prikaz prve stranice dokumenta Primjena prirodnih eutektičih otapala u ekstrakciji antocijana
  Download
PDF 1.01 MB
undergraduate thesis
Primjena prirodnih eutektičih otapala u ekstrakciji antocijana
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:715007
Čulo, Ivana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Cell Technology, Application and Biotransformations

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

Cite this document

Čulo, I. (2017). Primjena prirodnih eutektičih otapala u ekstrakciji antocijana (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:715007

Čulo, Ivana. "Primjena prirodnih eutektičih otapala u ekstrakciji antocijana." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:715007

Čulo, Ivana. "Primjena prirodnih eutektičih otapala u ekstrakciji antocijana." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:715007

Čulo, I. (2017). 'Primjena prirodnih eutektičih otapala u ekstrakciji antocijana', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:715007

Čulo I. Primjena prirodnih eutektičih otapala u ekstrakciji antocijana [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 August 05] Available at: https://urn.nsk.hr/urn:nbn:hr:159:715007

I. Čulo, "Primjena prirodnih eutektičih otapala u ekstrakciji antocijana", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:715007

Metadata
TitlePrimjena prirodnih eutektičih otapala u ekstrakciji antocijana
Title (english)Use of natural deep eutectic solvents in extraction of anthocyanins
AuthorIvana Čulo
MentorIvana Radojčić Redovniković (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for Cell Technology, Application and Biotransformations)
Zagreb
Defense date and country2017-09-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
S ciljem zaštite okoliša, povećan je broj istraživanja u kojima se razvijaju zeleni procesi. Takvi procesi, između ostalog, podrazumijevaju korištenje otapala koja nisu štetna za okoliš i ljude koji njima rukuju i zamjena su za hlapljiva organska otapala sa tehnološkim svojstvima istima organskim otapalima. Jedana od alternativnih otapala su prirodna eutektička otapala, smjese 2 ili 3 tvari povezane vodikovim vezama. U ovom radu korišteno je 6 različitih prirodnih eutektičkih otapala za ekstrakciju antocijana iz liofilizirane komine grožđa sorte Plavac mali, a pripremljeni ekstrakti su analizirani tekućinskom kromatografijom visoke djelotvornosti (HPLC). S masenim udjelom po gramu komine većim od zakiseljenog etanola kao konvencionalnim otapalom za ekstrakciju antocijana, najselektivnije otapalo za ekstrakciju antocijana iz komine grožđa bilo je kolin-klorid:limunska kiselina (2550 ± 101,5 μg g-1 s.tv).
Abstract (english)
With the aim of protecting the environment, there is a growing number of researches in which green processes are being developed. Such processes, among other things, imply the use of non-polluting solvents that are replace for volatile organic solvents, which are toxic for environment and people who handle them. An example of alternative solvents are natural deep eutectic solvents, mixtures of 2 or 3 substances bonded with hydrogen bonds. In this experiment, 6 different natural eutectic solvents were used for the extraction of anthocyanins from the lyophilized grape pomace of Plavac mali, and the prepared extracts were analyzed using the high performance liquid chromatography (HPLC). With the weight ratio per gram of pomace higher than the acidified ethanol as a conventional solvent for the extraction of anthocyanins, the most selective solvent in extracting anthocyanins from the grape pomace was choline chloride:citric acid (2550 ± 101.5 μg g-1 s.tv).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:715007
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 on2017-09-07 16:51:28