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undergraduate thesis
Primjena ubrzane ekstrakcije otapalima u izolaciji fenolnih spojeva iz sjemenki komorača
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:522214
Peričić, Matea
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for drying Technologies and monitoring of biologically active compounds

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

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Peričić, M. (2019). Primjena ubrzane ekstrakcije otapalima u izolaciji fenolnih spojeva iz sjemenki komorača (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:522214

Peričić, Matea. "Primjena ubrzane ekstrakcije otapalima u izolaciji fenolnih spojeva iz sjemenki komorača." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:522214

Peričić, Matea. "Primjena ubrzane ekstrakcije otapalima u izolaciji fenolnih spojeva iz sjemenki komorača." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:522214

Peričić, M. (2019). 'Primjena ubrzane ekstrakcije otapalima u izolaciji fenolnih spojeva iz sjemenki komorača', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:522214

Peričić M. Primjena ubrzane ekstrakcije otapalima u izolaciji fenolnih spojeva iz sjemenki komorača [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 December 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:522214

M. Peričić, "Primjena ubrzane ekstrakcije otapalima u izolaciji fenolnih spojeva iz sjemenki komorača", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:522214

Metadata
TitlePrimjena ubrzane ekstrakcije otapalima u izolaciji fenolnih spojeva iz sjemenki komorača
Title (english)Application of pressurized liquid extraction for isolation of polyhenols from fennel seeds
AuthorMatea Peričić
MentorVerica Dragović Uzelac (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for drying Technologies and monitoring of biologically active compounds)
Zagreb
Defense date and country2019-09-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Komoraĉ je ljekovita i aromatiĉna biljka koja sadrţi znaĉajan udio bioaktivnih molekula, meĊu kojima znaĉajno mjesto zauzimaju fenolni spojevi, za ĉiju ekstrakciju se primjenjuju razliĉite metode. Stoga je cilj ovog istraţivanja bio odrediti optimalne uvjete izolacije ukupnih fenola i flavonoida iz sjemenki gorkog komoraĉa s 30%-tnom vodenom otopinom acetona, primjenom ubrzane ekstrakcije otapalima pri povišenom tlaku (PLE). Parametri koji su varirani tijekom eksperimenta su: temperatura (75°C i 100°C) i broj ciklusa ( 1, 2, 3 ) uz konstantno statiĉko vrijeme 10 min. Najviše koncentracije ukupnih fenola i flavonoida dobivene su ekstrakcijom 30%-tnom vodenom otopinom acetona pri temperaturi od 100 °C u 3 ciklusa. TakoĊer, dokazano je da porast temperature i broja ciklusa prilikom ekstrakcije 30%-tnim acetonom, utjeĉu na povećanje koncentracije ukupnih fenola i flavonoida.
Abstract (english)
Fennel is a medicinal and aromatic plant with a broad range of bioactive molecules, among which phenols and flavonoids are the most significant. Different methods exist for their extraction. The aim of this study was to determine the optimal conditions for selective isolation of total phenols and flavonoids from minced ground fennel seeds with 30% aqueous acetone solution with pressurized liquid extraction (PLE). Parameters that were adjusted during the experiment were: temperature (75°C and 100°C) and number of cycles (1, 2, 3) with constant static time of 10 min. The highest concentrations of total phenols and flavonoids from fennel seeds were obtained by extraction with a 30% acetone solution at 100 ° C for 3 cycles. Also, it has been shown that with the increasing of temperature and the number of cycles upon extraction with 30% acetone the concentration of total phenols and flavonoids increases.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:522214
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
Terms of useLicence In copyright icon
Created on2019-09-24 09:09:19