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undergraduate thesis
Primjena ekstrakcije potpomognute visokim tlakom u izolaciji ukupnih fenola iz komine grožđa sorte Merlot
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:040791
Kruk, Valentina
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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Kruk, V. (2016). Primjena ekstrakcije potpomognute visokim tlakom u izolaciji ukupnih fenola iz komine grožđa sorte Merlot (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:040791

Kruk, Valentina. "Primjena ekstrakcije potpomognute visokim tlakom u izolaciji ukupnih fenola iz komine grožđa sorte Merlot." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:040791

Kruk, Valentina. "Primjena ekstrakcije potpomognute visokim tlakom u izolaciji ukupnih fenola iz komine grožđa sorte Merlot." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:040791

Kruk, V. (2016). 'Primjena ekstrakcije potpomognute visokim tlakom u izolaciji ukupnih fenola iz komine grožđa sorte Merlot', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:040791

Kruk V. Primjena ekstrakcije potpomognute visokim tlakom u izolaciji ukupnih fenola iz komine grožđa sorte Merlot [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:040791

V. Kruk, "Primjena ekstrakcije potpomognute visokim tlakom u izolaciji ukupnih fenola iz komine grožđa sorte Merlot", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:040791

Metadata
TitlePrimjena ekstrakcije potpomognute visokim tlakom u izolaciji ukupnih fenola iz komine grožđa sorte Merlot
Title (english)Application of high hydrostatic pressure assisted extraction in the isolation of total phenols from Merlot grape pomace
AuthorValentina Kruk
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 country2016-06-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Komina grožđa zaostaje kao nusproizvod nakon prerade grožđa, a ima veliki biološki potencijal zbog visokog udjela fenolnih spojeva. Cilj ovog rada bio je ispitati utjecaj ekstrakcije potpomognute visokim hidrostatskim tlakom na izolaciji ukupnih fenola iz komine grožđa sorte Merlot. Ekstrakcija je provedena 70%-tnim etanolom, pri tlakovima 200 MPa, 400 MPa i 600 MPa, temperaturi 60 °C i 80 °C i vremenu trajanja ekstrakcije 5 min i 15 min. Određivanje ukupnih fenola provedeno je spektrofotometrijski i najveći prinos ostvaren je pri temperaturi 60 °C, tlaku 400 MPa i vremenu tretiranja od 5 min. Utvrđeno je da se na temelju NIR spektara može efikasno odrediti sadržaj ukupnih fenola. Između masenih udjela ukupnih fenola dobivenih temeljem predikcijskog modela i ukupnih fenola određenih eksperimentalno potvrđeno je slaganje, a s obzirom na Chadockovu ljestvicu koeficijent determinacije (R2 = 0,789) pokazuje čvrstu vezu između promatrane zavisne ( y=ukupni fenoli ) i skupa nezavisnih varijabli.
Abstract (english)
Grape pomace is a byproduct of grape processing, it has high biological potential due to the fact that it contains high concentration of phenolic compounds. The aim of this work was to investigate the impact of extraction in isolation of total phenols under high hydrostatic pressure in grape pomace (varieties Merlot). Extraction is conducted by 70% solution of ethanol, while the tested parameters were pressure 200 MPa, 400MPa, 600 MPa, temperature 60 °C, 80 °C and treatment time 5 min, 15 min. Assessment of total phenols is conducted spectrofotometric and the highes yield is given at the temperature of 60°C, pressure od 400 MPa and the treating time of 5 min. It has been found that based on NIR specter we can efficiently discover content of total phenols. Total phenols based on predictive models and total phenols measured experimentally showed concureence in values, expressed as a percentage by mass. Given the Chaddock scale, coefficient of determination (R2=0,789) shows a strong bond between observed dependent variable (y=total phenols) and a set of independent variables.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:040791
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
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Created on2017-04-25 09:41:25