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undergraduate thesis
Proizvodnja biljnih ekstrakata
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:383273
Poljanec, Klara
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

Poljanec, K. (2017). Proizvodnja biljnih ekstrakata (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:383273

Poljanec, Klara. "Proizvodnja biljnih ekstrakata." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:383273

Poljanec, Klara. "Proizvodnja biljnih ekstrakata." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:383273

Poljanec, K. (2017). 'Proizvodnja biljnih ekstrakata', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:383273

Poljanec K. Proizvodnja biljnih ekstrakata [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:383273

K. Poljanec, "Proizvodnja biljnih ekstrakata", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:383273

Metadata
TitleProizvodnja biljnih ekstrakata
Title (english)Production of herbal extracts
AuthorKlara Poljanec
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 country2017-07-07, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Ekstrakcija je separacija ljekovitih komponenti biljnog (i životinjskog) tkiva uz upotrebu različitih vrsta otapala te standardnih i/ili novih tehnika ekstrakcije. Takve tehnike ekstrakcije odvajaju topljive biljne metabolite pri čemu zaostaje netopljiva stanična tvar. Cilj ekstrakcije je primjenom selektivnog otapala i učinkovite metode ekstrakcije izolirati ciljane bioaktivne komponente u količinama dostatnim za postizanje željenog terapijskog učinka i ukloniti nepoželjne balastne tvari. Takvi proizvodi sadrže kompleksnu mješavinu brojnih biljnih metabolita kao što su- alkaloidi, glikozidi, terpenoidi, flavonoidi i dr. U ovom radu prikazane su različite metode dobivanja ekstrakata te njihov biološki potencijal i primjena. Također je obrađena metoda ultrazvučne ekstrakcije cvijeta biljke Limonium sinuatum te je ista uspoređena sa konvencionalnim metodama maceracije i ekstrakcije po Soxhlet-u. Pokazalo se da ekstrakcija potpomognuta ultrazvukom daje veći prinos antioksidansa i skraćuje trajanje ekstrakcije.
Abstract (english)
Extraction is the separation of medicinally active portions of plant (and animal) tissues using selective solvents through standard and/or new procedures. Such extraction techniques separate the soluble plant metabolites and leave behind the insoluble cellular marc. The aim of the extraction is to use a selective solvent and effective extraction methods to isolate the target bioactive components in amounts sufficient to achieve the desired therapeutic state and remove unwanted ballast substances. These products all contain complex mixture of many medicinal plant metabolites, such as alkaloids, glycosides, terpenoids and flavonoids. This paper presents various methods of extraction and their biological potential and application. Ultrasound-assisted extraction (UAE) was also processed and compared with conventional maceration and Soxhlet extraction methods. It was concluded that the UAE could give higher yield of antioxidants and markedly reduce the extraction time.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:383273
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 on2017-07-10 08:40:29