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undergraduate thesis
Spektrofotometrijsko određivanje polifenola u acetonskim ekstraktima kore mandarine (Citrus reticulata)
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:059094
Johman, Karla
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

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Johman, K. (2017). Spektrofotometrijsko određivanje polifenola u acetonskim ekstraktima kore mandarine (Citrus reticulata) (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:059094

Johman, Karla. "Spektrofotometrijsko određivanje polifenola u acetonskim ekstraktima kore mandarine (Citrus reticulata)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:059094

Johman, Karla. "Spektrofotometrijsko određivanje polifenola u acetonskim ekstraktima kore mandarine (Citrus reticulata)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:059094

Johman, K. (2017). 'Spektrofotometrijsko određivanje polifenola u acetonskim ekstraktima kore mandarine (Citrus reticulata)', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 08 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:059094

Johman K. Spektrofotometrijsko određivanje polifenola u acetonskim ekstraktima kore mandarine (Citrus reticulata) [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 August 08] Available at: https://urn.nsk.hr/urn:nbn:hr:159:059094

K. Johman, "Spektrofotometrijsko određivanje polifenola u acetonskim ekstraktima kore mandarine (Citrus reticulata)", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:059094

Metadata
TitleSpektrofotometrijsko određivanje polifenola u acetonskim ekstraktima kore mandarine (Citrus reticulata)
Title (english)Spectrophotometric determination of polyphenols from acetone extracts of tangerine peel (Citrus reticulata)
AuthorKarla Johman
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, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
U ovom radu proučavana je efikasnost ekstrakcije polifenola iz kore mandarinke, nusproizvoda nastalog tijekom postupka obrade mandarinke. Ekstrakcija je provedena refluksiranjem (1,5 h) na uzorcima usitnjene, svježe kore mandarinke primjenom vode, vodenih otopina acetona ( = 25, 50 i 70 %, v/v) i 99 %-tnog acetona. Maseni udio ukupnih fenola i flavonoida u ekstrahiranim uzorcima kore mandarinke određen je UV/Vis spektrofotometrijskom metodom. Dobiveni rezultati su pokazali da je maseni udio ukupnih fenola i flavonoida u ekstraktima kore mandarinke pripremljenih s 50 i 70 %-tnim otopinama acetona veći u odnosu na vodu, 25 %-tnu otopinu acetona i 99 %-tni aceton. Zaključno, provedeno istraživanje je pokazalo da se kora mandarinke može koristiti za relativno brzu i jednostavnu ekstrakciju polifenola, primjenom 50 i 70 %-tnih vodenih otopina acetona.
Abstract (english)
In this work was determined the efficiency of polyphenols extraction from tangerine peel, by-product produced during the tangerine processing. Extraction was performed by refluxing (1,5 h) on samples of grinded, fresh tangerine using water, water solution of acetone ( = 25, 50 and 70 %, v/v) and 99 % acetone. The content of total phenols and flavonoids in tangerine peel extracts was determined by UV/Vis spectrophotometric method. The obtained results showed that the mass fraction of total phenols and favonoids in tangerine peel extracts prepared with 50 and 70 % solutions of acetone was higher compared with water, 25 % acetone solution and 99 % acetone. In conclusion, this study has shown that the tangerine peel can be used for relatively quick and easy polyphenols extraction by applying 50 and 70 % acetone solutions.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:059094
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 on2017-09-25 07:52:39