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master's thesis
Izolacija fenolnih spojeva iz komine masline
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:847484
Jurković, Petra
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Oil and Fat Technology

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

Cite this document

Jurković, P. (2017). Izolacija fenolnih spojeva iz komine masline (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:847484

Jurković, Petra. "Izolacija fenolnih spojeva iz komine masline." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:847484

Jurković, Petra. "Izolacija fenolnih spojeva iz komine masline." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:847484

Jurković, P. (2017). 'Izolacija fenolnih spojeva iz komine masline', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 16 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:847484

Jurković P. Izolacija fenolnih spojeva iz komine masline [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 July 16] Available at: https://urn.nsk.hr/urn:nbn:hr:159:847484

P. Jurković, "Izolacija fenolnih spojeva iz komine masline", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:847484

Metadata
TitleIzolacija fenolnih spojeva iz komine masline
Title (english)Isolation of phenolic compounds from olive pomace
AuthorPetra Jurković
MentorKlara Kraljić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Oil and Fat Technology)
Zagreb
Defense date and country2017-07-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Zadaća zelene kemije je zamijeniti konvencionalne metode ekstrakcije sa novim, ekološki prihvatljivijim metodama. Cilj ovog rada bio je odabrati otapalo i metodu te parametre (udio vode u otapalu, snaga mikrovalova, vrijeme trajanja ekstrakcije) za ekstrakciju fenolnih spojeva iz komine masline u skladu s principima zelene kemije. Korištena su eutektička otapala kao zamjena za metanol te metode ekstrakcije potpomognute mikrovalovima i ultrazvukom s ciljem ubrzavanja procesa ekstrakcije. Kao najpogodnije eutektičko otapalo za ekstrakciju fenolnih spojeva iz komine masline pokazao se kolin citrat. Najveći udio fenolnih spojeva ekstrahiran je metodom ekstrakcije potpomognutom djelovanjem mikrovalova. Optimalni parametri ekstrakcije su udio vode u otapalu 30%, vrijeme ekstrakcije 12 minuta te snaga mikrovalova od 300 W. Djelovanjem mikrovalova na ekstrakciju fenolih spojeva uz odabrane parametre, proces ekstrakcije je skraćen za 92% te je ekstrahirano 28% više fenolnih spojeva u odnosu na konvencionalnu metodu ekstrakcije metanolom.
Abstract (english)
The task of green chemistry is to replace conventional extraction methods with new, environmentally acceptable methods. The aim of this paper was to determine the most suitable solvent and method parameters (solvent water content, microwave power, extraction time) for the extraction of phenolic compounds from olive pomace according to green chemistry. Eutectic solvents were used as substitution for methanol. Extraction by microwaves and ultrasonic were used to accelerate the extraction process. The most effective eutectic solvent for the extraction of phenolic compounds in olive pomace was choline citrate. The highest proportion of phenolic compounds was extracted by microwaves extraction. Specified extraction parameters include 30% water in the solvent, 12 minutes extraction time, and microwave power 300 W. Using microwave assisted extraction of phenolic compounds with selected parameters resulted in reduction of extraction time by 92% and increase of phenolic yield for 28% when compared to conventional methanol extraction method.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:847484
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-11-06 13:37:08