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undergraduate thesis
Visokonaponsko pražnjenje u ekstrakcijama bioaktivnih komponenata iz lista masline i ružmarina
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:241482
Golubić, Petra
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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Golubić, P. (2018). Visokonaponsko pražnjenje u ekstrakcijama bioaktivnih komponenata iz lista masline i ružmarina (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:241482

Golubić, Petra. "Visokonaponsko pražnjenje u ekstrakcijama bioaktivnih komponenata iz lista masline i ružmarina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:241482

Golubić, Petra. "Visokonaponsko pražnjenje u ekstrakcijama bioaktivnih komponenata iz lista masline i ružmarina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:241482

Golubić, P. (2018). 'Visokonaponsko pražnjenje u ekstrakcijama bioaktivnih komponenata iz lista masline i ružmarina', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 11 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:241482

Golubić P. Visokonaponsko pražnjenje u ekstrakcijama bioaktivnih komponenata iz lista masline i ružmarina [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2025 January 11] Available at: https://urn.nsk.hr/urn:nbn:hr:159:241482

P. Golubić, "Visokonaponsko pražnjenje u ekstrakcijama bioaktivnih komponenata iz lista masline i ružmarina", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:241482

Metadata
TitleVisokonaponsko pražnjenje u ekstrakcijama bioaktivnih komponenata iz lista masline i ružmarina
Title (english)Use of high voltage discharge in extractions of bioactive components from olive leaf and rosemary
AuthorPetra Golubić
MentorMara Banović (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Food Processes Engineering)
Zagreb
Defense date and country2018-09-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je utvrditi utjecaj ne-toplinske metode ekstrakcije, odnosno ekstrakcije uz visokonaponsko pražnjenje, na udio ekstrahiranih fenolnih spojeva iz lista masline i ružmarina i na boju ekstrakta u odnosu na klasičnu metodu ekstrakcije. U radu su korištena tzv. „zelena otapala“ koja su ekološki prihvatljiva, netoksična i nezapaljiva. Ekstrakcija potpomognuta visokonaponskim pražnjenjem i klasična ekstrakcija provodile su se 3 i 9 minuta s 0, 25 i 50 % vodenom otopinom etanola. Rezultati rada su pokazali da se ekstrakcijom potpomognutom visokonaponskim pražnjenjem dobije veći prinos ukupnih fenola i da je tretirani ekstrakt jače obojen od netretiranog. Na temelju rezultata može se zaključiti da je ekstrakcija uz visokonaponsko pražnjenje efikasnija metoda od klasične ekstrakcije.
Abstract (english)
The aim of this final work was to determine the influence of non-thermal treatment ,high–voltage electrical discharge (HVED), on the increase on the yield of extracted phenolic compounds from olive leaf and rosemary, and the color of extract compared to classical extraction method. „Green solvents“ were used in this study because they are environmentally acceptable, non-toxic and non-flammable. The extraction assisted by HVED and classical extraction was performed for 3 and 9 minutes with 0, 25 and 50 % of aqueous ethanol solution. The study has shown that the extraction assisted by HVED had higher total phenol yield and that treated extract is more colored than the non-treated one. Based on the results, it can be concluded that the extraction assisted by HVED is more efficient method than the classical extraction.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:241482
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 on2018-09-12 08:11:06