prikaz prve stranice dokumenta Utjecaj ekstrakcije potpomognute mikrovalovima na antocijane u višnji Maraski
Access restricted to students and staff of home institution
master's thesis
Utjecaj ekstrakcije potpomognute mikrovalovima na antocijane u višnji Maraski
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:503753
Greblo, Kristina
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

Greblo, K. (2011). Utjecaj ekstrakcije potpomognute mikrovalovima na antocijane u višnji Maraski (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:503753

Greblo, Kristina. "Utjecaj ekstrakcije potpomognute mikrovalovima na antocijane u višnji Maraski." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:503753

Greblo, Kristina. "Utjecaj ekstrakcije potpomognute mikrovalovima na antocijane u višnji Maraski." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:503753

Greblo, K. (2011). 'Utjecaj ekstrakcije potpomognute mikrovalovima na antocijane u višnji Maraski', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:503753

Greblo K. Utjecaj ekstrakcije potpomognute mikrovalovima na antocijane u višnji Maraski [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:503753

K. Greblo, "Utjecaj ekstrakcije potpomognute mikrovalovima na antocijane u višnji Maraski", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:503753

Metadata
TitleUtjecaj ekstrakcije potpomognute mikrovalovima na antocijane u višnji Maraski
Title (english)Impact of microwave assisted extraction ofanthocyanins in sour cherry
AuthorKristina Greblo
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
Višnja Maraska bogata je fenolnim spojevima naročito antocijanima koji pokazuju niz pozitivnih zdravstvenih učinaka te kao takva postaje predmetom mnogih istraživanja. Konvencionalne metode ekstrakcije antocijana su dugotrajne pa se u novije vrijeme sve veci značaj pridaje novijim postupcima kao što je ekstrakcija potpomognuta mikrovalovima. Stoga je cilj ovog rada bio odrediti utjecaj ekstrakcije potpomognute mikrovalovima (MAE) na sastav i koncentraciju antocijana višnje Maraske u odnosu na klasičnu ekstrakciju. Ispitivan je utjecaj temperature, vremena ekstrakcije te snage mikrovalova. Najveća koncentracija antocijana dobivena je ekstrakcijom na temperaturi 77°C, uz snagu mikrovalova 425W te kroz vrijeme od 8,5 minuta. Primjenom HPLC UV-VIS PDA analize identificirana su 4 najzastupljenija antocijana u višnji Maraski (cijanidin-3-glukozilrutinozid, cijanidin-3-soforozid, cijanidin-3-rutinozid i cijanidin-3-glukozid). Iako je značajno skraćeno vrijeme ekstrakcije, koncentracija antocijana dobivena primjenom MAE bila je nešto niža u odnosu na klasičnu ekstrakciju.
Abstract (english)
Sour Cherry is rich in phenolic compounds especially anthocyanins. They show a series of positive health effects, that are subject of many researches. Conventional methods of extraction of anthocyanins are to slow, in recent years a growing attention is reverted to more recent procedures such is the microwave-assisted extraction. The purpose of this study was to determine the impact of microwave assisted extraction (MAE) on the composition and concentration of anthocyanins in Sour Cherry compared to conventional extraction. The influence of temperature, extraction time and microwave power was analysed. The highest concentration of anthocyanins by MAE was obtained at a temperature of 77 ° C, the microwave power at 425W, and in period of time of 8.5 minutes. Applying HPLC UV-VIS PDA analysis identified the four most common anthocyanins in Sour Cherry (cyanidin-3-glukozilrutinozid, cyanidin-3-soforozid, cyanidin-3-rutinoside and cyanidin-3-glucoside). Although the time of extraction was significantly reduced, concentration of anthocyanins obtained with the MAE was slightly lower compared to conventional extraction.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:503753
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 on2017-06-01 11:15:51