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undergraduate thesis
Utjecaj temperature, vremena i volumnog udjela acetona na prinos polifenola ekstrahiranih iz kore mandarine pomoću mikrovalova
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:888678
Barić, Darja
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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Barić, D. (2019). Utjecaj temperature, vremena i volumnog udjela acetona na prinos polifenola ekstrahiranih iz kore mandarine pomoću mikrovalova (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:888678

Barić, Darja. "Utjecaj temperature, vremena i volumnog udjela acetona na prinos polifenola ekstrahiranih iz kore mandarine pomoću mikrovalova." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:888678

Barić, Darja. "Utjecaj temperature, vremena i volumnog udjela acetona na prinos polifenola ekstrahiranih iz kore mandarine pomoću mikrovalova." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:888678

Barić, D. (2019). 'Utjecaj temperature, vremena i volumnog udjela acetona na prinos polifenola ekstrahiranih iz kore mandarine pomoću mikrovalova', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 08 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:888678

Barić D. Utjecaj temperature, vremena i volumnog udjela acetona na prinos polifenola ekstrahiranih iz kore mandarine pomoću mikrovalova [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:159:888678

D. Barić, "Utjecaj temperature, vremena i volumnog udjela acetona na prinos polifenola ekstrahiranih iz kore mandarine pomoću mikrovalova", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:888678

Metadata
TitleUtjecaj temperature, vremena i volumnog udjela acetona na prinos polifenola ekstrahiranih iz kore mandarine pomoću mikrovalova
Title (english)Influence of temperature, time and volume fractions of acetone on polyphenols yield extracted from mandarin peel by microwave
AuthorDarja Barić
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 country2019-09-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
S porastom zanimanja za aspekte zelene kemije sve više pažnje se posvećuje pronalasku ekološki prihvatljivijih metoda ekstrakcije, a jedna od takvih je ekstrakcija potpomognuta mikrovalovima jer značajno skraćuje vrijeme tretiranja uzoraka uz upotrebu malih volumena otapala. Tako je i u ovom radu ekstrakcija potpomognuta mikrovalovima upotrebljena pri izolaciji polifenola iz kore mandarine, nusproizvoda prehrambene industrije, važnog izvora nutrijenata, bioaktivnih komponenti, ali i biotehnološke proizvodnje bioetanola i enzima pektinaze. Sadržaj fenola i flavonoida u ekstraktima kore mandarine je određen UV/Vis spektrofotometrijom u ovisnosti o primijenjenim procesnim parametrima (T = 30 i 50 °C, t = 3, 7, 11 i 22 min, uz 25, 50 i 70 % aceton). Rezultati su pokazali da temperatura od 30 °C, vrijeme od 11 min i 70 % aceton omogućuju optimalnu ekstrakciju fenola i flavonoida, pa bi se navedeni parametri mogli primjenjivati i u daljnjim postupcima obrade kore mandarine pri izolaciji polifenola ovom ekološki prihvatljivom metodom.
Abstract (english)
With increasing of interest in green chemistry, a more attention is being devoted to finding environmentally-friendly extraction methods, and one of such is microwave-assisted extraction, which significantly reduced the time of sample treatment with uses of low volume of solvents. Therefore, in this work microwave-assisted extraction is used for polyphenols extraction from mandarin peel, a by-product of the food industry, an important source of various nutrients, bioactive components, and also of biotechnological production of bio-ethanol and enzyme pectinases. The content of phenols and flavonoids is determined by UV/Vis spectrophotometry, depending on used processing parameters (T = 30 i 50 °C, t = 3, 7, 11 i 22 min, with volume fractions of acetone of 25, 50 i 70 %). The results have shown that temperature of 30 °C, time of 11 min and 70 % acetone assured optimal extraction of phenols and flavonoids, thus, the mentioned parameters could be applied in further treatments of mandarin peel for polyphenols isolation by this environmentally accepted method.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:888678
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 12:13:47