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undergraduate thesis
Optimiranje procesa ekstrakcije bioaktivnih komponenti iz biljnih izvora
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:656107
Đukić, Darija
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering

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

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Đukić, D. (2018). Optimiranje procesa ekstrakcije bioaktivnih komponenti iz biljnih izvora (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:656107

Đukić, Darija. "Optimiranje procesa ekstrakcije bioaktivnih komponenti iz biljnih izvora." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:656107

Đukić, Darija. "Optimiranje procesa ekstrakcije bioaktivnih komponenti iz biljnih izvora." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:656107

Đukić, D. (2018). 'Optimiranje procesa ekstrakcije bioaktivnih komponenti iz biljnih izvora', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:656107

Đukić D. Optimiranje procesa ekstrakcije bioaktivnih komponenti iz biljnih izvora [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 December 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:656107

D. Đukić, "Optimiranje procesa ekstrakcije bioaktivnih komponenti iz biljnih izvora", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:656107

Metadata
TitleOptimiranje procesa ekstrakcije bioaktivnih komponenti iz biljnih izvora
Title (english)Optimization of extractions of bioactive compounds from plant materials
AuthorDarija Đukić
MentorTomislava Vukušić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Food Processes Engineering)
Zagreb
Defense date and country2018-07-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Svrha ovog rada je utvrditi utjecaj ne-toplinske metode ekstrakcije primjenom visokonaponskog pražnjenja na povećanje prinosa fenolnih spojeva iz biljnih materijala. Korištena su zelena otapala koja su ekološki prihvatljivija, netoksična i nezapaljiva. Tijekom istraživanja uzorci su tretirani pri različitim frekvencijama (0, 50, 100 i 150 Hz) i naponima (5, 15, 25 kV). Ekstrakcija se provodila 3, 6 i 9 minuta s 0, 25 i 50 % vodenom otopinom etanola. Rezultati su analizirani koristeći program STATGRAPHICS Centurion. Istraživanje je pokazalo da ovakva ekstrakcija ima veći prinos fenola od klasične ekstrakcije. Najveći prinos fenolni spojeva utvrđen je pri naponu 25 kV i frekvenciji 150 Hz uz upotrebu 50 % vodene otopine etanola.
Abstract (english)
The aim of this final work is to determine the influence of non-thermal treatment high voltage discharge to increase the yield of phenolic compounds from plant material. Green solvents were used in this study because they are environmentally acceptable, non-toxic or non-flammable. During the study, the samples were treated with different frequencies (0, 50, 100 and 150 Hz) and voltages (5, 15, 25 kV). The extraction was performed for 3, 6 and 9 minutes with 0, 25 and 50 % of aqueous ethanol solution. The results were analyzed by using the STATGRAPHICS Centurion program. The study has shown that such extraction is higher phenol yield then classical extraction. The biggest yield is accomplished with voltage of 25 kV, frequency of 150 Hz and with 50% aqueous ethanol solution.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:656107
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2018-07-19 09:45:25