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master's thesis
Nove metode izolacije i detekcije biološki aktivnih spojeva iz ulja i pogače lana
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:053487
Radonić, Paula
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Oil and Fat Technology

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

Cite this document

Radonić, P. (2018). Nove metode izolacije i detekcije biološki aktivnih spojeva iz ulja i pogače lana (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:053487

Radonić, Paula. "Nove metode izolacije i detekcije biološki aktivnih spojeva iz ulja i pogače lana." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:053487

Radonić, Paula. "Nove metode izolacije i detekcije biološki aktivnih spojeva iz ulja i pogače lana." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:053487

Radonić, P. (2018). 'Nove metode izolacije i detekcije biološki aktivnih spojeva iz ulja i pogače lana', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:053487

Radonić P. Nove metode izolacije i detekcije biološki aktivnih spojeva iz ulja i pogače lana [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 December 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:053487

P. Radonić, "Nove metode izolacije i detekcije biološki aktivnih spojeva iz ulja i pogače lana", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:053487

Metadata
TitleNove metode izolacije i detekcije biološki aktivnih spojeva iz ulja i pogače lana
Title (english)Application of new technologies in isolation and determination of biological active compounds from flaxseed oil and flaxseed cake
AuthorPaula Radonić
MentorMarko Obranović (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Oil and Fat Technology)
Zagreb
Defense date and country2018-11-05, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Lan obiluje ciklolinopeptidima (CLP), lignanima i fenolnim kiselinama. CLP biološki su aktivni spojevi i nosioci gorkog okusa ulja, što je rezultat oksidacije. Cilj ovog rada bio je pojednostavniti proces ekstrakcije primjenom mikrovalnog zračenja te ispitati učinkovitost i mogućnost zamjene metanola s ekološki prihvatljivijim eutektičkim otapalima (DES). Također cilj bio je detektirati i izolirati lignan sekoizolarikirezinol-diglikozid (SDG) te glukozide p-kumarinske i ferulinske kiseline iz pogače lana primjenom tankoslojne kromatografije (TLC). Najveća koncentracija CLE’(49.2 μg g-1), E (2001.8 μg g-1) i B (315.9μg g-1) postignuta je pri mikrovalnom zračenju (200 W, 6 minuta), a najveća koncentracija CLA (2752.9 μg g-1) postignuta je tijekom 8 minuta. Od ispitivanih DES najpogodnije otapalo za ekstrakciju ciklolinopeptida su: 90% kolin-klorid-etilen-glikol (CLE 1643.7 μg g-1) i 90% kolin-klorid-urea-etilen-glikol (CLA 701.5 μg g-1), a za ekstrakciju CLB je 80% kolin-klorid-glukoza (362.8 μg g-1). SDG je uspješno izoliran TLC upotrebom sustava metanol/etilacetat 1.5:1, dok glukozide p-kumarinske i ferulinske kiselina nije bilo moguće razdvojiti TLC metodom.
Abstract (english)
Flaxseed is rich withcyclolinopeptides (CLP), lignans and phenolic acids. CLP show biological activity but they tend to oxidize and influence bitter taste in oil. The aim of this paper was to simplify the extraction process using microwave extraction, to examine the efficiency and the possibility of replacing methanol with green eutectic solvents (DES) and to detect, isolate lignan secoisolariciresinol diglucoside (SDG) andglucosides of p-coumarin and ferulic acid using thin layer chromatography (TLC). The highest concentrations of CLE’(49.2 μg g-1), E (2001.8 μg g-1) and B (315.9 μg g-1) were achieved at 200 W during 6 minutes. The best CLA (2752,9 μg g-1) extraction was during 8 minutes. Suitable DES for cyclolipeptide extraction were 90% choline chloride ethylene glycol for CLE (1643.7 μg g-1), 90% choline chloride urea ethylene glycol for CLA (701.5 μg g-1) and 80% choline chloride glucose (362.8 μg g-1) for CLB extraction. SDG was successfully isolated by TLC using methanol/ethyl acetate 1.5:1, while the glucosides of p-coumarin and ferulic acid were not .
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:053487
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2019-11-14 12:02:18