prikaz prve stranice dokumenta Utjecaj vrste otapala i temperature na ekstrakciju polifenola kadulje (Salvia officinalis L.)
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undergraduate thesis
Utjecaj vrste otapala i temperature na ekstrakciju polifenola kadulje (Salvia officinalis L.)
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. urn:nbn:hr:159:272407
Dragosavljević, Jelena
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

Dragosavljević, J. (2010). Utjecaj vrste otapala i temperature na ekstrakciju polifenola kadulje (Salvia officinalis L.) (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:272407

Dragosavljević, Jelena. "Utjecaj vrste otapala i temperature na ekstrakciju polifenola kadulje (Salvia officinalis L.)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:272407

Dragosavljević, Jelena. "Utjecaj vrste otapala i temperature na ekstrakciju polifenola kadulje (Salvia officinalis L.)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:272407

Dragosavljević, J. (2010). 'Utjecaj vrste otapala i temperature na ekstrakciju polifenola kadulje (Salvia officinalis L.)', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:272407

Dragosavljević J. Utjecaj vrste otapala i temperature na ekstrakciju polifenola kadulje (Salvia officinalis L.) [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:272407

J. Dragosavljević, "Utjecaj vrste otapala i temperature na ekstrakciju polifenola kadulje (Salvia officinalis L.)", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:272407

Metadata
TitleUtjecaj vrste otapala i temperature na ekstrakciju polifenola kadulje (Salvia officinalis L.)
Title (english)Effect of solvent and temperature on the extraction of polyphenols sage (Salvia officinalis L.)
AuthorJelena Dragosavljević
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 country2010-07-06, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Istraživan je utjecaj otapala i temperature na ekstrakciju fenolnih spojeva samonikle kadulje (Salvia officinalis L). Za provođenje ekstrakcije korištena su vodene otopine etanola i acetona različitih koncentracija (30%, 50%, 70%-tna vodena otopina etanola i acetona) te tri različite temperature ekstrakcije (30, 50, 70°C). U ekstraktima je provedeno određivanje ukupnih fenola i flavonoida spektrofotometrijski. Najviša koncentracija ukupnih fenola (42,05 i 42,30 mg RAE/g suhe kadulje) određena je u ekstraktima dobivenim upotrebom 70%-tnog etanola pri 70°C i 50%-tnog acetona pri 50°C. Kako je vrelište acetona nisko i on ekstrahira i neke druge spojeve koji apsorbiraju pri 760nm, utvrđeno je da je etanol bolje otapalo za ekstrakciju. Koncentracije ukupnih fenolnih spojeva u ekstraktima dobivenim upotrebom 50%-tnog i 70%-tnog etanola pri 70°C bile su približne te je 50%-tna vodena otopina etanola izabrana kao najučinkovitije otapalo za ekstrakciju fenolnih spojeva iz kadulje zbog manjeg udjela etanola.
Abstract (english)
The influence of solvent and temperature on the extraction of phenolic compounds of dry wild sage (Salvia officinalis L) was studied. Extraction was carried out using aqueous solutions of ethanol and acetone of different concentrations (30%, 50%, 70%) as solvents at three different extraction temperatures (30, 50, 70°C). Total phenolics and flavonoids were spectrophotometrically determined in all prepared extracts. The highest concentration of total phenolics (42.05 and 42.30 mg RAE / g dry sage) was determined in extracts obtained using 70% ethanol at 70°C and 50% acetone at 50°C. Because of the low boiling point and lower selectivity of acetone, it was found that ethanol is a better solvent for extraction of phenols. The concentrations of total phenolic compounds in the extracts obtained using 50% and 70% ethanol at 70°C were approximately the same, so the 50% aqueous solution of ethanol was chosen as the most effective solvent for extraction of phenolic compounds from sage due to a lower share of ethanol.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:272407
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-06-02 10:19:32