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undergraduate thesis
Mikrovalovima potpomognuta ekstrakcija polifenola iz kore mandarine
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:268012
Rajković, Ana
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

Cite this document

Rajković, A. (2018). Mikrovalovima potpomognuta ekstrakcija polifenola iz kore mandarine (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:268012

Rajković, Ana. "Mikrovalovima potpomognuta ekstrakcija polifenola iz kore mandarine." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:268012

Rajković, Ana. "Mikrovalovima potpomognuta ekstrakcija polifenola iz kore mandarine." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:268012

Rajković, A. (2018). 'Mikrovalovima potpomognuta ekstrakcija polifenola iz kore mandarine', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:268012

Rajković A. Mikrovalovima potpomognuta ekstrakcija polifenola iz kore mandarine [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:268012

A. Rajković, "Mikrovalovima potpomognuta ekstrakcija polifenola iz kore mandarine", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:268012

Metadata
TitleMikrovalovima potpomognuta ekstrakcija polifenola iz kore mandarine
Title (english)Microwave assisted extraction of polyphenols from mandarine peel
AuthorAna Rajković
MentorAntonela Ninčević Grassino (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for Analytical Chemistry)
Zagreb
Defense date and country2018-09-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Svrha ovog istraţivanja bila je određivanje optimalnih parametara ekstrakcije polifenola pomoću mikrovalova iz kore mandarine, nusproizvoda nastalog tijekom postupka obrade mandarine i proizvodnje voćnih sokova. Ispitan je utjecaj temperature (30 i 50 °C), vremena (3, 7, 11 i 22 min) ekstrakcije te volumnog udjela etanola (25, 50 i 70 %, v/v) na prinos polifenola. Sadrţaj ukupnih fenola i flavonoida u ekstraktima kore mandarine određen je primjenom UV/Vis spektrofotometrije. Rezultati su pokazali da najveći prinos fenola (w = 64,17 mg g-1) daju uzorci ekstrahirani tijekom 7 min uz volumni udio etanola od 50 %, na temperaturi od 30 °C. Kod ekstrakcije provedene na 50 °C dobivene su nešto više vrijednosti, tijekom 7 i 11 min ekstrakcije s 50 i 70 %-tnim etanolom. Zaključno, za postizanje optimalnih prinosa polifenola kod daljnjih priprava i primjena ekstrakata kore mandarine bili bi: φ (etanol) = 50 %, t = 7 min i T = 50 °C.
Abstract (english)
The purpose of this investigation was determination of optimal parameters of microwave assisted extraction of polyphenols from mandarine peel, main by-product of mandarine processing and manufacture of fruit juices. Influence of temperature (30 and 50 °C), time (3, 5, 7 and 11 min) of extraction and volume fraction of ethanol (25, 50 and 70 %, v/v) was examined. Contents of total phenols and flavonoids were determined using UV/Vis spectrophotometry. The results have shown that the highest recovery of phenols (w = 64,17 mg g-1) give samples extracted 7 min with volume fractions of ethanol 50 %, at temperature of 30 °C. For extraction performed at 50 °C are obtained somewhat higher values, during 7 and 11 min by 50 and 70 % ethanol. In conclusion, for achievement of optimal recovery of polyphenols for further preparation and application of mandarine peel extracts would be: φ (ethanol) = 50 %, t = 7 min i T = 50 °C.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:268012
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
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Created on2018-10-10 09:32:09