prikaz prve stranice dokumenta Spektrofotometrijsko određivanje polifenola u acetonskim ekstraktima ružmarina (Rosmarinus officinalis)
  Download
PDF 1.41 MB
undergraduate thesis
Spektrofotometrijsko određivanje polifenola u acetonskim ekstraktima ružmarina (Rosmarinus officinalis)
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:344515
Buratović, Andrea
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

Buratović, A. (2017). Spektrofotometrijsko određivanje polifenola u acetonskim ekstraktima ružmarina (Rosmarinus officinalis) (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:344515

Buratović, Andrea. "Spektrofotometrijsko određivanje polifenola u acetonskim ekstraktima ružmarina (Rosmarinus officinalis)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:344515

Buratović, Andrea. "Spektrofotometrijsko određivanje polifenola u acetonskim ekstraktima ružmarina (Rosmarinus officinalis)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:344515

Buratović, A. (2017). 'Spektrofotometrijsko određivanje polifenola u acetonskim ekstraktima ružmarina (Rosmarinus officinalis)', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:344515

Buratović A. Spektrofotometrijsko određivanje polifenola u acetonskim ekstraktima ružmarina (Rosmarinus officinalis) [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:159:344515

A. Buratović, "Spektrofotometrijsko određivanje polifenola u acetonskim ekstraktima ružmarina (Rosmarinus officinalis)", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:344515

Metadata
TitleSpektrofotometrijsko određivanje polifenola u acetonskim ekstraktima ružmarina (Rosmarinus officinalis)
Title (english)Spectrofotometric determination of polyphenols from acetone extracts of rosemary (Rosmarinus officinalis)
AuthorAndrea Buratović
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 country2017-09-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Budući da je vrlo mali broj znanstvenih radova pokazao da se biljni ekstrakti mogu koristiti kao potencijalni inhibitori korozije metala i metalnih legura, cilj ovog rada bio je pripremiti acetonske ekstrakte lišća ružmarina, koji će se koristiti u daljnjim postupcima antikorozijskog testiranja. Dakle, u ovom radu su pripravljeni acetonski (30 i 70 % v/v) ekstrakti lišća ružmarina primjenom ultrazvučne ekstrakcije pri vremenu od 3, 6 i 9 min i amplitudi od 60, 80 i 100 %. Također, upotrijebljena je i ekstrakcija refluksiranjem pri vremenu od 1,5 i 3 h. Maseni udio ukupnih fenola i flavonoida u pripravljenim ekstraktima određen je UV/Vis spektrofotometrijom. Na temelju dobivenih rezultata određeni su optimalni uvjeti ultrazvučne ekstrakcije (70 %-tni aceton, 100 %-tna amplituda i vrijeme od 9 min), koji će se koristiti u daljnjim pripravama ekstrakata pri ispitivanju njihova antikorozijskog djelovanja.
Abstract (english)
Due to the fact that few scientific papers have shown that plant extracts could be used as potential corrosion inhibitor, the object of this work was preparation of acetone rosemary extracts, which will be used in further process of anticorrosion testing. Therefore, in this work was prepared acetone (30 and 70 %, v/v) extracts of rosemary by ultrasound extraction, at time of 3,6 and 9 min and amplitude of 60, 80 and 100 %. The extraction by refluxing, at time of 1,5 and 3 h was applied, too. Mass fraction of total phenols and flavonoids in prepared extracts was determined by UV/Vis spectrophotometry. On the basis of obtained results, the optimal conditions of ultrasound extraction (70 % acetone, 100 % amplitude and time of 9 min) was determined, and will be used in further preparation of extracts for examination of theirs anticorrosion action.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:344515
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 on2017-09-28 12:05:16