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undergraduate thesis
Spektrofotometrijsko određivanje fenolnih spojeva u ekstraktima lista lovora (Laurus nobilis L.)
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:877748
Šimac, Andrea
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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Šimac, A. (2018). Spektrofotometrijsko određivanje fenolnih spojeva u ekstraktima lista lovora (Laurus nobilis L.) (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:877748

Šimac, Andrea. "Spektrofotometrijsko određivanje fenolnih spojeva u ekstraktima lista lovora (Laurus nobilis L.)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:877748

Šimac, Andrea. "Spektrofotometrijsko određivanje fenolnih spojeva u ekstraktima lista lovora (Laurus nobilis L.)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:877748

Šimac, A. (2018). 'Spektrofotometrijsko određivanje fenolnih spojeva u ekstraktima lista lovora (Laurus nobilis L.)', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:877748

Šimac A. Spektrofotometrijsko određivanje fenolnih spojeva u ekstraktima lista lovora (Laurus nobilis L.) [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 December 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:877748

A. Šimac, "Spektrofotometrijsko određivanje fenolnih spojeva u ekstraktima lista lovora (Laurus nobilis L.)", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:877748

Metadata
TitleSpektrofotometrijsko određivanje fenolnih spojeva u ekstraktima lista lovora (Laurus nobilis L.)
Title (english)Spectrophotometric determination of phenolic compounds from bay laurel leaves extracts (Laurus nobilis L.)
AuthorAndrea Šimac
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 country2018-09-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Fenolni spojevi iznimno su važni zbog svog antioksidativnog djelovanja i pozitivnog učinka na ljudsko zdravlje. Istraživan je utjecaj otapala postupkom ekstrakcije refluksiranjem na temperaturi ključanja otapala kroz 1 h na izolaciju fenolnih spojeva iz lovora primjenom otapala: voda, etanol, etanol-voda, metanol, metanol-voda, aceton, aceton-voda, etanol-metanol-aceton i etanol-metanol-aceton-voda. Na temelju dobivenih rezultata spektrofotometrijskog određivanja masenih udjela ukupnih fenola (59,89 mg/g), flavonoida (66,12 mg/g), hidroksicimetnih kiselina (35,00 mg/g) i flavonola (61,46 mg/g), list lovora sadrži značajne masene udjele fenolnih spojeva. Na temelju dobivenih rezultata može se zaključiti da se primjenom otapala metanol postiže najveći ekstrakcijski kapacitet izolacije fenolnih spojeva iz lista lovora. Vodena otopina metanola se pokazala najpogodnijim otapalom za ekstrakciju ukupnih fenolnih spojeva iz lista lovora (Laurus nobilis L.), dok se čisti metanol pokazao najboljim u ekstrakciji flavonoida, hidroksicimetnih kiselina i flavonola.
Abstract (english)
Phenols are secondary plant metabolites of very diverse structures, which are extremely important because of their antioxidant activity and positive effects on human health. In order to investigate the effects of different solvent on extraction of phenols, using ectraction by reflux at time of 1 h, were used water, ethanol (ethanol-water), methanol (methanol-water), acetone (acetone-water), ethanol-methanol-acetone (ethanol-methanol-acetone-water). Based on the obtained values of mass fractions of phenols (59,89 mg/g) , flavonoids (66,12 mg/g), hydroxycinnamic acids (35,00 mg/g) and flavonols (61,46 mg/g) determined by UV/VIS spectrophotometry, the bay laurel leaf contains the high mass fraction of phenolic compounds. On the basis of the obtained results it can be concluded that using the solvent methanol achives the highest extraction capacity on isolation of phenolic compounds from the bay laurel leaf. An aqueous solution of methanol was found to be the most suitable solvent for extraction of the total phenolic compaunds, while pure methanol showed the best in extraction of flavonoids, hydroxycinnamic acids and flavonols.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:877748
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
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Created on2018-09-25 08:33:26