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undergraduate thesis
Izolacija fenolnih spojeva iz organskog otpada od proizvodnje vina
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:582283
Tandara, Monika
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Fruits and Vegetables Preservation and Processing

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

Cite this document

Tandara, M. (2015). Izolacija fenolnih spojeva iz organskog otpada od proizvodnje vina (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:582283

Tandara, Monika. "Izolacija fenolnih spojeva iz organskog otpada od proizvodnje vina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:582283

Tandara, Monika. "Izolacija fenolnih spojeva iz organskog otpada od proizvodnje vina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:582283

Tandara, M. (2015). 'Izolacija fenolnih spojeva iz organskog otpada od proizvodnje vina', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:582283

Tandara M. Izolacija fenolnih spojeva iz organskog otpada od proizvodnje vina [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:582283

M. Tandara, "Izolacija fenolnih spojeva iz organskog otpada od proizvodnje vina", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:582283

Metadata
TitleIzolacija fenolnih spojeva iz organskog otpada od proizvodnje vina
Title (english)Isolation of phenolic compounds from organic waste in wine production
AuthorMonika Tandara
MentorVerica Dragović Uzelac (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology of Fruits and Vegetables Preservation and Processing)
Zagreb
Defense date and country2015-07-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog istraţivanja bio je ispitati utjecaj dvaju parametara konvencionalne ekstrakcije: vrijeme ekstrakcije i udio kiseline u otapalu, na izolaciju fenolnih spojeva (proantocijanidini, hidroksicimetne kiseline te ukupni flavonoli) iz pokoţice grožđa sorte Teran izdvojene iz komine nakon proizvodnje vina. Ekstrakcija je provedena uz primjenu 50% vodene otopine etanola, te s 50% vodene otopine etanola koja sadržava 0.5 i 1% klorovodične kiseline, kroz vrijeme ekstrakcije od 30, 45 i 60 minuta. Fenolni spojevi određivani su spektrofotometrijski. Povećanje udjela klorovodične kiseline u otapalu za ekstrakciju utjecalo je na povećanje prinosa svih istraživanih skupina fenolnih spojeva. Količina hidroksicimetnih kiselina i flavonola bila je u gotovo svim uzorcima najveća nakon 45 minuta, a proantocijanidina nakon 60 minuta ekstrakcije.
Abstract (english)
The aim of this study was to investigate the influence of two parameters of conventional extraction: extraction time and addition of acid in solvent, to the isolation of phenolic compounds (proanthocyanidins, hydroxycinnamic acids and total flavonols) from the grape skin of grape variety Teran, separated from the pomace after wine production. Extraction was made with the use of 50% aqueous ethanol and with 50% aqueous ethanol containing 0.5 and 1% hydrochloric acid, through the extraction time of 30, 45 and 60 minutes. Phenolic compounds were determined by spectrophotometric method. Increasing the content of hydrochloric acid in a solvent for extraction contributed to the increase of all investigated groups of phenolic compounds. The amount of hydroxycinnamic acids and flavonols, in almost all samples was the highest after 45 minutes and after 60 minutes for proanthocyanidins.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:582283
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 13:49:54