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master's thesis
Optimizacija ekstrakcije polifenolnih spojeva iz pokožice komine grožđa Cabernet sauvignon primjenom mikrovalova
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:798309
Kelšin, Karla
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology and Analysis of Wine

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

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Kelšin, K. (2016). Optimizacija ekstrakcije polifenolnih spojeva iz pokožice komine grožđa Cabernet sauvignon primjenom mikrovalova (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:798309

Kelšin, Karla. "Optimizacija ekstrakcije polifenolnih spojeva iz pokožice komine grožđa Cabernet sauvignon primjenom mikrovalova." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:798309

Kelšin, Karla. "Optimizacija ekstrakcije polifenolnih spojeva iz pokožice komine grožđa Cabernet sauvignon primjenom mikrovalova." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:798309

Kelšin, K. (2016). 'Optimizacija ekstrakcije polifenolnih spojeva iz pokožice komine grožđa Cabernet sauvignon primjenom mikrovalova', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:798309

Kelšin K. Optimizacija ekstrakcije polifenolnih spojeva iz pokožice komine grožđa Cabernet sauvignon primjenom mikrovalova [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 July 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:798309

K. Kelšin, "Optimizacija ekstrakcije polifenolnih spojeva iz pokožice komine grožđa Cabernet sauvignon primjenom mikrovalova", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:798309

Metadata
TitleOptimizacija ekstrakcije polifenolnih spojeva iz pokožice komine grožđa Cabernet sauvignon primjenom mikrovalova
Title (english)Optimization of microwave-assisted extraction of polyphenolic compounds from Cabernet sauvignon grape skin pomace
AuthorKarla Kelšin
MentorKarin Kovačević Ganić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology and Analysis of Wine)
Zagreb
Defense date and country2016-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Komina grožđa je visokovrijedan i bioaktivnim spojevima bogat nusproizvod dobiven tijekom proizvodnje vina. Cilj ovog rada je bio ispitati utjecaj polarnosti otapala (60 % i 100 % metanol), kiselosti otapala (0 % i 1 % HCl) te temperature (45 i 60 ˚C) na mikrovalovima potpomognutu ekstrakciju polifenolnih spojeva iz pokožice komine grožđa sorte Cabernet Sauvignon (Vitis vinifera L.) te odrediti antioksidacijski kapacitet dobivenih ekstrakata. Polifenolni sastav ekstrakata analiziran je spektrofotometrijskim metodama te metodom tekućinske kromatografije visoke djelotvornosti (HPLC), a antioksidacijski kapacitet utvrđen je fluorimetrijski (ORAC). Utvrđeni optimalni uvjeti mikrovalne ekstrakcije pojedinačnih grupa polifenolnih spojeva prisutnih u pokožici komine grožđa uz održavanje maksimalne antioksidacijske aktivnosti odnose se na primjenu 100 % metanola uz dodatak 1 % HCl pri temperaturi 60 ˚C u ekstrakcijskom vremenu od 16 minuta.
Abstract (english)
Grape pomace in the valuable byproduct obtained during wine production, highly rich in bioactive compounds. The aim of this research was to examine the effect of solvent polarity (60 % and 100 % methanol), solvent acidity (0 % and 1 % HCl) and the process temperature (45 and 60 ˚C), on the microwave-assisted extraction of polyphenolic compounds from Cabernet Sauvignon (Vitis vinifera L.) grape skin pomace, and the antioxidant activity of the obtained extracts. Polyphenolic content of extracts was determined by spectrophotometry. Content of free anthocyanins was determined by HPLC, while antioxidant capacity of extract was determined by fluorimetry (ORAC). Optimal conditions in microwave-assisted extraction of total polyphenols, total tannins, total flavonols and total hydroxycinnamic acids as well for maintaining antioxidant activity showed to be 100 % methanol with the addition of 1 % HCl and temperature of 60 °C during 16 min.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:798309
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-04-25 12:17:16