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undergraduate thesis
Optimiranje metode ekstrakcije polifenola iz brokule (Brassica oleracea var. botrytis L.) mikrovalnim zračenjem
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:496085
Zima, Nikola
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Cell Technology, Application and Biotransformations

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

Cite this document

Zima, N. (2011). Optimiranje metode ekstrakcije polifenola iz brokule (Brassica oleracea var. botrytis L.) mikrovalnim zračenjem (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:496085

Zima, Nikola. "Optimiranje metode ekstrakcije polifenola iz brokule (Brassica oleracea var. botrytis L.) mikrovalnim zračenjem." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:496085

Zima, Nikola. "Optimiranje metode ekstrakcije polifenola iz brokule (Brassica oleracea var. botrytis L.) mikrovalnim zračenjem." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:496085

Zima, N. (2011). 'Optimiranje metode ekstrakcije polifenola iz brokule (Brassica oleracea var. botrytis L.) mikrovalnim zračenjem', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:496085

Zima N. Optimiranje metode ekstrakcije polifenola iz brokule (Brassica oleracea var. botrytis L.) mikrovalnim zračenjem [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:496085

N. Zima, "Optimiranje metode ekstrakcije polifenola iz brokule (Brassica oleracea var. botrytis L.) mikrovalnim zračenjem", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:496085

Metadata
TitleOptimiranje metode ekstrakcije polifenola iz brokule (Brassica oleracea var. botrytis L.) mikrovalnim zračenjem
Title (english)Optimized microwave-assisted extraction of total phenolics from broccoli (BRASSICA OLERACEA VAR. BOTRYTIS L.) and its antioxidant activity
AuthorNikola Zima
MentorIvana Radojčić Redovniković (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for Cell Technology, Application and Biotransformations)
Zagreb
Defense date and country2011-07-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Cilj ovoga rada bio je ispitati utjecaj procesnih parametara ekstrakcije potpomognute mikrovalnim zračenjem (temperatura, vrijeme, otapalo i snaga) na sadržaj polifenolnih tvari i antioksidacijski kapacitet ekstrakata brokule te odrediti optimalne uvjeta navedenih procesnih parametara metodom odzivnih površina. Određeni su optimalni uvjeti ekstrakcije polifenolnih spojeva iz brokule: temperatura 71,73 °C, snaga 160,76 w, volumni udio metanola u vodenoj otopini metanola 71,73 %, v/v te vrijeme 16,55 minuta. Pri navedenim uvjetima izračunato je da bi se mogao ostvariti maksimalni prinos ukupnih polifenola iz brokule od 21,44 mgGAE gs.t.-1 te antioksidacijski kapacitet ekstrakta brokule od 177,107 µmol trolox ekvivalenta g-1 s.t.
Abstract (english)
The effects of temperature (50 90 °C), solvent composition (50 90%, methanol/water, v/v ), extraction time (30 90 minute) and microwave power (100-200 W) such as their interaction on extractability of total phenolic content and antioxidant capacity of broccoli extracts were studied. The optimal conditions for the phenolic extraction were determined by response surface methodology (71.73 °C, 160.76 W, 71.73%, v/v methanol/water and 16.55 min). At this condition, the yield of total phenolic content was predicted to be 21.44 mgGAE g dw.-1, and antioxidant capacity of broccoli extracts of 177.107 μmol Trolox equivalents gdw -1.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:496085
Study programmeTitle: Biotechnology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-19 09:24:13