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master's thesis
Priprava ekstrakata komine grožđa pomoću eutektičnih otapala, izolacija antocijana te njihova in vitro biološka aktivnost
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:259586
Panić, Manuela
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Cell Technology, Application and Biotransformations

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

Cite this document

Panić, M. (2016). Priprava ekstrakata komine grožđa pomoću eutektičnih otapala, izolacija antocijana te njihova in vitro biološka aktivnost (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:259586

Panić, Manuela. "Priprava ekstrakata komine grožđa pomoću eutektičnih otapala, izolacija antocijana te njihova in vitro biološka aktivnost." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:259586

Panić, Manuela. "Priprava ekstrakata komine grožđa pomoću eutektičnih otapala, izolacija antocijana te njihova in vitro biološka aktivnost." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:259586

Panić, M. (2016). 'Priprava ekstrakata komine grožđa pomoću eutektičnih otapala, izolacija antocijana te njihova in vitro biološka aktivnost', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:259586

Panić M. Priprava ekstrakata komine grožđa pomoću eutektičnih otapala, izolacija antocijana te njihova in vitro biološka aktivnost [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:159:259586

M. Panić, "Priprava ekstrakata komine grožđa pomoću eutektičnih otapala, izolacija antocijana te njihova in vitro biološka aktivnost", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:259586

Metadata
TitlePriprava ekstrakata komine grožđa pomoću eutektičnih otapala, izolacija antocijana te njihova in vitro biološka aktivnost
Title (english)Preparation of grape pomace extracts by using deep eutectic solvents, isolation of anthocyanins and their in vitro biological activity
AuthorManuela Panić
MentorKristina Radošević (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for Cell Technology, Application and Biotransformations)
Zagreb
Defense date and country2016-06-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Eutektična otapala (DES), kao nova zelena otapala, posljednjih se godina istražuju kao alternativa za zelenu ekstrakciju i separaciju antocijana iz komine grožđa. U ovom radu pripremljeno je 5 različitih DES-ova s ciljem pronalaženja najboljeg otapala za ekstrakciju antocijana. Najveći učinak ekstrakcije postignut je s eutektičnim otapalom kolin klorid:prolin:jabučna kiselina. Iz pripravljenih ekstrakata antocijani su izolirani na makroporoznoj smoli Amberlite XAD-16 i eluirani 96%-tnim etanolom. Učinak etanolnih eluata ispitan je u in vitro uvjetima na tri stanične linije (HeLa, MCF-7 i HEK293T), a najizraženiji citotoksični učinak je vidljiv kod etanolnog eluata betain:jabučna kiselina. Određen je i antioksidacijski kapacitet etanolnih eluata i najvišu vrijednost ima etanolni eluat betain:jabučna kiselina. Razvijen postupak ekstrakcije i izolacije na makroporoznoj smoli pokazao se kao alternativna i zelena metoda za ekstrakciju i koncentriranje antocijana iz komine grožđa.
Abstract (english)
Deep eutectic solvents (DES), as new extraction solvents, have attracted increasing attention for the green and efficient extraction and separation of anthocyanins from grape pomace. In this study, five different DESs were prepared and observed to determine which of them possess the predominant extraction performance for anthocyanins. The best extraction efficiency was obtained with choline chloride:proline:malic acid. Anthocyanins were separated using macroporous resin Amberlite XAD-16 and were eluted with 96% ethanol. Ethanol eluents were valorised by testing their biological activity in in vitro assay using three cell lines (HeLa, MCF-7, and HEK293T), and the most evident toxic effect was caused by betaine:malic acid. Antioxidant activity of the ethanol eluents was also determined, and the highest value obtained for the betaine:malic acid. The developed procedures based on extraction and direct macroporous resin enrichment processes could be an alternative and environmental method for the extraction and enrichment of anthocyanins from grape pomace.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:259586
Study programmeTitle: Bioprocess Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka bioprocesnog inženjerstva (magistar/magistra inženjer/inženjerka bioprocesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-04-26 07:37:24