prikaz prve stranice dokumenta Spektrofotometrijsko određivanje polifenola izoliranih iz kore rajčice ultrazvukom visokog intenziteta
  Download
PDF 1.13 MB
undergraduate thesis
Spektrofotometrijsko određivanje polifenola izoliranih iz kore rajčice ultrazvukom visokog intenziteta
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:571502
Miletić, Vicenzia
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for Analytical Chemistry

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

Cite this document

Miletić, V. (2017). Spektrofotometrijsko određivanje polifenola izoliranih iz kore rajčice ultrazvukom visokog intenziteta (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:571502

Miletić, Vicenzia. "Spektrofotometrijsko određivanje polifenola izoliranih iz kore rajčice ultrazvukom visokog intenziteta." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:571502

Miletić, Vicenzia. "Spektrofotometrijsko određivanje polifenola izoliranih iz kore rajčice ultrazvukom visokog intenziteta." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:571502

Miletić, V. (2017). 'Spektrofotometrijsko određivanje polifenola izoliranih iz kore rajčice ultrazvukom visokog intenziteta', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:571502

Miletić V. Spektrofotometrijsko određivanje polifenola izoliranih iz kore rajčice ultrazvukom visokog intenziteta [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 June 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:571502

V. Miletić, "Spektrofotometrijsko određivanje polifenola izoliranih iz kore rajčice ultrazvukom visokog intenziteta", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:571502

Metadata
TitleSpektrofotometrijsko određivanje polifenola izoliranih iz kore rajčice ultrazvukom visokog intenziteta
Title (english)Spectrophotometric determination of polyphenols isolated from tomato peel by high intensity ultrasound
AuthorVicenzia Miletić
MentorAntonela Ninčević Grassino (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for Analytical Chemistry)
Zagreb
Defense date and country2017-09-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
U ovom radu proučavana je učinkovitost ekstrakcije polifenola iz kore rajčice, nusproizvoda nastalog tijekom postupka obrade rajčice. Ekstrakcija je provedena ultrazvukom visokog intenziteta na uzorcima osušene kore rajčice sa i bez pektina, djelovanjem 96 i 70 % (v/v) etanola u vremenu od 5, 10 i 15 min. Maseni udio ukupnih fenola i flavonoida određen je UV/Vis spektrofotometrijskom metodom. Dobiveni rezultati su pokazali da uzorci kore rajčice sa pektinom sadrže veći udio ukupnih fenola i flavonoida, u odnosu na uzorke kore rajčice bez pektina. Utvrđeno je da vrijeme ekstrakcije od 15 min i 70 % etanol utječu na optimalnu ekstrakciju polifenola kod uzoraka kore rajčice sa pektinom. Zaključno, provedeno istraživanje je pokazalo da se kora rajčice kao jeftin biosupstrat može efikasno iskoristiti za jednostavnu i brzu izolaciju polifenola, smanjujući pri tome troškove sakupljanja i nagomilavanja velikih količina biootpada.
Abstract (english)
In this work was investigated the efficiency of polyphenols extraction from tomato peel, by-product formed during tomato processing. Extraction was performed by high intensity ultrasound on dried tomato peel samples with and without pectin, with 96 and 70 % (v/v) ethanol at 5, 10 and 15 min. The content of total polyphenols and flavonoids was determined by the UV/Vis spectrophotometric method. The obtained results showed that the content of total phenols and flavonoids is higher in tomato peel with pectin, compared with tomato peel samples without pectin. It was found that the extraction time of 15 min and the 70 % ethanol affects the optimum extraction of polyphenols in tomato peel samples with pectin. In conclusion, performed research has shown that the tomato peel as an inexpensive bio-substrate can be used efficiently for the simple and rapid isolation of polyphenols, reducing the costs of collecting and accumulating large amounts of bio-waste.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:571502
Study programmeTitle: Biotechnology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-09-20 07:02:23