prikaz prve stranice dokumenta Ekstrakcija polifenola iz šparoga (Asparagus officinalis) potpomognuta mikrovalovima
  Download
PDF 1.3 MB
undergraduate thesis
Ekstrakcija polifenola iz šparoga (Asparagus officinalis) potpomognuta mikrovalovima
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:703937
Svetličić, Ema
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for Physical Chemistry and Corrosion

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

Cite this document

Svetličić, E. (2016). Ekstrakcija polifenola iz šparoga (Asparagus officinalis) potpomognuta mikrovalovima (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:703937

Svetličić, Ema. "Ekstrakcija polifenola iz šparoga (Asparagus officinalis) potpomognuta mikrovalovima." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:703937

Svetličić, Ema. "Ekstrakcija polifenola iz šparoga (Asparagus officinalis) potpomognuta mikrovalovima." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:703937

Svetličić, E. (2016). 'Ekstrakcija polifenola iz šparoga (Asparagus officinalis) potpomognuta mikrovalovima', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:703937

Svetličić E. Ekstrakcija polifenola iz šparoga (Asparagus officinalis) potpomognuta mikrovalovima [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 May 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:703937

E. Svetličić, "Ekstrakcija polifenola iz šparoga (Asparagus officinalis) potpomognuta mikrovalovima", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:703937

Metadata
TitleEkstrakcija polifenola iz šparoga (Asparagus officinalis) potpomognuta mikrovalovima
Title (english)Microwave assisted extraction of polyphenols from aspargus (Asparagus officinalis)
AuthorEma Svetličić
MentorMarijana Jukić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for Physical Chemistry and Corrosion)
Zagreb
Defense date and country2016-09-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
U ovom radu je ispitan utjecaj ekstrakcije aktivirane mikrovalovima na sastav i koncentraciju polifenolnih spojeva iz uzorka šparoga različitog geografskog podrijetla. Ispitan je utjecaj vremena ekstrakcije, vrste otapala te temperature na efikasnost ekstrakcije. Koncentracija ukupnih fenolnih spojeva određena je Folin-Ciocalteu metodom. Provedena je ekstrakcija u 40%, 60% i 80%- tnoj otopini etanola pri temepraturi od 50°C i 65°C te u vremenskom periodu od 10 i 15 min. Najbolji ekstrakcijski kapacitet se postiže primjenom 80% vodene otopine etanola pri 50°C u vremenu od 15 min.
Abstract (english)
This study describes the impact of microwave assisted extraction on composition and concentra-tion of polyphenols from asparagus samples originated from different geographical area. The ef-fects of extraction time, solvent and temperature on the extraction efficiency was tested. The concentration of total phenolic compounds was determined by the Folin-Ciocalteu method. Ex-traction was conducted in a 40%, 60% and 80% aqueous ethanol at a temperature of 50 ° C and 65 ° C and in a time period of 10 and 15 min. Best extraction capacity is achieved by using 80% aqueous ethanol at 50 ° C for 15 min.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:703937
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-04-24 10:11:33