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undergraduate thesis
Utjecaj ekstrakcije potpomognute mikrovalovima na izolaciju polifenola iz kore mandarine
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:792210
Štefanac, Katarina
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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Štefanac, K. (2019). Utjecaj ekstrakcije potpomognute mikrovalovima na izolaciju 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:159:792210

Štefanac, Katarina. "Utjecaj ekstrakcije potpomognute mikrovalovima na izolaciju polifenola iz kore mandarine." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:792210

Štefanac, Katarina. "Utjecaj ekstrakcije potpomognute mikrovalovima na izolaciju polifenola iz kore mandarine." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:792210

Štefanac, K. (2019). 'Utjecaj ekstrakcije potpomognute mikrovalovima na izolaciju polifenola iz kore mandarine', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 08 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:792210

Štefanac K. Utjecaj ekstrakcije potpomognute mikrovalovima na izolaciju polifenola iz kore mandarine [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 August 08] Available at: https://urn.nsk.hr/urn:nbn:hr:159:792210

K. Štefanac, "Utjecaj ekstrakcije potpomognute mikrovalovima na izolaciju polifenola iz kore mandarine", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:792210

Metadata
TitleUtjecaj ekstrakcije potpomognute mikrovalovima na izolaciju polifenola iz kore mandarine
Title (english)Effect of microwave assisted extraction on the isolation of polyphenols from mandarine peel
AuthorKatarina Štefanac
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 country2019-09-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
U ovom radu je ispitana efikasnost ekstrakcije fenola i flavonoida iz kore mandarine, nusproizvoda nastalog tijekom postupka njene obrade. Ekstrakcija je provedena primjenom mikrovalova na uzorcima prethodno usitnjene kore mandarine pri temperaturi od 80 °C, uz vodene otopine etanola i acetona volumnih udjela 25, 50 i 70 % i vremena od 3, 7, 11 i 22 min. Maseni udio ukupnih fenola i flavonoida u ekstrahiranim uzorcima određen je UV/Vis spektrofotometrijom, a dobiveni rezultati su pokazali da volumni udio otapala i vrijeme ekstrakcije značajnoutječu na prinos fenola i flavonoida. Tako se 50 %-tna vodena otopina acetona pokazala najefikasnijim ekstrakcijskim sredstvom pri izolaciji fenola kod vremena od 22 min, a 70 %-tna vodena otopina etanola pri izolaciji flavonoida kod vremenaod 7 min. Budući da je najučinkovitija ekstrakcija fenola i flavonoida postignuta pri navedenimparametrima, oni bi se mogliprimjenjivati i u daljnjim postupcima njihove izolacije ovom nekonvencionalnom, ekološki prihvatljivom metodom.
Abstract (english)
In this work was determined the extraction efficiency of phenols and flavonoids from mandarine peel, by-product produced during the mandarine processing. Extraction was performed using microwaves on samples of grinded mandarine peel at temperature of 80°Cusing water solutions of ethanol and aceton with volume fractions of 25, 50 and 70 % and times of 3, 7, 11 and 22 min. Mass fractions of total phenols and flavonoids in extracted samples was determined by UV/Vis spectrophotometry, and the obtained results showed that the volume fraction of the solvents and extraction times significantly affected on the yield of phenols and flavonoids.Thus, a 50% watersolution of acetone proved to be the most effective extraction medium for the isolation of phenolsat time of 22 min, and 70% water solution of ethanolfor isolation of flavonoids at time of 7 min.Since the most effective extraction of phenols and flavonoids was achieved at the above mentioned parameters, they could be also used in further isolation proceduresusing this unconventional, environmentallyacceptable method.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:792210
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 on2019-09-23 08:17:38