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master's thesis
Izolacija bioaktivnih spojeva iz lanene pogače pomoću novih tehnologija i eutektičkih otapala
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:452684
Rakuljić, Bruna
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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Rakuljić, B. (2017). Izolacija bioaktivnih spojeva iz lanene pogače pomoću novih tehnologija i eutektičkih otapala (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:452684

Rakuljić, Bruna. "Izolacija bioaktivnih spojeva iz lanene pogače pomoću novih tehnologija i eutektičkih otapala." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:452684

Rakuljić, Bruna. "Izolacija bioaktivnih spojeva iz lanene pogače pomoću novih tehnologija i eutektičkih otapala." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:452684

Rakuljić, B. (2017). 'Izolacija bioaktivnih spojeva iz lanene pogače pomoću novih tehnologija i eutektičkih otapala', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:452684

Rakuljić B. Izolacija bioaktivnih spojeva iz lanene pogače pomoću novih tehnologija i eutektičkih otapala [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 October 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:452684

B. Rakuljić, "Izolacija bioaktivnih spojeva iz lanene pogače pomoću novih tehnologija i eutektičkih otapala", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:452684

Metadata
TitleIzolacija bioaktivnih spojeva iz lanene pogače pomoću novih tehnologija i eutektičkih otapala
Title (english)Isolation of bioactive compounds from flaxseed cake with novel method and eutectic solvents
AuthorBruna Rakuljić
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 country2017-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Visoka koncentracija nutritivno vrijednih polifenolnih spojeva čine pogaču lana jako dobrom sirovinom za njihovu ekstrakciju. Cilj ovog rada bilo je izolirati i odrediti bioaktivne spojeve iz pogače lana upotrebom eutektičkih otapala i novih metoda ekstrakcije, kao bržih i ekološki prihvatljivijih postupaka. Kao najoptimalnije eutektičko otapalo pokazao se kolin klorid:urea:glicerol, a najveći udio fenolnih spojeva je ekstrahiran kombinacijom mikrovalova i ultrazvuka. Mikrovalnom ekstrakcijom detektirani su: sekoizolarikirezinol-diglukozid (SDG) (2.35 mg g-1), glukozid p-kumarinske kiseline (GPK) (4.13 mg g-1) te glukozid ferulinske kiseline (GFK) (1.94 mg g-1). Uz mikrovalno-ultrazvučno potpomognutu ekstrakciju, maksimalne izolirane koncentracije za SDG bile su 3.25 mg g-1, za GPK 4.34 mg g-1 i GFK 2.35 mg g-1, odnosno uspješno je ekstrahirano 15 % SDG-a, 42 % GPK-a te 45 % GFK-a u odnosno na koncentracije dobivene referentnom metodom, ali uz značajno kraće vrijeme trajanja procesa ekstrakcije. Potrebna su daljnja istraživanja u svrhu odabira najpogodnijeg eutektičkog otapala i optimiranja procesa ekstrakcije.
Abstract (english)
High concentrations of bioactive polyphenolic compounds make flaxseed cake very good raw material for their extraction. The aim of this paper was to isolate and determine bioactive compounds from flaxseed cake using eutectic solvents and new extraction methods as faster and more environmentally friendly methods. Choline chloride: urea: glycerol was found as the most optimal eutectic solvent, and the higher yield of the phenolic compounds were extracted by a combination of microwaves and ultrasound. Using only microwave extraction the highest obtained results were: secoizolariciresinol-diglucoside (SDG) (2.35 mg g-1), p-coumaric acid glucoside (GPK) (4.13 mg g-1) and ferulic acid glucoside (GFK) (1.94 mg g-1). With ultrasonic microwave-assisted extraction, the maximum isolated concentration of SDG was 3.25 mg g-1, GPK 4.34 mg g-1 and GFK 2.35 mg g-1.Compared with reference method, 15% SDG was successfully extracted, 42% of GPK and 46% of GFK, but with significantly shorter processing time. Further research is required to select the most suitable eutectic solvent and optimize the extraction process.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:452684
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 on2017-11-09 09:55:53