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master's thesis
Izolacija bioaktivnih spojeva iz lanene pogače
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:836628
Šrajbek, Mihaela
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

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Šrajbek, M. (2017). Izolacija bioaktivnih spojeva iz lanene pogače (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:836628

Šrajbek, Mihaela. "Izolacija bioaktivnih spojeva iz lanene pogače." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:836628

Šrajbek, Mihaela. "Izolacija bioaktivnih spojeva iz lanene pogače." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:836628

Šrajbek, M. (2017). 'Izolacija bioaktivnih spojeva iz lanene pogače', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:836628

Šrajbek M. Izolacija bioaktivnih spojeva iz lanene pogače [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2025 January 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:836628

M. Šrajbek, "Izolacija bioaktivnih spojeva iz lanene pogače", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:836628

Metadata
TitleIzolacija bioaktivnih spojeva iz lanene pogače
Title (english)Isolation of bioactive compunds from flaxseed cake
AuthorMihaela Šrajbek
MentorDubravka Škevin (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Oil and Fat Technology)
Zagreb
Defense date and country2017-07-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Lanena pogača je nusproizvod bogat fenolnim spojevima te se može koristiti kao jeftina sirovina za njihovu ekstrakciju. Cilj rada bio je ispitati utjecaj mikrovalova na ekstraktibilnost bioaktivnih spojeva u usporedbi s klasičnim metodama. U radu su, pomoću uobičajenih metoda ekstrakcije i mikrovalnom ekstrakcijom izolirani i određeni: sekoizolaricirezinol-diglukozid (SDG) te glukozidi p-kumarinske i ferulinske kiseline - spojevi iz lanene pogače, koja je dobivena nakon hladnog prešanja. Standardnom metodom ekstrakcije iz lanene pogače određeni su: SDG (21,98 mg g-1), glukozid p-kumarinske kiseline (10,46 mg g-1) te glukozid ferulinske kiseline (5,12 mg g-1). Mikrovalnom ekstrakcijom dobivene su znatno veće vrijednosti navedenih spojeva uz značajno skraćenje vremena ekstrakcije (preko 95%) i smanjenja upotrebe otapala. Maksimalne količine ekstrahirane mikrovalnom ekstrakcijom za SDG bile su 28,96 mg g-1, za glukozid p-kumarinske kiseline 18,06 mg g-1 i glukozid ferulinske kiseline 8,98 mg g-1.
Abstract (english)
Flaxseed cake is a byproduct which contains high amounts of phenolic compounds, so it can be used as a cheap material for their extraction. The aim of this study was to examine the effect of microwaves on the extractability of bioactive compounds compared to regular methods. In this paper, the following compounds from the flaxseed cake, obtained after cold pressing, were isolated and identified: secoisolariciresinol diglucoside (SDG), p-coumaric acid glucoside and ferulic acid glucoside, using both regular extraction methods and a microwave-assisted extraction. By using the reglar method, it was found that the major phenolic compound of flaxseed cake is: SDG (21,98 mg g-1), then p-coumaric acid glucoside (10,46 mg g-1) and ferulic acid glucoside (5,12 mg g-1). Microwave-assisted extraction resulted in significantly higher values of mentioned compounds, with a significantly shortened time of extraction (more then 95%) and reduction of solvent usage. The maximum amounts extracted by microwave-assisted extraction were for SDG 28,96 mg g-1, p-coumaric acid glucoside 18,06 mg g-1 and ferulic acid glucoside 8,98 mg g-1.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:836628
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 on2017-11-07 14:09:11