prikaz prve stranice dokumenta Utjecaj visokog tlaka na izolaciju flavonoida iz organskog otpada u proizvodnji vina
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undergraduate thesis
Utjecaj visokog tlaka na izolaciju flavonoida iz organskog otpada u proizvodnji vina
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:307454
Kresoja, Željka
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

Kresoja, Ž. (2015). Utjecaj visokog tlaka na izolaciju flavonoida iz organskog otpada u proizvodnji vina (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:307454

Kresoja, Željka. "Utjecaj visokog tlaka na izolaciju flavonoida iz organskog otpada u proizvodnji vina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:307454

Kresoja, Željka. "Utjecaj visokog tlaka na izolaciju flavonoida iz organskog otpada u proizvodnji vina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:307454

Kresoja, Ž. (2015). 'Utjecaj visokog tlaka na izolaciju flavonoida iz organskog otpada u proizvodnji vina', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:307454

Kresoja Ž. Utjecaj visokog tlaka na izolaciju flavonoida iz organskog otpada u proizvodnji 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:159:307454

Ž. Kresoja, "Utjecaj visokog tlaka na izolaciju flavonoida iz organskog otpada u proizvodnji vina", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:307454

Metadata
TitleUtjecaj visokog tlaka na izolaciju flavonoida iz organskog otpada u proizvodnji vina
Title (english)High hydrostatic pressure assisted extraction on total flavonoids content from organic waste in wine production
AuthorŽeljka Kresoja
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 istraživanja bio je ispitati utjecaj ekstrakcije potpomognute visokim hidrostatskim tlakom na izolaciju flavonoida iz pokožice grožđa sorte Teran, te antioksidacijski kapacitet u dobivenim ekstraktima. Ekstrakcija je provedena uz primjenu 30 do 70% vodenih otopina etanola i metanola te pri tlakovima od 300MPa, 400MPa i 500MPa tijekom 3, 6.5 i 10 minuta. Ukupni flavonoidi određivani su spektrofotometrijski. Antioksidacijski kapacitet određivan je FRAP metodom. Viši prinosi ukupnih flavonoida dobiveni su uz primjenu 70%-tnih vodenih otopina metanola i etanola. Najviši antioksidacijski kapacitet određen je u ekstraktima dobivenim s 50%-tnom vodenom otopinom etanola.
Abstract (english)
The aim of this study was to determine the influence of high hydrostatic pressure assisted extraction on the isolation of total flavonoids from grape skin of Teran variety and antioxidative capacity of obtained extracts. Extraction was performed by using 30% to 70%, aqueous solution of ethanol and methanol at hydrostatic pressure of 300 MPa, 400 MPa and 500 MPa, and the duration of the extraction 3, 6.5 and 10 minutes. The total flavonoid content was determined spectrophotometricly and antioxidant capacity with FRAP method. The results indicate that the 70% (v / v) ethanol and methanol are solvents of optimal polarity, which achieves the highest yield of total flavonoid content. The maximum value of the antioxidant capacity was determined in extracts obtained with 50% ethanol (v / v).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:307454
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 on2017-04-26 07:51:03