prikaz prve stranice dokumenta Izolacija i karakterizacija fenolnih spojeva iz cvijeta i lista gloga
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undergraduate thesis
Izolacija i karakterizacija fenolnih spojeva iz cvijeta i lista gloga
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:252969
Radoš, Kristina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for Organic Chemistry

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

Cite this document

Radoš, K. (2015). Izolacija i karakterizacija fenolnih spojeva iz cvijeta i lista gloga (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:252969

Radoš, Kristina. "Izolacija i karakterizacija fenolnih spojeva iz cvijeta i lista gloga." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:252969

Radoš, Kristina. "Izolacija i karakterizacija fenolnih spojeva iz cvijeta i lista gloga." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:252969

Radoš, K. (2015). 'Izolacija i karakterizacija fenolnih spojeva iz cvijeta i lista gloga', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 17 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:252969

Radoš K. Izolacija i karakterizacija fenolnih spojeva iz cvijeta i lista gloga [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 November 17] Available at: https://urn.nsk.hr/urn:nbn:hr:159:252969

K. Radoš, "Izolacija i karakterizacija fenolnih spojeva iz cvijeta i lista gloga", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:252969

Metadata
TitleIzolacija i karakterizacija fenolnih spojeva iz cvijeta i lista gloga
Title (english)Isolation of phenolic compounds from elderberry
AuthorKristina Radoš
MentorSenka Djaković (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for Organic Chemistry)
Zagreb
Defense date and country2015-07-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Ekstrakcija je prvi i važan korak u izolaciji fenolnih spojeva i ne postoji jedinstveni standardni postupak ekstrakcije. U ovom radu provedena je ekstrakcija po Soxhlet-u, a dobiveni ekstrakt je pročišćen i razdvojen pomoću TLC na tri komponente koje su karakterizirane primjenom IR-spektroskopije čime je potvrđena prisutnost fenolnih spojeva u glogu. U ovom radu određena je i masena koncentracija ukupnih fenola u ekstraktu dobivenom ekstrakcijom po Soxhletu koja je iznosila 2166 mg GAE/100 g gloga što pokazuje uspješnost primjenjene metode ekstrakcije.
Abstract (english)
Extraction is the first and important step in the isolation of phenolic compounds and there is no uniform standard extraction procedure. Extraction in this work was carried out by Soxhlet extraction. The resulting extract was purified and separated by TLC on three components that are characterized by IR spectroscopy confirming the presence of phenolic compounds in hawthorn. In this work was also determined the mass concentration of total phenols in the extract obtained by Soxhlet extraction. Mass concentration of total phenols in hawthorn totaled 2166 mg GAE/100 g hawthorn what indicates how successful the implemented method of extraction was.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:252969
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-04-25 13:37:19