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undergraduate thesis
Priprema ekstrakata lista kadulje (Salvia officinalis L.) i određivanje polifenolnih spojeva
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:095966
Lučić, Dario
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for Analytical Chemistry

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

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Lučić, D. (2018). Priprema ekstrakata lista kadulje (Salvia officinalis L.) i određivanje polifenolnih spojeva (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:095966

Lučić, Dario. "Priprema ekstrakata lista kadulje (Salvia officinalis L.) i određivanje polifenolnih spojeva." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:095966

Lučić, Dario. "Priprema ekstrakata lista kadulje (Salvia officinalis L.) i određivanje polifenolnih spojeva." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:095966

Lučić, D. (2018). 'Priprema ekstrakata lista kadulje (Salvia officinalis L.) i određivanje polifenolnih spojeva', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 03 April 2025, https://urn.nsk.hr/urn:nbn:hr:159:095966

Lučić D. Priprema ekstrakata lista kadulje (Salvia officinalis L.) i određivanje polifenolnih spojeva [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2025 April 03] Available at: https://urn.nsk.hr/urn:nbn:hr:159:095966

D. Lučić, "Priprema ekstrakata lista kadulje (Salvia officinalis L.) i određivanje polifenolnih spojeva", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:095966

Metadata
TitlePriprema ekstrakata lista kadulje (Salvia officinalis L.) i određivanje polifenolnih spojeva
Title (english)Preparation of sage extracts (Salvia officinalis L.) and determination of polyphenolic compounds
AuthorDario Lučić
MentorMaja Dent (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for Analytical Chemistry)
Zagreb
Defense date and country2018-09-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Ekstrakti kadulje zbog svog visokog udjela polifenolnih spojeva imaju potencijal primjene prirodnih inhibitora rasta oomicetnih patogena. Stoga, istraživan je utjecaj različitih vrsta otapala: voda, etanol (96%), etanol-voda (1:1), aceton (100%), aceton-voda (1:1), metanol (100%), metanol-voda (1:1), etanol-metanol-aceton (1:1:1) i etanol-metanol-aceton-voda (1:1:1:1) na ekstrakciju polifenolnih spojeva samonikle kadulje (Salvia officinalis L). Provedena je ekstrakcija refluksiranjem pri... More temperaturi ključanja otapala kroz 1 h i maceracija kroz 72 h te su spektrofotometrijskom metodom (UV/VIS) određeni maseni udjeli ukupnih fenola, hidroksicimetnih kiselina, ukupnih flavonoida i flavonola. Neovisno o primijenjenom postupku ekstrakcije, kombinacijom otapala etanol-metanol-aceton-voda ekstrahiran je veći maseni udio ukupnih fenola (134,87 mg/g), hidroksicimetnih kiselina (66,08 mg/g) i flavonola (49,36 mg/g), dok se metanol pokazao najboljim za izolaciju flavonoida. Na temelju dobivenih rezultata može se zaključiti da se bolji učinak ekstrakcije polifenolnih spojeva postiže kombinacijom otapala, te dodatkom vode u otapalo, nego primjenom čistog otapala. Less
Abstract (english)
Sage extract due to its high proportion of polyphenolic compounds has the potential to be used as a natural inhibitor for the growth of oomycete pathogens. Therefore, the influence of different types of solvents on the extraction of polyphenolic compounds of wild sage (Salvia officinalis L.) was investigated. Solvents used were: water, ethanol (96%), ethanol-water (1:1), acetone (100%), acetone-water (1:1), methanol (100%), methanol-water (1:1), ethanol-methanol-acetone (1:1:1) and... More ethanol-methanol-acetone-water (1:1:1:1). The extraction was performed by refluxing at the boiling temperature of the solvent for 1 h and by process of maceration for 72 h. By spectrophotometric method (UV/VIS) high levels of total phenols, hydroxycinnamic acid, total flavonoids, and flavonols were determined. Regardless of the extraction procedure used, the highest mass fraction of total phenols (134.87 mg/g), hydroxycinnamic acids (66.08 mg/g) and flavonols (49.36 mg/g) was extracted with the ethanol-methanol-acetone-water solvent combination, while methanol showed best for flavonoids isolation. Based on the obtained results, it can be concluded that the better effect of extraction of polyphenolic compounds is achieved by adding water to the solvent than using a pure solvent. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:095966
Study programmeTitle: Biotechnology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2018-09-11 09:16:20
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