15 minuta. Kod MAE su varirane temperature ekstrakcije te je ekstrakcija provedena pri 40°C, 60°C i 80°C, a UAE je provedena pri amplitudi 50% i 100%. Optimalni uvjeti za izolaciju fenolnih spojeva iz korijena maslačka primjenom MAE su temperatura ekstrakcije 60°C, 70% vodena otopina etanola i vrijeme ekstrakcije od 15 minuta, dok je za list maslačka 40°C, 50% vodena otopina etanola i 10 minuta. Optimalni uvjeti za izolaciju fenolnih spojeva iz korijena maslačka primjenom UAE su amplituda 100%, 70% vodena otopina etanola i vrijeme ekstrakcije 10 minuta, dok su za list maslačka amplituda 50%, polarnost 50% i vrijeme ekstrakcije 15 minuta. Također je utvrđeno da se primjenom MAE pri navedenim uvjetima dobivaju veći prinosi ukupnih fenola u usporedbi s UAE.
Abstract (english)
The aim of this study was to investigate the influence of microwave-assisted extraction (MAE) and ultrasonic assisted extraction (UAE) to the concentration of total phenols in extracts of dandelion roots and leaves. In both methods of extraction was carried out with 50 or 70% aqueous ethanol, and the extraction time of 5, 10 and 15 minutes. By MAE extraction temperature were varied, and the extraction was carried out at 40 ° C, 60 ° C and 80 °, and the UAE method was conducted at an amplitude of 50% and 100%. The optimum conditions for the isolation of phenol compounds from root of dandelion using MAE are the extraction temperature of 60 ° C, 70% aqueous ethanol, and the extraction time of 15 minutes, while the conditions for dandelion leaf are 40 ° C, 50% aqueous solution of ethanol in 10 minutes. The optimum conditions for the isolation of phenol compounds from root of dandelion using UAE are 100% amplitude, 70% aqueous ethanol, and the extraction time of 10 minutes, while the conditions for dandelion leaf are 50% amplitude ,50% aqueous ethanol and the extraction time of 15 minutes. It was also found that the application of the MAE methods in these conditions receive higher yields of total phenols in comparison to the UAE.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:081415
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-04-24 08:48:00