prikaz prve stranice dokumenta Izolacija bioaktivnih spojeva iz nusproizvoda proizvodnje lanenog ulja
  Download
PDF 1.58 MB
master's thesis
Izolacija bioaktivnih spojeva iz nusproizvoda proizvodnje lanenog ulja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:352581
Ćapin, Marko
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Oil and Fat Technology

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

Cite this document

Ćapin, M. (2016). Izolacija bioaktivnih spojeva iz nusproizvoda proizvodnje lanenog ulja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:352581

Ćapin, Marko. "Izolacija bioaktivnih spojeva iz nusproizvoda proizvodnje lanenog ulja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:352581

Ćapin, Marko. "Izolacija bioaktivnih spojeva iz nusproizvoda proizvodnje lanenog ulja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:352581

Ćapin, M. (2016). 'Izolacija bioaktivnih spojeva iz nusproizvoda proizvodnje lanenog ulja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:352581

Ćapin M. Izolacija bioaktivnih spojeva iz nusproizvoda proizvodnje lanenog ulja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2025 January 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:352581

M. Ćapin, "Izolacija bioaktivnih spojeva iz nusproizvoda proizvodnje lanenog ulja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:352581

Metadata
TitleIzolacija bioaktivnih spojeva iz nusproizvoda proizvodnje lanenog ulja
Title (english)Isolation of bioactive compounds from byproducts of flaxseed oil production
AuthorMarko Ćapin
MentorDubravka Škevin (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Oil and Fat Technology)
Zagreb
Defense date and country2016-11-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Pogaču lana odlikuju visoke koncentracije polifenolnih spojeva, prvenstveno lignana, te ona može poslužiti kao dobra sirovina za njihovu ekstrakciju. Cilj ovog rada bio je izolirati i odrediti bioaktivne spojeve iz pogače lana dobivene nakon hladnog prešanja koristeći standardne metode ekstrakcije te ispitati utjecaj mikrovalova i ultrazvuka na ekstraktibilnost bioaktivnih spojeva. Standardnom metodom iz pogače su izolirani i tekućinskom kromatografijom detektirani lignani: sekoizolarikirezinol (7,76 mg g-1), pinorezinol (2,33 mg g-1) i matarezinol (1,43 mg g-1) te manja količina fenolnih kiselina: pkumarinska (0,57 mg g-1), ferulinska (0,34 mg g-1) siriginska (0,06 mg g-1) i sinapinska kiselina (0,04 mg g-1). Primjenjene metode ultrazvučno-mikrovalno potpomognute ekstrakcije nisu dale zadovoljavajuće rezultate. Potrebna su daljnja istraživanja kako bi se metoda optimirala i jasnije utvrdili utjecaji ultrazvuka i mikrovalova na molekule lignana i fenolnih spojeva.
Abstract (english)
Flaxseed cake is characterised by high concentrations of polyphenolic compounds, particularly lignans and it can serve as sources for their extraction. The aim of this study was to isolate and identify the bioactive compounds from flax cake obtained after cold pressing using standard extraction methods, and examine the effect of microwaves and ultrasound on the extractability of bioactive compounds. Using standard method for extraction following compounds were isolated and determined with HPLC: lignans - Secoisolariciresinol (7,76 mg g-1), pinoresinol (2,33 mg g-1) and mataresinol (1,43 mg g-1) and smaller amounts of phenolic acids - p-coumaric acid (0,57 mg g-1), ferulic (0,34 mg g-1) syringic (0,06 mg g-1) and sinapinic acid (0,04 mg g-1). Applied methods for ultrasound-microwave assisted extraction did not provide clear results. Further research is needed in order to optimize the methods and clearly identify the effects of ultrasound and microwaves on molecules of lignans and phenolic compounds.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:352581
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 09:43:10