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master's thesis
Priprava ekstrakata komine grožđa primjenom eutektičnih otapala i ispitivanje njihove biološke aktivnosti
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:677071
Piškulić, Ana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Cell Technology, Application and Biotransformations

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

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Piškulić, A. (2016). Priprava ekstrakata komine grožđa primjenom eutektičnih otapala i ispitivanje njihove biološke aktivnosti (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:677071

Piškulić, Ana. "Priprava ekstrakata komine grožđa primjenom eutektičnih otapala i ispitivanje njihove biološke aktivnosti." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:677071

Piškulić, Ana. "Priprava ekstrakata komine grožđa primjenom eutektičnih otapala i ispitivanje njihove biološke aktivnosti." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:677071

Piškulić, A. (2016). 'Priprava ekstrakata komine grožđa primjenom eutektičnih otapala i ispitivanje njihove biološke aktivnosti', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:677071

Piškulić A. Priprava ekstrakata komine grožđa primjenom eutektičnih otapala i ispitivanje njihove biološke aktivnosti [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 August 05] Available at: https://urn.nsk.hr/urn:nbn:hr:159:677071

A. Piškulić, "Priprava ekstrakata komine grožđa primjenom eutektičnih otapala i ispitivanje njihove biološke aktivnosti", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:677071

Metadata
TitlePriprava ekstrakata komine grožđa primjenom eutektičnih otapala i ispitivanje njihove biološke aktivnosti
Title (english)Preparation of grape pomace extracts using eutectic solvents and testing their biological activity
AuthorAna Piškulić
MentorKristina Radošević (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for Cell Technology, Application and Biotransformations)
Zagreb
Defense date and country2016-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
U ovom radu su pripremljeni ekstrakti komine grožđa s osam različitih eutektičnih otapala i s etanolom, zakiseljenim etanolom i vodom te su analizirani njihovi sastavi s obzirom na ukupne polifenole, antocijane te je određen antioksidacijski kapacitet. Biološka aktivnost pripremljenih ekstrakta komine grožđa ispitana je in vitro na trima staničnim linijama (MCF-7, HeLa, HEK293T). Ekstrakti komine grožđa u DES-ovima imaju slabiji citotoksični učinak na normalnu humanu staničnu liniju HEK293T, nego na tumorske stanice, što upućuje na njihov mogući antitumorski učinak. Ekstrakti komine grožđa u kolin klorid:jabučna kiselina i kolin klorid:prolin:jabučna kiselina imaju najviše vrijednosti antioksidativnog kapaciteta i masenih udjela polifenolnih spojeva i antocijana što ukazuje na to da su najbolji kandidati za daljni razvoj i primjenu u zelenoj ekstrakciji.
Abstract (english)
In this paper grape, pomace extracts are prepared by eight different deep eutectic solvents and ethanol, acidified ethanol and water and their composition is analysed considering the total polyphenols, anthocyanins and their antioxidant capacity is determined. The biological activity of the prepared extract of grape pomace is examined in vitro on three cell lines (MCF-7, HeLa, HEK293T). Extracts of grape pomace in DESs have weaker cytotoxic effect on normal human cell HEK293T, than on the tumor cells, which suggests their possible antitumor effect. Extracts of grape pomace in choline chloride: malic acid and choline chloride: proline: malic acid has the highest value of antioxidant capacity and the mass fraction of polyphenols and anthocyanins which indicate that they are the best candidates for further development and use in the green extraction.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:677071
Study programmeTitle: Molecular Biotechnology
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka molekularne biotehnologije (magistar/magistra inženjer/inženjerka molekularne biotehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-04-24 10:34:15