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undergraduate thesis
Biološka aktivnost ekstrakata iz otpada proizvodnje kakaa
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:861210
Belavić, Viktorija
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Cell Technology, Application and Biotransformations

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

Cite this document

Belavić, V. (2019). Biološka aktivnost ekstrakata iz otpada proizvodnje kakaa (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:861210

Belavić, Viktorija. "Biološka aktivnost ekstrakata iz otpada proizvodnje kakaa." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:861210

Belavić, Viktorija. "Biološka aktivnost ekstrakata iz otpada proizvodnje kakaa." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:861210

Belavić, V. (2019). 'Biološka aktivnost ekstrakata iz otpada proizvodnje kakaa', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:861210

Belavić V. Biološka aktivnost ekstrakata iz otpada proizvodnje kakaa [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:861210

V. Belavić, "Biološka aktivnost ekstrakata iz otpada proizvodnje kakaa", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:861210

Metadata
TitleBiološka aktivnost ekstrakata iz otpada proizvodnje kakaa
Title (english)Biological activity of extracts from whole cocoa beans
AuthorViktorija Belavić
MentorKristina Radošević (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for Cell Technology, Application and Biotransformations)
Zagreb
Defense date and country2019-09-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Brojna epidemiološka ispitivanja ukazuju da otpad proizvodnje kakaa sadrži prirodne antioksidanse, polifenolne spojeve koji imaju pozitivan učinak na ljudski organizam. Postoji veliki interes za dodatno iskorištavanje tog otpada, jer je još uvijek bogat polifenolnim spojevima. Industrija se okreće zelenim, održivim tehnologijama te se tako za izolaciju polifenolnih spojeva sve više upotrebljavaju alternativne metode poput ekstrakcije prirodnim eutetičkim otapalima (NADES). U ovom radu korišteni su ekstrakti otpada nastalog prilikom obrade kakaa pripremljeni pomoću 6 prirodnih eutetičkih otapala, jednom prirodnom ionskom kapljevinom i jednim konvencionalnim otapalom. Također, ispitan je i učinak izoliranih polifenola iz pripremljenog ekstrakta pomoću betain:glukoza. Antioksidacijski kapacitet određen je ORAC metodom i najvišu vrijednost ima ekstrakt pripremljen pomoću NADES-a betain:glukoza. Biološka aktivnost ispitana je u in vitro uvjetima na tumorskoj staničnoj linija HeLa te normalnoj staničnoj liniji HaCaT. Testirani ekstrakti i izolirani ukupni polifenoli pokazali su blagi inhibitorni učinak na HeLa staničnu liniju te inducirajući učinak na rast HaCaT staničnu liniju.
Abstract (english)
Numerous epidemiological studies indicate that whole cocoa beans contain natural antioxidants, polyphenolic compounds which have positive effects on human health. There is a great interest for additional exploitation of this waste because it is still rich in polyphenolic compounds. The industry is turning to green, sustainable technologies so that alternative methods such as natural deep eutectic solvent (NADES) extraction are increasingly being used to isolate polyphenolic compounds. In this work, extracts from whole cocoa beans were prepared using 6 natural deep eutectic solvents, one natural ionic liquid and one conventional solvent. The effect of isolated polyphenols from the prepared extract using betaine: glucose was also examined. The antioxidant capacity was determined by the ORAC method and the highest value was observed in an extract prepared by NADES betaine: glucose. Biological activity was tested in vitro on a tumor cell line HeLa and a normal HaCaT cell line. Tested extract and isolated total polyphenols showed a low cytotoxic effect on the HeLa cell line and had positive effect on the growth of HaCat cells.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:861210
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 on2019-09-10 11:47:47