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undergraduate thesis
Izolacija fenolnih spojeva iz organskog otpada od proizvodnje vina primjenom ubrzane ekstrakcije otapalima potpomognute visokim tlakom
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:019963
Mikulić, Ana
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

Mikulić, A. (2016). Izolacija fenolnih spojeva iz organskog otpada od proizvodnje vina primjenom ubrzane ekstrakcije otapalima potpomognute visokim tlakom (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:019963

Mikulić, Ana. "Izolacija fenolnih spojeva iz organskog otpada od proizvodnje vina primjenom ubrzane ekstrakcije otapalima potpomognute visokim tlakom." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:019963

Mikulić, Ana. "Izolacija fenolnih spojeva iz organskog otpada od proizvodnje vina primjenom ubrzane ekstrakcije otapalima potpomognute visokim tlakom." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:019963

Mikulić, A. (2016). 'Izolacija fenolnih spojeva iz organskog otpada od proizvodnje vina primjenom ubrzane ekstrakcije otapalima potpomognute visokim tlakom', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 10 March 2025, https://urn.nsk.hr/urn:nbn:hr:159:019963

Mikulić A. Izolacija fenolnih spojeva iz organskog otpada od proizvodnje vina primjenom ubrzane ekstrakcije otapalima potpomognute visokim tlakom [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2025 March 10] Available at: https://urn.nsk.hr/urn:nbn:hr:159:019963

A. Mikulić, "Izolacija fenolnih spojeva iz organskog otpada od proizvodnje vina primjenom ubrzane ekstrakcije otapalima potpomognute visokim tlakom", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:019963

Metadata
TitleIzolacija fenolnih spojeva iz organskog otpada od proizvodnje vina primjenom ubrzane ekstrakcije otapalima potpomognute visokim tlakom
Title (english)Isolation of phenolic compounds from organic waste of the wine production with accelerated solvent extraction assisted by high pressure
AuthorAna Mikulić
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 country2016-09-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Komina grožđa, koja zaostaje kao nusproizvod pri proizvodnji vina, je vrijedna sirovina za ekstrakciju biološki aktivnih spojeva. Ekstrakcija bioaktivnih spojeva provodi se primjenom različitih metoda, a jedna od novijih je i ubrzana ekstrakcija otapalima potpomognuta visokim tlakom (ASE). Cilj ovog rada bio je ispitati utjecaj polarnosti otapala (10, 30 i 50 %) i utjecaj broja ciklusa ekstrkcije (1 i 2) u trajanju od 5 i 10 min na izolaciju fenolnih spojeva iz pokožice grožđa sorte Merlot. Određivanje fenola provedeno je spektrofotometrijski. Najviši prinosi ukupnih fenola dobiveni su uz primjenu 50 %-tnog etanola pri trajanju ekstrakcije 5 minuta u jednom ciklusu.
Abstract (english)
Grape pomace as a by-product after wine production, is a high value raw material for extraction bioactive compounds. Extraction of bioactive compounds is carried out with several methods and also with a relatively new technique such as Accelerated solvent extraction assisted by high pressure (ASE). The aim of this study was to research the influence of solvent polarity (10, 30 and 50%) and the impact of the number extraction cycles (1 and 2) for 5 and 10 minutes on the isolation of phenolic compounds from of grape skins of Merlot. The total phenols were determined by spectrophotometry. The highest yield of total phenols were obtained with the use of 50 % ethanol for 5 minutes duration of the extraction in a one cycle.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:019963
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 on2017-04-24 12:36:34