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master's thesis
Utjecaj ekstrakcije potpomognute ultrazvukom na bioaktivne spojeve cvijeta trnine
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:139072
Ostrman, Monika
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

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Ostrman, M. (2016). Utjecaj ekstrakcije potpomognute ultrazvukom na bioaktivne spojeve cvijeta trnine (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:139072

Ostrman, Monika. "Utjecaj ekstrakcije potpomognute ultrazvukom na bioaktivne spojeve cvijeta trnine." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:139072

Ostrman, Monika. "Utjecaj ekstrakcije potpomognute ultrazvukom na bioaktivne spojeve cvijeta trnine." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:139072

Ostrman, M. (2016). 'Utjecaj ekstrakcije potpomognute ultrazvukom na bioaktivne spojeve cvijeta trnine', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:139072

Ostrman M. Utjecaj ekstrakcije potpomognute ultrazvukom na bioaktivne spojeve cvijeta trnine [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:139072

M. Ostrman, "Utjecaj ekstrakcije potpomognute ultrazvukom na bioaktivne spojeve cvijeta trnine", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:139072

Metadata
TitleUtjecaj ekstrakcije potpomognute ultrazvukom na bioaktivne spojeve cvijeta trnine
Title (english)The influence of ultrasound assisted extraction on the isolation of bioactive compounds from flowers of blackthorn
AuthorMonika Ostrman
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 country2016-07-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog istraživanja bio je odrediti optimalne uvjete ekstrakcije fenolnih spojeva iz cvijeta trnine (Prunus spinosa L.) primjenom ekstrakcije potpomognute ultrazvukom. Ekstrakcija je provedena pri konstantnoj snazi ultrazvuka (400 W), ciklusu (1) i promjeru sonde (7 mm), a varirani su vrsta i polarnost otapala (50 i 70 % vodene otopine etanola i metanola, v/v), amplituda ultrazvuka 50, 75 i 100 %, vrijeme ekstrakcije od 3, 6 i 9 minuta. U ekstraktima cvijeta trnine određivani su ukupni fenolni spojevi tekućinskom kromatografijom te antioksidacijski kapacitet FRAP metodom. Najveći ekstrakcijski prinos ukupnih fenola bio je 75,84 mg/g, a ostvaren je pri slijedećim uvjetima ekstrakcije: 70 % vodena otopina etanola, 9 minuta i pri amplitudi 100 %. Najveći antioksidacijski kapacitet bio je 145,37 mg AAE/g, a ostvaren je pri slijedećim uvjetima ekstrakcije: 70 % vodena otopina etanola, 6 minuta i pri 75 % amplitudi.
Abstract (english)
The aim of this study was to determine the optimal conditions for the extraction of phenolic compounds in blackthorn flowers (Prunus spinosa L.) using ultrasound assisted extraction. The extraction was performed at constant: power of ultrasound (400 W), the cycle (1) and the diameter of the probe (7 mm), and varied: the type and polarity of the solvent (50 to 70 % aqueous solution of ethanol and methanol ,v/v), the amplitude of ultrasound 50, 75 and 100 % and the extraction time of 3, 6 and 9 min. Total phenolics and total antioxidant capacity by FRAP method were determined in blackthorn flower extracts. The highest yield of the total phenolics extraction was 75,84 mg/g, it was achieved with the following extraction conditions: 70 % aqueous solution of ethanol, 9 minutes at an amplitude of 100 %. The highest antioxidant capacity was 145,37 mgAAE/g, and it was achieved with the following extraction conditions: 70 % aqueous solution of ethanol, 6 minutes at 75 % amplitude.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:139072
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-04-24 09:35:28