prikaz prve stranice dokumenta Utjecaj mikrovalova na koncentraciju polifenola u mandarini (Citrus reticulata L.)
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master's thesis
Utjecaj mikrovalova na koncentraciju polifenola u mandarini (Citrus reticulata L.)
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:093916
Dumbović, Sanja
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

Dumbović, S. (2011). Utjecaj mikrovalova na koncentraciju polifenola u mandarini (Citrus reticulata L.) (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:093916

Dumbović, Sanja. "Utjecaj mikrovalova na koncentraciju polifenola u mandarini (Citrus reticulata L.)." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:093916

Dumbović, Sanja. "Utjecaj mikrovalova na koncentraciju polifenola u mandarini (Citrus reticulata L.)." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:093916

Dumbović, S. (2011). 'Utjecaj mikrovalova na koncentraciju polifenola u mandarini (Citrus reticulata L.)', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:093916

Dumbović S. Utjecaj mikrovalova na koncentraciju polifenola u mandarini (Citrus reticulata L.) [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 November 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:093916

S. Dumbović, "Utjecaj mikrovalova na koncentraciju polifenola u mandarini (Citrus reticulata L.)", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:093916

Metadata
TitleUtjecaj mikrovalova na koncentraciju polifenola u mandarini (Citrus reticulata L.)
Title (english)The influence of microwave assisted extraction on the concentration of polyphenols in mandarin (Citrus reticulata L.)
AuthorSanja Dumbović
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 country2011-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog istraživanja je bio usporediti metodu izolacije fenolnih spojeva iz plodova mandarine primjenom klasičnog postupka ekstrakcije (KE) u vodenoj kupelji uz refluks sa metodom ekstrakcije potpomognute mikrovalovima (MAE) te definirati optimalne uvjete ekstrakcije potpomognute mikrovalovima pri čemu su varirane snaga, temperatura i vrijeme ekstrakcije. U ekstraktima fenolnih spojeva plodova mandarina određen je isti sastav fenolnih spojeva neovisno o primjenjenom postupku ekstrakcije ili uvjetima ekstrakcije te su identificirani flavanon glikozidi narirutin, hesperidin, didimin, te neidentificirani flavanon glikozidi D1FGS, D2FGS i D3FGS; dok su od fenolnih kiselina identificirane klorogenska, kafeinska, p-kumarinska i ferulinska kiselina. MAE nije utjecala na povećanje koncentracije flavanon glikozida te su klasičnim postupkom ekstrakcije dobivene veće kocentracije flavanon glikozida u usporedbi s ekstrakcijom potpomognutom mikrovalovima. Primjenom MAE pri određenim uvjetima ekstrakcije dobivene su veće koncentracije fenolnih kiselina u usporedbi s klasičnim postupkom ekstrakcije. Optimalni uvjeti pri kojima su dobivene najveće koncentracije fenolnih spojeva primjenom MAE su: snaga mikrovalova 350 W, temperatura 50 °C i vrijeme trajanja ekstrakcije 12 min.
Abstract (english)
The aim of this study was to compare the method of isolation of phenolic compounds from the fruits of mandarin using conventional extraction process (KE) in a water bath with reflux with microwave-assisted extraction (MAE) and define the optimal conditions for microwave-assisted extraction while strength, temperature and extraction time were varied. In extracts of phenolic compounds from mandarin fruits the same composition of phenolic compounds was determined, regardless of the applied extraction procedure and extraction conditions. Flavanones that were identified were glycosides narirutin, hesperidin, didimin and unidentified flavanone glycosides D1FGS, D2FGS and D3FGS, while from phenolic acids were identified the following: chlorogenic, coffeic, p-coumaric and ferulic acid. MAE did not affect the concentration of flavanone glycoside and the conventional extraction procedure provided greater concentration of flavanones glycosides compared with microwave-assisted extraction. Application of MAE in certain conditions of extraction provided higher concentrations of phenolic acids compared with conventional extraction. Optimal conditions where the highest concentrations of phenolic compounds were acquired were: microwave power 350 W, temperature 50 ° C and the duration of extraction 12 min.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:093916
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-30 13:02:21