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undergraduate thesis
Primjena ubrzane ekstrakcije otapalima pri povišenom tlaku u izolaciji flavonoida iz organskog otapada od proizvodnje vina
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:472061
Dadić, Martina
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

Dadić, M. (2016). Primjena ubrzane ekstrakcije otapalima pri povišenom tlaku u izolaciji flavonoida iz organskog otapada od proizvodnje vina (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:472061

Dadić, Martina. "Primjena ubrzane ekstrakcije otapalima pri povišenom tlaku u izolaciji flavonoida iz organskog otapada od proizvodnje vina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:472061

Dadić, Martina. "Primjena ubrzane ekstrakcije otapalima pri povišenom tlaku u izolaciji flavonoida iz organskog otapada od proizvodnje vina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:472061

Dadić, M. (2016). 'Primjena ubrzane ekstrakcije otapalima pri povišenom tlaku u izolaciji flavonoida iz organskog otapada od proizvodnje vina', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:472061

Dadić M. Primjena ubrzane ekstrakcije otapalima pri povišenom tlaku u izolaciji flavonoida iz organskog otapada od proizvodnje vina [Undergraduate 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:159:472061

M. Dadić, "Primjena ubrzane ekstrakcije otapalima pri povišenom tlaku u izolaciji flavonoida iz organskog otapada od proizvodnje vina", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:472061

Metadata
TitlePrimjena ubrzane ekstrakcije otapalima pri povišenom tlaku u izolaciji flavonoida iz organskog otapada od proizvodnje vina
Title (english)Application of accelerated solvent extraction with high pressure in isolation of flavonoids from organic waste of the wine product
AuthorMartina Dadić
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 country2016-07-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Vinska komina kao nusproizvod, koji zaostaje nakon proizvodnje vina, je bogat izvor različitih spojeva kao što su etanol,tartarati,limunska kiselina prehrambena vlakna te sadrži visok udio fenolnih spojeva.Ubrzana ekstrakcija otapalima uz visoki tlak (ASE) je relativno nova tehnika ekstrakcije,koja se koristi za izolaciju bioaktivnih spojeva.Cilj ovog rada bio je ispitati utjecaj polarnosti otapala (10,30 i 50 %) i utjecaj broja ciklusa ekstrkcije(1 i 2) u trajanju od 5 i 10 min na izolaciju fenolnih spojeva iz pokožice grožđa sorte Merlot.Ukupni flavonoidi određivani su spektrofotometrijski.Najviši prinosi ukupnih flavonoida dobiveni su uz primjenu 50 %-tnog etanola pri trajanju ekstrakcije 5 minuta u jednom ciklusu.
Abstract (english)
Grape pomace as a by-product after wine production, is a rich source of various compounds such as ethanol, tartrate, citric acid, dietary fiber and contains a high proportion of phenolic compounds. Accelerated solvent extraction with high pressure (ASE) is a relatively new technique of extraction, which is used for the isolation of bioactive compounds.The aim of this study was to research the influence of solvent polarity (10,30 and 50%) and the impact of the number extraction cycles (1:2) for 5 and 10 minutes on the isolation of phenolic compounds from of grape skins of Merlot. The total flavonoids were determined by spectrophotometry. The highest yield of total flavonoids were obtained with the use of 50% ethanol for 5 minutes duration of the extraction in a one cycle.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:472061
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-04-24 09:57:20