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undergraduate thesis
Ekstrakcija lignana i fenolnih kiselina iz pogače lana
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:881623
Mikolaj, Elena
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Oil and Fat Technology

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

Cite this document

Mikolaj, E. (2017). Ekstrakcija lignana i fenolnih kiselina iz pogače lana (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:881623

Mikolaj, Elena. "Ekstrakcija lignana i fenolnih kiselina iz pogače lana." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:881623

Mikolaj, Elena. "Ekstrakcija lignana i fenolnih kiselina iz pogače lana." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:881623

Mikolaj, E. (2017). 'Ekstrakcija lignana i fenolnih kiselina iz pogače lana', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:881623

Mikolaj E. Ekstrakcija lignana i fenolnih kiselina iz pogače lana [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 November 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:881623

E. Mikolaj, "Ekstrakcija lignana i fenolnih kiselina iz pogače lana", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:881623

Metadata
TitleEkstrakcija lignana i fenolnih kiselina iz pogače lana
Title (english)Extraction of lignans and phenolic acids from flaxseed cake
AuthorElena Mikolaj
MentorDubravka Škevin (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Oil and Fat Technology)
Zagreb
Defense date and country2017-07-07, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Lan se smatra najbogatijim biljnim izvorom lignana prema visokom sadržaju sekoizolarikirezinol diglukozida (SDG), uz manje količine fenolnih kiselina. Pogača lana, koja je nusproizvod nakon prešanja, može poslužiti kao dobra sirovina za njihovu ekstrakciju. Cilj ovog rada bio je odrediti koncentracije lignana i fenolnih kiselina u pogači lana te ispitati utjecaj različitih otapala na njihovu izolaciju. Provedena je ekstrakcija na planskoj tresilici s dva različita otapala (70 % MetOH + 30 % 0,1 M NaOH i 70 % MetOH + 30 % 1 M NaOH). Dobiveni rezultati pokazali su da je najveća koncentracija SDG-a ekstrahirana s otapalom manje molarnosti NaOH, a za ekstrahiranje fenolnih kiselina kao učinkovitije otapalo pokazalo se ono veće molarnosti NaOH.
Abstract (english)
Flaxseed is considered the richest plant source of lignans by high content of secoisolariciresinol diglucoside (SDG), with fewer amounts of phenolic acids. Flaxseed cake, as a by-product after oil pressing, can serve as good source for their extraction. The aim of this study was to determine the concentrations of lignans and phenolic acids in the flaxseed cake and to examine the influence of different solvents on their isolation. Extraction was performed on a planar shaker with two different solvents (70% MetOH + 30% 0.1 M NaOH and 70% MetOH + 30% 1 M NaOH). The results obtained showed that the largest concentration of SDG was extracted with a less molar solvent of NaOH, and the higher molar solvent of NaOH has shown more efficient for the phenolic acids.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:881623
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-07-07 11:27:33