prikaz prve stranice dokumenta Izolacija bioaktivnih spojeva iz lista masline primjenom ubrzane ekstrakcije otapalima pri povišenom tlaku
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master's thesis
Izolacija bioaktivnih spojeva iz lista masline primjenom ubrzane ekstrakcije otapalima pri povišenom tlaku
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:578915
Španić, Ivana
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

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Španić, I. (2016). Izolacija bioaktivnih spojeva iz lista masline primjenom ubrzane ekstrakcije otapalima pri povišenom tlaku (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:578915

Španić, Ivana. "Izolacija bioaktivnih spojeva iz lista masline primjenom ubrzane ekstrakcije otapalima pri povišenom tlaku." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:578915

Španić, Ivana. "Izolacija bioaktivnih spojeva iz lista masline primjenom ubrzane ekstrakcije otapalima pri povišenom tlaku." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:578915

Španić, I. (2016). 'Izolacija bioaktivnih spojeva iz lista masline primjenom ubrzane ekstrakcije otapalima pri povišenom tlaku', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:578915

Španić I. Izolacija bioaktivnih spojeva iz lista masline primjenom ubrzane ekstrakcije otapalima pri povišenom tlaku [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2025 January 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:578915

I. Španić, "Izolacija bioaktivnih spojeva iz lista masline primjenom ubrzane ekstrakcije otapalima pri povišenom tlaku", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:578915

Metadata
TitleIzolacija bioaktivnih spojeva iz lista masline primjenom ubrzane ekstrakcije otapalima pri povišenom tlaku
Title (english)Accelerated solvent extraction (ASE) of bioactive compounds from olive leaves
AuthorIvana Španić
MentorDanijela Bursać Kovačević (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 country2016-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Listovi masline smatraju se jeftinom sirovinom koja može poslužiti kao izvor visokovrijednih bioaktivnih spojeva, s potencijalnom primjenom u medicini, prehrambenoj i farmaceutskoj industriji. Cilj ovog rada bio je ispitati učinkovitost ekstrakcije fenolnih spojeva iz lista masline primjenom ubrzane ekstrakcije otapalima pri povišenom tlaku (ASE) variranjem statičkog vremena ekstrakcije (5, 10 i 15 minuta), temperature ekstrakcije (60 °C, 80 °C i 100 °C) kao i broja ciklusa ekstrakcije (1 ili 2 ciklusa) uz 50 % vodenu otopinu etanola (v/v). U ekstraktima lista masline provedeno je spektrofotometrijsko određivanje ukupnih fenola (UF), ukupnih flavonoida (FL), ukupnih flavonola (FLA) te hidroksicimetnih kiselina (HCK) primjenom spektrofotometrijskih metoda. Na temelju dobivenih rezultata statističkom analizom određeni su optimalni parametri ASE ekstrakcije pri kojima se postižu najveći prinosi: (i) UF-80 °C,5 min,2 ciklusa; (ii) FL-80 °C,5 min,1 ciklus; (iii) FLA-100 °C,15 min,2 ciklusa;(iv) HCK-100 °C,15 min,2 ciklusa.
Abstract (english)
Olive leaves are considered as a cheap raw material which can be used as a valuable source of valuable bioactive compounds, with potential application in medicine, food and pharmaceutical industries. The aim of this study was to investigate the extraction of phenolic compounds from olive leaf by using accelerated solvent extraction (ASE). The effect of various parameters was studied: static extraction time (5, 10, 15 minutes), extraction temperature (60 °C, 80 °C and 100 °C) and number of extraction cycles (1 or 2 cycles). Extraction solvent was 50 % aqueous ethanol (v/v). The content of total phenolics (TPC), total flavonoids (FL), total flavonols (FLA) and total hydroxycinnamic acid (HCA) were spectrophotometrically determined in olive leaf extracts using. All data were statistically analysed and obtained results indicated that the optimal extraction parameters for extraction of polyphenols from olive leaves by using ASE were as follows:(i) TPC-80 °C,5 min,2 cycles; (ii) FL-80 °C,5 min,1 cycle ; (iii) FLA-100 °C,15 min,2 cycles;(iv) HCK-100 °C,15 min,2 cycles.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:578915
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-04-24 11:53:34