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master's thesis
Utjecaj ultrazvuka visokog intenziteta na slobodne fenolne spojeve i antioksidacijsku aktivnost bučine pogače, heljde i prosa
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:149675
Braje, Martina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Cereal Chemistry and Technology

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

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Braje, M. (2017). Utjecaj ultrazvuka visokog intenziteta na slobodne fenolne spojeve i antioksidacijsku aktivnost bučine pogače, heljde i prosa (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:149675

Braje, Martina. "Utjecaj ultrazvuka visokog intenziteta na slobodne fenolne spojeve i antioksidacijsku aktivnost bučine pogače, heljde i prosa." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:149675

Braje, Martina. "Utjecaj ultrazvuka visokog intenziteta na slobodne fenolne spojeve i antioksidacijsku aktivnost bučine pogače, heljde i prosa." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:149675

Braje, M. (2017). 'Utjecaj ultrazvuka visokog intenziteta na slobodne fenolne spojeve i antioksidacijsku aktivnost bučine pogače, heljde i prosa', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:149675

Braje M. Utjecaj ultrazvuka visokog intenziteta na slobodne fenolne spojeve i antioksidacijsku aktivnost bučine pogače, heljde i prosa [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 December 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:149675

M. Braje, "Utjecaj ultrazvuka visokog intenziteta na slobodne fenolne spojeve i antioksidacijsku aktivnost bučine pogače, heljde i prosa", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:149675

Metadata
TitleUtjecaj ultrazvuka visokog intenziteta na slobodne fenolne spojeve i antioksidacijsku aktivnost bučine pogače, heljde i prosa
Title (english)Influence of high intensity ultrasound treatment on free phenolic compounds and antioxidant activity of pumpkinseed cake, buckwheat and millet
AuthorMartina Braje
MentorNikolina Čukelj (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Cereal Chemistry and Technology)
Zagreb
Defense date and country2017, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog istraživanja bio je ispitati utjecaj ultrazvuka visokog intenziteta na učinkovitost oslobađanja fenolnih spojeva iz bučine pogače, heljde i prosa. Također je ispitivan i utjecaj ultrazvuka visokog intenziteta na antioksidacijski kapacitet navedenih sirovina. Tretman je proveden direktnim uranjanjem ultrazvučne sonde (promjera 22 mm, 400 W, 24 kHz) pri 100 % amplitudi, a vrijeme tretmana bilo je 5, 10 i 20 minuta. Sadržaj ukupnih fenolnih spojeva određivan je Folin-Ciocalteu metodom, antioksidacijski kapacitet spektrofotometrijski dok je rutin u heljdi određen tekućinskom kromatografijom visoke djelotvornosti. Ultrazvuk visokog intenziteta je imao različiti utjecaj ovisno o vrsti tretiranog uzorka te vremenu tretmana. Najveći ekstrakcijski prinos ukupnih fenola i najveća antioksidacijska aktivnost za heljdu ostvarena je tretmanom od 10 minuta. Ultrazvuk visokog intenziteta je imao negativan ili neutralan utjecaj na ukupne fenole i antioksidacijsku aktivnost kod tretiranih uzorka bučine pogače i prosa te na sadržaj rutina. Iako je ultrazvuk visokog intenziteta netermalna metoda, njegov efekt zagrijavanja ima utjecaj na oslobađanje fenolnih spojeva i antioksidacijsku aktivnost.
Abstract (english)
This research aimed to investigate the effect of high intensity ultrasound on the release of phenolic compounds from buckwheat, millet and pumpkinseed cake, as well as to determine their antioxidant activity. The treatment was performed at the constant power of ultrasound (400 W) and the amplitude of 100%,while the extraction time was 5, 10 and 20 minutes. Phenolics were measured using the Folin-Ciocalteu method, the antioxidant activity was determined spectrometric, while rutin in buckwheatwas determined by the high performance liquid chromatography. The ultrasound had a different effect depending on the type of the treated sample and treatment time. The highest total phenolics and antioxidant capacity of buckwheat was achieved after the 10 minute treatment. The ultrasound had a negative or neutral effect depends of treated material on total phenolics and antioxidant activity of millet and pumpkinseed cake and on the rutin content. The heating of the sample, which comes as a side effect of high intensity ultrasound had a significant effect on the release of phenolic compounds and antioxidant activity.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:149675
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 on2017-11-08 12:59:56